After Kirsten and I finished the Mini Vegan Cinnamon Rolls, I made an Applesauce Spice Cake, using my very own homemade applesauce. The recipe was found in my new canning book (seen here), but altered just a teensy bit. It was supposed to be made in a 9”x9” cake pan, which I do not have, so I used my bundt pan (that I’ve had over over a year) for the very first time. The batter didn’t fill the whole thing in, so it ended up looking like a giant donut, which I kind of liked. I decided to top it with a Maple Glaze, which was a combo of maple syrup and confectionary sugar.
ALSO, this whole thing is also completely vegan, and totally yummy (a nice, fall-flavored-not so-sweet-giant-donut-cake).