Cornbread apple-raspberry cake

I have noticed some of my older recipes for baked goods used banana as the substitute “butter” base.
Over the years, having gotten to know the area better, I have had the opportunity to harvest wild apples. Since knowing that, the bases for my baked goods have switched from store bought bananas, to unsweetened local apple sauce.

One can substitute any recipe that calls for butter, using apple sauce as a healthier option.


Yield: 1 x 9″ cake pan

Bake: 400f 25 minutes


¾ c unsweetened apple sauce
¾ c unsweetened almond milk (any kind of plain unsweetened milk or milk substitutes will do)
1 egg
Whisk the above ingredients together

1T baking powder
1/2 tsp Himalayan salt
¾ c cornmeal
1 c home milled flour
1 tsp psyllium husk flakes
½ c toasted unsweetened shredded coconut (un toasted is also fine, though toasting brings out the flavour!)
1 small diced apple (approx 3/4 c)
1/2 tsp allspice

Thoroughly blend the dry ingredients with the wet.

Let sit 5 minutes.

Thoroughly grease  9” baking pan. I like to use grape seed oil to grease as it is a very light oil.
Bake in preheated oven 400f, 25 minutes, until the top is golden and the batter springs back when you gently push the dough.


About butter substitutions:

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