For those days when you need to fit as much relaxation as possible into one day

I have been incredibly tired lately. I recently accepted a new job (which I am THRILLED about) and have been working up a storm trying to get everything ready. Marathon training has also started in our little household. Today, I decided to take some time to relax. To me, that meant some kind of pastry, coffee, magazines, and NPR. I flipped through a favorite cookbook, picked a relatively easy recipe, and got to it. And let me tell you, this cake is more than I ever dreamed it would be. Everything about this cake/ breakfast treat/ muffin-pie/ beauty is perfect. You should try it. In addition to all the great taste, this cake is vegan and super easy to make. Enjoy!

(And if you don't already own The Vegetarian Mother's Cookbook, you should also treat yourself to that. Don't worry, you don't have to have kids to make great food.)

Applesauce Cake

by Cathe Olson

This moist, spiced cake is easy to make and tastes great.

Ingredients:
1/4 cup oil
1/2 cup maple syrup, brown rice syrup, or agave nectar
1 teaspoon vanilla extract
1 cup unsweetened applesauce
3/4 cup raisins
3/4 cup chopped walnuts
2 cups whole wheat or whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon powdered ginger

Preheat oven to 350ºF. Oil a 10-inch round cake pan or 8- or 9-inch square baking pan. Beat oil, maple syrup, and vanilla together until smooth. Stir in applesauce, raisins, and walnuts. In separate bowl, sift remaining ingredients together. Dough will be stiff. Spread into prepared pan. Bake 30 minutes, or until cake pulls away from edges of pan and knife inserted in center comes out dry. Cool on rack. Serve cake plain or with whipped tofu topping. It's also delicious frosted.