Applesauce Cake

I am doing cake experiments as my honey is turning 50. In honor of buckwheat and also due to the fact that I had an open jar of applesauce in my refrigerator, the cake of the day was applesauce cake. The other flour used is rice flour. Xanthan gum is is a n emulsifier and thickener . It is powdery, make from glucose in a reaction requiring a slimy bacteria called Xanthomaonas campestric. This sounds goss, but it it is the same bactereal that appears as black rot on veggies like broccoli. You know when the broccoli gets forgotten in the veggie bin and it gets that black stuff on it (never happens in my world). The recipe is derived from one off of the Bobs Red Mill web site.
I thought I would try to make the cake vegan by substituting the egg for an egg replacer. I started to put it into the bowl when a little voice said to me "what is this stuff made of"? Checking the ingredient list revealed wheat gluten. Not using that. I could have used a mixture of ground flax seed and canola oil, but the recipe has of oil in it, so I decided to just use 4 egg white in place of the two eggs. That reduces the fat content a bit. It is not vegan at this point.
This cake comes out nice and moist, with a mild, not too sweet flavor. Very nice with a bit of whipped cream.

Applesauce Cake-

1 cup buckwheat flour
1 cup brown rice flour
1/2 tsp Xanthan gum (find at health food store or large grocery store)
1 1/2 tsp Baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
3/4 cup canola oil
1 cup honey
4 egg whites (the yolks go to the dog)
2 cups unsweetened applesauce
1 cup chopped pecans

1. Preheat oven to 350 degrees. Prepare 9 inch round cake pan with cooking spray.
2. Mix together dry ingredients. Add oil, honey and eggs. Beat mixture for several minutes until smooth. Mix in applesauce and nuts.
3. Pour mixture into baking pan. Bake for 35 minutes or until a toothpick comes out clean when tested. The cake bakes up high in the pan. Cool 10 minutes and then flip out onto a pretty plate.
Serve with whipped cream or low fat vanilla ice cream.