Currant and Walnut Applesauce Cake

This is the quickest, easiest egg- and dairy-free cake imaginable. It takes under five minutes to prepare and comes out perfect every time. I can't take all the credit: this is a modified version of a recipe from PETA's cookbook, The Compassionate Cook. (Which is a cookbook totally worth the five or so bucks on Amazon.) Here's my version:

Currant & Walnut Applesauce Cake

1/2 cup vegan butter (1 stick of Earth Balance)

2 cups unsweetened applesauce

2 cups all-purpose flour (organic white or wheat)

1 cup packed organic brown sugar

1 tsp baking soda

1 1/2 tsp pumpkin pie spice blend

1/2 tsp cinnamon

1 cup currants (or raisins)

1 cup crushed walnuts

2 tbsp organic powdered sugar

Preheat oven to 350. Spray the bottom of an eight- or nine-inch square pan with organic cooking spray. (I use a Corningwear dish.) Melt the butter (either in a pan on the stove or in a microwave-safe bowl). Mix all the other ingredients except the powdered sugar into the pan/dish with the butter. Stir just until combined. Pour into the sprayed baking dish. Bake for 35 - 45 minutes until a knife slid into the center comes out clean. Cool in the pan on a rack for 15 minutes. Sprinkle the top with powdered sugar and serve.