Mix all dry ingredients together (flour, baking powder, baking soda, salt and sugar) in a bowl
Add the wet ingredients all at once (the applesauce, vinegar, eggs, oil and water) and stir with a whisk quickly, until just mixed and the batter is smooth
Preheat oven to 350F, and prepare filling by rolling the sweetened red/white bean paste into tablespoon-sized balls. Set aside.
Pour about 2 Tbsp of batter into a well-greased cakelet (or muffin) pan.
Drop the balls of filling into the center of the wells
Pour the batter over the filling, being careful to only fill the cake pan to about ¾ full so the batter doesn't pour over the sides while it's baking.
Bake at 350F for 20-25 minutes until slightly browned. Test for doneness by inserting a toothpick or cake tester--they should come out clean without wet crumbs.
Notes
*You can use any granulated sugar of your choice, but I like using honey powder , coconut, date and maple sugars which are healthier alternatives to white processed sugar. For the lower carb, lower calorie option, you can use a sugar-free substitute such as monk fruit sweetener or, stevia powder (but you’ll have to convert the amount of stevia according to package directions).
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