The Best (Vegan) Apple Cake

April 26, 2022

The Best (Vegan) Apple Cake



Vegan cakes tend to have a bad reputation, and for a reason.
Over the years I’ve noticed that most of them have three major problems: they're either (1) strange tasting (some taste only like sugar while others taste like nothing at all) (2) dry and no moist at all (the ones that get stuck in your throat, if you know what I mean) or (3) have a weird texture (some are crumbly while others are seriously solid.)

The Best (Vegan) Apple Cake
They don’t have to be like that though.
Vegan cakes shouldn’t be a mandatory thing for vegans and people with dietary restrictions and unwanted by the rest. They could be so rich, moist, and delicious that everybody can enjoy them.

The Best (Vegan) Apple Cake
Such as this Vegan Apple Cake.
I honestly don’t think people would be able to tell that it’s not a non-vegan cake. Surely my friends Louise, Luke and their kids couldn’t tell.
It was only after they finished devouring it that I revealed “Hey, this is a vegan apple cake, not bad, huh?
They were so surprised, almost shocked. No eggs or butter and yet this cake is deliciously rich and moist.

The Best (Vegan) Apple Cake
The apples provide their natural juice and give the cake a great moist texture, while the almond flour gives richness and texture to it.

The Best (Vegan) Apple Cake



I could eat this cake for years but I have a soft spot for apple cake so you shouldn’t take my word for it. You’re just going to have to try out this recipe and see how amazing this cake is for yourself.

The Best (Vegan) Apple Cake                                                                                                               Print this recipe!

Ingredients
Makes 12 slices

1 medium apple, peeled, cored, and cut into small pieces
2 medium apples, peeled, cored, and sliced thin
2 cups (250 gr) flour (I used whole wheat flour)
1 cup (100 gr) almond flour (or almond meal)
¾ cups (150 gr) brown sugar + 1 tablespoon, divided
Pinch of salt
4 teaspoons (16 gr) baking powder
Zest of one lemon
1 cup (250 ml) non-dairy milk of your choice
5 tablespoons (50g gr) vegetable oil (I used sunflower seed oil)
1 teaspoon vanilla extract
½ teaspoon cinnamon
Confectioners’ sugar to dust

Directions

Preheat the oven to 350°F (175°C) and place a rack in the middle.
Grease and flour a baking pan (I used an 8 inch springform).
In a large bowl mix flour, almond flour, ¾ cup sugar, lemon zest, baking powder, and salt. Set aside.
In a separate bowl, mix milk, oil, and vanilla extract until fully combined.
Slowly stir wet mixture into dry ingredients and whisk until smooth
Stir the apple pieces into the batter, then scrape into the prepared pan.
Place apple slices on top of the cake in your desired arrangement.
In a small bowl combine the remaining 1 tablespoon brown sugar and cinnamon. Sprinkle on top of the cake.
Bake in the preheated oven for 50 to 55 minutes. Avoid opening the oven door during baking. Check for doneness by inserting a toothpick in the center after the 45 minute mark.
When done, let cool completely on a wire rack before unmolding.
Sprinkle the cake with confectioners’ sugar and serve!

Nutrition facts

One slice yields 234 calories, 10 grams of fat, 34 grams of carbs, and 4 grams of protein.

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