Vegan Apple Cake (Apfelkuchen)
Original version of the recipe by Colleen Patrick-Goudreau in The Joy of Vegan Baking
This recipe has no need for eggs because of the applesauce, which provides the binding and moisture that eggs normally would. In just about any cake recipe, you replace every egg with approx 60-70g of apple sauce – and it works particularly well in recipes where the cake is dense and moist, such as muffins.
3 Apples, peeled, cored and cut into slices (we use golden delicious, or granny smiths)
112g Vitalite, a little extra for greasing the cake tin
110g Granulated sugar
125g Unsweetened apple sauce
2 Tablespoons Almond milk
188g Plain flour
2 1/2 Teaspoons baking powder
For the topping:
60g Dark brown sugar
1/2 Teaspoon cinnamon
1/2 Teaspoon ground ginger
Kitchen scales, measuring spoons
Sharp knife and cutting board
Small bowl and spoon
23cm spring form cake tin
Cake testing skewer
Preheat the oven to 180 degrees celsius and lightly grease the cake tin and line the bottom with baking parchment.
Cook the apples in a little water on the hob until that are soft, but not turning to mush.
Cream together the butter and sugar in a mixer.
Add the apple sauce and the almond milk and stir into the mixture gently.
Add the flour and baking powder and stir until just combined. Too much mixing, and the cake won’t rise.
Add the cake batter to the prepared cake tin.
Carefully add the apple slices to the top of the batter, starting in the centre and spiralling outwards.
Mix together the brown sugar, cinnamon and ginger in a little bowl and then sprinkle over the apple slices.
Bake for 40 minutes in the centre of the oven, or until a skewer through the centre of the cake comes out clean.
Allow to cool before releasing the cake from the cake tin.
Serve with a little dairy free cream.