Vegan apple cake

Published

Vegan apple cake is just good. This low-sugar recipe allows you to better enjoy the sweet taste of apples.

“After a piece of vegan apple cake for breakfast, you can decide to change the world or you can eat another piece.”

Vegan apple cake

Serena Dalan
Vegan apple cake
Vegan apple cake is just good. This low-sugar recipe allows you to better enjoy the sweet taste of apples.
Prep Time 1 hr
Cook Time 45 mins
Total Time 1 hr 45 mins
Course Breakfast
Cuisine Vegan
Servings 12
Difficulty Easy

Equipment

  • Round cake pan, diameter 24 cm
  • Baking paper

Ingredients
  

  • 150 g All-purpose flour
  • 150 g Manitoba flour
  • 50 g Brown sugar
  • 1 pinch Cinnamon
  • 250 ml Soy milk with no-sugar
  • 50 ml Sunflower oil
  • 9 g Cream of tartar
  • 1 tbsp Apple cider vinegar
  • 2 Apples
  • 1 Lemon, juice and zest
  • 1 pinch Fine salt

Instructions
 

  • Prepare the following ingredients and then set them aside.
    Grate the lemon zest.
    Peel and core the apples. Dice one apple and put into a bowl with the juice of half a lemon.
    Slice the other one, place the slices on a plate and season them with the juice of the remaining lemon.
  • Preheatthe oven to 180°C
  • To a bowl add the following ingredients: the two sifted flour, brown sugar, cinnamon, fine salt and diced apple (keep out the lemon juice). Mix well.
  • To another bowl add the following ingredients: soy milk, sunflower oil and lemon zest. Mix well.
  • Combine all the ingredients in a single bowl and stir until just combined in a soft batter.
  • Take a large glass, put the apple cider vinegar and cream of tartar, mix and pour quickly over the batter. Stir well.
  • Pour the batter into the round cake pan (line the bottom with baking paper).
  • Decorate the surface of the cake, as you prefer, with the apple slices (remove the lemon juice).
  • Bake in a preheated oven on 180°C. for 45 minutes.

Notes

Always do the toothpick test to see if the cake is cooked. It still valid! I know, once removed from the oven it will be soft, don’t worry, let it cool well at room temperature and then, place it in the fridge for few hours.
Variation: sometime my beloved soy kefir gives its best producing a quantity that goes beyond what I normally take for breakfast. So, I take advantage of this by using the extra soy kefir to make a vegan apple cake! From the recipe above replace the 250 ml of soy milk with 270 g of soy kefir and the 50 ml of sunflower oil with two tablespoons of sunflower oil.
A delight!

Vegan sweet recipes for breakfast

Serena

By Serena Dalan

Mi piace viaggiare, camminare, leggere e cucinare dolci. No carne, solo vegetali. --- I like travelling, walking, reading and cooking cakes. No meat, just veggies.