reading time: 2 min
When I think of autumn, I think of warm apple cakes and chai tea. Of snuggling into a warm sweater and watching a movie while the smell of the freshly baked cake fills your house. Last Sunday I did just that.
Apple season is here (at least in Germany) and I couldn't be more thrilled. On Saturday my boyfriend and I went to a nearby wild apple tree and picked two bags full of apples (mostly my boyfriend, as you can see below 😜). Since those are pretty sour when eaten raw, they are ideal for baking! And so I took a recipe that my mom came up with a while ago and made this healthier version of a classic German apple cake that is dairy-free, egg-free, wheat-free and refined sugar free.
This was also a great opportunity to make use of the rotating cake stand that my mom gave me recently and of the cute copper cups that I got at a second hand store a while ago and that go perfectly with the rustic fall mood.
This apple cake is simple to throw together, nutty, full of fall flavour (I mean: apples, walnuts, cinnamon and marzipan?!), and 100% vegan.
Preparation time: 50 mins
Main ingredients: apples, walnuts, spelt flour
difficulty level: easy
makes: one 7-inch spring form
suitable for: vegan, lactose-free, wheat-free, refined sugar free
Ingredients
1 cup wholegrain spelt flour
1 cup spelt semolina (or polenta)
1 cup coconut blossom sugar
2 tsp baking soda
pinch of salt
pinch of cinnamon
1/2 cup (50g) walnuts, chopped
5 tbsp egg replacer (e.g. ground flaxseed)
2/3 cup (150ml) water
1/3 cup (60g) vegan butter or margarine
3/4 cup oat milk (or any other plant-based milk)
zest of 1/2 an organic lemon
about 3 cups (300g) peeled and sliced apples
optional: little chunks of marzipan on top (alternatively: almond slices, or more walnuts)
Preheat oven to 355°F or 180°C. Grease a 7-inch spring form or equivalent-size baking dish.
In a large mixing bowl, combine spelt flour, spelt semolina, coconut sugar, baking soda, chopped walnuts, cinnamon, and salt. In a separate bowl, whisk together egg replace with water. Add "egg" mixture, oat milk, butter and lemon zest to the dry ingredients. Mix using a hand mixer to form an even batter.
In a large mixing bowl, combine spelt flour, spelt semolina, coconut sugar, baking soda, chopped walnuts, cinnamon, and salt. In a separate bowl, whisk together egg replace with water. Add "egg" mixture, oat milk, butter and lemon zest to the dry ingredients. Mix using a hand mixer to form an even batter.
Spread the batter evenly in the prepared spring form.
Peel and slice your apples if you haven't already. Arrange the apple slices on top of the batter in overlapping circles, pressing lightly into the batter. Bake for 30 minutes, then add marzipan chunks or nut pieces on top. Bake for another 10 minutes, or until a toothpick inserted in the centre comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before serving.
Serve dusted with confectioner's sugar, or vanilla ice cream, or a dollop of vegan whipped cream and a dash of cinnamon on top. Enjoy warm or at room temperature.
♥
Maisy
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