VEGAN APPLE CAKE

By Peggie

Light and fluffy vegan apple cake with a cinnamon sugar topping. Packed with fresh apple flavor and absolutely divine served warm with vegan whipped cream.

Ingredients

• For the Apple Cake :
• 2 and 1/2 cups (312g) All Purpose Flour
• 1 and 1/2 cups (300g) Brown Sugar
• 1 and 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1 tsp Ground Cinnamon
• 1/4 tsp Nutmeg
• 1 cup (240ml) Vegan Buttermilk (fresh lemon juice mixed with soy milk)
• 1/3 cup (80ml) Extra Virgin Olive Oil
• 1 tsp Vanilla Extract
• 1 Tbsp Apple Cider Vinegar
• 2 Tbsp Applesauce
• 1 and 1/2 cups (188g) Chopped Apple (Peeled)
• For the Cinnamon Sugar Topping:
• 1/2 cup (100g) White Sugar
• 1 tsp Ground Cinnamon
• 1 Tbsp Vegan Butter (Softened)
• For Serving:
• Vegan Whipped Cream
• Make Vegan Whip Cream:
• 1 can Coconut Cream (400ml or 14 ounces)
• 3 Tbsp Powdered Sugar (Confectioners sugar) (optional)
• 1 tsp Vanilla Essence (optional)
• Place the can of coconut cream into the coldest part of your refrigerator and leave it there overnight.
• The next day, take it out and carefully open it (don’t shake it around!).
• You’ll see that the cream part has separated from the water and risen to the top.
• Scoop that out into the bowl of an electric mixer, leaving the water behind. You can use the water in a smoothie or throw it out.
• Starting at slow speed gradually increase speed until you achieve a whipped cream consistency.
• The harder the consistency of the cream when you scoop it out, the quicker this will be.
• Once you have whipped cream consistency, you can stop right there. You’re done! OR:
• Add some powdered sugar and vanilla for a sweetened cream.
• Whisk again until mixed in.

Details

Preparation time 15mins
Cooking time 60mins
Adapted from lovingitvegan.com

Preparation

Step 1

Preheat the oven to 325°F (160°C). Spray a 9×13 dish with non-stick spray and set aside.

Sift the flour into a mixing bowl and add the brown sugar, baking soda, salt, cinnamon and nutmeg and mix together.

Prepare your vegan buttermilk by adding 1 Tbsp fresh lemon juice to a measuring jug and then adding soy milk up to the 1 cup (240ml) line. Leave it for a minute to allow it to curdle.

Add the vegan buttermilk, oil, vanilla, apple cider vinegar and applesauce to the mixing bowl and mix in properly. The batter will be thick.

Add in the chopped apple pieces and fold in.

Transfer to your prepared baking dish and smooth down.

Prepare the cinnamon sugar topping by adding the sugar and cinnamon to a bowl and mixing together. Then add in softened vegan butter and mix it in until properly combined and the mixture is crumbly.

Sprinkle over the top of the cake.

Bake for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.

Serve warm with vegan whipped cream.


NOTES

*You can use a different oil such as canola oil if you prefer.