150g(0.8cups)unrefined cane sugarplus 2 tbsp to sprinkle on top
130g(0.5cups)plant milksoy, almond, oats
40g(0.2cups)sunflower seed oil
16g(3.2tsp)baking powder
3(3)apples
1tbsppowdered sugar for toppingoptional
Preheat the oven at 180C / 356F. In a bowl, add the soyyogurt, then while mixing with a whisk add the unrefinedsugar, the plantmilk and the oil. Whisk till the ingredients are well mixed together.
Now pass the two flours and the bakingpowder through a sieve. Then add them to the bowl with the liquid, ⅓ at the time, while mixing with a spatula.
Keep mixing with a spatula until all ingredients are well incorporated, then set aside.TIP: depending on your wholegrain flour you might need to add a bit more milk. Do so if necessary. TIP: try to mix with a circular movement from bottom to top of the bowl, like if you are trying to incorporate air into the dough. This will make the cake lighter.
Peel the apples. Then cut them into quarters and remove stem and seeds. Take 1 apple (4 quarters) and cut it into small pieces on the short side. This is to add to the batter.Take 2 apples (8 quarters) and cut them into thin wedges on the long side. This is for the top of the cake.
Add the small pieces of 1 apple to the cake batter, then mix with the spatula until the apple pieces are well incorporated into the batter.
Lightly oil your springformpan (or cake pan), then dust it with flour. Now pour the cake batter into the cake pan.
Cover the top of the cake with the apple wedges with a circular pattern, overlappig the wedges a bit. Then sprinkle the apples with 1 to 2 tbsp of unrefined sugar.
Bake the cake at 180C / 356 F for 1 hour. Take out of the oven, let cool for at least 1 hour. Then sprinkle with some powdered sugar if you want, and buon appetito!TIP: bake on a baking rack, not on a baking tray, because the tray will get too hot and might overcook the base of the cake.