Vegan Apple Cake

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: slices

Line cake pan with parchment paper. Preheat oven to 360°F (180°C).
To a mixing bowl, add 1 cup almond milk, ¼ cup olive oil, ¾ cup sugar, 1 tablespoon vanilla extra and the grated zest of ½ lemon. Whisk until well combined.
With a fine-mesh sieve, sift in 2 cups all-purpose flour, 1 tablespoon baking powder, and ⅛ teaspoon salt.
Whisk or mix with a hand mixer for a few seconds until you have a smooth and thick cake batter. Don't over-mix.
Add small pieces from 2½ apples. The apples should be cored and the seeds removed, but you can keep the peel on.
Fold them with a spatula, then pour batter into the cake pan.
Cover the top with thin apple slices from the remaining apples, arranged in a circular pattern, overlapping the slices a bit.
Finally, sprinkle the apples with 2 tbsp of sugar mixed with 1 teaspoon cinnamon.
Bake on the center rack of the oven at 360°F (180°C) for 55 minutes to 1 hour.
A skewer inserted in the center should come out mostly dry. If it doesn’t, keep baking in 5-minute increments.
Take it out of the oven and let it cool for 15 minutes before removing it from the pan and cooling it for at least 1 hour.

SUBSTITUTIONS

Apples: You can use any apple variety. We recommend sweet varieties like fuji, pink ladies, and golden delicious.
Almond milk: Substitute another plant-based milk.
Olive oil: Substitute another vegetable oil like canola or sunflower oil.
All-purpose flour: You can also use half whole wheat flour and half all-purpose. Substitute gluten-free flour to make the cake GF.

TIPS

Cinnamon: for more cinnamon flavor, add 2 teaspoon of cinnamon to the batter. Keep in mind that the cake will have a brown color if you do so
Don’t overmix to avoid a dense, gummy texture. Stop once the ingredients are combined.
Work quickly after adding baking powder, as it starts activating immediately.
Sift the flour to remove lumps and add air for a lighter cake.
Don’t open the oven for the first 30 minutes to prevent deflation.
When baking, place the cake pan on a baking rack, not a baking tray, because the tray will get too hot and will overcook the base of the cake.

STORAGE

Room temp: 4 days under a cake dome or in a plastic bag.
Refrigerator: up to one week.
Freezer: up to three months. Let it cool down completely before freezing.
Reheat: if it gets dry after storage, reheat for 1 minute in the microwave to make moist again