Vegan Apple Cake
Servings: 10 slices
- 4 (4 apples) apples divided, 2½ for the filling and 1½ on top.
- 2 cups (300 grams) all-purpose flour
- ¾ cup (150 grams) sugar plus 2 tbsp to sprinkle on top
- 1 cup (250 grams) almond milk
- ¼ cup (50 grams) olive oil or another vegetable oil
- 1 tablespoon (16 grams) baking powder
- 1 tablespoon (1 tablespoon) vanilla extra
- 1 teaspoon (1 teaspoon) cinnamon
- ½ (½) lemon the grated zest (optional)
- ⅛ teaspoon (1 pinch) salt
- 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.
