With this blog post I would like to present you a friend of mine with whom I went to school for four years. We had such a great time! ❤
We’ve baked Chirstmas cookies together this winter. (You can check out her vegan and my regular variation here.) And now, guess what – she has started a wonderful vegan blog herself a couple of weeks ago. I was so excited when I discovered it! Lucy has uploaded so many mouth-watering recipes already. You simply HAVE to check out her blog.
In this guest post she’s going to share an absolutely gorgeous and very fruity apple cake with you. I’m sure you can’t wait for her recipe, so here it is. – Bettina.
Spring has arrived in Switzerland, the temperatures are rising and the flowers are beginning to bloom. It’s so beautiful outside and I think, this time of the year is just perfect, for sitting outside and enjoying the rays of the sun on your face. Why not savour this moment with a nice cup of tea and this delicious and fruity cake?
This apple cake is made out of 1kg fruit and is by the way completely vegan.
It did not take much time and the cake was eaten up by me, my family and friends. And it really hit the spot, everyone liked it and I am sure you too are going to enjoy it.
If you are interested on more vegan recipes and tips on how you can easily veganize some dishes, follow my blog lucysveganrecipes.wordpress.com 🙂
Peace and love,
Fruity Apple Cake (vegan)
by Lucy’s vegan recipes ♥
Preparation time: 45min
Baking time: 15min
Let it cool in the fridge for additional 8 hours at least (or overnight)
Yield: 1 apple cake
For the cake base
- cake-pan with ring (Ø 28cm)
- vegan margarine for the cake-pan
- 180g sugar
- 175g flour
- 40g soy flour
- 3 tsp. baking powder
- pulp of ½ vanilla bean
- 200ml cold water
- 3 tbsp. canola oil
For the apple mass
- 1kg apples
- juice of 1 lemon
- 150g sugar
- 2 packages vanilla pudding powder
- 1 tsp. agar-agar
- 150ml water
- 1 tsp. grated lemon zest
- a bit canella
For the decoration
- vegan cream
- dark chocolate
- dried apples
- Preheat the oven to 200°C. Use the margarine to grease the cake-pan. In addition I used baking paper for the ground, so you can easily get the cake base out of the cake-pan afterwards.
- For the cake base mix the sugar, flour, soy flour, baking powder and the vanilla pulp in a bowl. Add the water and oil; now mix all the ingredients, but not too strongly.
- Fill the mixture to the cake-pan and make it even. Bake it for 15min in the middle of the preheated oven. Or if you have a cake-pan of not the same size as the one I used, use a knife to check out, if the biscuit is ready. Now let it cool down on a cooling rack.
- While the cake is baking/cooling, you can wash the apples and then grate them. To make sure that they do not get too brown, continuously add the lemon juice to the grated apples.
- For the apple mass add the sugar, vanilla pudding powder, agar-agar and water to a pan. Mix it and then bring it to the boil. Now add the grated apples, lemon zest and canella to the pan. Mix and then let it cook for one minute.
- Now the cake base should be cooled down. Put it back in the cake-pan (use baking paper for the ground) and put the cake ring around. Now spread the apple mass over it. Leave it in the fridge for at least 8 hours or overnight.
- If you like you can serve the cake with cream, grated chocolate and dried apples. I used coconut milk and whipped it. It does not work as good as with other creams (like almond cream), but tasted good anyway.
To get a printed version: Download the pdf.
(Both English and German versions available!)