I’m posting one of my all-time favorite recipes today!
The battle between this apple cake and an apple pie for Apple Week was brutal. A classic apple cake recipe from Apple Hill itself, which is published every year in their little map-tour booklet vs. the most iconic apple dessert of all time (in America anyway)?!?!
The universe sent me a clear answer yesterday:
Decision made.
Now this cake sure isn’t winning any beauty contests, but it does taste wonderful. The bottom stays super moist and the top turns into a kind of crumbly light crust. A fantastic crowd-pleaser.
I altered the original recipe to make it vegan and cut out some of the sugar. You can sub some of the oil for applesauce if you want, but I don’t recommend doing that for more than half the oil.
serves 12
1 cups sugar
3 t Ener-G egg replacer mixed with 6 T water
1/2 C vegetable oil (I used half coconut oil and half safflower)
4 cups diced apples
2 cups flour of choice (I used 1 1/2 C whole wheat and 1/2 C white – really good that way!)2 t cinnamon
1 t nutmeg
2 t baking soda
Preheat oven to 350 degrees.
Mix together first three ingredients until well combined. Then add apples and dry ingredients and stir to combine. It might look crumbly but that’s okay. Just make sure the apples are well dispersed through the batter, and you’re good to go.
Pour into an oiled 9×13 pan and bake for an hour.
I definitely recommend serving it warm and with a little scoop of your favorite non-dairy ice cream!
Nutrition facts per serving: Calories: 242; Calories from Fat: 86; Total Fat: 9.5g; Saturated Fat: 1.8g; Sodium: 212mg; Total Carbohydrates: 36.8g; Dietary Fiber: 3.1g; Sugars: 20.5g; Protein: 2.1g
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