It wouldn’t be a proper autumn without indulging in apple pies, in all shapes and forms! This variation is stunning: beautiful layers to keep the cake moist, the rich caramel sauce with a hint of cinnamon (OMG divine), and the crumble on top to give extra texture.
It’s so easy to make, and relatively quick (if you have a mandolin) – you’ll be surprised! 😀 I cut my apples very thin. If you have a microwave I would recommend to cook the sliced apples for 2-3 minutes to soften them up. In this way you will make sure your cake stays super soft.
For the caramel sauce, you can make it vegan (or simply lactose free) by adding vegan butter (I use the violife one) and vegan cooking cream (Alpro, what else?). Always be extra careful when making caramel as the sugar gets really hot in the pan, and don’t cut times short once it starts boiling, otherwise you risk to keep the sauce too ‘runny’ as it won’t solidify properly.
For the crumble on top – same thing goes for the lactose free – just swap dairy butter for vegan/vegetable butter 😉 for this version I actually used a gluten free flour to see how it would turn out – and I was not disappointed! So yes, good news: this cake can also be made gluten free! Enjoy!
