DessertsRecipes

Super Moist and Delicious Apple Cake

by Micaela Harrasser

This super rustic, moist apple cake is the perfect autumn dessert. Super easy and quick to make, it’s lighter than the traditional versions with butter, flaky pastry and so on. This vegan version stays compact and moist thanks to the yoghurt, and oil is a good alternative/hack to make your desserts vegan or just a bit lighter.

For the flour, I add a touch of spelt to the classic all-purpose (or ‘00’) for that extra taste and ‘homey’ vibe. I also like to leave the small apple pieces intact and mix them unevenly in the batter to create a nice balance of the juicy apple bits and the spongy batter. Speaking of apples, you can use your favorite ones – they all tend to give their own flavors to cakes but this one has already plenty (lemon juice, cinnamon, spelt flour..) so don’t worry too much on which apple variety you use. Perhaps avoid granny smith, way too sharp and pungent 😉

I add the almond flakes on top as final touch to bring this cake next level – ready to impress? And how cute is the final result? 😀

[ratings]

Super Moist and Delicious Apple Cake

Serves: 6-8 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

For a 18cm cake tin:

  • 250g flour (I do 200g 00 flour + 50g spelt)
  • 220g vegan vanilla yoghurt
  • 80g flavorless oil (sunflower is good)
  • 60g sugar
  • juice from 1 lemon
  • 4g active dry yeast
  • Pinch of salt
  • cinnamon a generous pinch
  • 2 medium apples (golden, gala, elstar) finely sliced and chopped
  • almond flakes

 

Instructions

  1. First, turn on the oven to 200C fan.
  2. Cover the cake tin with baking paper.
  3. Wash the apples and slice them finely (I use a mandolin, super quick and easy).
  4. Transfer the slices to a bowl, roughly chop them, add the lemon juice and mix.
  5. In another bowl, add all the dry ingredients: flours, sugar, yeast, cinnamon powder and pinch of salt (this far from the yeast).
  6. Add the yoghurt to the dry mix and mix well with a spoon until incorporated, then add the oil.
  7. Mix everything well to avoid lumps, then add the apples to the mix.
  8. Mix again, then transfer the mix to the cake tin.
  9. Spread evenly, then add the almond flakes on top.
  10. Place in the oven and cook until dry inside (insert a skewer - it should come out dry).
  11. Take out and wait until it cools off a bit before removing from the tin and serving! Enjoy!

Notes

The cakes keeps at room temperature in an airtight container for up to 3 days. You can serve it next to a scoop of vanilla ice cream, or covered by warm cream to make it even more moist!

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