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Ingredients

Portions

For 8 servings

300 g flour (e.g., wheat flour or spelt flour)
100 g raw sugar
1 Teaspoon(s) baking powder
1 Teaspoon(s) cinnamon
100 ml plant-based milk (e.g., oat milk)
100 ml rapeseed oil
1 Teaspoon(s) vanilla extract
3 apples, peeled and chopped
50 g almond slivers
50 g applesauce
1 Tablespoon(s) lemon juice
1 Pinch(es) of salt

Preparation

  • Preparation time: 20 min
  • Cooking time: 40 min
  • Total time: 1 h

Preheat the oven and prepare the springform pan

1. Preheat the oven to 180°C (top/bottom heat). Lightly grease a FREYERSBACHER® springform pan or line it with baking paper.

Prepare the batter

1. In a large bowl, combine the flour, baking powder, cinnamon, salt, and cane sugar. Add the plant-based milk, canola oil, applesauce, and vanilla extract. Mix everything together to form a smooth batter.

Apples and lemon juice

1. Mix the diced apples with lemon juice to prevent them from turning brown. Then fold into the batter.

Pour the batter into the pan and bake

1. Pour the batter into the prepared STONELINE® springform pan and smooth it out. Sprinkle the almond slivers evenly over the batter.

Place the springform pan in the preheated oven and bake the cake for about 40 minutes, or until it is golden brown and cooked through. Test with a toothpick to see if the cake is done—if it comes out clean, the cake is ready.

Let the apple cake cool in the springform pan for about 10 minutes before placing it on a wire rack to cool completely. Then cut into pieces and enjoy.

This moist apple cake is the perfect dessert for vegan sweet tooths and, thanks to the use of high-quality STONELINE® baking products, is a treat that impresses both in taste and preparation.

Do you like this recipe? Get fresh inspiration every week with our Recipe of the Week!


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