Apple Cake
This delectable — and not overly sweet — cake is the first thing I make when fall arrives, and it’s perfect to serve at the end of a Rosh Hashanah meal. {Modified and reprinted from The Joy of Vegan Baking by Colleen Patrick-Goudreau}
Ingredients—Cake
3 apples, peeled and cut into slices (Gala, Fuji, Granny Smith, Crispin)
1/2 cup nondairy butter
1/2 cup granulated sugar
1/2 cup unsweetened applesauce
2 tablespoons nondairy milk
1-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
Ingredients—Topping
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
Directions
Preheat oven to 350° F. Lightly grease a 9-inch springform pan.
Cook the apples in a little bit of water on the stove or in the microwave (for no more than 2 minutes) until they’re just a little soft but not mushy. Set aside.
With an electric hand mixer or by hand using a wooden spoon, cream together the butter and sugar. Add the applesauce and milk. Finally, add the flour and baking powder, and stir until just combined.
Add the batter to the prepared pan, and arrange the apple slices in a circle on top of the cake. Mix together the sugar, cinnamon, and ginger, and sprinkle over the apples, covering the top of the cake.
Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Let cool for 15 minutes before un-molding from cake pan.
Yield: 8–10 slices
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