Apple Almond Cake

This Apple Almond Cake, I just love how it is soft and fragrant. Imagine biting into a soft sponge and hitting tender apple slices, tasting cinnamon, vanilla, roasted hazelnuts and almonds…heaven! And then that vanilla frosting!! Convinced yet:)?! 

This cake is:
– wheat free
– refined sugar free
– vegan
– rich in healthy carbs, proteins, fats and fibre
– made with my rice and spelt flour
– I love the addition of extra virgin olive oil (you will not taste it, I promise;)
– You can enjoy it equally with or without frosting (I usually do without cause I find it rich enough without)
– And did I mention how easy it is to make?

I myself have it usually without frosting as a healthy snack, or even breakfast. Or as entree, haha. Yes, snacking on it to make it through to lunch is totally probable scenario too cause I’m not really a dessert kind of person and don’t usually have desserts at all.

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This is what it looks like after baking and you can have it as it, or…

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…you can pour some of this creamy deliciousness on it 🙂

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Et voila! Some Cashew Vanilla Cream to bring it to another level.

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Preparation time: 30 minutes + 30 – 50 minutes baking time
Yields: 12 slices

Ingredients

Dry ingredients
1 cup almonds
1/2 cup roasted hazelnuts
1 cup rice flour
1/2 cup spelt flour (or sub with buckwheat for gluten free version)
1/3 tsp Himalayan salt
1 tsp baking powder
1 tsp baking soda
1/2 tsp vanilla
1/2 tsp cinnamon
Grated rind of 1 unwaxed lemon

Wet ingredients
2 flax eggs
1/2 cup Extra Virgin Olive Oil
1/2 cup maple or agave syrup
1 – 1,5 cup almond or oat milk + 1 tsp apple cider vinegar (add as much as you need to get a thick but still pourable batter)
2 tbsp lemon juice

2 apples – sliced very thinly seasoned with vanilla, cinnamon, date syrup and pinch of salt

Cashew Vanilla Cream

1 cup cashew nuts – soaked for 3 hours or more
4-5 dates
1/2 tsp vanilla powder
pinch of cinnamon
2/3 cup of water
pinch of salt
2 tbsp lemon juice
2-3 tbsp maple syrup

Method

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1. Place all dry ingredients in a bowl and slice the apples into thin slices. Season them with date syrup, cinnamon, vanilla and pinch of salt.

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2. Measure up olive oil and agave syrup and mix them with lemon juice. Mix milk and apple cider separately. Grind the flax seeds and mix them with water.
3. Now that you have everything prepared, mix flax egg and mixture of oil and agave into dry ingredients.
4. Then add milk mixture and mix carefully. This is one of important tips to what to pay attention when making a vegan sponge cake. Don’t over mix it. this also means, no food processor when making this. Just use a wooden spatula 😉

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This is what the batter is supposed to be like: pretty thick but still pourable with help of a spoon or spatula.

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5. Now mix in gently prepared seasoned apple slices.
6. Bake for 30-50 minutes on 180 celsius, depending on the size of cake pan. The thicker cake will bake for longer. But you know how to test it, right? Simply insert the wooden stick (toothpick) inside and it should come our dry (only with some crumbs on it).

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7. While the cake is baking, prepare the Cashew Cream. Wash and drain the cashews. Place them in the blender with the rest of the ingredients and blend until smooth.
8. Chill in the fridge for a few hours and pour on top of cooled cake. Or serve it on a side.

Guys, I hope you enjoy this one and for more of baked vegan cake goodness, check out Double Chocolate Vegan Cake, Vegan Chocolate Sponge Cake and Chocolate Zucchini Birthday Cake

Hope you try this one and please let me know if you do cause I’d love to hear if you liked it.
If you’d like to be informed when my next recipe is out, please subscribe above. You’ll be simply notified and sent a link directly to the recipe through your email.

Lots of love,
Maja xx

Kolač od jabuke i badema

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Evo jedan jesenski kolačić🍂🍁
Kolač od Jabuka i badema, biskvitni, jaaako sočan i mekan, i fino “začinjen”.
Kremica nije obavezna i kolač će i bez nje biti jako fin. Ona je onaj extra dodatak 😉

Neću duljiti nego idem ravno na recept…

Priprema: 30 minuta + vrijeme pečenja
12 šnita
Za kalup od 24-27cm

Mjere
1 šalica = 237 ml (možete koristiti i šalicu od 250ml, ne krcatu 😉
1 žlica = 1 jušna žlica
1 žličica = 1 čajna žlica

Suhi sastojci

1 šalica badema
1/2 šalice lješnjaka – prženih i oguljenih (pogledajte kako – ovdje – receptu za kolač od mrkve)
1 šalica rižinog brašna
1/2 šalice prosijanog pirovog brašna (T-850, a možete koristiti i pšenično T-850), a za gluten free verziju – heljdinog
1 žličica praška za pecivo
1 žličica sode bikarbone
1/2 žličice Himalajske soli (ili malo manje morske)
1/2 žličice cimeta
1/2 žličice vanilije
Naribana korica jednog limuna

Mokri sastojci

2 žlice samljevenog lana + 6 žlica vode (to bi bila dva flax egg)
1/2 šalice ili maslinovog ulja
1/2 šalice agavinog ili javorovog sirupa
1 do 1,5 šalice zobenog ili bademovog mlijeka sa 1 žličicom jabučnog octa (dodate prvo 1 šalicu pa onda ako treba još – smjesa treba biti gusta ali da se može izliti uz pomoć špatule)

2 jabuke – narezane na jako tanke ploške,
Začinjene sa cimetom, vanilijom, sirupom od datulja i prstohvatom soli – ako nemate sirup od datulja, možete bilo što slatko, čak i med)

Za kremu:

1 šalica indijskih oraščića – namočenih u vodi bar 3 sata
4-5 datulja
pola žličice praha vanilije
prstohvat cimeta
2/3 šalice vode
prstohvat soli
2 žlice soka od limuna
2-3 žlice javorovog ili agavinog sirupa

Postupak

1. Upalite pećnicu na 180 stupnjeva
2. Stavite jabučni ocat u mlijeko i promiješajte. Pustite da odstoji dok pripremite ostale suhe i mokre sastojke
3. Sameljite lješnjake i bademe pomiješajte ih u zdjeli sa svim ostalim suhim sastojcima. Najbolje je prosijati brašna kako bi kolač bio rahliji i mekši.
4. Sameljite lan u mlincu za kavu ili u sjeckalici i pomiješajte u zdjelici s dvostruko više vode. Vidjet ćete kako lan dobiva konzistenciju razmućenog jajeta.
5. Pomiješajte ulje, agavin sirup i sok od limuna u posudici.
6. Narežite jabuke na jako tanke ploške i začinite
7. Umiješajte lan i smjesu ulja i agave u suhe sastojke. Lagano promiješajte i zatim dodajte mlijeko. Mlijeko ide zadnje radi izazivanja reakcije između sode bikarbone i octa koja podiže kolač. Pažljivo promiješajte. I ovo je važno jer ako prežustro miješate, kolač bi mogao ispasti žilav.
8. Kad je smjesa uglavnom jednolična, umiješajte jabuke. Dobivena smjesa treba biti prilično gusta ali da se ipak može preliti u kalup. Slobodno isprobajte sirovu smjesu da vidite je li dovoljno slatka. Ako vam se čini da nije dovoljno ukusna, dodajte još malo soka od limuna.
9. Ulijte smjesu u kalup obložen masnim papirom i pecite 30-50 minuta, ovisno o jačini pećnice i debljini smjese u kalupu. Što je kalup manji, smjesa će biti deblja i duže će se peći. Preporučam veći kalup 🙂
Ja koristim STEAM PLUS mode (ili način za pečenje na pari) u svojoj Electrolux pećnici jer to pomaže da se kolač ljepše digne te da ostane sočan iznutra a da dobije finu koricu izvana:)
10. Kolač je gotov kad dobije zlatno smeđu boju i lagano popuca po vrhu. Provjerite dal se ispekao tako da umetnete čačkalicu u njega i ako izadje čista (samo malo masna i s mrvicama), kolač je gotov.
11. Kolač ohladite i pripremite kremu. Dobro operite oraščiće i izblendajte sa svim ostalim sastojcima dok ne dobijete potpuno glatku kremu.
12. Ohladite je da se malo stisne i namažite ohlađeni kolač odozgora. Možete ga još posuti s mljevenim lješnjacima ili bademom.

Nadam se da će vam se svidjeti a ako biste željeli vidjeti i iduće recepte možete se subscribati gore i onda dobijete obavijest na mail kad idući recept bude objavljen.

Puse i see you 😉
Maja

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