Apple Almond Cake
Step by step easy recipe for super moist and soft apple cake made with almonds and rice flour, a healthy vegan recipe
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 milk 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 longer
- 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
Instructions
- 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.
- 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.
- Now that you have everything prepared, mix flax egg and mixture of oil and agave into dry ingredients.
- 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 ;)
- the batter is supposed to be pretty thick but still pourable using a spoon or spatula.
- Now mix in gently prepared seasoned apple slices.
- Bake for 30 minutes up to 40 depending on size of the pan, on 180 celsius. Check out notes.
- 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.
- Chill in the fridge for a few hours and pour on top of cooled cake. Or serve it on a side.
- Keep it covered in a fridge. It will keep up for a week.
Notes
- Bake for 30-50 minutes on 180 celsius, depending on the size of cake pan. For 26cm cake pan bake for 30 minutes. 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).
- if you don't want to use olive oil, sub it with same amount of melted coconut oil