Easy Vegan Apple Cake : No Egg No Milk No Butter…
Vegan apple pie is a variation of the classic apple pie. After making it in a light version, without butter and without sugar, this time we also prepare it without milk! It will be almost magical to discover all the softness and sweetness of this cake, thanks mainly to the presence of Renette apples, perfect for baked desserts. Other genuine flavors mingle in the dough to make a simple cake, but special at the same time, such as the homemade hazelnut oil, which will give the vegan apple cake a delicately toasted note. We don’t really want to reveal everything, we are sure you will discover for yourself how special this cake is!
Ingredients for a 10-inch (26 cm) cake pan:
- 750g (1.65 lbs) Renette apples (or Granny Smith apples)
- 200g (1 2/3 cups) all-purpose flour
- 20g (2 1/2 tablespoons) rice flour
- 30g (1/4 cup) skinned whole hazelnuts
- 70g (1/2 cup) raisins
- 12g (1 tablespoon) baking powder
- 90g (1/3 cup + 1 tablespoon) vegetable oil
- 100g (1/2 cup) brown sugar
- 90g (1/3 cup) orange juice
- 200g (3/4 cup + 2 tablespoons) coconut milk
- Zest of 1 lemon (optional)
For decoration:
- Brown sugar, as needed
- Skinned whole hazelnuts, as needed
How to prepare easy Vegan Apple Cake:
- To prepare the vegan apple pie, first wash the apples well. Then dry them and cut them first in half, then into 4 wedges and file out the center core. Cut out thin slices; if you prefer, you can peel the apples, or leave them with the skin on as we did.
- Transfer the apples to a large bowl, add the orange juice and 50 g of brown sugar. Mix well with a spoon and set aside.
- In the container of an immersion blender, pour the seed oil and hazelnuts. Blend everything until you get an emulsion.
- In another bowl, pour the remaining sugar, lemon zest, and hazelnut oil and mix with a whisk. Also add the 00 flour, rice flour, and the baking powder. Mix again, then add the coconut milk and stir until smooth.
- Add the raisins and 2/3 of the apples (with all their juice). Mix well with a spatula.
- Transfer the mixture to a 26-cm-diameter hinged cake pan, previously lined with baking paper. Decorate the surface with sliced apples and sprinkle with brown sugar.
- Finish by decorating with a few hazelnuts and bake in a preheated static oven at 180°C (350°F) for about 70 minutes on the medium shelf (each oven is different, so slight variations may be needed to achieve an optimal result). Remove from the oven and allow to cool to room temperature before unmolding and serving the cake.
Bon Appétit!
