Italian Apple Cake
I made this classic Italian Apple cake vegan and wholesome, using whole Spelt flour, Maple syrup and Panela sugar instead of white refined sugar. It was a BOMB!
Use an 8.5 – 9 inches/21 to 23 cm spring form
190 grams plant-based milk of your choice, * I used Soy
1 tablespoon apple cider vinegar
90 grams vegan yoghurt of your choice, * I used soy
60 grams sunflower oil
100 grams maple syrup
50 grams panela sugar
2 tbsp raw brown sugar
240 grams all-purpose flour* you can substitute half of the flour for whole spelt flour to make it a wholesome option.
1 teaspoon baking soda
2 tsp baking powder
1 tablespoon cinnamon
½ tsp fine sea salt
3-4 medium apples (about 170 grams per whole apple – 2 apples, finely chopped for the filling and 1 – 2 apples, finely sliced, for the top)
Grease the sides of your cake pan and dust them with flour. Line the bottom with parchment paper.
Preheat oven to 350F/180C.
In a medium bowl, create a vegan buttermilk by adding the apple vinegar to the soy milk, stir and let sit for 10 minutes.
In a separate bowl, whisk the flour, baking soda, baking powder, fine sea salt and cinnamon together and mix well to combine.
Mix the oil, vegan buttermilk, vegan yoghurt, and maple syrup together.
Combine the wet ingredients with the dry ingredients and add the chopped apples into the batter.
Pour into the prepared cake pan and cover the top with the thin apple slices in a circular pattern, overlapping the slices a bit. Sprinkle the apples with 2 tablespoons of sugar.
Bake the cake in the oven for about 50 – 60 minutes, or until a wooden skewer comes out clean.
Take the cake out of the oven and let cool for about 1 hour.