Vegan Apple Cake
This light and fluffy vegan apple cake is a seasonal delight, featuring tender Granny Smith apples and a sweet caramelized cinnamon sugar crust. Perfectly spiced with cinnamon and nutmeg, it is best served warm with a generous dollop of vegan whipped cream for an easy yet impressive dessert.
Instructions
- 1
Preheat your oven to 325°F (160°C). Grease a 9x13 inch baking dish with non-stick spray.
- 2
In a large mixing bowl, sift the all purpose flour (2.5 cup) and combine with light brown sugar (1.5 cup), baking soda (1.5 tsp), salt (0.5 tsp), ground cinnamon (1 tsp), and nutmeg (0.25 tsp).
- 3
Prepare the vegan buttermilk by mixing fresh lemon (1 tbsp) with soy milk (0.94 cup) in a jug. Let it sit for 1 minute to curdle.
- 4
Add the buttermilk mixture, vegetable oil (0.33 cup), vanilla extract (1 tsp), apple cider vinegar (1 tbsp), and applesauce (2 tbsp) to the dry ingredients. Mix thoroughly until a thick batter forms.
- 5
Gently fold the chopped granny smith apples (1.5 cup) into the batter.
- 6
Transfer the batter to the prepared dish and smooth the surface. In a small bowl, mix white granulated sugar (0.5 cup) and ground cinnamon (1 tsp), then rub in the plant based butter (1 tbsp) to create a crumbly topping. Sprinkle this evenly over the cake.
- 7
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Serve the cake warm, topped with vegan whipped cream (1 cup).
Nutrition Facts
Per portion