Teresa’s Vegan Apple Cake-A super soft apple cake infused with cinnamon and ginger flavors. A healthier cake perfect for afternoon tea or for the upcoming holidays.
When the temperatures drop I only dream of apple desserts. And sometimes pumpkin desserts. But mostly apple desserts. Like this Teresa’s Vegan Apple Cake. You may be wondering how I could dream of something that is vegan. It’s one of my favorite cakes!!
My mother-in-law Teresa’s apple cake is amazing! I used to make it often because we all love it. It’s FULL of butter and lots of eggs. I lightened it up by veganizing it.
I am not sure Teresa would be thrilled with this version and certainly would ask me why I’m baking without butter. Luckily, she doesn’t read my blog.
Teresa’s Vegan Apple Cake is a moist cake full of chunks of apples soaked in limoncello, cinnamon, and ginger…this cake is is a keeper!
I make an apple cake at least once a week when it is apple season.
How do you make a super soft apple cake?
- I like to soak the apples in the spices and the lemon juice (or Limoncello).
- Cooking the apples in this spice mixture for a few minutes really softens up the apples.
- I find that using coconut milk really makes the cake more moist and soft.
- I used Granny Smith apples for this Vegan Apple Cake, but you could also use Cortlands, Empire, Fuji, Golden Delicious, Gala, Honeycrisp. Pink Lady apples will also work fine but will add extra tartness to the cake
original story (and the last 2 photos) from my post on 10/1/11
Photographing food has been more challenging than I imagined it would be. I feel I’ve made some progress this past year; especially considering the occasional obstacles I sometimes have to
You know, it’s not easy “posing” a warm cake that just popped out of the oven. The temptation to just stick a fork in it and eat the whole thing is something fierce! It’s especially awful when you are trying to photograph said cake on an empty stomach. I take deep breaths and remind myself to just do the job. Take the photo. Quickly!
The quicker I can get a decent shot, the quicker I can have that first bite. But you see, the problem isn’t actually holding myself back from attacking the cake. It’s my kids. And my son has sneaky little hands.
For example, just yesterday I took my gorgeous little apple cake outside to photograph on a cloudy day. He followed me with some of his cars on the pretense of playing outside in the fresh air. Me, “Baby, get away from the cake. Take a step back. I MEAN it!” My son, “Ok mommy. I will just sit in the chair and watch you with my cars.”
He’s good. He’s really good! When I turn around to grab something for the photo, he’s already jumped up from the chair and messed with my cake.
I can’t blame him.
He grabbed a piece of apple from the slice and then told me to take pictures of his cars.
Flustered and totally distracted, I have to photograph him and his cars and suddenly the apple cake photos are just not as important any more.
I can’t say no to his little smile.
Vegan apple cake variations
- Feel free to change the coconut milk to your own favorite dairy free milk
- Use coconut oil instead of vegetable oil
- If you don’t have Limoncello, use fresh squeezed lemon juice or orange juice
- You could replace the eggs with your favorite egg replacer instead of using flax eggs
Some other apple desserts to enjoy:
Teresa's Vegan Apple Cake
- 2 lbs Granny Smith apples peeled, cored and, and cut into chunks
- 1 Tablespoon of Limoncello or fresh lemon juice
- juice and rind of one large lemon use organic if you can
- 1 tablespoon cinnamon
- 2 teaspoons ginger
- 5 tablespoons light brown sugar
- 2 cups sifted flour
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 6 teaspoons Ener-G egg replacer plus 8 tablespoons warm water to equal 4 eggs
- 1 cup oil
- 1 cup sugar
- 1 cup coconut milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla
- Preheat oven to 350 F. Grease and flour a 9-inch round spring form pan (or a tube pan). Place the apple chunks in a large bowl. Add the Limoncello (or just lemon juice), cinnamon, ginger, brown sugar, juice and rind of lemon; stir together. (* I used a spoonful of Teresa’s ground Calabrese lemons from her limoncello production. It’s a magical little jar of ground lemons rinds soaked in vodka.)
- Sauté’ the apples in a skillet on medium heat for about 5-7 minutes. The apples will start to get tender. The spices and sugar will melt around the apples and it will be hard not to eat that mixture right out of the pan! Set the pan aside and let it cool for a few minutes while you prep the other ingredients.
- In a small bowl, add the coconut milk and apple cider vinegar. Mix together and let sit while you prep the other ingredients. In another large bowl, sift together the flour, baking powder, and sea salt. In a small bowl, mix together the Ener-g egg replacer and the warm water.
- Add the Ener-g egg replacer (or eggs), the oil, sugar, and vanilla to the coconut milk/apple cider mixture and stir together until all combined.
- Add the flour mixture to the wet ingredients a little at a time. Scrape the sides of the bowl and mix well after you add each portion of the dry ingredients.
- Pour half of the batter into your prepared tube pan. Spread 1/2 of the apple chunks evenly around the batter. Spread on top of the apples the rest of the cake batter and then spread on top of the batter the rest of the apple chunks.
- Bake for about 40-50 minutes or until a skewer inserted in the middle comes out clean. Depending on the size of your tube pan and your oven, check the cake after 30 minutes.
- When the cake cools, carefully invert it onto your serving plate. Serve warm with powdered sugar sprinkled on top or a scoop of your favorite ice-cream.