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!!
I make an apple cake at least once a week when it is apple season.
You may be wondering how do you make a moist 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
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, “Luca, get away from the cake. Take a step back. I MEAN it!” Luca, “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 this little smile.
Make Teresa’s Vegan Apple Cake your own:
- 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
Teresa's Vegan Apple Cake
Ingredients
- 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
Instructions
- 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.
I can so relate to you with kids and food photography. My younger one takes the props and moves them and plays with them. But she is my helper too. The moment I start putting plate on the table, she gets me the tripod, bouncing foam boxes. But 'are you done?' can I eat it now? kills me sometimes. Very nice cake.
I can't blame Luca either, this cake looks so delicious, it is irresistible. I wish I could taste it right this moment. Thanks for sharing the recipe.
Hugs
Your MIL has the BEST recipes. You can't blame Luca for sneaking an apple (I do that, too)…he has such a sweet face 🙂 I baked pumpkin muffins today, but I'll link up as soon as I make something with apples~
Have a great week, Lora! xo
wow.. very nicely baked cake! i have to worry about my small props with a dog in the house.. i mean imagine him eating up a chili or a small spoon:)
Richa @ Hobby And More Food Blog
It looks gorgeous and yummy, what a sweet bloghop this month! Besos
yummmm!!!
Oh my this Apple Cake is so tempting! I love the topping! Gorgeous pics! Glad to bake along with you on this BlogHop!
This apple bloghop is such a fun idea! And that cake – not that just screams "autumn". I know what you mean about getting the perfect shot while the family is hungrily waiting for a bite – it's definitely a challenge.
Love all the apple recipes. I am making Taffy Apple Salad today, tastes just like a caramel apple. I linked an apple cake to your site, but has the wrong link..its going to my homepage instead of the apple cake 🙁 I don't know how to redirect it…I am sorry
Apple cakes are my favorite! I would gladly eat this entire cake for you. Love the idea of an apple bloghop, how fun! 🙂
It really looks delicious…. or I should say mouthwatering!
I see 2 lbs of apples listed twice in this recipe. Is it 2 lbs or 4 lbs? Excited to try the recipe out! Thanks!
Hi -it's 2lbs and it's now adjusted. Happy you're trying this yummy vegan cake;)Thank you:)
Making this tonight!! Looks amazing! 🙂 Just one little question– the ingredients say baking powder, but the instructions say baking soda. Which one is it, really? lol Going with powder and hope it's the one! :p
Yes-it's powder and I changed that:)happy baking!
Thank you! It was FABULOUS, by the way. Even my husband (who isn't really into "apple" anything) said it was amazing. 🙂
When you say coconut milk, are you talking about regular or light coconut milk in a can or something like So Delicious coconut milk?
[…] little, I have always baked something homemade for Sunday breakfast. Usually a simple apple cake (Teresa’s Vegan Apple Cake) or a nice ciambella Romagnola (Italian breakfast cake). All summer long I was baking muffins […]