Italian Vegan Apple Cake
Italian Vegan Apple Cake, this is a delicious, egg-less and dairy free cake. I put a vegan spin on my Italian mother-in-law's famous apple cake and it so soft and moist!
Servings: 1 9-inch cake
Ingredients
- 2 lbs Granny Smith apples peeled, cored and, and cut into chunks
- 1 Tbsp Limoncello or fresh lemon juice
- 1 tablespoon cinnamon
- 2 teaspoons ginger
- 5 tablespoons light brown sugar
- 2 cups sifted flour
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 4 flax eggs
- 3/4 cup coconut or vegetable oil
- 3/4 cup sugar
- 1 cup coconut milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla
- juice and rind of lemon
Instructions
- Preheat oven to 350 F. Spray a 9-inch spring form pan (or cake pan) with baking spray. Place the apple chunks in a large bowl.
- Add the lemon juice and rind (Limoncello if you are using), light brown sugar, cinnamon, and ginger and 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.
- Add the flax eggs, 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 oven, I always check the cake after 30 minutes and lower the heat to 325 for the remainder of the baking time (that’s because of my oven...every oven is different).
- When the cake cools, carefully release from spring form pan to your serving plate. Serve warm with powdered sugar sprinkled on top or a scoop of your favorite ice-cream.
Notes
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