Vegan Apple Cake with Cinnamon Custard
User Reviews
5
Vegan Apple Cake with Cinnamon Custard
Description
The Vegan Apple Cake starts with a wet mix of non-dairy milk, applesauce, sugar, oil, and vanilla, which is gently folded with dry ingredients including flour, baking powder, baking soda, cinnamon, and salt. Chopped apples are tossed in maple syrup for added moisture and sweetness before folding into the batter. The batter is baked into a tender cake with a gently sweet and spiced flavor profile, achieving a moist texture without eggs or dairy.
The accompanying cinnamon custard is prepared with non-dairy milk, sugar, vanilla, almond extract, cinnamon, and a starch thickener, offering a creamy, smooth contrast to the cake. The custard adds warmth and extra moisture, making the dish suitable as a dessert or snack.
The cake can be baked in a pan or as muffins with adjusted baking times. Storage options include keeping the cake on the counter for a day, refrigeration for up to a week, or freezing slices for longer preservation. Gluten-free flour blends can substitute regular flour to accommodate dietary preferences without compromising texture.
Ingredients
Wet:
- 1 cup non-dairy milk such as almond or soy
- 2 tbsp applesauce or cashew cream or more non dairy milk (applesauce or yogurt work best, or non dairy yogurt
- 1 tsp apple cider vinegar
- 1/3 cup sugar
- 1/4 cup neutral oil or use 3 tbsp applesauce to make oil-free
- 1 tsp vanilla extract
- almond extract optional but wonderful, a few drops
Dry:
- 1.5 to 1.75 cups flour I use a mix of 1 cup Spelt flour and 3/4 cup unbleached all purpose or use 1.75 cup all purpose flour). See GF option in notes
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon or pumpkin pie spice
- 1/2 tsp salt
- 1 apple chopped small
- 1 tbsp maple syrup
- 1.5 tbsp coconut sugar
Custard:
- 1 cup non-dairy milk 1/4 cup
- 2 tbsp sugar or sweetener
- 1/2 tsp vanilla extract
- 2 almond extract drops
- salt a pinch
- 1 tbsp cornstarch or potato starch
- 1/8 tsp cinnamon , 1/8 tsp turmeric for color (optional)
Instructions
- Line a pan with parchment with parchment hanging on the sides. Preheat the oven to 350 deg F (176 C). In a bowl, mix in the wet ingredients for the cake, until the sugar is fully combined.
- Add 1 1/2 cup flour, baking powder, baking soda, cinnamon and salt.
- Fold into the wet until just about combined. Add more flour if needed 1 tbsp at a time to make just slightly thick batter.
- In another bowl, drizzle maple over chopped apple and toss to coat. Add the apple to the batter and fold in.
- Pour into the parchment lined pan and even it out. Sprinkle coconut sugar over the batter
- Bake at 350 degrees F for 35 to 45 mins (depends on the pan, cake height etc). Cool for 10 mins, then remove from pan. Cool completely before slicing. Store on the counter for the day, refrigerated for upto 7 days, freeze (slices) for upto a month
- To make cupcakes/muffins: Bake for 22 to 24 mins for regular size muffins.
Custard:
- Heat 1 cup non dairy milk with the sugar, vanilla extract, almond extract and bring to a boil over medium heat. Add cinnamon or other flavoring as needed. Add a pinch of turmeric for color.
- Mix the starch in 1/4 cup nondairy milk then add to the boiling milk. Bring to a good boil and take off heat. Custard will thicken as it cools. (See tips in the post if it doesnt thicken). Serve apple cake slices drizzled with custard
Notes
- For a gluten-free version, use a blend of white rice flour, almond flour, potato starch, and flax seed meal as noted in the original recipe.
- This cake can be baked as muffins by reducing baking time to about 22–24 minutes.
- Store the cake at room temperature for one day, refrigerate for up to seven days, or freeze slices for up to a month.
- Almond extract in the custard is optional but adds a complementary aroma to the cinnamon flavors.
- Nutritional values are approximate per slice and may vary based on ingredient brands and quantities used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9slices
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 0.1g | 1% |
| Sodium | 187mg | 8% |
| Potassium | 161mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 123mg | 12% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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