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  • Angelica Larsson

Apple cake | Vegan-Gluten free

Uppdaterat: 16 mars 2021

Hello my lovelies! This week I wanted to focus on cakes and one cake that I have made for my loved ones is my "famous" ( at least amongst my family ) apple cake. I have since then become vegan and had to remake my recipe to accustom my vegan diet. After a few tries I found the recipe that works not only for myself but also for my guests. Hopefully you will try this out and love it as much as I do.

What you need for batter:

1 1/2 dl (0.6 cups) sugar

3 dl (1.2 cups) gluten free flour

1 1/2 dl (0.6 cups) vegan milk

75g vegan butter

4-5 sour apples

2 tbsp vanilla sugar (I use one vanilla bean)

3 tbsp cinnamon

2 tsp baking soda

What you need for egg substitute:

2 tbsp chia seeds

6 tbsp water

What you need for vegan custard:

3 1/2 dl (1.4 cups) vegan milk

2 tbsp sugar

2 tsp vanilla extract

1dl (0.4 cups) vegan milk

3 tbsp tapioca

So we need to start this a day ahead simply because we need to soak the chia in our water. Set it in the fridge over night.

The next day we can get to making our cake, take a small pot and add the milk and 50g of our butter (the other 25g is for our apples) and allow the butter to melt then take it off

the heat. Using an electric hand whisk, whisk together the chia mixture together with our

sugar until it becomes porous.

Sift flour, vanilla sugar and baking soda into a bowl and add the milk and butter mixture in gradually while whisking with your electric hand whisk until it looks smooth and set aside.

Turn on the oven and preheat to 175°C (350°F) Peel the apples and remove the apple core and then slice them up. Bring out a pan and put in the remaining 25g of vegan butter and bring up to medium heat and now add the apples and coat them with cinnamon and fry them off until they look soft then take them off the heat.

Pour in the batter into the baking tin and gently add the apples in after your desired placement. Pop it into the middle of the over for 45min.

Now for out custard begin with mixing the tapioca with the milk for thickening and set aside next add the vanilla and sugar into a pot, the rest of the milk and heat it on medium high heat while stirring until it comes to a boil then pour the thickening mixture in while stirring until it looks smooth and thick.

Take it off the heat and let cool a little, serve with the apple cake. If you place it in the fridge to consume later do heat it up before serving as it will become rather thick.

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