The days are getting shorter and the weather is cooling down. It must mean November is here.
I decided that I wanted to make something using some lovely granny smith apples I had in the refrigerator and an apple cake seemed like a nice way to use them. The granny smith apple add a nice tartness to the cake and give off a tinge of bright green, however any baking apple works in this recipe.
I didn’t want an overly sweet cake or a large cake so decided to add sweetness with a caramel sauce that could be added when served and made a sheet cake so as to help keep portion sizes down.
The caramel sauce is completely vegan and has a subtle coconut flavour which may be off-putting to some but I like coconut so enjoy this caramel. There are plenty of other dairy-free caramel recipes floating around and I am sure we all have a favourite.
I plan on experimenting with some other dairy free and vegan ways to make caramel and will let you know how I get on with it.
It was just me eating the cake so this provide an excellent idea, though I had enough to serve twelve people I also had enough to eat for breakfast each morning for a week and and most evenings for dessert!
By the last day I was almost sick of this dense and sticky cake, but I gave in and ate every last bit and certainly have no regrets.
I think if I were to make this cake again I might try a 9″ round pan instead, as I felt the square pan I used did not do this cake justice.
- For Cake:
- 2 Tbsp vegan butter
- 4 apples
- ⅓ Cup coconut sugar
- 1¼ Cups all purpose gluten free flour
- 1 Tsp baking soda
- ½ Tsp nutmeg
- ½ Tsp ginger
- ½ Tsp cinnamon
- ¼ Cup vegetable oil
- 1 Tsp vinegar
- ¼ Cup apple juice
- 1 Egg
- For Caramel:
- 1 Can full fat coconut milk
- ½ Cup coconut sugar
- 1 Tsp vanilla
- Preheat the oven to 325 degrees and grease and line with parchment paper a 23cm square cake pan.
- Coarsely grate 2 of the apples and finely slice the other 2 apple.
- Melt butter and half of the coconut sugar, then pour into the prepared tin spreading it out. Top with the sliced apple in a single layer.
- Combine the flour, the other half of coconut sugar, baking soda and spices in a bowl.
- In a separate bowl, combine the oil, apple juice, vinegar, grated apple and egg. Mix the dry ingredients into the wet, mixing thoroughly. Pour into cake pan.
- Bake for 30 minutes, or until a skewer comes out clean.
- While cake is baking combine all caramel ingredients together in a medium sized pot and turn to high.
- Bring to a boil then turn heat down to medium, be sure to watch it as it will quickly come to a boil and spill over if you are not there. Continue to simmer until it thickens, roughly 20 minutes. Stir occasionally.
- Once caramel has thickened remove from heat and set aside.
- Once cake is baked removed from oven and let it cool for 5 minutes before flipping over so the apples are top side.
- Drizzle with caramel and serve.