This cake was sexual. Oh my goodness. I went apple-picking with friends and am still trying to use up apples. This cake used 8, which seemed like a solid number to use up. I’m not usually a big cake person, I prefer brownies and all the ooey gooey stuff. But, my goodness, this cake converted me over to the cake side.
Bonus points! It’s appropriate for Thanksgiving and other autumn-like goodness. Or all the time. Yes, it’s appropriate all the time.
I followed this recipe from My Diary of a Foodie, but some measurements and instructions were missing there so I googled similar non-vegan recipes to figure them out and have included what I did below. It turned out fantastic. My oven scorched the top a bit, so it’s uglier that it should be, but that absolutely did not affect the taste. Yum.
Vegan Jewish Apple Cake
- 8 apples peeled and cored
- 6 tsp. cinnamon
- 5 tsp. brown sugar
- 3 cups spelt or all-purpose flour
- 1 teaspoon salt
- 3 teaspoons of baking powder
- 1 cup brown sugar
- 1 cup regular sugar I used raw
- 1 cup of vegetable oil
- 4 heaping Tbsp. soy flour dissolved in 2/3 cup water
- 1/3 cup of orange juice I used lemon
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1 cup of walnuts
- Preheat the oven to 350 F (175 C).
- Grease and flour one 10 inch tube pan. Combine the ground cinnamon and 5 teaspoons of brown sugar together and set aside.
- In a large mixing bowl, combine the flour, salt, baking powder and 1 cup brown and 1 cup regular sugar. Stir in the vegetable oil, the soy flour and water mixture (serves as egg substitute), orange juice, vanilla and almond extracts and mix well.
- Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture.
- Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar. Top with the walnuts.
- Bake at 350 F (175 C). for 70 - 90 minutes-or until an inserted knife or toothpick comes out clean.