A quick dessert to prepare for any occasion, the apple pie with vegan cream. Just two good apples and a little bit of plant-based cream.
In this case, I used Morgan apples, red apples from Trentino, fragrant with a wonderfully tangy flavor perfect for contrasting the sweetness of the cake.
If you love apple cakes, here are a few more, and you can find many others on the blog by searching for apples.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 8 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients for the Apple Pie with Vegan Cream
- 1 cup plant-based milk
- 1 teaspoon lemon (zest)
- 2 tbsps cornstarch
- 1 pinch turmeric powder
- 1 pinch sea salt
- 2 tbsps brown sugar (or rice malt)
- 2 apples (morgan)
- 2 cups whole wheat flour
- 1/4 cup grapeseed oil
- 1 cup plant-based milk
- 1/3 cup brown sugar
- 1 packet baking powder (cream of tartar)
- 1 pinch sea salt
Steps for the Apple Pie with Vegan Cream
Heat the milk, in a small bowl pour the cornstarch and dissolve with a bit of warm milk, when it’s well mixed and without lumps, pour it while stirring into the rest of the milk in the saucepan, add the vanilla, malt or brown sugar and the pinch of turmeric.
Stir for about ten minutes until it thickens.
Cut the apples into pieces, drizzle with lemon juice and set aside covered.
In a bowl, pour the milk, oil, pinch of salt, add the flour with the sugar and baking powder. Stir gently and add the chopped apples.
Butter and flour the pan and pour the mixture. Add tablespoons of cream and bake for 40 minutes at 356°F. Serve warm.
Timo and Lentils Advice
The cake keeps in the refrigerator for a couple of days. You can make it with Renette apples, and also add pomegranate seeds as in this version.
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