A quick dessert to prepare for any occasion: apple cake with vegan cream. You only need two good apples and a little plant-based custard.
In this case I used Morgan apples, red apples from Trentino, fragrant with a pleasantly tart flavour perfect to contrast the sweetness of the cake.
If you love apple cakes I leave you a few here and you can find many more on the blog by searching for apples.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 8 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients for Apple Cake with Vegan Cream
- 1 cup plant-based milk
- 1 teaspoon lemon (zest)
- 3 tbsp cornstarch
- 1 pinch ground turmeric
- 1 pinch sea salt
- 2 tbsp brown sugar (or rice malt syrup)
- 2 Morgan apples
- 2 cups type 2 flour
- 3.5 tbsp grapeseed oil
- 1 cup plant-based milk
- 1/3 cup brown sugar
- 1 sachet baking powder (cream of tartar)
- 1 pinch sea salt
Steps for Apple Cake with Vegan Cream
Heat the milk; in a small bowl pour the cornstarch and loosen it with a little hot milk. When it’s smooth and free of lumps, pour it while stirring into the rest of the milk in the saucepan. Add the vanilla, the sweetener (malt or brown sugar) and a pinch of turmeric.
Stir for about ten minutes until it thickens.
Cut the apples into pieces, sprinkle with lemon juice and set aside covered.
In a bowl, pour the milk, the oil, the pinch of salt, add the flour with the sugar and the baking powder. Mix gently and add the chopped apples.
Butter and flour the pan and pour in the batter. Add spoonfuls of the cream and bake for 40 minutes at 356°F. Serve warm.
Tips from Timo e Lenticchie
The cake keeps in the refrigerator for a couple of days. You can make it with Reinette apples, and also add pomegranate seeds as in this version.
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