The whole wheat water cake with apples is a delicious and very light cake to enjoy for breakfast, as a snack, or after meals. Made only with whole wheat flour, water, apples, whole cane sugar, olive oil, and flavored with cinnamon. Without eggs and butter, it is thus lighter and suitable for everyone, including those intolerant and/or allergic to certain ingredients, vegans, or those on a diet who still want to enjoy an apple cake without too many worries.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 10/12 slices
- Cooking methods: Oven
- Cuisine: Vegan
- Seasonality: All seasons
Ingredients
- 1 1/4 cups water
- 2 1/2 cups whole wheat flour
- 10 1/2 oz Renette apples (with peel, without core)
- 1/2 cup whole cane sugar
- 1/3 cup olive oil
- 1 packet baking powder
- 1 pinch fine salt
- to taste ground cinnamon
- to taste powdered sugar
Tools
- Kitchen scale
- Bowl
- Spatula
- Knife
- Cutting board
- Cake pan
- Oven
- Sieve
Preparation
To prepare the whole wheat water cake with apples…
In a bowl, sift the whole wheat flour with the whole cane sugar and baking powder.
Gradually add the water until you obtain a smooth and well-mixed batter, stirring with a spatula or a hand whisk.
Wash the apples, cut them into pieces removing the core (I left the peel on) and add to the mixture. You can leave some pieces aside to garnish the surface.
Lastly, add the olive oil, the pinch of salt, and the ground cinnamon. Transfer the mixture into a non-stick cake pan (or slightly greased or lined with parchment paper) and decorate with the remaining apple pieces.
Bake the cake in a preheated oven at 350°F for about 30 minutes in static mode. Check the cooking by inserting a toothpick into the batter.
Once cooked, let it cool in the oven with the door open.
Storage
It can be stored for 2/3 days in the fridge in a cake container or on a plate wrapped with plastic wrap.
