Vegan Spiced Apple Cake with Salted Caramel
Vegan Spiced Apple Cake with Salted Caramel. Tried tested and loved. All whole grain made with spelt flour and drizzeld with salted caramel or date caramel. Makes 1 8 inch cake pan
Servings: 8
Ingredients
- 2 Tablespoons flaxmeal
- 1/4 cup warm water
- 1/2 cup ground raw sugar
- 1/4 cup oil
- 1/4 cup coconut milk
- 1 teaspoon vinegar I used apple cider vinegar
- 1 cup Spelt flour , or use wheat flour (pastry flour preferable)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon powder
- 1/4-1/2 teaspoon ground cloves
- a generous pinch of nutmeg
- a generous pinch of cardamom powder optional
- 1 Large Ripe apple chopped small 1/4 - 1/2 inch
- 2 Tablespoons Maple syrup
- Variations: Add chopped up walnuts/pecans some crystallized ginger.
Instructions
- Cake:
- In a bowl, add warm water and flaxmeal. Mix and let sit for 5 minutes.
- Add sugar, oil, coconut milk and whisk until sugar is well combined.
- Add vinegar and mix.
- In another bowl, mix the dry ingredients - spelt, baking powder, baking soda, salt, spices.
- Add the dry to the wet and mix until well combined into a smooth batter.
- In a bowl, add chopped apples and maple syrup. Mix well to coat.
- Drop the apples into the batter. Fold to distribute well.
- Drop batter into parchment lined or well greased 8 inch cake pan.
- Bake in pre-heated 365 degrees F / 180ºc for 40-45 minutes or until toothpick from the center comes out clean.
- Cool for 10 minutes before slicing.
- Drizzle some salted caramel, or a dollop of whipped coconut cream or use cream cheese frosting.
Video
Notes
Salted Caramel:
In a medium pan, mix the 1/4 cup sugar, 2 tbsp maple syrup and 1/2 cup coconut cream. Cook until thickened.
Add sea salt, mix and take off heat as the mixtures comes to a boil.
(For Coconut cream, refrigerate a can a full-fat coconut milk for a few hours, then open the can and scoop out the thick cream on top) For date caramel use this. To make this cake gluten-free: Mix 2/3 cup almond flour, 1/3 cup rice flour, 3 tbsp potato starch. whisk well. Use a cup of of mix and add more a tbsp at a time to make a thick batter. Nutritional values based on 1 of 8 slices
Add sea salt, mix and take off heat as the mixtures comes to a boil.
(For Coconut cream, refrigerate a can a full-fat coconut milk for a few hours, then open the can and scoop out the thick cream on top) For date caramel use this. To make this cake gluten-free: Mix 2/3 cup almond flour, 1/3 cup rice flour, 3 tbsp potato starch. whisk well. Use a cup of of mix and add more a tbsp at a time to make a thick batter. Nutritional values based on 1 of 8 slices
Nutrition
Calories: 212kcal | Carbohydrates: 31g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 188mg | Potassium: 100mg | Fiber: 3g | Sugar: 17g | Vitamin A: 10IU | Vitamin C: 1.1mg | Calcium: 33mg | Iron: 0.9mg