This delicious vegan apple cake is topped with juicy apples and finished with a shiny layer of apricot jam. It’s perfect for any occasion — easy to make and irresistibly tasty!
Ingredients:
For the batter:
125 g sugar
125 g vegan butter or margarine
3 tbsp apple sauce
200 g flour
1 tsp baking powder
1 tbsp plant-based milk (e.g., oat or soy milk)
5 tbsp aquafaba (liquid from canned chickpeas)
Zest of 1 organic lemon
1 tsp vanilla sugar
A pinch of salt
For the topping:
4–5 apples (depending on size)
2–3 tbsp sugar
1 tsp cinnamon
Lemon juice (optional, for sprinkling)
For the glaze:
Warm apricot jam
Instructions:
Preheat the oven to 180°C (356°F). Grease a baking pan.
Prepare the batter:
Cream together sugar, vanilla sugar, vegan butter, and apple purée until smooth.
Mix in flour, baking powder, lemon zest, ground cardamom (if desired), and a pinch of salt.
Stir in plant-based milk.
Beat aquafaba until stiff peaks form, then gently fold it into the batter.
Pour the batter into the prepared pan and spread evenly.
Prepare the apples:
Peel, core, and quarter the apples. Score them lengthways.
Toss them with sugar, cinnamon, and lemon juice if desired.
Arrange the apple slices on top of the batter in a tight pattern.
Bake for 60 minutes at 180°C. Check with a toothpick—if it comes out clean, the cake is ready.
Cool slightly, then brush the cake with warm apricot jam for a shiny finish.
Enjoy your vegan apple cake!