Apple Walnut Cake
Ingredients
Instructions
Preheat the oven at 350°F.
In a small bowl, make the flax egg by combining ground flax with ⅓ cup of water. Set aside.
In a separate bowl, combine all dry ingredients: spelt flour, coconut sugar, jaggery powder or brown sugar, baking soda, and baking powder.
In another bowl, mix all wet ingredients: plant-based milk, apple cider vinegar, coconut oil, vanilla extract, and flax egg.
Pour the wet ingredients into the dry ingredients, gently folding and mixing until incorporated. Stir the chopped walnuts into the batter.
Pour batter into a well-greased, parchment-lined 10-inch spring-form pan, and spread evenly.
Slice the apples thinly and mix with the maple syrup and cinnamon. Place the apples in a flower design on top of the batter. (Refer to picture.)
Bake the cake for 40 to 45 minutes or until the toothpick comes out clean.
Let the cake cool completely before cutting.
Serve as is or top with some of your favorite vegan ice cream. Enjoy!
Notes:
All purpose flour can be used instead of whole wheat flour.
Coconut sugar and jaggery / brown sugar can be replaced with 3/4 cup of cane sugar.
Use a creamy plant-based milk to ensure a proper consistency.
Store for 2 to 3 days at room temperature.
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Ingredients
Directions
Preheat the oven at 350°F.
In a small bowl, make the flax egg by combining ground flax with ⅓ cup of water. Set aside.
In a separate bowl, combine all dry ingredients: spelt flour, coconut sugar, jaggery powder or brown sugar, baking soda, and baking powder.
In another bowl, mix all wet ingredients: plant-based milk, apple cider vinegar, coconut oil, vanilla extract, and flax egg.
Pour the wet ingredients into the dry ingredients, gently folding and mixing until incorporated. Stir the chopped walnuts into the batter.
Pour batter into a well-greased, parchment-lined 10-inch spring-form pan, and spread evenly.
Slice the apples thinly and mix with the maple syrup and cinnamon. Place the apples in a flower design on top of the batter. (Refer to picture.)
Bake the cake for 40 to 45 minutes or until the toothpick comes out clean.
Let the cake cool completely before cutting.
Serve as is or top with some of your favorite vegan ice cream. Enjoy!
Notes:
All purpose flour can be used instead of whole wheat flour.
Coconut sugar and jaggery / brown sugar can be replaced with 3/4 cup of cane sugar.
Use a creamy plant-based milk to ensure a proper consistency.
Store for 2 to 3 days at room temperature.