Apple Cake (vegan)

Name: Apple Cake (vegan)
Ingredients: 300 ml warm water; 150 ml oil; 900 g flour; 1 packet yeast; 8 tablespoons sugar; 2 packets vanilla sugar; 2 kg apples; sugar to taste (I added 5 tablespoons); 200 g ground walnuts; 1 tablespoon cinnamon; 4 tablespoons semolina.

Dessert - Apple Cake (vegan) by Larisa F. - Recipia

Vegan Apple and Walnut Cake I have been using this recipe for many years, especially in the fall when I find good apples. It seems practical to me because it doesn't require complicated ingredients and can be made quickly if you already have everything on hand. I noticed that the dough turns out generous, so if there's any leftover, I make a few apple and walnut croissants. The apples are added raw, grated directly without being sautéed. Quick Info Total time: about 1 hour and a half Preparation time: 30-40 minutes (including grating the apples and kneading the dough) Baking time: 40-50 minutes, depending on the oven Servings: 12-16 (one large tray) Difficulty: easy-medium Vegan recipe Ingredients 300 ml warm water 150 ml oil 900 g flour 1 packet of dry yeast (7 g) 8 tablespoons sugar 2 packets of vanilla sugar 2 kg apples sugar to taste for filling (I add 5 tablespoons) 200 g ground walnuts 1 tablespoon cinnamon 4 tablespoons semolina a pinch of salt Preparation method 1. In a large bowl, put the flour. Make a small well in the middle and add the dry yeast, salt, oil, warm water, 8 tablespoons of sugar, and vanilla sugar. 2. Start kneading by hand until the ingredients come together and you obtain an elastic dough that doesn't stick to your hands. If necessary, add a little flour or water as needed. Let the dough rest, covered, while you prepare the apples. 3. Wash the apples, peel them only if the skin is very thick or damaged; otherwise, leave them as they are. Grate them on a large grater, then place them in a bowl. Do not squeeze them, as I like them to remain moist after baking. 4. Divide the dough into two equal pieces. 5. On the work surface, roll out the first piece to cover the tray (I use the large tray from the stove). Place parchment paper in the tray and put the sheet of dough. 6. Sprinkle semolina over the sheet in the tray to absorb the juice from the apples and prevent the base from getting soggy. 7. Spread the grated apples over the semolina, distributing them evenly. Sprinkle the sugar (5 tablespoons or to taste), cinnamon, and ground walnuts over the apples. 8. Roll out the second piece of dough and place it on top. Gently seal the edges. 9. Place the tray in the preheated oven at 170°C. Baking takes about 40-50 minutes, depending on the oven, until it becomes golden on top. 10. Remove the tray and let the cake cool in the tray. After cooling, dust with sugar. 11. If there is leftover dough (I usually have a little), I roll it out, put apples and walnuts on the edge, and roll it up to form croissants. Bake them separately. Why I make this recipe often I like that it’s simple and I don’t depend on butter, eggs, or other animal ingredients, so it’s good for fasting or when I have guests with various restrictions. It uses ingredients that I always have at home. The cake keeps well for a few days and is just as good cold. If there’s leftover dough, I use it immediately; I don’t waste anything. Tips and Variations Tips Use juicy apples, not too sour, for a more pleasant result. The semolina placed between the crust and the apples is important; otherwise, the dough may become soggy. If you want a flakier dough, let it rise for an extra 10 minutes. Substitutions The oil can be any type of vegetable oil. The dry yeast can be replaced with fresh yeast (about 25 g). The walnuts can be omitted if you have allergies or don’t have any on hand. Vanilla sugar can be replaced with vanilla extract or omitted altogether. Variations Instead of regular sugar for the filling, you can use brown sugar. For other flavors, add a little grated lemon zest or a pinch of ground cloves. If you want to make small portions, roll the dough with apples for mini strudels or croissants. Serving Ideas Serve cut into cubes or slices at room temperature. It can also be lightly warmed the next day, plain or with a little jam on the side. Frequently Asked Questions 1. Can I use sautéed apples? In this recipe, I do not sauté the apples; I use them raw, just grated. They bake sufficiently in the oven and retain their taste and juice better. 2. What do I do if the dough is too hard or too soft? If it’s too hard, add a few drops of water; if it’s too soft, gradually add flour until it becomes elastic and doesn’t stick. 3. Can it be made with whole wheat flour? Yes, but it will come out a bit denser and will need a little extra water. The texture and color will be different. 4. What can I substitute for walnuts if I have an allergy? You can skip them or use ground sunflower seeds or almonds if you don’t have restrictions on those. 5. Can the cake be frozen? The cake is not great after freezing because it becomes soggy when thawed. It’s better to keep it in the fridge and consume it within a few days. Nutritional Values Approximately, for one piece out of 16: - Calories: about 220 kcal - Protein: 4 g - Carbohydrates: 38 g - Fat: 7 g Values are indicative and may vary depending on the type of apples or the exact amount of sugar and walnuts used. The cake is moderately caloric due to the sugar and walnuts. Storage and Reheating The cake keeps well for 3-4 days at room temperature, covered or in a box. If it’s very hot in the house, you can put it in the fridge. It can also be consumed cold, but if you want to heat it, you can put a piece in the microwave for a few seconds or in the oven for 2-3 minutes. I do not recommend freezing. If there are croissants from the extra dough, they also keep just as well.

Apple Cake (vegan)

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