Apple and cinnamon cake (vegan recipe)
I can't remember exactly how many times I've made this apple and cinnamon cake. I remember that the first time, I mixed up salt with sugar, and what came out was something I wouldn’t recommend to anyone. Since then, I've learned not to rush anything and not to talk on the phone while I have the ingredients on the table. Anyway, even when it turned out "failed," I ate it – with black tea, anything goes when you're craving something. I love that you don’t have to worry about eggs, milk, or other stuff. The apples do all the work. Today, I baked it again because I had about three wrinkled apples, and I didn’t want to throw them away. Honestly, this vegan cake is just as good as any classic cake. Maybe even better, if you’re lucky with sweet and fragrant apples. Quick Info For me, on average, it takes about 20 minutes to prepare (including peeling the apples and washing the dishes in between), and then about an hour in the oven. From these quantities, you get 10-12 decent slices, a long cake, not too tall, but just right. Difficulty level? I think it’s only hard if you don’t like washing dishes. Otherwise, any beginner can do it. Why I make this recipe often First of all, it's a lifesaver when I have wilting apples or when I'm fasting and still want something fluffy with my coffee. Everything mixes quickly; you don’t have to whip egg whites or worry about something "curdling." Plus, you can play around with the cinnamon, add whatever flavors you want, and it always turns out different. Is it worth mentioning that it’s good the next day, even better, as the flavors meld together? I’m not sure if it’s about skill or the fact that the recipe is "foolproof" and always works. But it seems to fit any day: with tea, coffee, or plant milk – it works for breakfast or in the evening to satisfy a sweet craving. Ingredients + their roles 350 g all-purpose flour – gives structure, it’s the base. I use whatever I have, I’m not picky about the type of flour, just make sure it’s not whole grain, as it gets a bit dense. 150 g sugar – just sweet enough without burning your mouth. You can adjust it to taste, but for me, it turns out just right with that amount. 150 ml oil – this keeps the cake soft, substitutes for butter, and makes it moist. I usually use sunflower oil; other oils work too, but avoid strong-flavored ones. 100 ml sparkling mineral water – I know, it sounds strange, but it’s for fluffiness. That fizz does wonders. 150 ml peach nectar – adds a kind of delicate fragrance. If I don’t have it, I use any fruit nectar I have at home, including orange juice, even natural juice. 3 apples – peeled and grated, not too big, but not small either. They replace the eggs, in short, and provide moisture and flavor. 1 teaspoon baking powder – for rising, obviously. 1 teaspoon baking soda – also helps with rising, especially with the mineral water, making a little chemistry in the oven. Raisins (about a handful, around 30 g) – optional, but they add extra texture and sweetness. I add them if I have them. Cinnamon (about 1 teaspoon) – adds that lovely holiday flavor of baked apples. You can use less or more, depending on your taste. Vanilla – either essence or a packet of vanilla sugar, just enough to change the flavor a bit. Salt – a pinch, essential, so the cake isn’t bland. Preparation method 1. I start with the apples, as they take the most time: I wash them, peel them, grate them, and let them sit in a sieve for a bit, so they’re not too watery. I don’t squeeze them completely, just enough so they don’t leak juice. 2. In a large bowl, I put the oil and sugar. I mix them with a whisk; no mixer is needed, just enough to combine. If you feel lazy, you can leave the sugar a bit coarse; it will melt while baking anyway. 3. I pour in the nectar and the mineral water. Here, with the mineral water, I always struggle not to spill it on the table, as it foams. I mix everything briefly. 4. Separately, in a small bowl, I put the flour, baking powder, baking soda, and salt. I mix them with a spoon to avoid lumps. 5. Now, I combine everything: I add the dry ingredients to the wet ones in three batches, mixing gently with a spatula. I don’t beat it like crazy; there’s no need, just enough to incorporate the flour. 6. I add the grated apples, cinnamon, vanilla, and raisins. I mix everything again with the spatula to create a thicker but pourable batter. If it seems too dense, I add two more tablespoons of mineral water. 7. I prepare the baking pan: I grease it with a bit of oil (or margarine when I’m fasting), then dust it with flour. Or, if I have parchment paper, it’s even quicker. 8. I pour the batter into the pan, level it out; it doesn’t have to be perfect, and I put it in the preheated oven at 180°C on the middle rack. It takes about an hour for me, but after 50 minutes, I start testing with a toothpick: if it comes out clean, it’s done. Don’t open the oven door too early, or it won’t rise. 9. Once out of the oven, I let it sit in the pan for about 10 minutes, then I turn it onto a rack (or whatever I find) so it doesn’t steam on the bottom. Don’t cut it while it’s hot – I know it smells amazing, but it will "stick" to the knife and lose its charm. Tips, variations, and serving ideas Useful tips If the apples are very juicy, I don’t squeeze them completely, but I also don’t let them "drown" the batter. If the raisins are hard, I soak them in a bit of hot juice beforehand to soften them. Don’t skimp on the cinnamon; it gives all the flavor. If you want it extra fluffy, use finer flour or sift it. Be careful with the oven temperature – for me, if I bake it too high, it burns on top and stays raw in the middle. Substitutions and adaptations If you don’t want sugar, you can use a sweetener (but not a liquid one, as it changes the texture). You can use brown sugar or even honey if you’re not strictly fasting. Instead of nectar, I’ve used apple compote or even orange juice, and it turns out well. For gluten-free, use gluten-free flour, but you need to add a teaspoon of vinegar (it helps with rising). If you don’t want oil, you can try melted margarine – the texture is a bit denser, but it works. Variations If you’re in the mood for something richer, you can add chopped nuts or almonds. For a different flavor, add a bit of lemon or orange zest. Sometimes, I add two tablespoons of cocoa and make a marbled cake (I mix cocoa into half the batter and pour it on top, then swirl it with a fork for a gentle mix). Serving ideas I like to cut thick slices while it’s still cool and eat them with a bit of jam on top. It pairs very well with coffee or black tea. If you want it for breakfast, warm it slightly and add some plant-based butter or vegan cream cheese (yes, I swear it’s good). For dessert after lunch, it’s perfect on its own, but you can make a berry sauce if you’re in the mood for something more sophisticated. Frequently asked questions Can I use whole wheat flour? You can, but keep in mind it will be denser, not as fluffy. You might combine half all-purpose and half whole wheat to prevent the cake from being too heavy. Can I make the cake without any sugar at all? Yes, but without any sweetener, it won’t have much charm. You can reduce it to 100 g or use xylitol or erythritol, but be careful not to use too much, as some sweeteners leave a strange taste. What can I substitute for peach nectar? Any fruit nectar works. I’ve used plum, orange, apricot… Even a well-strained compote, but not too watery. Can I add other fruits? Yes. I’ve added pears, or half apples and half pears, even grated quince; it gives an interesting flavor. Just don’t use very juicy fruits, as they dilute the batter. How long does the cake last? If you keep it at room temperature, wrapped in paper or in a container with a lid, it lasts about 3 days easily. In the fridge, it lasts longer, but it dries out a bit. Is it okay for kids? It’s actually good for kids, especially since it doesn’t have any weird additives or E-numbers. Just be careful with the raisins, so little ones don’t choke. Nutritional values (approximate) It’s not diet food, but it’s not a calorie bomb either. For a slice (out of 12), it’s about 160-170 kcal, with around 28 g carbohydrates, 5 g fats, and about 2 g proteins. No cholesterol if you only use vegetable oil. The apples also add a bit of fiber, the sugar and nectar provide quick energy, so it’s good as a snack at work or when you need something sweet without feeling guilty. If you make it without sugar or with sweeteners, the calories go down. It’s clearly not recommended as a main meal, but as a dessert or with coffee, it doesn’t hurt anyone (just don’t eat the whole cake at once; I know what I’m talking about…). How to store and reheat After it cools, I put it in a container with a lid or wrap it in baking paper to avoid moisture. If you leave it out, it dries out quickly. In the fridge, it lasts about 5 days, but it gets a bit harder, although in the microwave, 15 seconds brings it back to life. It can also be frozen, but slice it and put it in bags – that way, you take out just what you want without defrosting the whole thing. For reheating, it works either in the microwave or in the oven for a few minutes, but don’t leave it too long, or it will dry out. Honestly, I prefer it at room temperature, plain, maybe with hot tea on the side. I don’t know what else to say – I rarely manage to keep it for more than two days.
Preparation
I peeled and grated the apples. I mixed the oil with sugar, then added the nectar and mineral water. I combined the flour with a pinch of salt, baking powder, and baking soda, then added it to the liquid ingredients. I also added the grated apple, vanilla, raisins, and cinnamon. I poured the mixture into a baking tray lined with oil (or margarine) and flour. I placed the tray in the oven at 180 degrees for one hour. However, check with a toothpick to see if it is baked. I cut it after it cooled down.
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