ABOUT THE RECIPE:
I came up with this recipe one fall afternoon after purchasing a big bag of apples from a nearby farm. For extra indulgence, top this scrumptious dessert with Maple Tofu Whip or serve nondairy ice cream on the side. If you have any left over, this cake makes a fabulous breakfast treat, whether served cold or rewarmed.
MAKES 6 TO 8 SERVINGS
INGREDIENTS:
TOPPING
3 tablespoons vegan buttery spread, plus more
to coat pan
4 teaspoons brown sugar
1⁄4 teaspoon ground cinnamon
3 apples, peeled, cored, and sliced
CAKE
1 cup whole wheat pastry flour
1 cup whole wheat flour
1 tablespoon baking powder
1⁄2 teaspoon sea salt
1⁄2 cup brown sugar
1 apple, peeled, cored, and chopped
1⁄2 cup raisins
1 cup plain or vanilla nondairy milk
2 ripe bananas, mashed until smooth
1⁄4 cup extra-virgin olive oil
GARNISH
Confectioners’ sugar or ground cinnamon
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Lightly spread vegan buttery spread over the sides of an 8-inch square baking pan, then line the bottom with parchment paper.
To make the topping, melt 3 tablespoons vegan buttery spread, in a medium skillet over medium heat. Decrease the heat to low and sprinkle in the brown sugar. Cook, stirring constantly, until the mixture thickens slightly and becomes syrupy, about 7 minutes. Remove from the heat and stir in the cinnamon. Add the apples and stir gently until evenly coated. Transfer to the prepared pan, spreading the apples in an even layer.
To make the cake, put the flours, baking powder, and salt in a large bowl and stir with a dry whisk to combine. Add the brown sugar and stir with the whisk to combine. Add the apple and raisins and stir until coated with the flour. Stir in the nondairy milk, bananas, and oil and mix just until incorporated.
Pour the mixture into the prepared pan and smooth the top. Put the pan on a baking sheet and bake for 45 to 55 minutes, until golden and a toothpick inserted in the center comes out clean. If the cake begins to brown too much during the last 15 minutes of baking, tent it with foil.
Put the pan on a wire rack and loosen the sides with a knife. Let cool for about 15 minutes. Invert onto a serving platter and carefully peel off the parchment paper. Let cool for 10 minutes longer before slicing. Sprinkle the cake with confectioners’ sugar or cinnamon if desired. Serve warm or at room temperature. Wrapped tightly and refrigerated, leftover cake will keep for about 4 days.
Ingredients
Directions
ABOUT THE RECIPE:
I came up with this recipe one fall afternoon after purchasing a big bag of apples from a nearby farm. For extra indulgence, top this scrumptious dessert with Maple Tofu Whip or serve nondairy ice cream on the side. If you have any left over, this cake makes a fabulous breakfast treat, whether served cold or rewarmed.
MAKES 6 TO 8 SERVINGS
INGREDIENTS:
TOPPING
3 tablespoons vegan buttery spread, plus more
to coat pan
4 teaspoons brown sugar
1⁄4 teaspoon ground cinnamon
3 apples, peeled, cored, and sliced
CAKE
1 cup whole wheat pastry flour
1 cup whole wheat flour
1 tablespoon baking powder
1⁄2 teaspoon sea salt
1⁄2 cup brown sugar
1 apple, peeled, cored, and chopped
1⁄2 cup raisins
1 cup plain or vanilla nondairy milk
2 ripe bananas, mashed until smooth
1⁄4 cup extra-virgin olive oil
GARNISH
Confectioners’ sugar or ground cinnamon
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Lightly spread vegan buttery spread over the sides of an 8-inch square baking pan, then line the bottom with parchment paper.
To make the topping, melt 3 tablespoons vegan buttery spread, in a medium skillet over medium heat. Decrease the heat to low and sprinkle in the brown sugar. Cook, stirring constantly, until the mixture thickens slightly and becomes syrupy, about 7 minutes. Remove from the heat and stir in the cinnamon. Add the apples and stir gently until evenly coated. Transfer to the prepared pan, spreading the apples in an even layer.
To make the cake, put the flours, baking powder, and salt in a large bowl and stir with a dry whisk to combine. Add the brown sugar and stir with the whisk to combine. Add the apple and raisins and stir until coated with the flour. Stir in the nondairy milk, bananas, and oil and mix just until incorporated.
Pour the mixture into the prepared pan and smooth the top. Put the pan on a baking sheet and bake for 45 to 55 minutes, until golden and a toothpick inserted in the center comes out clean. If the cake begins to brown too much during the last 15 minutes of baking, tent it with foil.
Put the pan on a wire rack and loosen the sides with a knife. Let cool for about 15 minutes. Invert onto a serving platter and carefully peel off the parchment paper. Let cool for 10 minutes longer before slicing. Sprinkle the cake with confectioners’ sugar or cinnamon if desired. Serve warm or at room temperature. Wrapped tightly and refrigerated, leftover cake will keep for about 4 days.
