Happy Weekend! It’s almost Lent & I am throwing sugar out the proverbial window for this one, so I figured it’s now or never on the cake making, amirite?! I also needed an excuse to use the v beautiful sunshine-colored Kitchenaid my parents so generously gifted me for Christmas. I guess they finally grew tired of me whining about how it is THE ONE GIFT I NEVER GOT.
I fully understand that it is not fall, but this is my favorite cake, so let me live. Growing up my mom used to make it all the time (or maybe not & I just love it so much it stands out?) so I took her recipe and searched for a vegan version, which I found here. Then I adapted it further, making it even more bougie as a gluten-free vegan cake because I’m oneofthosepeople. I’ve also included variations for just vegan & non-vegans alike. Side-notes & commentary included. It’s truly so simple. Hope you enjoy!
8 apples peeled & cored & cubed or just chopped all rando if you’re like me
6tsp. cinnamon & 5tsp. brown sugar— mix together & set aside. (Fun side story: first time I made this I read 1c. brown sugar (see below) and mixed it with cinnamon & threw the apples all up in it because I thought I was the damn Barefoot Contessa or something & then was like– ok cool just used 50 lbs of sugar hope everyone likes it! Thus, I have included this step separately for you)
1 tsp. salt
3 tsp. basking powder
1 c. brown sugar
1 c. coconut palm sugar (the linked recipe calls for regular white sugar but I was experimenting)
1 c. vegetable oil (I use coconut oil when I have it, but funds are low & we all know it’s the approximate cost of a tiny house)
3 flax eggs (3 tbsp ground flaxseed, 8 tbsp water) or use regular eggs if you don’t care for it to be vegan
1/3 c. OJ (i just squeezed the last orange we had. It was small in size & exactly 1/3c.)
1 tsp. vanilla extract
earth balance to grease baking pan
- Preheat oven to 350.
- Grease & lightly flour a bundt pan. I used this one from Nordic Ware found via Target
- Combine dry ingredients, as well as the 1c. brown & 1c. palm sugar.
- Add in all other ingredients besides apples & cinnamon sugar mixture to mixer & mix well. Say mix one more time.
- Pour 1/3 of the batter into pan, top with apples & cinnamon sugar combo, and repeat until batter is gone.
- Top with remaining apples & cinnamon sugar concoction.
- Cover loosely with foil and bake for about 60 minutes. Remove foil & bake for another 10 min or until knife/fork/toothpick/light saber/sword comes out clean.
- Eat for breakfast, lunch and/or dinner.
- Top with vanilla ice cream or its vegan substitute.
- Report loudly to anyone who will listen that this is a Gluten Free Vegan Jewish Apple Cake and you love it. Watch people roll their eyes at you.
- Alternatively, don’t tell people it’s GF/V until well after they have eaten it. Tally how many people say a variation of the following statement, “Oh. I thought something tasted different. Interesting.”