Vegan toffee apple ginger cake

Vegan toffee apple ginger cake

Total: 1 hr 15 Min. | Active: 45 Min.
vegan, lactose-free
Nutritional value / piece: 259 kcal
, Fat: 11 g
, Carbohydrate: 37 g
, Protein: 3 g

A delicious spiced cake with a base made from caramelized apples. The cane sugar gives this cake depth of flavour and produces a rich, dark sauce. By gently cooking the apples in toffee, they remain soft and sweet, and form a sweet and sticky layer on top of the finished cake.

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Apple layer

25 g margarine
85 g full-cane sugar
1 tsp ginger powder
2 green apples, sliced

Dry ingredients

250 g white flour
100 g full-cane sugar
25 g cocoa powder
1 ½ tsp baking powder
1 ½ tsp ginger powder
1 tsp cinnamon
½ tsp ground cloves
½ tsp nutmeg
½ tsp salt

Cake mixture

2 ¼ dl soya drink
65 g apple sauce (unsweetened)
4 tbsp sunflower oil
3 tbsp treacle
1 organic lemon, use grated zest only

Toffee sauce

150 g full-cane sugar
75 g margarine
1 dl coconut milk
1 tbsp treacle
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Utensils

One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

How it's done

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Apple layer

Place the margarine, sugar and ground ginger in a pan. Melt over a low heat while stirring, pour into the prepared tin. Place the apple slices on top.

Dry ingredients

In a bowl, mix the flour with all the other ingredients up to and including the salt.

Cake mixture

Combine the soya milk with all the other ingredients up to and including the lemon zest, mix into the dry ingredients until you have a smooth batter. Pour the batter over the apples.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool in the tin for approx. 10 mins., turn out onto a cooling rack with the apples on top.

Toffee sauce

Mix the sugar, margarine, coconut milk and molasses in a pan, warm over a low heat until the mixture has melted and becomes creamy. Serve the sauce with the cake.

Good to know
Tip: The cake also tastes great without the toffee sauce.

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