Swedish-style vegan apple cake

Swedish-style vegan apple cake

Total: 1 hr 15 min. | Active: 45 min.
vegan, lactose-free
Nutritional value / piece: 325 kcal
, Fat: 12 g
, Carbohydrate: 49 g
, Protein: 6 g
I love a classic apple cake or apple tart, however this Swedish version with a juicy apple layer and vegan whipped cream topping is utterly delicious and gives the simple apple cake a special twist.

Ingredients

12 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

Batter

170 g sugar
60 g margarine, soft
2 ¾ dl soya drink
200 g white flour
70 g ground almonds
1 tsp baking powder
1 pinch salt
50 g sultanas
1 tsp lemon juice

Apple layer

2 apples, peeled, diced
1 lemon, the whole juice
30 g Maizena cornflour
4 ½ dl apple juice
40 g sugar
1 parcel vanilla sugar
1 tsp cinnamon

Whipped cream topping

300 g plant-based cream (whippable)
1 parcel whipped cream stabilizer
1 parcel vanilla sugar
cinnamon, to dust
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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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Batter

Using the whisk on a mixer, beat the sugar and margarine in a bowl until light and creamy. Mix in the soya milk, combine the flour, almonds, baking powder and salt, add to the bowl, mix to form a smooth batter. Stir in the sultanas and lemon juice. Transfer the batter to the prepared tin.

Bake

Approx. 30 mins. in an oven preheated to 180 °C (convection). Remove from the oven, allow to cool slightly, remove the tin frame, slide the tart onto a cooling rack and leave to cool completely.

Apple layer

Mix the apples and lemon juice in a bowl. In a pan, mix the cornflour into the apple juice, sugar, vanilla sugar and cinnamon, bring to the boil while stirring, simmer for approx. 3 mins. Add the apples, simmer for approx. 1 min. Spread the apple mixture on top of the cake, leave to cool.

Whipped cream topping

Beat the vegan cream, stabilizer and vanilla sugar until stiff, spread on top of the apple layer, dust with cinnamon.

Good to know
Note: Cover the cake and keep in the fridge.

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