Vegan apple cake

Vegan winter winter
Total: 1 hr 55 min. | Active: 45 min.
vegan, lactose-free

Here in Switzerland, apple cake is traditionally always made with a cream & egg batter. My version is very moist as I have combined juicy apples and apple sauce, finished off with cinnamon. It can be enjoyed as a dessert, as a snack while on the go, or however you like – ideally warm with a scoop of vanilla ice cream.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 12 pieces

Pastry dough
500 g light spelt flour
40 g sugar
½ tsp baking powder
¼ tsp salt
300 g vegan butter substitute (e. g. Naturli)
½ dl water, ice-cold
Filling
800 g apples *-*
300 g apple sauce
3 tbsp sugar
2 tsp cinnamon
Cake
2 tbsp soya cream
1 tbsp maple syrup

How it's done

Pastry dough

Place the flour, sugar, baking powder and salt in a bowl, mix. Add the vegan butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; knead briefly. Flatten the dough, cover and chill for approx. 20 mins.

Halve the dough, roll out both pieces (approx. 32 cm in diameter) on a lightly floured surface, place one half in the prepared tin. Prick the base firmly with a fork, chill for approx. 15 mins. Cut the second half into strips of varying widths. Plait several strips into braids, chill.

Filling

Spread the apples over the base, top with the apple sauce. Mix the sugar and cinnamon, sprinkle on top.

Cake

Place the strips and braids on top of the pie in any pattern you like, press down well. Mix the soya cream and maple syrup, brush the strips and braids with the glaze.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove from the tin, serve warm.

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