Growing up my mother always made a Jewish Apple Cake that I absolutely loved. Why it is called “Jewish” Apple Cake I do not know. And no, I did not grow up Jewish . I’ve been a bad girl regarding fruit intake lately. Yes, I know….how is that even possible for a vegan? Well I tend to go crazy on veggies and no so much on fruit. Makes NO sense since I really do LOVE fruit. But anyway, dessert is a good way to get your cake and eat your fruit too . So here you go, my latest creation: Vegan Jewish Apple Cake. Not only do you get your fruit, but the batter is delicious…so is the cake when baked too haha. Oh, and it has flax meal….so its “extra” healthy .
Jewish Apple Cake
2 Tbsp flax meal with 6 Tbsp water
1/2 cup applesauce
2 cups sugar (clearly not a diabetic’s cake but indulge would you? it has apples, eh? )
3/4 cup canola oil
1/4 cup vegan milk
4 Tbsp cinnamon (yes an entire 1/4 cup of cinnamon, trust me it is JUST right, not overwhelming)
2 cups flour (I use AP)
2 tsp baking powder
3 medium apples, sliced thin
1-Preheat oven to 350 Degrees F.
2-Peel and slice 3 medium apples (I used Gala and Red Delicious, although any kind would work…I would stay away from the more sour Granny Smith though). Set aside in a bowl of water with a tsp of lemon juice in it to prevent browning. Or you can mix everything THEN slice apples and add to mixture to reduce their sitting time.
3-Whisk together flax and water to get “egg”-like consistency
4-Mix flax mixture, applesauce, sugar, oil, soymilk and vanilla together.
5-In a separate bowl mix together cinnamon, flour, and baking powder.
6-Combine wet and dry ingredients. Add apples and mix until evenly spread around.
7-Place in greased tube pan (I’m sure another type of pan would work, it would have to be large though since this batter fills the entire tube pan with little room to spare). Bake at 350 for about 50 minutes. Check at about 40 minutes and from then on to ensure no over-baking occurs.
8-Enjoy! This cake is good when it comes out of the oven but it is 10 times better after sitting overnight (covered of course). The crust that forms when baking moistens when it sits and the flavor really develops. How many cakes can you say get better with age? This one does! Well, not TOO old mind you, there is fruit in there….;) .