Apple Ginger Cake
Vegan Apple Ginger Cake
There is something about cakes that I love, nothing else seals my dessert craving more than a spongy carby cake, no ice cream wins over it; most of the times I eat it straight from the pan and other I serve myself a proper slice a cake..and then another and so on ha! some days I really have no control over cake.
Making a cake is more distressing than any other dessert, besides bread, because once you set the cake in the oven it is such a joy to watch that cake rise (some days not!) and sponge up; the hardest part is the wait to cool down although I have to admit for some reason I cannot wait when it is a chocolate cake, I dive into about 5 minutes after it is out of the oven.
I share today this gingery apple cake, with chunks of apple and maple syrup drizzle. It has the perfect amount of ginger where you will taste it right after you swallow that first bite…..enjoy the recipe!
Apple Ginger Cake
Vegan
Makes: 8 generous slices
Prep time:
Cook time:
- 1 ½ cup AP flour
- 1/4 cup brown sugar
- 1/4 + 2 Tbsp cup cane sugar
- 1 tsp baking soda
- 1 ½ Tbsp flaxmeal
- 1 tsp apple cider vinegar
- 1 tsp almond extract
- 1/4 cup + 2 Tbsp coconut oil, semi soft
- 1 cup water
- 1 apple, chopped in medium cubes, dusted in flour
- 2 ½ tsp fresh ground ginger GARNISH
- 1/2 cup slivered toasted amonds
- 3 Tbsp Maple syrup
- In a bowl put together all dry ingeredients; butter (I butter mine with solid coconut oil) a 7” or 8” pan
- Preheat oven at 350F. Flour your cubed apples so they don’t sink at the bottom of the cake
- Mix all wet ingredients and place over dry ingredients, mix with an electric mixer until everything is well combined
- Add apples and ginger and gently mix thoroughly by hand
- Pour in mold and bake for 1 hour if using a 7” mold or ~55 minutes if using an 8”
- Let cool completely and garnish with the almonds and Maple Syrup or Honey
- It is best shared and tasted with a cuppa tea…enjoy!
