I bake a version of this vegan apple hazelnut cake every autumn, when seasonal apples are at their peak. With big pieces of tart apple, crunchy hazelnuts, and cinnamon, this is the perfect healthy coffee cake for cooler weather.
Course Dessert
Cuisine Vegan
Prep Time 15 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 8
Ingredients
280grams / 2 cupslight spelt flour
100grams / 1 cuphazelnut meal
100grams / 1/2 cupcoconut sugar
2teaspoonscinnamon
2teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsea salt
300ml / 1 1/4 cupnondairy milkoat, almond, etc.
125ml / 1/2 cupsunflower oil*
60ml / 1/4 cupmaple syrup
1teaspoonpure vanilla extract
6apples, halved, cored, and sliced**
Instructions
Preheat the oven to 180C / 350F and grease a 20cm / 8 inch springform pan with coconut oil.
In a large bowl, sift together the flour, hazelnut meal, coconut sugar, cinnamon, baking powder, baking soda, and salt.
In a medium bowl, whisk together the milk, oil, maple syrup, and vanilla.
Add the milk mixture to the larger bowl and mix until just combined. Pour the batter into the prepared pan and top with the halved apples. Bake on the centre rack for 50-55 minutes or until golden.
Cool the cake on a rack for 15 minutes before removing the outsides of the pan and cooling completely. Once the cake is almost cooled, you can remove the base of the pan. Serve at room temperature with nondairy yogurt or ice cream and more cinnamon.
Notes
* Sunflower, grape seed, avocado, and olive oil will all work well here. ** To slice the apples, halve them and carefully remove the core. Slice them almost all the way through in 1/2 cm slices. If you go all the way through don't worry, just place the pieces close together in the cake. The slicing is important. If you don't cut the apples, they won't cook fully. And if your apples are huge, quarter them instead of halving.