I bake a version of this vegan apple 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.
In a medium bowl, whisk together the milk, oil, maple syrup, and vanilla.
300 ml oat milk, 120 ml olive oil*, 60 ml maple syrup, 1 teaspoon pure vanilla extract
Add the milk mixture to the larger bowl and mix until just combined. Transfer the batter into the prepared springform and top with the halved apples, pressing them lightly into the batter. You can add a handful of hazelnuts as well for extra crunch if you like.
6 medium apples, Chopped hazelnuts for topping
Bake the cake 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.
Video
Notes
* Sunflower, 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 cut too far don't worry, just place the pieces close together in the cake. If you don't cut the apples, they won't cook fully. If the apples are huge, quarter them instead of halving, and only use four.