Here’s a recipe for this week’s Sunday cake: a tasty vegan apple cake but with preserved apples and without plant milk. It’s a variation of the vegan apple cake with fresh apples which was super yummy.
For the dough – it’s enough for 1 cake and 12 cupcakes!
- 500 g wheat flour
- 1 Pack. baking powder
- 1 Pack. vanilla-pudding
- 1 Pack. vanilla-sugar
- 2 tablespoons chia seeds
- 100 g sugar
- 150 ml rapeseed oil
- a pinch of salt
- most of the sugary liquid from the apple preserve
For the crumble:
- 80g margarine
- 80g sugar
- a pinch of salt
- 200g wheat flour or more
Mix the ingredients thoroughly and add flour until it has a crumbly consistency.
Mix the ingredients for the dough—place in a greased baking dish lined with fine breadcrumbs. Put the preserved apple halves on top and then cover with the crumbles.
Bake at 175 °C for approx. 1 hour.
The cake is best fresh as the crumble is still crumbly 😀 but it’s also still good the next day as – due to the preserved apple it doesn’t dry out that fast, but the crumble gets a bit soggy.