Vegan Apple Cake
I had some extra vegan pumpkin cake dry ingredients after making a batch for Pam and Rich for Thanksgiving (not realizing that the ingredients on the recipe I used, the same as for Dusty's pumpkin birthday cake, made 2 breads instead of 1)--I just bagged 1/2 of the dry ingredients for a future time. This is the future time. I am hosting a chocolate tasting party (more about that to come soon) today and need some things to dip into chocolate fondu. The woman who is helping me host the party from Dove Chocolate, whose name is Eileen, said that people really like Lady Fingers and other little cookies, etc. but I figured I could use that dry ingredients bag and bake something homemade. I have finally finished off my homemade pumpkin puree (with the Haitian pumpkin soup I made earlier this week, blog entry coming soon on that meal), so I couldn't make more pumpkin bread. I decided maybe apple bread would be yummy since I have some extra apple sauce in the fridge. That's just what I did too! Even though the recipe called for three cups of freshly grated apple, I just used three cups of apple sauce. And since the proportions of the pumpkin bread and the apple cake were a bit off for the dry ingredients, I ended up making 1 1/2 apple cakes.
Something I learned: you can substitute baking power and baking soda for one another, but you need to be careful of the proportions. One website I read said that you need to use between 2-3 times more baking powder for baking soda, and you may also want to omit the salt since that can inhibit the rising capabilities of the chemicals in the two ingredients. I'm writing this now as my apple cake is baking and I have two full circle pans baking and they both look close to overflowing, so I guess that's a good sign that I used plenty of baking powder, I just hope it tastes OK and that they don't overflow!
Oh and another tidbit: there are 3 teaspoons in 1 tablespoon--always good to know such conversions! Here's hoping for the best with those cakes!
I didn't get any pics of it by itself but there are pics of it at the Chocolate Tasting Party blog.
Butter, softened (I used Earth Balance – 4 tbspns)3 tablespoons
Sugar3/4 cup
Ener-G (in place of 1 egg)1 and 1/2 teaspoons
Water2 tablespoons
Soy Milk (if using Ener-G)3 tablespoons
Vanilla Extract1 teaspoon
All Purpose Flour (I used whole wheat pastry flour)1 cup
Baking Soda1 teaspoon
Salt1/4 teaspoon
Ground Cinnamon (I used 1/4 teaspoon)1/2 teaspoon
Ground Nutmeg (I did not use)1/2 teaspoon
Apples, peeled and diced (I grated it)3 cups
Nuts, chopped (I used 1/2 cup walnuts)1/4 cup
1 Preheat oven at 350F for 15 minutes. Grease an 8-inch square baking dish.
2 In a large mixing bowl, cream butter and sugar until light and fluffy. Since the quantity of butter is very less, the creamed mixture was dry and resembled coarse crumbs.
3 In a blender/food processor blend together Ener-G, water, soy milk and vanilla extract until nice and foamy.
4 Add the Ener-G mixture to the creamed butter/sugar and beat everything together with the hand mixer until thoroughly combined. This mixture looks creamy like a white sauce.
5 In another bowl combine the flour, baking soda, salt, cinnamon and nutmeg (if using). Add this to the wet ingredients. The batter will be thick.
6 Stir in apples and nuts. Mix it thoroughly.
7 Spread the batter in the prepared pan and bake for 35-45 minutes or until a toothpick inserted near the center comes out with just a few crumbs. Mine was done around 38 minutes. You can also see that the cake starts pulling from the edges.
8 This cake can be sliced directly from the pan while its still warm, so no need to wait for the pan to cool to invert it and then slice it.
1 Preheat oven at 350F for 15 minutes. Grease an 8-inch square baking dish.
2 In a large mixing bowl, cream butter and sugar until light and fluffy. Since the quantity of butter is very less, the creamed mixture was dry and resembled coarse crumbs.
3 In a blender/food processor blend together Ener-G, water, soy milk and vanilla extract until nice and foamy.
4 Add the Ener-G mixture to the creamed butter/sugar and beat everything together with the hand mixer until thoroughly combined. This mixture looks creamy like a white sauce.
5 In another bowl combine the flour, baking soda, salt, cinnamon and nutmeg (if using). Add this to the wet ingredients. The batter will be thick.
6 Stir in apples and nuts. Mix it thoroughly.
7 Spread the batter in the prepared pan and bake for 35-45 minutes or until a toothpick inserted near the center comes out with just a few crumbs. Mine was done around 38 minutes. You can also see that the cake starts pulling from the edges.
8 This cake can be sliced directly from the pan while its still warm, so no need to wait for the pan to cool to invert it and then slice it.
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