Vegan Invisible Apple Cake that contains more fruits than batter! Apples are sliced so thinly that they melt into the batter and become invisible! Easy and quick to prepare, this light and fruity cake is the perfect dessert.
Total Time:1 hour 20 minutes
Yield:8 servings
Ingredients
Apple cake
700 g whole apples type pink Lady (approximately 3 large apples)
100 g all purpose flour
60 g cornstarch
1 tsp (5g) baking powder
1/4 tsp salt
150 ml plant based milk
120 g plant based yogurt
60 g cane sugar
30 g plant based butter
1 tbsp rhum (optional, for flavor)
1 tsp vanilla extract
Streusel topping
70 g walnut kernels
30 g plant based butter, room temperature
30 g cane sugar
1/2 tsp cinnamon
1 pinch of salt
Tahini caramel
50 g tahini
50 g maple syrup
1 tsp vanilla extract
1 pinch of salt
Instructions
Preheat the oven to 370F / 190°C. Grease with butter and sprinkle with sugar the bottom and sides of a standard 8.5-inch (21.6 cm) loaf pan. (Alternatively line with parchment paper). Set aside.
Peel and core the apples. Cut the apple into quarters, then pass each quarter through a mandolin to shape 2mm thick slices. The slices should be as thin as possible while still holding together.
In a large mixing bowl, add the milk, yogurt, sugar, rhum and vanilla
Once smooth, whisk in the melted plant based butter.
Sift in the flour, cornstarch, baking powder and salt, and whisk until just combined.
Gently incorporate the apple slices with a spatula, until they are well coated. Be careful not to break them.
Using a large spoon, arrange the coated apple slices in the prepared loaf pan. Finish by pouring all the remaining batter on top.
Make the streusel. Roughly chop the walnuts and cut the butter in cubes. Add all the ingredients in a bowl and knead with the tip of your fingers to get a crumble like mixture.
Spread the streusel on top of the cake.
Bake for 50-60 minutes. Cover with aluminium foil after 40 minutes to prevent the streusel from burning. The top should be golden brown.
Allow the cake to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to firm.
Prepare a tahini caramel by mixing all the ingredients together in a bowl. Remove the cake from refrigerator 15 minutes before serving. Drizzle with tahini caramel and cut in slices. Enjoy!
