Ok. So this cake isn’t the easiest on your eyes. But I promise it will not disappoint your taste buds.
This is yet another recipe I’ve stolen from my sister and brother in law. They came across this apple cake recipe on NYTimes that had an obscene amount of oil and sugar. They healthified it and I made a minor substitution for the ingredients I had on hand. The result was delightful.
The key ingredient here is the granny smith apples- they’re sweet and tart and soften just perfectly when baked. Mmm.
Post-baking: (I know. This bundt pan has seen better days.)
Something about this cake feels autumn-y, but I like it so much I think it deserves to be eaten year around.
I got a little carried away and put waaaay too many apples this time, which is why it broke in some parts. Whoops.
We’ve made this cake several times now, and it always always comes out well. I hope you love it!
Vegan Apricot Apple Cake
3 cups pastry or all-purpose flour
1 t salt
3/4 t cinnamon
1 t baking soda
1 t baking powder
1/2 c olive oil or coconut oil
1 c sucanut or organic cane sugar
2 flax eggs [2 tbsp flax + 6 tbsp water]
1/3 c apricot jam
2-3 small peeled and cored granny smith apples
First make your flax eggs (combine ground flax with water) and set aside for a few minutes so it gels.
In a large bowl, combine flour, salt, cinnamon, baking soda, and baking powder.
In another bowl, use an electric mixer to combine the oil and sugar. I let it beat for about 2 minutes, but the NYTimes instructions call for about 3 minutes of mixing. 2 minutes worked just fine. Add the flax eggs and apricot jam and mix again until smooth.
Combine the dry ingredients with the wet, using the mixer to combine. The batter will be clumpy. Add the apples now and stir until well combined.
Pour the (very thick) batter into a sprayed/greased bundt pan. Bake for 60 minutes at 350*. Baking time may vary depending on how many apples you use or if you substitute real eggs. Test the cake with a toothpick around 30-40 minutes just to make sure.