Apple Dapple Cake recipe – Vegan!
Okay so before the Americans come at me with pitchforks…. this isn’t technically an apple dapple cake. Apple dapple cakes are traditionally made with nuts (walnuts or pecans depending on where you’re from) and is usually baked in a bundt tin. Not to mention the fact it’s usually drizzled with a sweetened browned butter glaze… But I couldn’t quite put a name on it… It’s not exactly a version of an apple sticky toffee pudding as it lacks the dates necessary to call it this and “Really moist tasty Apple Vegan Cake” just didn’t quite sound as appealing. So here we are, a bastardised vegan version of the Apple Dapple cake. Whatever you want to call it, it’s tasty as fuck.
This recipe is super simple. It starts off by mixing together all the dry ingredients, adding the wet ingredients and the apple and mixing again until a smooth batter is formed. This batter is then baked off until nice and golden brown.
While the cakes are in the oven cooking, it’s time to make the caramel sauce. This essentially is just a vegan version of butterscotch sauce. An important thing to note is that when opening the can of coconut milk; do not shake it or mix it. Skim the top thick layer off, this is your coconut cream that you will add in last. A great post on the difference between coconut milk and coconut cream can be found on coconut cloud’s website and is very informative on the issue.
Once the apple dapple cakes and caramel sauce is ready and still hot, you can begin to poke holes into the cakes. You then very generously spoon the hot caramel sauce over the hot cakes. The cakes will absorb all this caramel-ie goodness and become even softer and more moist. These keep really well, if kept in an airtight container they can stay perfect for up to a week!
Apple Dapple Cakes- VEGAN!
Ingredients
Cake
- 260 grams flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 150 grams soft light brown sugar
- 1 tsp apple cider vinegar
- 220 ml non-dairy milk such as soy, almond etc.
- 45 ml oil
- 200 grams cooked apple chunks (2 apples approx)
Caramel Sauce
- 120 grams soft light brown sugar
- 120 grams coconut milk (the liquid part of coconut milk)
- 225 grams coconut cream (the solid part of coconut milk)
Instructions
- Preheat the oven to 170°c or 160°c for fan assisted and grease a muffin tin well with coconut oil, vegan butter or oil.
- Mix together the flour, sugar, spices and baking powder and soda to ensure you don't have any lumps.
- Add the liquids and whisk well until smooth.
- Add in the cooked apple, mix until combined and pour the mix into the muffin trays, dividing the mix among the 6.
- Bake for 20-30 minutes, or until a skewer inserted comes out clean.
- While the cakes are in the oven, make the caramel sauce.
- Mix together the brown sugar and coconut milk in a saucepan and heat on medium-high for 5-10 minutes until the mix starts to darken even more and become a little syrupy.
- Add in the coconut cream and whisk well. Keep on a very low heat until your cakes are ready.
- When the cakes are cooked, take them out of the oven. While still hot, pierce holes through the top of the cake all the way to the bottom with a skewer. Take the warm caramel sauce and spoon generously on top. Best served warm.
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