Recipe + Photos by Samantha Scott
This recipe is such a treat for those cold winter mornings or as a dessert. It’s full of flavor with apple chunks, warm cinnamon spice and crunchy sugar topping. Enjoy it as is or along with a hot cup of coffee or tea.
INGREDIENTS
- 4 medium organic apples, diced into ¼ inch pieces
- 2 cups organic all-purpose flour
- ½ cup organic light brown sugar, packed
- ⅓ cup organic granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ cup almond flour
- 1 tsp organic ground cinnamon
- ½ tsp organic ground nutmeg
- ¼ tsp fine sea salt
- 1 cup unsweetened non-dairy milk – I used almond milk
- ⅓ cup organic extra virgin light olive oil
- ½ small organic lemon, juiced
- ⅓ cup organic non-dairy yogurt, plain or vanilla soy-based works great
- 1 tbsp Certified Vegan Sugar In The Raw turbinado sugar
DIRECTIONS
- Preheat the oven to 350F. Grease the bottom and sides of a round, 9” springform pan. Line the bottom with unbleached parchment paper.
- Peeling the apples before chopping is optional. Core the apples and dice into 1/4 inch pieces. Set the apples to the side.
- In a large mixing bowl, add the flour, light brown sugar, granulated sugar, baking powder, baking soda, almond flour, ground cinnamon, ground nutmeg and sea salt. Whisk together until combined and no lumps are present.
- Next, add the non-dairy milk, olive oil, lemon juice and non-dairy yogurt to the dry mixture. Whisk the ingredients until they are smooth and have a thick batter consistency.
- Fold in the apple pieces. Pour the mixture into the prepared springform pan.
- Spread with a spatula or spoon to make the top as smooth as you can. Sprinkle the turbinado sugar across the top. Bake for about 1 hour and 20 minutes or until a toothpick inserted into the cake comes out clean.
- Let the cake cool for 20-30 minutes before removing from the pan. Store leftovers in an airtight container.
