Easy WFPB Vegan Apple Cake (Torta di Mele)

Add-Ins and Substitutions

You can substitute almond milk for any plant-based milk. This recipe works well with pears. I do not recommend using stone fruits as they contain more water and will result in a mushy cake.

Storing

Store leftovers in airtight containers and refrigerators for up to three days. There are three items that cause gluten-free items to lose moisture and thus go stale faster: 1) high refined starch content, 2) lack of gluten, and 3) water doesn’t bind as strongly with starch as it does with gluten so for these reasons the moisture leaves more quickly. Many bakers try to counter the item going stale by adding more liquids in the baking process. This can cause mold to grow. So moist gluten-free bread and cakes are prime real estate for mold growth. I have learned this the hard way by throwing out half-eaten cakes too many times.

If stale, reheat a slice of cake or muffin in the microwave for 15 seconds. A way to combat mold is to make half the recipe to avoid waste.  And hey, the craze is mini bites everything so you can be trendy and not waste food at the same time!

Nutrition 411

Apples are considered nutrient-dense fruit, meaning they provide a substantial amount of nutrients per serving. One medium 7-ounce provides 2–5% of the Daily Value (DV) for vitamins E, B1, and B6. Apples are a good source of fiber and vitamin C. They also contain antioxidants, like vitamin E, and polyphenols that contribute to the fruit’s numerous health benefits. Vitamin E serves as a fat-soluble antioxidant, vitamin B1 — also known as thiamine — is needed for growth and development, and vitamin B6 is essential for protein metabolism. Apples are also a rich source of polyphenols, an important group of antioxidants. Antioxidants are compounds that protect your cells from free radicals — harmful molecules that contribute to the development of chronic conditions, like heart disease and cancer. To get the most out of apples, leave the skin on, as it contains half of the fiber and most of the polyphenols. (Trusted source).

WFPB Vegan Apple Cake (Torta di Mele)

Donna Spencer

This vegan apple cake is inspired by Italian torta di mele. A traditional, Italian apple cake that is so simple and elegant! Pair with a cappuccino which is an espresso drink with steamed milk, milk foam and espresso. Since WFPB is dairy free use amlond milk. It’s very similar to a latte (cafe latte), but the proportion of steamed milk is different. Here’s the breakdown of a latte vs cappuccino: a cappuccino has equal parts espresso, steamed milk and foam (⅓ each).A latte is ⅓ espresso and 2/3 steamed milk, with a thin layer of foam on top. Here’s a chart that breaks it down!for an easy autumn dessert.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American, Italian

Servings 12 servings

Calories 310 kcal

Equipment

• 9 or 10 inch cake pan

Ingredients

  

1x2x3x

• 1 cup 1:1 all purpose flour
• ¾ cup almond flour
• ½ teaspoon Xanthan
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• Juice and zest of 1 large lemon
• 7/8 cup non-dairy milk of choice
• ¼ cup apple sauce
• 1 cup coconut sugar
• 1½ teaspoons vanilla extract
• 1 large or two small apples peeled and cut into thin slices
• confectioners sugar for decorating (optional)

Instructions

 

• Preheat your oven to 350F. Lightly oil or coat an 8-inch round baking dish with vegan butter.
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another large mixing bowl, combine the lemon juice and non-dairy milk. Let them sit for a minute, then stir in the oil, sugar, and vanilla. Mix well, then pour these wet ingredients into the dry ingredients. Add the lemon zest. Fold the batter together until it’s fully mixed (some small lumps are fine).
• Pour the batter into your baking dish. Decorate the top by pushing your thin apple slices down into it, in a pattern that suits you. Bake for 40-50 minutes, or until the top is puffy and golden and a toothpick inserted into the cake emerges clean. Allow the cake to cool before cutting into slices and serving. If you like, you can dust the top with confectioners sugar.

Notes

Leftover cake can be stored in an airtight container in the fridge for up to five.

Nutrition

Calories: 310kcal

Keyword almond milk, apple, gluten free, PLANTifull Fare