WFPB Vegan Apple Cake (Torta di Mele)
Servings: 12 servings
Calories:
This vegan apple cake is inspired by Italian torta di mele. A traditional, Italian apple cake that is so simple and elegant! Discover this wholesome WFPB Vegan Apple Cake, a gluten-free twist on classic Italian Torta di Mele. Lightly sweet, spiced, and perfect for brunch or dessert.
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Equipment
- 8 or 9 inch cake pan
Ingredients
- 1 cup 1:1 gluten free flour
- ¾ cup almond flour
- ½ teaspoon xanthan
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt optional or use a salt substitute
- 1 large juice and zest of lemon
- ⅞ cup non-dairy milk of choice
- ¼ cup applesauce
- 1 cup coconut sugar
- 1½ teaspoons vanilla extract
- 1 large or two small apples peeled and cut into thin slices
- confectioners sugar for a decorating dust (optional)
Instructions
- Preheat your oven to 350F. Line an 8-inch round baking cake pan with parchment paper.
- In a large mixing bowl, whisk together the flours, xanthan, 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 sugar, applesauce, and vanilla. Mix well, then pour the 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 parchment paper lined cake pan. Lay the thin apple slices on the top in a pattern that suits you. Bake for 40-50 minutes, or until the top is 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 three days.
