I am over the moon of excitement to present a baked VEGAN cake, finally!
Now, it is time for a little confession here. Last April I quit my (boring) office job to be 100% dedicated to a very special personal project that, up to today, is my top priority and it is still top top top secret!
Well, all of a sudden I started to have plenty of time for myself, what an overwhelming feeling for someone who used to spend most of the day taking care of business-related issues, behind the screen of a computer, replying to never-ending emails and answering client complaining night calls.
So I thought….what a better opportunity to turn this stand-by period of my life into a personal retreat from bad habits, bad relationships, junk food and junk feelings? Yes, junk feelings, don’t we all feel depressed, tired and sad sometimes?
In my related page Me I explained how I tackled my recovery from hormonal issues caused by polycystic ovaries though a low glycemic index diet, a food plan that I have been following for a few years already.
I have always been interested in taking a step forward and swap my diet to a 100% plant-based food journey. As I am writing, I am on my fifth month of clean food and I do feel at my best.
This particular cake is one of my proudest achievements and when it comes to baking eggs are usually a must!
This cake is made with simple low Glycemic Index Ingredients (GI), if you want to know more about this concept and the philosophy of my site please visit the related page: The SNS Factory
As sweetener, I use coconut sugar (GI 35), if you want to substitute this sweetener or you wish to have more information on the product, please visit the related page: Sweeteners. Note that honey can be used as well, mind that the GI will be higher according to the honey you use, and that you need to reduce the amount to 60-70% of what is stated below.
The other ingredients for the recipe are: a mix whole meal (GI 60) and semolina flour (GI 60), red apples (GI 35), dried apricots (GI 30) and almonds (GI 15).
Lastly, I have added a teaspoon of psyllium flour (GI 0). Psyllium (husk, powder, whole seeds) is gluten-free, highly hygroscopic and helps to bind moisture. It acts as an egg substitute. If you don’t want to make it vegan you can use an egg yolk instead.
Vegan Wholemeal Apple Pie
- 3 apples (I have used the variety called “Red Delicious”)
- 200 gr of wholemeal flour (or mix of 50% semolina and 50% wholemeal flour)
- 100 ml of coconut water or simple water
- 60 gr of coconut sugar
- 50 gr of almonds
- 50 ml of vegetable oil
- 50 gr of dried apricots
- 8 gr of baking started made of cream of tartar and bicarbonate (or common baking powder)
- 5 gr of psyllium flour (recommended) or, alternatively, one egg yolk
- Pinch of salt
- Dash of cinnamon powder
- Preheat the oven to 180° and grease one 22cm round cake tin.
- Peel one apple and grind it in a food processor with 50 ml of coconut water or simple water.
- Pour de apple puree in a pot (preferably using a non-stick cookware), add-on sugar and cinnamon. Cook it gently for 2 to 3 minutes until, sugar dissolve. Set the apple puree aside to cool.
- Peel the two remaining apples, cut them in small uniform slices.
- Without washing the pot, pour in the apple slices with 50 ml of coconut water, or water, and let them cook slowly for 5 minutes.
- In a food processor, grind almonds and dried apricots, fold in the apple pure and keep on grinding.
- In a side bowl, mix flour, baking starter, psyllium flour and salt. Fold in the apple batter and the oil. The resulting mix will be rather dense; you should be able to grab it as a compact ball and transfer it on a baking tray.
- Layer the batter onto the baking tray, add-on the apple slices on the top.
- Bake it in the oven for 35-40 minutes, or until the cake is risen and springy to the touch.
- Remove from the oven and set aside to cool.