German Apple & Cinnamon cake (Apfelkuchen)

This is the first time making this cake both vegan and gluten-free. My mother-in-law’s Dutch apple cake was always a favourite.

I aimed for a cake similar to the German version, heady with cinnamon, topped with apple slices dotted with cinnamon sugar.

This cake is perfect for a coffee break or as a dessert, especially with a side of custard. It’s pure comfort food with all the apple pie flavour but in cake form. It fills the house with such a wonderful, mouthwatering aroma.

This cake is

• Rich
• Delicious
• Moreish
• Light

I hope you love it too.

Ingredients Needed

1. Apples. The key ingredient of the cake. Choose a crisp apple such as Braeburn, Red Delicious, or Pink Lady. I leave the skin on, but you can peel them if you prefer.
2. Gluten-free self-raising flour. If you do not follow a gluten-free diet, then use your usual flour. If you only have plain flour, see the notes below.
3. Vegan Greek-style yoghurt. For this, you want a thick-style yoghurt. The acid in the yoghurt will act as an egg replacer. It will also give it a moist texture and a pleasant tang.
4. Spices. Cinnamon, which pairs well with apples, and add a touch of nutmeg for warmth.
5. Dairy-free butter. I use a vegan soft butter here, such as Vitalite.
6. Golden caster sugar. This has finer granules than granulated sugar; it dissolves more easily into the cake batter, resulting in a lighter batter.
7. Soft Brown Sugar. I include this along with caster sugar for the light caramel flavour it adds to the cake.
8. Cornflour. Adding cornflour as well as self-raising flour adds to the lightness of the bake.
9. Dairy-free milk and vinegar or lemon juice. Together, these make a vegan buttermilk. The acid reacts with the bicarbonate of soda to help the cake rise and give it a light and fluffy crumb.
10. Demerara sugar. This is used with some cinnamon for the topping to provide a nice crunch. If you don’t have demerara sugar, you can substitute it for granulated sugar.

German Apple & Cinnamon cake (Apfelkuchen)

Author: The gluten-Free Vegan Alchemist Cooking Method:Bake Cuisine:German Dutch Courses:Dessert snack

Difficulty:BeginnerPrep time: 20 minutesCook time: 40 minutesRest time: 20 minutesTotal time:1 hour 50 minutesCooking Temp:180 CServings:8 servingsEstimated Cost: Calories: kcal Best Season:Summer, Fall

Description

A delicious and time-tested combination of apples and cinnamon makes this cake a favourite. Moist and fruity. Either served warm from the oven on its own or with ice-cream or custard

Ingredients

• 1/2 tsp of bicarbonate of soda
• 250 g of gluten-free self-raising flour (see notes below)
• 25 g of cornflour
• 2 tsp of cinnamon
• 1/2 tsp of nutmeg
• 150 g of vegan plain Greek-style yoghurt
• 80 g of dairy-free butter
• 140 g of golden or white caster sugar
• 150 ml of plant-based milk such as soya or oat
• 1/2 tbsp of apple cider vinegar or lemon juice
• 35 g of soft light brown sugar
• 1 tsp of vanilla extract or paste.
• 2 – 3 medium-sized eating apples, such as a Braeburn, Golden Delicious or Pink Lady

The topping

• 2 tbsp of demerara or granulated sugar
• 1/2 tsp of cinnamon

Instructions

1. Preheat the oven to 180 °C and grease and line your tin with baking parchment.
2. Preheat the oven to 180°C and oil and line your springform cake pan.
3. In a bowl, combine the flour, baking powder, and corn flour, and whisk until smooth.
4. In a separate small bowl, whisk together the yoghurt, vanilla and milk and set aside
5. Using a hand or stand mixer, whisk together the butter and sugar until it is light and creamy.
6. Add the dry ingredients and the yoghurt mix to your butter and sugar. Start by mixing slowly, and once it’s combined, turn the mixer to medium and whisk for a few more minutes.
7. Peel and grate one apple and stir it through the batter.
8. Slowly pour the cake batter into the tin and level it.
9. Peel, core and slice your apples.
10. Arrange your apples flat side down on the batter in a spiral pattern. Chop up any left and lay in the centre of the cake.
11. Combine the sugar and the cinnamon and sprinkle over the apples slices.
12. Place in the oven on a middle shelf and bake for 40-50 minutes until it’s fully cooked and golden on top (see notes).
13. Cool in the tin for 20 minutes, remove the paper and place onto a cooling rack. Sprinkle lightly with icing sugar.

Notes

• 1. If you do not have gluten-free self-raising flour, you can replace it with plain flour with 2 1/2 tsp of baking powder.

Keywords:German apple cake, Dutch apple cake, Vegan cake, gluten-free cake, vegan baking, gluten free baking, Vegan German apple cake

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