Autumn is here and there is something truly comforting about the desserts of this season. Everything is spiced, warm and loaded with pumpkins and apples. And, what can be better than some cinnamon-spiced apple cake layered with a serving of perfectly whipped cream to welcome this season?
Here's a recipe suited and customised to accommodate those with specific dietary requirements or lifestyle choices, making it completely dairy-free and gluten-free.
Apple cake recipe
The cake crafted from this recipe is dense compared to your regular cakes. But taking into consideration that it is vegan, gluten-free and contains no oil or butter, the cake is moist, rich and flavourful. The slight tartness of the cake from the apple sauce and the sweet spiciness of the cinnamon go perfectly well with the light and sweet whipped cream.
The recipe is relatively straightforward. You need to first mix the wet and dry ingredients in their separate bowls and then mix them before folding them in the apple sauce. Once the cake is baked, you need to layer it with the whipped cream, and you will have the perfect 'fall cake'.
Recipe guide
Preparation time - 15 minutes
Baking time - 45 minutes
Setting time – 3 to 4 hours
Serves - 6
Ingredients
200 gms almond milk
170 gms apple cider vinegar
130 gms sugar
1/2 tsp vanilla extract
240 gms almond flour
115 gms cornstarch
2 tsp cinnamon powder
3/4 tsp baking powder
3/4 tsp baking soda
40 gms unsweetened applesauce
200 gms dairy-free whipping cream
Method
Preheat your oven to 180°C and grease a 9x7 inch baking tray.
In a large bowl, whisk the almond milk, cider vinegar, vanilla extract and sugar until they are well combined.
Add the almond flour, cornstarch, cinnamon powder, baking powder and soda to the wet ingredients and mix everything until you have a smooth batter. Then, fold in the unsweetened applesauce.
Pour the batter into the lined baking tray and bake for about 45 minutes or until a skewer inserted into the cake comes out clean.
Allow the cake to cool to room temperature.
While it's cooling, you can make the frosting by whipping the non-dairy cream to stiff peaks.
Take the cake out of the pan and slice it in half horizontally.
Spread 1/3 of the whipped cream evenly on the bottom layer. Place the other layer on top and repeat the process.
Let the cake set in the fridge for a couple of hours, preferably overnight.
Trim the sides of the cake and use a star nozzle to pipe the design of your choice with the remaining whipped cream.
Serve the cake cold and enjoy!
What would you like to learn about cooking and baking from Chef Namrata? Tell us at at food@gulfnews.com
