apple walnut cake (vegan)

4th October 2019

This cake base originated from Amy Chaplin’s first book, ‘At Home in the Whole Food Kitchen’ and has been adapted, posted and baked many times with different variations to suit the seasons. In Spring, I make this rhubarb cardamom cake or these raspberry quinoa muffins with an almond crumb.  In Summer, I replace the base with this one to make these ginger peach muffins or when the tree is heavy with plums, the original, plum millet cake. When the cooler days creep in and the leaves start to fall, Autumn arrives and I halve figs to place over the top and sprinkle with almond flakes or a pear and macadamia based on this recipe. With Winter close behind this cinnamon apple walnut crumble is a good place to be or a spiced pumpkin version sounds inviting. As you can see when you have a good base recipe the variations are endless!

~ dried fennel seeds

~ leaf and light

~ fennel flowers

apple walnut cake

Preparation – 40 minutes

Baking – 35 minutes

Serves 8

ingredients

¼ cup/50g millet

¾ cup/185ml water

walnut crumb

¾ cup/90g walnuts, roughly chopped

2 Tbsp coconut sugar

2 Tbsp maple syrup

1 tsp cinnamon powder

apple filling

4 small/2 large apples (245g), peeled and chopped into small uniformed cubes

1 Tbsp ghee/coconut oil

1 Tbsp brown sugar/maple syrup

½ tsp cinnamon powder

cake ingredients 

1½ cups/210g whole-spelt flour

1 Tbsp baking powder

¼ tsp fine rock salt

¾ cup/220g maple syrup (can replace with ½ cup raw brown sugar)

 cup/65g mild-tasting olive/coconut oil

¼ cup/50g almond milk

2 Tbsp vanilla essence

prepare the millet

1.  Rinse the millet, drain and place in a pan with water, bring to boil, simmer rapidly for 5 minutes, then reduce heat to low, cover and simmer for 15 minutes or until water has evaporated. Remove from heat; let sit for 10 minutes before removing the lid. Measure out 1 cup/180g cooked millet – set aside.

2.  Preheat the oven to 180C/350F.  Line an 11 x 7-inch baking pan or favourite cake tin with baking paper.

prepare the walnut crumb

3.  In a small bowl, place the walnuts, sugar and maple syrup, stir to combine and set aside.

prepare the apple filling

4.  In a pan over medium heat, add the ghee/oil and sugar, melt the mixture, stirring to combine. Cook until the mixture begins to bubble, about 2 minutes, then add the apples and cinnamon, toss to coat them with syrup, cover and allow to simmer for 3 – 4 minutes. Remove from heat and set aside.

prepare the cake

5.  Whisk together the flour, baking powder and salt in a mixing bowl.  Set aside.

6.  In a separate bowl, combine millet, maple syrup, oil, almond milk and vanilla essence – whisk to combine.

7.  Combine the wet and dry ingredients.  Mix thoroughly with a wooden spoon; do not over mix.

8.  Spread the batter evenly in the baking pan and place the apple cubes over the top and let them rest on the surface.

9.  Crumble over the walnut crumb.

10.  Bake until golden for approximately 35 – 40 minutes, until golden or a toothpick comes out clean. Remove and allow to cool.

Serve with a generous dollop of thick cream.

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