This post has a tried and tested recipe for a moist Eggless Apple Cake
I have been absentminded, as a result of which my fridge is groaning under the weight of apples.
This is what happens when travel and sickness (not travel sickness, thankfully) have kept me away from opening the refrigerator door and taking stock. Apples are one fruit my son is happy to eat everyday, so as soon as I open the online ordering website, I first add apples to my cart, and that has made one hell of a heavy apple cart.
Friday + too many apples, logical conclusion is to bake apple cake, right?!
So what if there is no ‘fall’ in Bangalore, as an internet citizen, I am allowed the right to enjoy fall by way of my recipes, and apple cake is the perfect foil for the start of fall. Foil..fall…sorry that was totally unintended 🙂
The first apple cake I tried baking was over 10 years ago. It was a Paula Deen recipe and for those who don’t know Paula Deen, her recipes are (in)famous for having minimum 2 sticks butter (in those days). The icing on the cake (pun intended this time) was that it also had 1 whole cup sugar for the glaze alone. I’m pushing 40 and recipes with such a huge degree of ‘indulgence’ make me close the browsing window before you can blink an eyelid.
While browsing for healthier apple cake recipes, I came across a vegan one, which seemed to fulfil my criteria. I also wanted to test out Phalada Pure and Sure’s Organic Coconut Sugar (Disclaimer: Client) in a baking recipe.Coconut sugar is derived from the sap of the coconut flowers, and is said to have a lower glycemic index than sugar. It is much less processed than sugar is,staying close to its natural form, and therefore lesser chemicals get into it. I have used this in my tea and coffee and the flavour is quite like sugar but with a caramelly taste.
Earlier this week, I came across a story on apple cake in the WSJ (who would have thought, right??), which had a trick to making it super moist. The trick was drenching the cake in cream and then putting it to bake in the oven. The thing with eggless cakes is that they need that extra bit of something to keep them moist so I adapted this trick, pouring some milk on the nearly baked cake, and baking it for 15 more minutes. The steam produced by the extra milk and the milk absorbed into the cake, makes it really soft. So, all these things put together, this eggless apple cake with coconut sugar came about this afternoon, and I must say I am delighted with the results.
If you don’t have access to coconut sugar, the recipe will turn out good with regular sugar or even brown sugar or powdered jaggery.
Super Moist Eggless Apple Cake Using Coconut Sugar
- 500 grams Apple (I used Shimla s- 3 large)
- 1 cup All purpose flour
- 1 cup Whole wheat flour
- 2 tsps baking powder
- 1.5 tsps cinnamon ground
- 1 tsp ginger ground
- 1 cup + 1/4 cup Milk
- 1 tsp Apple cider vinegar
- 3/4 cup Coconut sugar
- 1/2 cup Rice bran oil
- 1 tsp Vanilla extract
- 2 tbsps sugar granulated
- Grease and line a 9 inch square baking tray.
- Peel and core the apples. Finely chop two of the apples, place in a bowl. Cover and keep aside. Chop the other apple into half and slice each half into thin slices and keep aside. Coat with lemon juice if required, to prevent browning.
- Preheat the oven at 180 degrees celsius.
- Add the apple cider vinegar to 1 CUP milk and keep aside for 5 mins.
- In a large bowl, sieve the flours, cinnamon, ginger, baking powder and keep aside.
- In another large bowl, whisk well the coconut sugar, milk with apple cider vinegar, oil, vanilla extract, until well combined.
- To the wet ingredients, add the dry ingredients, stir until combined. Do not over mix. Towards the end, add the finely chopped apples and mix to combine. Add 2 tbsp of milk if if you feel that the batter is too thick.
- Scrape this cake batter into the prepared baking tin.
- Place the sliced apples on top in a single layer, decorating in anyway you like.
- Sprinkle with 2 tbsp granulated sugar and keep in a centered rack to bake in the preheated oven for 45 minutes.
- After 30 minutes of baking, remove the baking tin carefully using oven mitts or a thick kitchen towel and pour 1/4 CUP of milk all over the cake and put it back to bake for 15 minutes.
- Remove after 45 minutes or when a tester poked into the cake comes out clean.
- Cool for 10 mins in the tin itself and cut into squares. Serve warm with a dusting of powdered sugar or vanilla custard or whipped cream.