Here you are an easy and extremely warming recipe, perfect for a cozy autumnal morning!
With the Autumn due to come one of the first things I go back to is to bake all day long! I’m joking of course, but for sure turning on the oven and bake stuff is one of those things I do very often. After the summer break it’s time to bake off an amazing apple and walnut pie! I got this recipe from a conventional recipe book and then turned it vegan to avoid all the dairy and animal derivatives. The secret o make it so moist is to put yoghurt in it. You can use soy yogurt which is the most available in stores or even coconut based one if you want. Eggs are easily replaceable by unsweetened applesauce, and with all of those apples around it won’t be a problem to make some! If you want to speed up the process you can also get the store-bought one. To make the applesauce just gather a bunch of apples (make sure not to use granny smith ones), peel and core then cut in medium-thin slices. Place in a pan with some water and lemon juice then bring to a boil the water. Turn the flame at lowest power then cover with a lid. Every now and then check the water. If its too dry add a few teaspoons at a time to avoid the apples to burn and then when they start to release their water content just keep cooking. After around 20 minutes they will be ready. You’ll see they got soft and mushy. At this time just blend everything until you reach a puree texture. You can now store it in the fridge in a mason jar for 1 week or I recommend you to pasteurized some to keep them ready for whenever you need some just by boiling the sealed jar upside down for 20 minutes and so they keep stored for longer, if not opened even outside of the fridge. Once the applesauce is ready let it to cool down and start with the recipe:
for a 24 cm diameter cake mold:
WHAT YOU NEED
- 250 g type1 flour
- 125 g soy yoghurt
- 3/4 cup applesauce
- 150 g sugar
- 70 g vegan butter / non-hydrogenated margarine
- 3 apples
- 16 g baking powder
- 1/2 tsp baking soda
- 1 lemon
WHAT TO DO
Start by peeling and coring the apples. Slice into thin pieces and sprinkle the juice of 1 lemon on top. Leave to marinate. In the meantime Whip the vegan butter with the sugar and applesauce. Once you got a creamy texture add the yoghurt and then flour. Using a spatula mix gently from the bottom to the top and when the batter is ready pour the half in the cake mold placing half of the apple slices on top then covering with the rest of the cake batter and the apple slices left as the top layer. Bake at 180 C for 45 minutes. Take it out and leave to cook down or it will break.
You can now sprinkle with some powdered sugar depending on your preferences. I strongly recommend to wait a couple of hours before to serve because if not cooled properly the moistness of the apples can cause the cake to break into pieces. There you go! Once you get to taste this heavenly texture and heart-warming old-fashioned flavor you will never stop craving it again and again! Warned! Just kidding… So let us know your opinions and share your own one by tagging us in your captions!
See you next week with an amazing recipe!
Since I was young I approached to a plant-based diet for healty reasons, realizing soon that what we eat can really make a difference. Being aware of this, I started a personal research by attending nutrition courses, and being passionated about the art of cooking, i decided to move to London to work in the best raw vegan restaurants of the city. After a few years, I came back to Italy to raise awareness there by spreading healthy eating and lifestyle knowledge, organising and taking part in events and meetings.
Then I flew to Thailand and Mexico for several years to focus on the spiritual side of well being, being aware that health is a state of complete harmony of the body, mind and spirit.