Dairy-free Orange and Apple Cake

Soft and fragrant apple and orange cake made with no dairy. Perfect for breakfast or with your afternoon tea.

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Sunday-funday someone said! And it couldn’t be more true. I LOVE Sunday mornings when I finally have time to dedicate to testing new recipes and experimenting.

I am working on a few new vegan and healthy recipes, which I will soon be sharing with you guys here, but for today, let me show you how to make this SUPER SOFT cake which is dairy-free and refined sugar-free.

I am using eggs, but for vegan option, you can replace that with:

*2 tbsp grounded chia seeds + 80 ml water

*1 tbsp of grounded flaxseeds + 40 ml water

*3 tbsp almond butter

*50-60 g soy milk yogurt

*1 tbsp chickpea flour + 3 tbsp water

Note: above quantities are to be used to replace one egg. For my orange and apple cake, you would need to use double.

Ingredients (22 cm cake pan):

  • 2 medium size apples
  • 1 large orange
  • 2 tbsp honey (maple syrup for vegan option)
  • 200 g 00 flour (cake flour)
  • 60 g vegetable oil
  • 120 g coconut sugar
  • 2 large eggs at room temperature
  • 80 g orange juice (squeeze from fresh oranges), at room temperature
  • 1 tbsp baking powder
  • 1 tsp vanilla extract
  • 1 tbsp sugar

In a large bowl with a whisk or with an electric mixer beat up eggs, sugar, zest of 1 orange and vanilla extract for at least 3 minutes. You want to get a foamy and airy mixture

While still whisking slowly pour in the oil. Next sift in tbsps of flour baking powder alternating with orange juice.

Dice up small 1 apple and add it to the mixture, gently fold in the apple.

Oil and flour a 22 cm cake pan, pour in the batter, next slice up very thin one orange and one apple and lay the around alternating one slice of apple with one slice of orange.

Add 1 tbsp of sugar on top and bake in pre-heated oven at 180C for about 45 min.

Remove the cake from the oven and let it cool down completely. Move the cake on a plate and brush the top with some honey or agave syrup.

This cake is SO SOFT and rich in flavour.

Perfect to be served at breakfast or with your afternoon tea.

It store well under a glass bowl for 3 days.

If you like this recipe tag me on IG @the_fit_mediterranean

Love

-Dani

Recipe of www.tavolartegusto.it (with some minor adjustments)

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.