The days are getting shorter and colder. The Indian summer is over and we are preparing for the cuddly winter time. What’s a better way than to make a damn delicious apple cinnamon cake, which is still vegan? Enjoy trying it out at home.
Cake or stacked cake?
Just right before the Christmas season we dared to make a vegan apple cinnamon cake. The word cake may scare some of you off, but no worries, it’s really made out of two cakes, which were just stacked. In no time you can also make this vegan cake yourself.
Let me briefly explain the individual layers. The cake starts at the bottom with a short crust pastry, which to some of us reminds of a crispy biscuit. For the filling we use juicy apples with cinnamon, sugar and semolina; however, don’t really taste much of the semolina. It only provides a better grip or texture of the filling. Simply spread a thin layer of cream on the cake and then the other cake lands on top of it. Easy, right?
Instruction for a vegan apple cinnamon cake with cream (for a backing form Ø 18 cm)
Ingredients for the dough
- 250 g flour
- 80 g sugar
- 200 g margarine
- 1 small banana
Ingredients for the filling
- 3 apples
- 5 teaspoons applesauce
- 300 ml water
- 50 g soft wheat semolina
- lemon juice
Ingredients for the cream
- 250 g margarine
- 1 package vanilla sugar
- 200 ml cold water
- 1 bag San-Apart or cream stiffer/stabilizer
Steps to do
- Preheat the oven to 170°C (top and bottom heat). For the dough, smash the banana mushy with a fork. Mix all other ingredients for the dough together and start kneading.
- Place half of the kneaded dough in a cake form with a border of approx. 3 cm. Bake the dough in the form for 15 minutes.
- In the meantime, peel the apples and cut them into cubes. Add some lemon juice. Then mix them in a pot with the applesauce. Season it with cinnamon and sugar and mix them well.
- Prepare the semolina with water and stir constantly. Once the semolina is thick enough, mix it under the seasoned apples.
- Remove the dough from the oven and add half of the apple-semolina filling into it.
- Bake the dough with the filling again for 20 minutes.
- Once the first cake is ready, release it from the mold and let cool down on a plate. Bake the second cake exactly the same way.
- For the cream, beat frothy the margarine.
- Add vanilla sugar, cold water and San-Apart and stir well. If you like you can add some cinnamon too.
- Put some cream on the first cake and put the second (cooled) cake on top.
- Finally, coat the stacked cakes with the cream on the side and on top.