It’s the perfect weather to enjoy real fall food (even winter food, if you ask me). I immediatly make the connection to apples and nuts and to make it in perfect harmony, cinnamon. Something warm and something smooth. A delicious tasting and fragrant cake, fresh out of the oven…
Apple Nut Cake
1 cup almond milk
1 tl apple cider vinegar
1/3 cup melted vegan butter or oil
1,5/4 cup brown sugar
1,5/4 cup normal or cane sugar
1/2 cup spelt flour
3/4 cup whole wheat flour
1 tbsp cornstarch
1 tsp baking powder
1/2 tsp baking soda
1 to 2 tsp cinnamon
1/2 cup nuts
1 + 1/2 cup diced apples
extra apple slices to put on top of the cake
Stir the almond milk and apple cider vinegar in a big bowl. Let it rest for a while.
Add the melted butter and both sugars and stir. Sift the whole wheat and spelt flour in, add the cornstarch, baking powder, baking soda and cinnamon. Stir till no lumps remain.
Add the nuts and apples and stir again.
Butter a long baking plate and pour in the dough. Put the apple slices on top of the dough.
Put it in the oven on 250°C for 85 minutes.
The cake is still a bit smooth on the inside, if you don’t like this, I suggest that you leave the cake in the oven for an extra 10 minutes. Since I am a huge fan of cinnamon I added two generous tsp of cinnamon. If you are not sure if you like this, I suggest that you add 1 tsp to the dough and have a little taste (it’s okay, just this once ;)). I used about 2,5 (small) apples and a mixture of walnuts, almonds and hazelnuts.