Classic: Swedish apple cake
Everyone loves vegan Swedish apple cake with vanilla pudding. The simple recipe with plant-based cream and apple filling is refined with cinnamon.
INGREDIENTS
FOR THE BASE
180 g wheat flour (type 405)
1 tsp baking powder
80 g sugar
1 packet of vanilla sugar
1 pinch of salt
60 ml neutral cooking oil (e.g. rapeseed oil)
200 ml mineral water (with a lot of carbonation)
Some fat for the mold
FOR THE FILLING
1 kg apple (e.g. Braeburn, Elstar, Boskop)
2 organic lemons (approx. 80 ml juice)
300 ml apple juice
80 g sugar
1 packet of vanilla pudding powder (37 g each)
FOR THE CREAM
300 ml vegan whipped cream
2 packets of cream stiffener
1 packet of vanilla sugar
2 tsp Ceylon cinnamon
PREPARATION
Step 1
Lightly grease a springform pan (Ø 26 cm). Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). For the base, sift flour and baking powder into a bowl. Add sugar, vanilla sugar and salt, mix everything together. Add oil and mineral water and stir everything briefly with a whisk to form a smooth dough.
Step 2
Pour the dough into the prepared tin. Tap the tin once on the worktop so that the dough settles. Bake the base in the preheated oven for approx. 25 minutes until golden brown. Allow to cool slightly, then remove from the tin and allow to cool completely on a cake rack. Place a cake ring around it.
Step 3
For the filling, wash the apples and roughly grate them into a bowl, leaving the core. Halve the lemons and squeeze them, pour the juice over the grated apple. Put 250 ml of apple juice and sugar in a saucepan and bring to the boil. In the meantime, stir the pudding powder with the remaining 50 ml of juice until smooth.
Step 4
As soon as the juice is simmering, add the pudding mix and stir to form a jelly-like, smooth mass. Fold in the grated apple. Mix everything well, then remove from the heat.
