Vegan apple and almond cake

Ingredients for 1 servings:

• 750 g apples, peeled and pitted
• 75 ml water
• 1 tsp, heaped cinnamon powder, to taste
• 30 g soy flour or other egg alternative, amount for 4 eggs
• 60 ml water
• 120 g sugar
• 100 ml oil
• 160 ml plant milk (plant drink), e.g. oat or soy milk
• 80 g almonds, ground
• 240 g wheat flour type 405
• 15 g baking powder
• Fat for the mold
• 70 g margarine, vegan, e.g. B. Alsan
• 80 g sugar
• 4 tbsp plant milk (plant drink), e.g. oat or soy milk
• 80 g almond flakes
• e.g. powdered sugar
• e.g. mint

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

but you can’t taste that it’s vegan

Peel, quarter, core, and slice the apples. Sauté in 75 ml of water for about five minutes, then drain. If you like cinnamon, you can add 1 heaped teaspoon of cinnamon and mix it with the apples. For the dough, mix the soy flour with the water (or another egg alternative with the appropriate amount of water) and the 120 g of sugar until well combined. Then add the oil and 160 ml of plant-based milk and mix well. Add the flour, baking powder, and ground almonds and mix until a smooth dough forms. Grease a springform pan (28 cm diameter) and pour half of the dough into the pan. Then spread the apples on top and cover with the other half of the dough. For the glaze, briefly boil the margarine, sugar, and 4 tablespoons of plant-based milk and sprinkle with the flaked almonds. Then spread it over the dough and bake for 60 minutes at 155 °C (convection oven). If you like, you can garnish the cake with powdered sugar and mint.