Oh my. My ABSOLUTE favorite baking book in the whole world, before I turned vegan, was “A Treasury of Jewish Holiday Baking” by Marcy Goldman. Every single recipe in that book comes out PERFECT. So, I wanted to try and veganize and whole-foodify this apple cake, because we went apple picking yesterday and we have SO MANY yummy yummy fresh apples! 3 Bags full. So here it is – and it came out really really good. Probably the best whole-wheat cake I’ve tried to make thus far.
-8 cups empire apples, peeled and sliced.
– 1.5 cups of agave syrup
– 1/2 cup plam sugar
– 1.5 tsp ground cinnamon
– 1/2 cup canola oil
– 3 tbs corn starch
– 1/2 cup soy/almond milk
– 1/2 cup orange juice
– 1 tsp vanilla extract
– 2.5 cups of whole wheat flour
– 1/4 tsp salt
– 2.25 tsp baking powder
Preheat oven to 350. grease round bundt pan.
In a large bowl, toss apples with 1/2 cup palm sugar and cinnamon.
In another bowl, put all other ingredients and mix.
Spoon half the batter into the pan, top with apples and then remaining batter.
Bake until cake is nice and brown, and set (about 50 mins)