Apple Breakfast Cake2020-04-26
- Servings: 4
- Prep Time: 30m
- Cook Time: 45m
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This information is per serving.
- 1 ½ c. flour
- ½ c. sugar
- 1 ½ t baking powder
- ½ c. coconut flakes
- 1 t cinnamon
- ¼ t salt
- ½ c. vegetable oil
- 3 apples
- 1 lemon
- ⅓ c. water
Notes about apple breakfast cake
If I don’t have apples, what can I replace them with? The casserole / pie filling can be supplemented with seasonal fruits or berries: for instance, pears, plums, raspberries, or currants. It is also fine to use crushed nuts and dried fruits for the filling. I want to reduce my sugar intake. What should I do? Sugar in this recipe can be replaced with syrup, for example, maple or Jerusalem artichoke syrup.
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Using a zester, remove the zest from one lemon.
Combine in a bowl 1½ cups flour (1 cup = 250 ml.), ½ cup sugar, 1½ teaspoons baking powder, ¼ teaspoon salt, coconut flakes and lemon zest. Mix well.
In a separate bowl, combine the liquid ingredients: ½ cup vegetable oil, ⅓ cup water. Stir to a homogeneous emulsion.
Pour the liquid ingredients into the bowl with the flour and mix. The dough will be thick.
Remove the core of the apples. Cut the apples into small pieces.
Mix the apples with the dough as much as possible.
Grease the cake pan with vegetable oil, put the dough with apples in the pan and smooth the surface.
Place the cake in an oven preheated to 180 degrees Celsius (356F) and bake for 40-45 minutes. Allow to cool before removing from the pan.