Caramel apple cake (v)

Filled with apples and notes of caramel and brown sugar, no one will guess this cake is vegan.
Adapted from a Martha Stewart recipe for Caramelized Apple Spice Cake.
Makes 2 round cakes, compiled into 1 large cake; serves 12-16.
Vegan.

Original post (with pictures) here.


Ingredients:
Apple mixture

5 tbsp non-dairy spread (~1/3 cup; I used Nuttelex)
1 tsp vanilla
2 Granny Smith apples, peeled and grated
2 Granny Smith apples, peeled and finely chopped
1 cup white sugar
1/4 cup apple sauce
1/4 cup apple cider vinegar

Dry cake mixture
3 3/4 cups plain flour
2 1/2 tsp baking powder
2 1/2 tsp baking soda
1 tsp salt
2 tsp mixed spice
1/4 tsp ground ginger

Wet cake mixture
12 tbsp non-dairy spread (~3/4 cup; I used Nuttelex)
1 1/2 cups white sugar
1/4 cup brown sugar
Egg replacer to the equivalent of 4 eggs (I used commercial egg replacer [Orgran brand] and would recommend this over a chia or flax egg, although they may also work)
1/2 cup plain or vanilla soy yoghurt

Icing
1 cup non-dairy spread (I used nuttelex)
2 cups brown sugar
1 1/2 cups icing sugar
1 tsp vanilla
1 tbsp non-dairy milk (I used almond)


Method:
1. Preheat oven to 170'C and grease two 20-cm (8-inch) round cake pans (I used one that was 20 cm and one that was slightly smaller).
2. For the apple mixture, combine the 5 tbsp non-dairy spread and vanilla in a large saucepan. Heat over medium heat, stirring occasionally, until the mixture is lightly browned. Add in the apples, cider and 1 cup sugar. Increase heat to medium-high and leave for approximately 5 minutes, stirring occasionally. Reduce the heat to low and leave for a further 10 minutes, stirring occasionally. Turn off the heat and set aside.
3. In a medium bowl, combine the dry cake ingredients (flour, baking powder, baking soda, salt and spices).
4. In a large bowl, beat together the 12 tbsp non-dairy spread, 1 1/2 cups white sugar and 1/4 cup brown sugar. Beat on medium speed for approximately 5 minutes, until pale and fluffy. Then add the egg replacer and beat to combine.
5. Add approximately one-third of the flour mixture to the large bowl, then beat to mix in. Add half of the yoghurt to the large bowl, then beat to mix in. Repeat for the remaining flour mixture and yoghurt, beating after each addition. Fold in the apple mixture from the saucepan.
6. Divide the batter between the two cake tins. Bake for 50 - 65 minutes, until tops are dark golden brown and a toothpick inserted into centers comes out clean. (Note - the original recipe suggests 55 - 65 minutes of cooking time. I checked mine at 52 minutes and they were done and just starting to overcook on the edges, so I recommend checking at the 50 minute mark.)
7. Allow the cakes to cool slightly in their pans, before transferring to a wire rack.
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