Last month I had the chance to sell my bags at a market in Hamburg called Marktzeit and I was amazed at how many people are open to reduce plastic in their lives.
The bags got so much great feedback, which made me even more motivated. Our plastic pollution is definitely a topic that people get more and more aware about. It’s great to see that!
Besides that, I actually wanted to share a recipe with you today. And since I don’t know an elegant way to change the topic to apple cake, I’m just gonna quickly distract you with a picture (because cake doesn’t need much more than itself to attract attention)…
I’ve been meaning to share this recipe for a while, because it’s actually one of my favorite go-to recipes for cake. And before the winter (apple season) comes to an end, I thought you might like to try it too! I first had this cake as a child, when my aunt made it and have loved it ever since. It’s fruity, not too moist and has a delicious crumbly top. It’s also simple to make, so I often quickly whisk it up when friends come over for a tea.
A while back I veganized the recipe, which originally calls for eggs, but you wouldn’t even notice the difference in taste and consistency. It’s just as delicious as my aunt makes it. Oh and the smell when it comes right out of the oven….
As an egg replacer I am using the magical Aquafaba. If you haven’t heard of it yet, Aquafaba is the liquid of canned chickpeas and beans. It works so wonderfully! 3 tbsp of this liquid will replace 1 egg, super simple and it works with almost everything (even macarons!).
- 100g plant-based butter/margarine
- 100g sugar (I use brown sugar)
- 1/2 tsp vanilla (seeds or extract)
- 6 tbsp Aquafaba (the liquid from canned/bottled chickpeas)
- pinch of salt
- 150g all-purpose flour
- 50g cornstarch
- 2 tsp baking powder
- about 4-5 tablespoons plant-based milk
- 3 big apples, about 500g (sour varieties like Boskoob are great for baking)
- a bit of powdered sugar for the topping
For the crumbles:
- 100 all-purpose flour
- 75g sugar
- 1/4 tsp vanilla
- 75g plant-based butter/margarine
In a medium sized bowl mix together the dough ingredients with a hand mixer. The dough will be creamy and a little stiff.
Pour batter into a greased, round baking pan (26 cm diameter). Smooth out until it’s evenly spread. Peel the apples, cut into quarters, remove seeds, cut into slices and place them on top of the dough.
For the Crumble, mix flour, sugar, vanilla and flaky margarine with a fork or, how I prefer it, with your hands, until crumbs are formed. Sprinkel them on top of the cake and bake at 345 °F/175 °C for about 50-60 minutes. Let the cake cool down and finally sprinkle with some powdered sugar.