Translated and Adapted from La Veganista Repostera by Nicole Just
A week ago would have been my rabbit’s 8th birthday. I had to make a cake for her; yes, I am one of those crazy people who make cakes on their pet’s birthday. I thought it would be a good opportunity to make something new from the vegan cookbook my aunts gave me for Christmas. I started skimming through and found this recipe. I loved the decorative roses, which made the cake look very impressive. It also had apples, a treat my rabbit really loved. It was decided for me.
- 150 grams whole wheat flour
- 150 grams all-purpose flour
- 2 teaspoons baking soda
- 120 grams sugar
- ½ teaspoon vanilla powder
- Zest from 1 lemon
- Juice from 1 lemon
- 170 grams unsweetened soy yogurt
- 130 milliliters soymilk
- 1 tablespoon vegetable oil
- 5 large Honeycrisp apples
- In a medium bowl, combine the flours, baking soda, sugar and vanilla powder. Set aside.
- In a large bowl, mix half of the lemon juice with the lemon zest, soy yogurt, soymilk and oil. Set aside.
- Preheat the oven to 170C (350F). Grease a cake pan with a 26-centimeter (about 10-inch) diameter and set aside.
- Using a potato peeler, peel the apples. Roll up the strings of apple peel, making about 8-14 rosettes. Place the roses in a large bowl with 1.5 liters (6 1/3 cups) of cold water and the remaining lemon juice. Dice the peeled apples into 1-centimeter cubes. Set aside.
- Gradually add the flour mixture to the soy yogurt mixture. Then stir in the apple dice.
- Pour the batter into the prepared cake pan. Place the apple roses on top of the batter, pressing in a little.
- Place the cake pan in the lower third of the preheated oven. Bake for about an hour or until a toothpick inserted in the middle comes out clean. If the roses begin to darken, cover the cake with aluminium.
Comments: The cake was really delicious. It came out moist with a great blend of flavors. Those apple roses really make it look quite impressive. No one need know that they are not very difficult to make. Though the recipe says 5 apples, I ended up using just 3. When I had finished mixing in the third apple, I thought it had plenty and adding any more would be too much. You can use your own judgment as you add in the apple. The recipe actually just said to use “sweet-tart apples.” I looked at a sweetness to tartness wheel for apples and found that the Honeycrisp was right in the middle. I had originally thought about using these because they are good baking apples, and the skin would make nice roses. Some other varieties are close to the middle are Red and Golden Delicious.