Ginger Lovers' Apple Cake Vegan Whole Grain
Crystalized ginger steals the show in this delightfully fruity cake featuring two types of apples and sweetened with whole dates. This is a healthy plant-based recipe with minimal amounts of oil. Hearty, nutty, flavorful whole spelt flour elevates the rustic charm.
Equipment
- blender or food processor (a high speed blender is best but with you can also use a regular blender or food processor)
- one 8 inch cake pan (use a springform cake pan if you are greasing and dusting the pan instead of lining with parchment paper)
- parchment paper cake pan liner (optional, you can grease and flour your pan instead or use another method)
- Large Mixing Bowl
- Cake Spatula
- pastry brush (optional for glazing)
Ingredients
- 1 to 2 tsp oil or vegan butter for greasing cake pan (optional, if not using a paper cake liner)
- 1 to 2 Tbsp flour for dusting cake pan (optional, if not using a paper cake liner)
- ½ cup dates, chopped* and packed
- ¾ cup plant milk
- 2 Tbsp plain unsweetened plant based yogurt (or sub with apple sauce or coconut cream)
- 2 Tbsp olive oil
- 1 Tbsp molasses
- 1 Tbsp apple cider vinegar
- 1 cup whole wheat pastry flour** (or sub with all purpose flour)
- ½ cup whole spelt flour** (or sub with whole wheat flour)
- 2 Tbsp crystallized ginger, finely chopped
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp salt
- ⅛ tsp ground nutmeg or mace
- ⅛ tsp ground cloves
- 1 cup granny smith apple, peeled and chopped into approximate ½ inch cubes (or use another type of tart apple)
- 1 red apple of your choice, cored and thinly sliced, with skin on
- 1 Tbsp maple syrup***
Instructions
- Prepare cake pan either by greasing and flouring or with a parchment paper liner.
- Preheat oven to 325 ℉ (160 ℃).
- Place chopped dates, plant milk, yogurt, olive oil, apple cider vinegar in the bowl of a blender or food processor. Process until smooth. The mixture doesn't need to be perfectly smooth, small specs of dates and prunes are fine. Set aside.
- In a small bowl, dredge the finely chopped crystalized ginger with 1 teaspoon of the whole wheat pastry flour and set aside.
- In a large bowl combine remaining whole wheat pastry flour, whole spelt flour, baking powder, baking soda, ground cinnamon, ground ginger, salt, ground nutmeg and ground cloves.
- Add blended date and wet ingredients to the dry ingredients in the mixing bowl. Combine until the dry ingredients are fully incorporated. The batter will be rather stiff.
- Add chopped granny smith apples and dredged crystalized ginger to the batter and fold until evenly incorporated.
- Pour batter into the prepared baking pan and spread evenly.
- Top batter with sliced red apples in a swirling pattern, then glaze the top of the sliced apples with maple syrup either with a pastry brush or by dripping the maple syrup over the apples a little at a time
- Bake in the preheated 325 ℉ (160 ℃) oven for approximately 45 to 50 minutes. When the cake is done the apples will be slightly golden.
- Cool cake completely before removing from parchment paper liner.
Notes
* I like to use Deglet Noor, but any variety of date is ok. Be sure to remove any pits and stems in the dates and to chop before measuring packed dates.
**View recipe text for more flour substitutions including gluten free options.
***You can use agave syrup or brown sugar instead of maple syrup. If using brown sugar sprinkle it over the top of the apples instead of brushing.
Tried this recipe? Let me know how it was!