NO OVEN! Apple Breakfast Cake!
- For the Cake Batter:
- Soy Milk ¾ cups (177mll) *soy milk is the only plant milk that will thicken like buttermilk, but you can use whatever plant milk you prefer
- White Vinegar 2 teaspoons (10ml)
- Vegetable oil of your choice ½ cup (117ml)
- Granulated Sugar ¾ cup (175g)
- Salt ¼ teaspoon
- Vanilla Extract 1½ teaspoons
- All Purpose Flour 1½ cups (188g)
- Baking Soda 1 teaspoon
- For the Apple Layer
- 3 medium apples peeled, cored and sliced to ¼" thick
- 2 Tablespoons light brown sugar
- 1 Tablespoon vegan butter
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- *rum optional 1 Tbs
- Combine the soy milk with the vinegar and let stand for 5 minutes to thicken.
- Sift all the dry ingredients together in a large mixing bowl, including the sugar.
- Pour the oil, plant milk & vanilla in and whisk smooth
- Reserve while you prepare the apples
- In a 10" skillet melt the vegan butter over medium high heat
- Add the sliced apples and saute for a minute to coat them with the butter
- Sprinkle the brown sugar, cinnamon & nutmeg over top and let the apples cook for just 1 minute
- Add the optional rum
- Arrange them in the bottom of the skillet if desired for a nicer design when you un-mold the cake, this is not necessary
- Pour the cake batter over the apples in the same skillet and reduce the heat to low
- Cover and let the cake cook for 30-35 minutes on low
- I found that too much steam was being trapped inside causing condensation and a soggy topped cake
- Every so often take off the lid and let the steam escape and allow the cake to cook with no lid for several minutes
- Insert a toothpick into the center to be sure the cake is cooked through then flip it out onto a serving plate and serve warm
No Oven Apple Cake can be kept at room temperature for up to 3 days
For longer storage keep refrigerated covered to prevent drying for up to 1 week
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/no-oven-apple-cake/
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