NO OVEN! Apple Breakfast Cake!
 
Prep time
Bake time
Total time
 
I am using a non stick skillet since I'm not sure if the cast iron pan had something to do with my first fail!
Serves: serves 8ppl
Ingredients
  • 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
Instructions
  1. Combine the soy milk with the vinegar and let stand for 5 minutes to thicken.
  2. Sift all the dry ingredients together in a large mixing bowl, including the sugar.
  3. Pour the oil, plant milk & vanilla in and whisk smooth
  4. Reserve while you prepare the apples
  5. In a 10" skillet melt the vegan butter over medium high heat
  6. Add the sliced apples and saute for a minute to coat them with the butter
  7. Sprinkle the brown sugar, cinnamon & nutmeg over top and let the apples cook for just 1 minute
  8. Add the optional rum
  9. Arrange them in the bottom of the skillet if desired for a nicer design when you un-mold the cake, this is not necessary
  10. Pour the cake batter over the apples in the same skillet and reduce the heat to low
  11. Cover and let the cake cook for 30-35 minutes on low
  12. I found that too much steam was being trapped inside causing condensation and a soggy topped cake
  13. Every so often take off the lid and let the steam escape and allow the cake to cook with no lid for several minutes
  14. 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
Notes
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/