Vegan apple cake without eggs, lactose or gluten
Published on 24 March 2023
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I am not vegan, but was asked for a vegan, gluten-free cake. Despite all these exclusions, it is good. I added lemon marmalade from my own lemons for a lovely citrus flavour. The original suggests erythritol for a sugar-free version, describing it as a polyol naturally present in fruit and fermented foods, a natural sweetener with 0 calories, good flavour and no aftertaste, available online.
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Ingredients
INGREDIENTS FOR A 20 x 20 SQUARE TIN
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Method
Introductory photographs from the original
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- Step 1 of 9
I put rice flour, cornflour and sugar in a bowl and sift in baking powder.
- Step 2 of 9
I add a teaspoon of vanilla extract and vegetable oil.
- Step 3 of 9
I pour in almond milk and whisk.
- Step 4 of 9
The batter should be creamy and fairly fluid. I add a heaped tablespoon of marmalade; mine has pleasant pieces of peel.
- Step 5 of 9
I peel and dice 1 apple, add to the mixture and stir.
- Step 6 of 9
I oil a non-stick square tin and pour in the batter. I peel and thinly slice the second apple and cover the surface.
- Step 7 of 9
I microwave a couple of tablespoons of lemon marmalade with a tablespoon of water and brush over the cake.
- Step 8 of 9
I bake at 180°C for about 35 minutes in a fan oven. A skewer should come out clean. I cool, unmould and cut into squares. Even better warm.
- Step 9 of 9
Fragrant, flavourful and soft.
Original source: https://incucinaconlilly.com/2023/03/24/torta-di-mele-vegana-senza-uova-lattosio-e-senza-glutine/