Этот Яблочный пирог is a striking and very decadent, simple cake recipe with a soft crumb full of apple pieces and a delicious crumble topping, both made with no refined sugar, no dairy, and no eggs.
Полный рецепт находится чуть ниже, но не пропустите все мои советы, которые вы найдете дальше, включая варианты замены ингредиентов, мои кулинарные рекомендации и пошаговые фотографии!
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Яблочный пирог
Этот Яблочный пирог is a striking and very decadent, simple cake recipe with a soft crumb full of apple pieces and a delicious crumble topping, both made with no refined sugar, no dairy, and no eggs.
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Количество порций: 16 ломтики
Калории: 233.9 килокалория
Ингредиенты:
- 2 ⅓ чашки Мука общего назначения - (примечание 1)
- 3 чайные ложки Выпечка порошок
- 1 чашку Нерафинированный тростниковый сахар - (примечание 2)
- 2 чайные ложки Соевые свечи Корица
- ½ чайной ложки Мускатный орех
- ¼ чайной ложки Ginger
- ¼ чайной ложки гвоздичное дерево
- 1 чашку Кокосовый йогурт - (примечание 3)
- ½ чашку Оливковое масло с мягким вкусом - (примечание 4)
- ⅓ чашку Миндальное молоко - (примечание 5)
- 2 ½ чашки нарезанные яблоки - peeled, chopped in 0.5 inch (1cm) cubes equivalent 3 medium apples. Set aside 1 cup for crumb topping (note 6)
- 2 чайные ложки Экстракт ванили
Crumb Toppings
- ⅓ чашку Мука общего назначения
- ½ чашку Walnuts - finely chopped, measured before chopping
- ⅓ чашку Нерафинированный тростниковый сахар
- 1 чайной ложки Соевые свечи Корица
- 4 столовые ложки Оливковое масло с мягким вкусом - (примечание 4)
инструкции
- Preheat the oven to 350°F (180°C). Line a 9-inch springform pan with parchment paper – make sure it hangs on the sides of the pan. This makes it easier to remove the cake from the pan after baking. Oil the sides and bottom of the pan. Set aside.
Apple preparation
- Peel the apples, cut into 0.5-inch (1cm) cubes. Set aside 1 cup of cubed apples in a mixing bowl for the crumb topping.
Топпинг из крошки
- In the bowl where you placed 1 cup of chopped apples, add all the remaining crumb topping ingredients. Use your fingertips to toss and coat everything together. It will look like crumbly dough with pieces of apples. Refrigerate while preparing the cake batter.
Apple Cake Batter
- In a large mixing bowl, whisk flour, sugar, baking powder, cinnamon, nutmeg, ginger, and allspice.
- Fold in the yogurt, olive oil, almond milk, vanilla extract, and the remaining 1 1/2 cups of chopped apples. Use a rubber spatula to stir everything together and form a smooth cake batter.
- Вылейте тесто в подготовленную сковороду.
- Remove the crumb topping from the fridge. Use your fingers to sprinkle the crumbly topping on top of the cake. Press a little to stick the pieces of apples from the crumb onto the batter.
- Bake the cake at 350°F (180°C) for 60-65 minutes, foiling the pan after 40 minutes to prevent the cake from browning too fast on top.
- Insert a skewer in the center of the cake to check if the batter is set. If it comes out clean, remove the cake from the oven. If not, bake longer, in 5-minute increments, until the cake is set.
- Let it cool down for 15 minutes in the pan, then for 1 hour on a cooling rack before slicing into 16 portions.
- Подавать с карамель с арахисовым маслом, or melted Biscoff spread.
Заметки
Примечания 1: You can also swap all-purpose flour for white spelt flour. The recipe doesn’t work with oat flour or with almond flour. Use my руководство по переходу на безглютеновую диету чтобы сделать его без глютена.
Примечания 2: You can use any crystal sweetener, like coconut sugar, sugar, brown sugar, or unrefined cane sugar.
Примечания 3: or any plain yogurt you love, cashew yogurt, soy yogurt, coconut yogurt.
Примечания 4: Or any light vegetable oil you love, or melted plant-based butter.
Примечания 5: Or any milk you love, like soy milk or oat milk.
Примечание 6: Choose apples that hold their shape when baked, like Granny Smith, Fuji, Pink Lady, or Braeburn.
Режим духовкиЯ использую режим принудительной вентиляции (конвекции). Если вам необходимо использовать обычный режим, я рекомендую повысить температуру на 25°F (15°C). Время выпечки должно остаться тем же, но может потребоваться на несколько минут больше.
Память: Store the cake in the fridge for up to 4 days in an airtight container.
Питание
Обслуживание: 1кусочек | Калории: 233.9килокалория | Углеводы: 33.7g | Белок: 3.5g | Жир: 10.6g | Насыщенный жир: 1.5g | Полиненасыщенные жиры: 1.2g | Мононенасыщенные жиры: 7.5g | Транс-жиры: 0.001g | Натрий: 91.5mg | Калий: 49mg | волокно: 0.8g | Сахар: 17.2g | Витамин А: 1.9IU | Витамин B12: 0.1Pg | Витамин С: 0.03mg | Кальций: 71.6mg | Железо: 1.2mg | Магний: 6.7mg | Фосфор: 56.6mg | Цинк: 0.2mg
Ингредиенты и замены
В этом абзаце я поделюсь всеми своими советами по выбору правильных ингредиентов. Полный рецепт с указанием пропорций вы найдете в карточке рецепта внизу поста!Перейти к полному рецепту
Для приготовления этого рецепта вам понадобится всего несколько простых ингредиентов. Вот как их выбрать и заменить.
- Мука общего назначения – This forms the main structure of your cake and the crumble topping. You can also use white spelt flour, but other flour types like oat or almond flour do not work well here.
- Выпечка порошок – Baking powder is the leavening agent in your cake, making it light and fluffy.
- Нерафинированный тростниковый сахар – This provides sweetness to both the cake and the crumble topping. You can use any crystal sweetener, such as coconut sugar, regular sugar, or brown sugar.
- Соевые свечи Корица – Cinnamon brings a warm, aromatic spice that pairs perfectly with apples in both the cake and the crumble.
- Мускатный орех – Nutmeg adds another layer of warm spice, complementing the cinnamon and apple flavors.
- Ginger – Ginger provides a subtle, zesty warmth to the cake.
- гвоздичное дерево – Allspice contributes a complex, warm spice flavor that brings out the best in the apples.
- Кокосовый йогурт – This ingredient provides moisture and a subtle tang to the cake batter, creating a tender crumb. You can also use other plain yogurts, such as cashew yogurt or soy yogurt.
- Оливковое масло светлое – The oil adds richness and moisture to the cake, keeping it tender. Any light vegetable oil or melted plant-based butter works as a substitute.
- Миндальное молоко – Almond milk contributes to the liquid content of the batter, helping to achieve the right consistency. Any other milk, like soy milk or oat milk, will also work.
- нарезанные яблоки – Apples are the star of this cake, adding natural sweetness, moisture, and texture. It’s best to choose varieties that hold their shape when baked, such as Granny Smith, Fuji, Pink Lady, or Braeburn.
- Экстракт ванили – Vanilla extract enhances the overall flavor of the cake, adding a classic, comforting aroma.
- Walnuts – Walnuts in the crumble topping provide a lovely crunch and nutty flavor. You can swap them for pecans or almonds, or omit them for a nut-free version and add extra flour instead.
How to Make Apple Crumble Cake
This cake is really easy to whip up. Here’s how in pictures.
Combine the dry ingredients in a large mixing bowl and pour the liquid ones on the top.
Slice the apples into small cubes and pour them on the ingredients.
Combine the mixture to form a thick and sticky batter.
In another bowl, mix the crumble ingredients together.
Pour the apple cake batter into a springform pan and top it with the crumble.
Bake the cake at 350°F (180°C) for 60-65 minutes.
Советы Карин по выпечке
Let me share a few more tips for a perfect apple cake.
- Apple Choice – To ensure your apple pieces hold their shape and don’t turn mushy in the cake, always choose firm apple varieties like Granny Smith, Braeburn, Fuji, or Pink Lady.
- Nutty Swaps – If walnuts aren’t your favorite, you can easily swap them for other nuts like pecans or almonds in the crumble topping. For a nut-free cake, simply omit the nuts and add an extra 2 tablespoons of flour to the crumble mixture.
- порция – Elevate your apple crumble cake by serving it with a drizzle of warm карамель с арахисовым маслом that has a teaspoon of cinnamon stirred in, or a luscious warm Biscoff cookie butter.
- Foil for Browning – If you notice the top of your cake browning too quickly during baking, especially the crumble, cover the pan loosely with aluminum foil. This helps prevent over-browning while the inside continues to cook.
made this 4/5 times it’s lovely
Это потрясающе, спасибо!
Delicious taste and a very elegant appearance! I am super impressed by this apple cake. Thank you, thank you!
Спасибо!
I was looking for something made with apples for my Sunday baking session. This cake is so good. Nice and moist.
Thank you for this lovely review!
What is your gluten free conversion?
My gluten-free converter is ВОТ and always linked in the recipe card note.
absolutely delicious. I love the warm taste and the fudge texture.
Спасибо!
Thank you so much! I am so happy to hear that.
Best apple cake EVER!
Огромное спасибо!
This vegan autumn cake was an absolute dream on the first bite. It perfectly captured the essence of the season with a warm, aromatic blend of cinnamon & nutmeg. However, as delicious as it was, there was a noticeable richness that went a little too far. The cake has a looot of olive oil, and while this certainly contributed to its moistness, the excess fat left a heavy feeling and unfortunately led to some uncomfortable heartburn afterward.
I wonder if replacing at least half, if not two-thirds, of the oil with unsweetened applesauce or pumpkin purée would work as an alternative?
I am sorry to hear that. Note that 1/2 cup fat for 2 1/3 cup flour is already third less fat than classic crumble cakes that use butter and eggs. Plus, olive oil is less likely to cause heartburn than unhealthy fats. If you look at nutrition date for a classic apple crumble cake, you will see that there’s about 33 grams fat per serve, 20 g saturated fat! My cake , per slice, contains only 10 g fat, and 1.5 g saturated fat. However, if you are sensitive to fat digestion, you may want to use a lower fat yogurt too, oat soy or cashew are often containing less fat than coconut yogurt. Finally, if you replace too much oil by applesauce, the cake will simply be dense and gummy. That’s why cake have oil, for texture, especially when eggs are not used.
Could maple syrup be substituted for the cane sugar?
No, you can never swap a crystal sweetener for a liquid sweetener, especially in a cake, it will make the crumb ultra dense and gummy and the extra moisture make it fragile too.
This is absolutely DELICIOUS! I can not get over how good it is! I baked the gluten free version and the conversion chart for using GF flour was spot on!
It is moist and the flavour is Incredible!
This is a go to recipe for me now!
Огромное спасибо!
one of the best apple cakes everrrrr. Crumble topping is excellent.
Огромное спасибо!
Already bookmarked this for the next bake. Not sure why it did n t bake through and came out underbake despite baking it longer! Followed every step except the oil which I used almond instead.
The oil shouldn’t be a problem. A cake that don’t bake properly is often due to oven temperature is incorrect (you can test the oven temperature using an oven thermometer, sometime they need recalibration). It could also be to much liquid/to dry ingredients. This often happens if you scoop flour from the bag instead of filling cups with a spoon resulting in less flour overall. Finally, a smaller pan or pan that doesn’t diffuse heat properly resulting in a longer baking time.