VEGAN APPLE CAKE WITH VEGAN AQUAFABA MERINGUE
Hi guys! Today I am sharing this delicious vegan apple cake with vegan aquafaba meringue recipe!
This vegan apple cake is really fluffy and spongy, full of delicious flavors coming from the apple, cinnamon, nutmeg, and vanilla.
This is the best vegan apple cake recipe, is easy, fluffy and perfect to make in any event to share with family and friends, you will feel really proud of the cake 🙂
I also top the vegan apple cake with vegan aquafaba meringue, I am amazed on how you could replace eggs and how amazing it looks and tastes, you have to whisk for 15 minutes but it is worthy, you will get the perfect meringue.
The texture is so perfect.
I love this recipe because is so delicious, it looks pretty but my favorite part is that I didn´t use any nasty ingredients, I use gluten-free flour, coconut sugar, aquafaba instead of eggs, it is super important to make delicious vegan food but even more important be careful of the ingredients that you use, use always real and simple ingredients instead of the processed ones.
I am sure you will love this vegan apple cake with vegan aquafaba meringue, so good!
I hope you like it!
ingredients for the vegan apple cake:
1 & 3/4 cups gluten-free flour
1 cup of coconut sugar
1 tsp baking soda
1/2 tsp Himalayan salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp vanilla
1 cup almond milk
1/3 cup extra virgin olive oil
1 tbsp apple juice
ingredients for the vegan aquafaba meringue & toppings:
240g bottled chickpeas, check the ingredient list and make sure that it comes just with chickpeas and water, avoid nasty ingredients
3 tbsp coconut sugar
some sun-dried apple
some star anise
Preparation time: 30 minutes
Total time: 1 hour
Serving size: 6 serves
Let´s start by making the vegan apple cake.
Preheat the oven to 180ºC – 350ºF, select the option of fan oven to have the same heat in the oven all over.
Sift the flour into a mixing bowl, this step is really important, when the flour is sifted, it is even thinner so this will help to mix really well with the rest of the ingredients.
Add the coconut sugar, baking soda, salt, cinnamon, nutmeg, and vanilla, mix it together.
Then incorporate the almond milk, olive oil, and apple juice, I whisk it with my Kitchen Aid Artisan, but you can just use any whisk. A trick to get a really spongy cake is to whisk it for a bit longer when you are whisking you are allowing to get more air in the mixture so the cake will get spongier.
I use a non-stick mold, you can use some olive oil on to your mold to prevent sticking.
Pour the batter into the mold, bake at 180ºC – 350ºF but just using the bottom, for around 30-40 minutes.
Check using a toothpick, insert it into the center of the cake.
Once, the cake is ready we will move to the vegan aquafaba meringue recipe.
Start by drain the chickpeas, pour the liquid in a mixing bowl, using a mixer (I use the mixer from the Kitchen Aid) mix for 15 minutes, once you get the meringue texture you can start adding the sugar and keep mixing.
This vegan aquafaba meringue recipe is the perfect recipe to avoid using eggs.
Cover the top of your cake with the vegan aquafaba meringue and decorate it with some sun-dried apple and star anise.
You can keep the leftovers in the fridge for 3 days.
IF YOU LOVE THIS RECIPE
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