Hello my friends,
This morning, I created these lovely vegan spiced apple cranberry cakes! It was fun making them in my kitchen! I hope you all enjoy!
They are very delicious on their own but also when you drink a lovely cranberry green tea with it! 😉 They are crispy on the outside & soft on the inside with now & then a crunchy walnut piece & a lovely juicy cranberry … yum! Let’s look on the inside, shall we?
Recipe: For 9 individual cakes
* Dry ingredients:
1 cup (100 gr) organic white spelt flour
1 cup (120 gr) organic whole wheat spelt flour
1/2 cup (85 gr) coconut sugar
2 teaspoons baking powder
1/2 teaspoon ground ginger
1 teaspoon ground garam masala
a few pinches ground pink salt
1/3 cup (35 gr) peeled chopped walnut halves
1/3 cup (35 gr) frozen cranberries
1 1/3 cup ( 155 gr) peeled, cored, chopped apple chunks
* Wet ingredients:
2 flax eggs instead of 2 real eggs (2 tablespoons ground flaxseed + 6 tablespoons of water. Mix with a small whisk. Leave to stand for 15 minutes. It will get a bit gel-like. The mix is a bit thicker. This equals 2 whisked eggs).
2 tablespoons (30 ml) sunflower oil
- Preheat your oven to 180°C (350°F) for 10 minutes. I always use a fan oven.
- In a bowl, add all dry ingredients. This is the white spelt flour, the whole-wheat spelt flour, the coconut sugar, the baking powder, the ginger, the garam masala & the few pinches of salt. Mix well with a spoon. Now, fold the apple chunks, cranberries & walnut pieces through the dry mix. Set aside.
- Take the bowl with flax eggs. Add the 2 wet ingredients to it. This is the sunflower oil & soy milk. Whisk to combine. Now, add bowl of wet ingredients to the bowl of dry ingredients & gently mix together. Take a cold oven rack & place a silpat on for stability. Take 2 lovely silicon mats & place them onto the silpat, besides each other. Now, fill the holes with the batter. When done, shake your mats a bit to end up with no air holes in the cakes. Place into the lower end of your oven & bake for 35 minutes. Check the oven often to make sure that the cakes don’t burn. After 25 minutes of baking, I lowered my oven temperature to 175°C (347 °F) & baked them for another 10 minutes. When done, your cakes have risen & are golden brown on top. Test with a toothpick. Take oven rack out of the oven. Leave the cakes into their silicon baking mats for about 15 minutes. This way, they will get a lovely shine & they cool off a bit so you get them easily out of the holes. Now, carefully, with 2 hands take them out of the holes. Place them onto a wire rack to cool down. When cold, savour them. They are best enjoyed with a lovely cranberry green tea on the side. Store in a cake tin. Enjoy, sweeties! xxx Stay tuned, Subscribe through the photo link below to get my new cool newsletters aka posts! Join 1,800 email Subscribers! It is free! Click onto this link below! And also get my 1st E-book Healthy vegan Christmas here!
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