Vegan, Oil-free, Gluten-free
Ingredients:
For the Cake:
- 2 cups almond flour
- 1/2 cup potato starch
- 2 teaspoons baking powder
- Pinch of salt
- 1/2 cup dates, coarsely chopped
- 1/2 cup applesauce
- 1/2 cup aquafaba (liquid from cooked or canned chickpeas)
- 1 1/2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- 2 tablespoons water
For the Topping:
- 4 medium apples, peeled and thinly sliced
- 3 tablespoons freshly squeezed lemon juice (about 1 lemon)
- 1/4 cup water
- 3 cups organic 100% apple juice*
- 1 Tbsp agar-agar powder
Preparation
Bake the Cake:
- Preheat oven to 350ºF (175ºC). Prepare a 9-inch silicone or springform cake pan.
- In a large bowl, mix the almond flour, potato starch, baking powder, and salt. Set aside.
- In a small blender, process together the dates, aquafaba, apple cider vinegar, applesauce, and vanilla.
- Pour the wet mixture into the dry ingredients and stir until a smooth batter forms.
- Transfer the batter to the prepared cake pan and bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool on a wire rack for 28-30 minutes.
Prepare the Jelly Topping:
- While the cake is cooling, add lemon juice and water to a pot. As you slice the apples, place them into the pot to prevent browning—make sure they're fully coated.
- Bring the mixture to a boil, then lower the heat and simmer for about 5 minutes. The apples should soften slightly but remain firm. Set aside.
- In a blender, combine the apple juice and agar-agar powder. Blend until smooth. Or whisk with a wire whisk.
- Pour this mixture into a separate pot, bring to a boil, Reduce heat slightly and simmer for 4–5 minutes, whisking frequently, until the agar is fully dissolved.
- Add the cooked apples to the hot juice mixture and stir gently to combine.
Assemble the Cake:
- Pour the apple jelly mixture evenly over the cooled cake while it’s still in the pan.
- Refrigerate for at least 1 hour, or until fully set and firm.
Storage Tip:
Leftovers freeze beautifully! Simply slice the cake and freeze in an airtight container. Before serving, let it thaw at room temperature for at least 1 hour.