Crunchy Apple Cupcake
This caky needs no introductions. Whoever tastes it falls in love straight away! Fluffy dough with a special crunchiness and that slight cinnamon taste. And good news for the newbies in the vegan kitchen: all ingredients are easily accessible and have no funny names (like the trusty aquafaba).
So start pre-heating the oven and boiling water for your tea cause this cupcake is done in no time!
200g caramelized cashew nut
2 tbsp. powdered cinnamon
1 tsp. powdered ginger
A pinch of salt
1 tbsp. apple cider vinegar
1 small tsp. bicarbonate
1 tsp. yeast
2 ½ cups whole-wheat flour
30ml melted coconut oil (4 tbsp.)
1 cup sugar +1/3 to garnish
6 medium apples
Preheat the oven at 180 C°. Cut two apples in thin slices and set aside.
Add 2 and a half apples to a food processor (with skin and all), the coconut oil, water, sugar (don’t forget that 1/3 is to garnish in the end) and 1 ½ tbsp. cinnamon. Blend until a nicely scented mash. While you processor is at work, finely dice 1 ½ apples and leave it aside.
Mix all dry ingredients. Really do, you’ll want an uniform looking flour.
Add the apple mash to the flour and mix them really well. Add the apple vinegar, mixing in slowly. Lastly add the diced apple and the caramelized nuts, gently mixing.
Pour it into your cupcake tray and place the apple slices on top of it. Mix the sugar and cinnamon and spill that thing on top of the apple slices.
Bake it for 30 min. If you bake it in a bigger cake tray, split the dough in 2 equal tins and leave it in the oven for 50 min. Put some socks on, get your tea and go nestle on your comfy couch.
Tip: When doing vegan cakes use either a cupcake tray or split the dough in two equal medium trays (20-23 cm) Why? Because vegan cakes bake in a special way. I did the text to show you in images.
Note how it gets moist in the middle. It’s not bad, but you might find the texture a bit weird. To fix that, bake 2 equal halves at the same time. You could then add a nice filling and topping to a layered cake!
Easy idea for cake filling:
1 ½ cup raw cashews, soaked in water overnight
2 lemons, squeezed
½ tbsp. vanilla extract
1 tbsp. agave
How to do? Easy! Drain the cashews, wash them well and throw everything in the food processor (or a strong blender). You want a creamy consistency. It might take some minutes, but it’s worth every drop!