“Look up at the stars and not down at your feet.” – Stephen Hawkings. R.I.P
I don’t think i would have ventured into trying out Apple cakes as I have never come across any recipe or picture of one that really drew me in . But by some coincidence, there were several requests for apple cake by readers in a short span of time, a couple for wholewheat nonetheless. That had my interest piqued. That and the fact that there are always apples lying at home.
I have never tasted an apple cake. I did once make an apple cake with chopped apple on top, but never one that had apple in the batter itself. and since it had been a while since I had baked a cake, and in a oven foreign to me, i braced myself for a few test runs. Turns out, I didn’t need them.
I tried out this recipe from “Lets Cook Healthy Tonight” which seemed to have good reviews. I did change it a tiny tiny bit. I kept the applesauce chunky in the hope that it will give me more apple flavour. And i kept the batter preparation more straightforward. Reduced the sugar and also used almond milk in one try to see if it can be veganised decently. It can be , but if you arent vegan,i would suggest you use whole milk . I preferred it slightly more, but then it could be a matter of personal taste.
A few things to keep in mind. Apple in a cake has a mild flavour ( infact applesauce can be used as a fat replacement in baking for this reason itself). And the earthiness of the wholewheat flour can further mask the flavour . For a stronger apple boost, you can add finely chopped apple into the batter like I did the second time i made this cake .Also, remember to aerate the flour by sifting it atleast 5 times with the other dry ingredients . Be wary of undertaking a wholewheat cake. Remove the cake from the oven only when a toothpick inserted comes out clean AND the cake springs back on pressing gently. Do press gently unless you want your fingerprints imprinted on the cake for posterity!
Final Verdict : The cake was light but moist and had a great crumb .
- 130 grams or 1 cup wholewheat flour
- 100 grams or 1/2 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 120 ml or 1/2 cup milk (or almond milk)
- 120 ml or 1/2 cup water
- 60 ml or 1/4 cup oil
- 2 apples
- Preheat your oven to 180 C/ 350 F .
- Butter a 7 inch round cake pan and dust well with flour. Line bottom with parchment (optional )
- Remove the peels of the apple. Grate one apple and chop the other into tiny pieces
- Heat the grated apple with the sugar in a pan over medium heat. Once the sugar dissolves , continue heating for 5-6 minutes stirring occasionally until there is a thick chunky sauce. Let cool.
- Sift together the flour, baking powder, baking soda and salt 5-6 times .
- In another bowl, mix together all the liquids - apple sauce, oil, water and milk.
- Add the liquid mixture to the dry mixture and whisk until smooth.
- Fold in the chopped apple.
- Pour batter into the prepared pan
- Bake at 180 C / 350 F for 40-42 minutes until a toothpick inserted in the centre comes out dry and the cake springs back on pressing gently.
- Let cool in pan for 5 minutes . Unmould and cool completely on wire rack
- This cake lasts well for 3 days at room temperature.
- I used Royal Gala apples, you can use any red apples
Doesn’t the picture speak for itself? I was pretty pleased with the result given that it was whole wheat and eggless . I wouldn’t say it was like eating a fresh apple – the apple taste was not that dominant but the flavour was more of an undercurrent , and the apple bits added to the effect. All in all, a very good Vegan wholewheat cake !
Thank you to all those who requested me for this cake and pushed me out of my comfort zone! Do write back and let me know if i did good here!
Oh.. here s how my apple sauce looked !