Quick Dairy-Free Apple Cake

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 180 °C (upper/lower heat) and grease a small springform pan (Ø 18 cm) with margarine and lightly flour it.

2. 2

   Peel, core, and slice the apples into thin slices, drizzle with lemon juice and mix with cinnamon.

   2 small / 300 g Apples (tart, e.g., Boskop or Elstar)1 tbsp (15 ml) Lemon juice1/2 tsp Cinnamon
3. 3

   In a small bowl, briefly mix flour and baking powder together and set aside.

   120 g All-purpose flour (Type 405)1 tsp (≈4 g) Baking powder
4. 4

   In a mixing bowl, cream together softened margarine, sugar, and vanilla sugar for 2–3 minutes until the mixture becomes lighter.

   60 g Plant-based margarine, softened (soy-free)80 g Sugar1 packet (8 g) Vanilla sugar
5. 5

   Add the eggs one at a time, mixing briefly after each addition.

   2 (size M) Eggs
6. 6

   Alternately stir in the flour mixture and plant-based milk in two portions, mixing only until a smooth batter forms.

   120 g All-purpose flour (Type 405)1 tsp (≈4 g) Baking powder50 ml Plant-based milk (e.g., oat or almond drink)
7. 7

   Pour the batter into the prepared pan and arrange the apple slices in a fan shape on top, pressing down lightly; sprinkle with brown sugar.

   2 small / 300 g Apples (tart, e.g., Boskop or Elstar)1 tbsp Brown sugar or raw cane sugar (for sprinkling)
8. 8

   Bake the cake in the preheated oven at 180 °C for about 20 minutes, checking for doneness with a toothpick: no wet batter on the toothpick indicates it is done.

9. 9

   Let the cake rest in the pan for 2 minutes, then remove from the pan and let cool completely on a wire rack. Optionally dust with powdered sugar before serving.

   1 tbsp Powdered sugar for dusting

Origin & History

The simple apple cake is a German baking tradition, originating from rural kitchens where seasonal fruits were used in quick batters. Variations with plant-based alternatives are more recent and reflect the growing demand for dairy-free baked goods.