Vegan Swedish Apple Cake
A warm, sweet, and utterly comforting vegan twist on classic Swedish Apple Cake, perfect for family gatherings or cozy afternoons.
Ingredients
Dough Ingredients
- 250 g all-purpose flour For the crust; use organic for the best flavor.
- 1 packet baking powder For a light, fluffy texture.
- 125 g sugar Sweetens the dough; cane sugar works well here.
- 150 g vegan margarine Key for a buttery flavor; I recommend Earth Balance brand.
- 2 tbsp water To help bind the dough.
- 1 packet vanilla sugar Adds a lovely aroma and taste.
Filling Ingredients
- 800 g apples Peel and chop into small cubes; I love using Granny Smith for a tangy kick.
- 750 ml natural, cloudy apple juice For the pudding base; freshly squeezed is fabulous if you can!
- 2 packets vegan vanilla pudding Helps achieve that creamy filling; look for brands like Dr. Oetker.
- 6 tbsp sugar Balance the tartness of the apples; adjust to taste.
- 1 packet vegan whipped cream For a light topping; brands like Soyatoo work wonders.
- to taste ground cinnamon Use generously for that cozy autumn flavor.
Instructions
Preparation
- In a large bowl, combine all dough ingredients. Use your hands to knead until smooth; add more flour or water if necessary. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
- While the dough chills, peel, core, and cut apples into small cubes.
- Preheat your oven to 180°C (350°F). Grease the springform pan to ensure your cake releases easily.
- Remove the dough from the fridge. Roll it out on a floured surface and press it into the springform pan, creating a raised edge about 5 cm high for the filling.
- In a saucepan, mix the apple juice, sugar, and pudding powder. Stir until smooth, then bring to a gentle boil, stirring continuously until it thickens. Remove from heat and fold in the chopped apples.
Baking
- Pour the apple pudding mixture into the crust. Bake for about 60 minutes, or until the crust is lightly browned and the pudding has developed a skin.
- For optimal flavor, allow the cake to cool overnight before removing it from the springform.
- Whip the vegan cream, spread it on top of the cooled cake, and sprinkle generously with ground cinnamon for a lovely finish.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. This cake also freezes beautifully for up to a month. Wrap tightly and thaw when ready to enjoy. You can prepare the dough a day in advance for quicker assembly. Let it come to room temperature before rolling it out.