For the CASHEW FROSTING place all ingredients in a high-powered blender and blend until smooth and creamy. If it doesn't mix well, add a little more liquid (sip wisely!!!). Put briefly in the refrigerator.
160 g Soy yogurt, 60 ml maple syrup, 15 ml Lemon juice, ¼ tbspn Lemon peel - freshly zested, ¼ tbspn Bourbon vanilla - ground, ½ tbspn Xanthan gum - alternatively 60ml coconut oil, A pinch of sea salt, 150 g Cashews
Preheat oven to 180 degrees and line two 20cm diameter springform pans with baking paper (bottoms) and brush the sides with a little margarine.
FOR THE CAKE LAYERS Pour almond milk into a large bowl, add apple cider vinegar and baking soda. Stir briefly. The liquid should now foam slightly.
250 ml Almond milk, ½ tbspn Baking soda, 7,5 ml Apple cider vinegar
Add spelt flour, ground almonds, raw cane sugar, baking powder, bourbon vanilla, flaxseed eggs, frying oil and salt. Stir with a whisk until a uniform dough is formed. Depending on the type of flour, the dough can use a little more almond milk (if too firm) or more flour (if too runny). See consistency in the video.
2 Piece Flaxseed eggs, 200 g Flour, 100 g ground almonds, 150 g Raw cane sugar, ½ tbspn Baking powder, ½ tbspn Bourbon vanilla - ground or 1 tsp vanilla extract, 1 Pinch sea salt, 150 g Frying and baking oil
Pour in equal parts into the two springform pans and bake in the oven for 30 minutes. At the end of the baking time, use a wooden stick to check if the bottoms are done. If the wooden stick comes out "clean", the bottoms are ready. Remove from oven and let cool completely.
For the APPLE FILLING provide a small pot, put apples and lemon juice and heat.
450 g Apples, 1 tbspn Lemon juice
While apples are simmering, in a small bowl, mix cornstarch with raw cane sugar, water, and cinnamon, then add in to apples. Stir until thickened, remove from heat and set aside.
35 g Raw cane sugar, 50 ml Water or apple juice, ½ tbspn ground cinnamon, 20 g Cornstarch
TIP: Make a little more apple filling or simply take away 2-3 tablespoons to decorate the cake.
Spread the still-warm apple filling on the pie crust and place the pie lid on top.
Apple filling
Cover and let cool completely (overnight is fine), this is important or the frosting will melt.
Remove the cake from the springform pan and spread with the cashew frosting.
Decorate as desired with cinnamon sticks, cinnamon powder and apple filling.
Cinnamon sticks
TIP: Put the cake briefly in the freezer so that everything sets well and only then serve.
Portion, arrange on plates and enjoy!
Store in an airtight container in the refrigerator for up to 5 days, keep frozen for a few weeks. However, fresh is best.