Preheat oven to 175 degrees and line a 20x20cm loaf pan with baking paper (bottoms) and brush the sides with a little margarine.
Place apple cubes in a bowl, add coconut blossom sugar on top and mix well once until apples are combined with sugar. Set aside.
1 Piece medium apple, 30 g Coconut blossom sugar
FOR THE CAKE Pour vegetable milk into a large bowl, add apple cider vinegar and baking soda. Stir briefly. The liquid should now foam slightly.
250 ml Plant milk, ½ tbspn Baking soda, 7,5 ml Apple cider vinegar
Add fine spelt flour, apple pulp, baking powder, raw cane sugar, maple syrup, frying and baking oil, cinnamon, bourbon vanilla and salt. Stir until a smooth dough is formed.
204 g fine spelt flour, 30 g Apple pulp, 2 tbspn Baking powder, 67 g Raw cane sugar, 45 ml maple syrup, 60 ml Frying and baking oil, 1 tbspn Cinnamon, ½ tbspn Bourbon vanilla, 1 Pinch of salt, ¼ tbspn Bourbon vanilla
Check the consistency of the dough, it should be easy to pour into the mold, but not too runny (see video). If too runny add more flour, if too solid add more vegetable milk.
Fold in apple pieces.
Pour into the boxes, smooth and bake for 45 minutes.
In the meantime, prepare the VANILLESAUCE. Place vegetable milk, raw cane sugar, cornstarch, bourbon vanilla, and salt in a small saucepan and stir with a whisk until starch is completely dissolved.
¼ Cups Almonds, 250 ml Plant milk, 30 g Raw cane sugar, 7 g Cornstarch, ¼ tbspn Bourbon vanilla, 1 Pinch of salt
Bring to a boil, stirring constantly, simmer for 2-3 minutes, remove heat and allow sauce to cool.
At the end of the baking time, use a wooden stick to check if the apple pie is done. If the wooden stick comes out "clean", remove from oven and let cool completely.
Cut into 8 pieces and serve with vanilla sauce and cream.
15 g Coconut blossom sugar
Store in an airtight container at room temperature for up to 3 days.