Juicy vegan apple-hazelnut cake with caramelized apple topping and crunchy hazelnuts. Perfect for a quick and delicious cake for afternoon coffee. Quick and easy to make, nutty fruity, vegan and delicious
Preheat the oven to 175 degrees (convection) 195 (upper-lower heat) and line a springform pan with baking paper.
FOR THE APPLE-HAZELNUT TOPPING Squeeze the lemon and pour the lemon juice into a bowl. Cut apples into quarters and score the surface. Place in the lemon juice with the cut edge facing down.
1 Piece Lemon, 3 Piece medium apples
TIP: Soaking in lemon juice prevents the apples from "browning".
FOR THE DOUGH Place margarine, raw cane sugar, flaxseed eggs and cottage cheese in a large baking bowl and mix well with a hand mixer or whisk. Add flour, ground hazelnuts, cinnamon, baking powder, salt, lemon zest and vegetable milk and mix until smooth.
100 g soft margarine, 100 g Raw cane sugar, 3 Piece Flaxseed eggs, 50 g vegan curd, 150 g Flour, 150 g ground hazelnuts, 1 tbspn Cinnamon, 3 tbspn Baking powder, A pinch of salt, Lemon peel, 30 ml Plant milk
The dough should be neither too solid nor too liquid. If too firm, use a little more vegetable milk and if too runny, use a little more flour.
Pour the dough into the prepared springform pan (diameter 22 cm) and smooth it out.
Spread the apple quarters in a circle on the dough, top with hazelnuts, cinnamon-sugar and margarine flakes and place in the oven.
30 g Hazelnuts, 2 tbspn Margarine, 30 g Cinnamon sugar
Put in the oven and bake for 40 minutes. Use a wooden stick to check if the cake is baked through. If so, then the wooden stick comes out dry. If dough is still stuck, then bake for another 10 minutes and check again.
Remove from the oven and allow to cool completely. Cut into pieces and enjoy!
Icing sugar to taste
Can be stored in an airtight container in the refrigerator for up to 5 days.