Apple cake with cocoa glaze

Let me tell you how it goes: one day when I didn’t feel like spending too much time in the kitchen but was craving something sweet, I started making this apple and cocoa cake. At first, it seemed too simple; you wouldn’t believe something good could come from so many ingredients thrown together. And, well, I made a mistake at the beginning – I put the sugar over the apples and left them too long, and the juice scared me. I gritted my teeth, mixed in whatever I had at home, and tossed everything into the baking dish without any high expectations. Surprisingly, it turned out super fluffy, and since then, I make it whenever I want something quick or when I’m fasting and want to satisfy my sweet tooth.

Time and other quick things: including baking, you can have this ready in about an hour, at most 1 hour and 10 minutes, if you move as lazily as I do. It’s enough for about 8-10 servings, depending on how big you cut the pieces. It’s one of those cakes where you really don’t need to be skilled – if you can mix in a bowl and put it in the oven, you’re good to go.

Ingredients, including quantities and reasons for each:

3 medium apples (I use Jonathan or Granny Smith apples, about a cup and a half grated, juice included) – for sweetness, fluffiness, and moisture; you don’t need eggs or dairy for this recipe.
1 cup flour (about 250 g, leveled, not heaped) – to hold everything together.
1 cup sugar (250 g, but I sometimes use a bit less, depending on how sweet the apples are) – for sweetness and to help the apples release their juice.
1/2 cup melted margarine (about 100-120 g; if it’s in a block, I cut it and melt it over low heat or in the microwave) – for tenderness and to prevent the cake from drying out.
1 packet baking powder (10 g, from any brand, just don’t forget it) – to help it rise nicely.
5-6 walnuts (I don’t measure, I just add as many as I feel like, broken by hand, not chopped in a food processor) – for texture, plus they pair wonderfully with the apples and glaze.
2 packets vanilla sugar (20 g total) – for flavor; it wouldn’t taste the same without it.

GLAZE:
6 tablespoons water
6 tablespoons sugar
3 heaping tablespoons cocoa powder (not leveled)
100 g margarine (again, melted or at least softened) – the glaze doesn’t turn out right without a bit of fat.

Preparation method (brief and to the point, with tips along the way):

1. Peel the apples and grate them using a large grater. I don’t drain them; I use everything that comes out, throwing away the peel only if it’s too thick. Tip: if they’re very juicy, you might want to reduce the water in the glaze a bit, so it doesn’t turn out too wet.

2. In a large bowl, combine the grated apples, sugar, melted margarine (let it cool a bit, just so it’s not solid), vanilla sugar, and baking powder. Mix with a wooden spoon, not a mixer. It’s quick, no need to beat it too hard.

3. Add the flour over everything; no need to sift it in this recipe, just make sure there are no lumps. Mix until you no longer see any dry flour. Don’t overmix, or the cake will be too dense.

4. Lastly, add the walnuts – break them by hand and toss them into the batter. If you feel like it, you can add raisins or something else, but I keep it classic.

5. Honestly, the batter will be a bit sticky, and that’s how it should be. Pour it into a baking dish (about 22x28 cm) that you’ve greased with a little margarine or oil. It’s the kind of batter that doesn’t flow like a loaf cake, but it’s not too stiff either. If it seems too thick, add a tablespoon or two of water or apple juice.

6. Place the dish in the preheated oven (180°C, medium setting for older gas ovens). Bake for about 25 minutes, but check with a toothpick around the 20-25 minute mark. If it comes out clean, it’s done. If it gets a crust on top and smells like baked apples, take it out.

7. Let it cool in the dish for at least 15 minutes. Don’t rush to cut it or pour the glaze while it’s still hot.

8. While it cools, I prepare the glaze: in a small saucepan, combine the water, sugar, and cocoa. Stir well to make sure the cocoa doesn’t stick to the edges. Place over low heat and add the margarine. Stir constantly to prevent it from sticking. When it starts to boil and everything has melted, turn off the heat.

9. Here’s a tip that helps me: before glazing, cut the cake into portions; otherwise, the glaze will just run off the top and not seep into the sides. This way, each piece gets glaze on the edges, and it looks nicer.

10. Pour the hot glaze over the cake and let everything cool completely at room temperature. If you want the glaze to set better, put the dish in the fridge after it has cooled.

Why I keep making it:

It’s one of the few fasting cakes that doesn’t make you feel like you’re missing out on flavor. It’s great for packing, with coffee, for guests, and doesn’t require any expensive ingredients. No eggs, no dairy, no hassle – and it turns out soft, never dry. Plus, I always have forgotten apples in the fridge, so I get rid of them without throwing them away.

Tips, variations, and serving ideas:

Tips (don’t say I didn’t warn you):

– If you use very juicy apples and don’t drain them at all, you might need a bit more flour. My advice is to squeeze them lightly only if they’re really mushy; otherwise, leave them with their juice for moisture.
– Don’t add too many walnuts or chop them too finely – they will turn bitter if they’re too small, and you won’t get that crunchy texture.
– Don’t bake too long; it will dry out. It’s better to keep an eye on the oven towards the end.
– The glaze should be poured hot; otherwise, it hardens in the pot. And if you use coconut butter instead of margarine, know that it will harden even more.

Ingredient substitutions/adaptations:

– Margarine can be replaced with sunflower oil (3/4 cup, about 80-90 ml), but it turns out creamier with margarine.
– If you want a gluten-free version, you can use gluten-free flour (a mix from the store, not just starch). Be careful as it might require a bit more liquid or not rise as nicely.
– You can substitute the sugar with brown sugar or even maple syrup (but use a bit less liquid, or it will be too soft).
– If you want more flavor, add cinnamon to the batter, about half a teaspoon, but I don’t add it because not everyone loves cinnamon.

Variations:

– Instead of apples, you can try grated pears or quinces, but you’ll definitely need to drain them a bit since they’re juicier.
– If you have lemon zest (organic or untreated), grate a little into the batter.
– For the glaze, you can add a splash of rum or mint essence if you want something different.

Serving ideas:

– It goes well with strong coffee in the morning, but I think it pairs best with warm tea.
– For occasions, cut it into small cubes and serve it on a platter with homemade cookies, so people don’t say I didn’t provide dessert.
– If it’s not fasting, it’s also good with a bit of vegan whipped cream or yogurt on top.

Frequently Asked Questions (or what I’ve been asked by relatives/friends when I shared the recipe):

1. What do I do if I don’t have margarine?
You can use sunflower or coconut oil. The texture will be slightly different with oil, but it turns out fine. With coconut oil, the flavor might come through, so be mindful if people don’t like it.

2. Can I use less sugar?
Yes, especially if the apples are very sweet. I sometimes use about 180 g of sugar and don’t notice a difference. For the glaze, don’t reduce the sugar below 4 tablespoons, or it won’t bind.

3. Can I use a different type of flour?
I’ve tried oat flour and a gluten-free mix – with oat flour, it turns out denser, but still good; with the gluten-free mix, it might not rise the same way.

4. Do the apples need to be very juicy?
Not necessarily. If you have drier apples, add a tablespoon of water or apple juice to the batter so it doesn’t turn out dry.

5. Does the glaze need to cool before pouring?
No. If you pour it cold, it won’t seep into the cake. It must be hot, and the cake should be warm or at least lukewarm; otherwise, it won’t stick nicely.

Nutritional values (estimated):

For a dish divided into 10 servings, each piece has about 200-220 kcal, with around 35-40 g carbohydrates, about 6-7 g fat (depending on how fatty the margarine is or how many walnuts you add), about 2 g fiber from the apples and walnuts. There aren’t many proteins, let’s say about 2 g per serving. It’s not the most diet-friendly cake, but it’s not a calorie bomb either. Plus, it has apples and walnuts, so you get some vitamins and minerals, but don’t be fooled – it’s dessert, not a salad.

How to store and reheat:

After it has completely cooled, if you don’t eat it within 1-2 days, I recommend putting it in the fridge, especially in summer. It keeps well and doesn’t dry out easily. In a covered container, it stays fresh for 3-4 days. If you want to eat it warm, you can microwave a piece for 10-12 seconds or let it sit for a few minutes at room temperature. The glaze remains soft at room temperature; if you want it crunchier, leave it in the fridge overnight. If it dries out (rare), you can sprinkle a little water on it and put it in the oven for a few minutes to revive it. Honestly, I prefer it cold, straight from the fridge, especially in summer. If it sits too long, it won’t spoil, but it won’t have that fluffiness from the beginning. I’ve never had the chance to see how it is after a week; it disappears in two days at my place.

Peel the apples and grate them using a large grater, about one cup of grated apples. In a bowl, add the grated apples and all the other ingredients, except for the flour and walnuts, and mix well. Then add the flour and broken walnut pieces by hand. This results in a slightly sticky dough which we pour into a greased baking tray and bake for 25 minutes. When it's done, we take it out and let it cool. While it cools, we make the glaze. In a small saucepan, add water, sugar, and cocoa, and when it starts to boil, add the margarine. Mix well until dissolved and pour it hot over the composition. Enjoy your meal!

I didn't have margarine for baking, just the kind in a tub, and it didn't melt very well, but it didn't affect the cake at all; in fact, it turned out fluffy. Before pouring the glaze, I portioned it so that the glaze would cover everything well.

 Ingredients: 3 tart apples, 1 cup flour, 1 cup sugar, 1/2 cup melted margarine, 1 packet baking powder, 5-6 walnuts, 2 packets vanilla sugar. Glaze: 6 tablespoons water, 6 tablespoons sugar, 3 heaping tablespoons cocoa, 100g margarine.

 Tags:  apple pie fasting recipes