Apple Black Cake (Vegan)
The first time I tried this chocolate cake with apples, I completely forgot to add cocoa and ended up with something dubious, more like an apple loaf than a chocolate cake. But I was stubborn, so I made it almost weekly afterward, just out of craving, because in our house, "fasting" definitely doesn't mean a lack of flavor. It doesn't come out fluffy like a pastry shop cake, but that's part of its charm: it's dense, moist, with flavors of nuts and apple, delicious whether served cold or warm. If you have kids, hold on tight, because it disappears quickly from the table. At one point, my mother-in-law even said it was better than the classic chocolate cake with eggs. I won't make any judgments, but for us, it has become a sort of ritual during fasting periods or when I have a bunch of apples that nobody wants anymore.
Quick info (for those who lack patience):
- Time: about 70-80 minutes total (50 minutes in the oven, the rest for preparation and glazing)
- Servings: 12-15 slices, depending on how big you cut them
- Difficulty: easy to medium; it's not complicated, but you need to take your time mixing and not forget the glaze
Ingredients (with explanations so you know why you’re using them, not just for the sake of it):
For the base:
- 350 g wheat flour (regular 000 flour works well too; I haven't noticed any significant differences)
- 30 g cocoa powder (make sure it's dark cocoa, not instant drink mix, otherwise it will come out pale and bland)
- 1/2 packet baking powder (about 5-6 grams; helps the cake not turn into a flat pie)
- 1 heaping teaspoon cinnamon (I like it with a lot, but each to their own)
- 270 ml nut milk (any plant-based milk works – soy, almond – or even water if you're in a pinch)
- 200 ml still water (to loosen the mixture, so it doesn't come out like playdough)
- 72 ml oil (I use neutral sunflower oil; it helps with texture and makes the cake more tender)
- 4 large apples (red, sweet, about 500 g; the juicier, the better)
- 100 g walnut pieces (or even a bit more if you like a strong nut presence; for texture and flavor)
For the glaze:
- 100 g dark chocolate (at least 50% cocoa; otherwise, it will be too sweet and insignificant)
- 2 teaspoons oil (helps with shine and prevents the glaze from cracking when cutting)
For decoration:
- slices of clementine (or orange if you don’t have any; they add a bit of acidity and color)
- powdered sugar (just for appearance, not for taste – I rarely use it)
Preparation method (this is how I do it, step by step):
1. First thing: I preheat the oven to 190°C and line a 32x22 cm baking tray with parchment paper. If you’re using a silicone tray, it’s still better to use paper, or else it will stick to the edges.
2. In a large bowl, I mix the flour with cocoa, baking powder, and cinnamon. I don’t bother sifting them, I just mix well with a whisk to avoid cocoa lumps.
3. I add the liquids one by one: first the oil, then the nut milk (or whatever liquid you choose), and then the water. I pour them over the dry ingredients and mix with a whisk by hand, not with a mixer. The mixture should be quite fluid, like a thick pancake batter. If it seems too thick, add a bit more water. If it's too thin, sprinkle in a little flour – it's not a tragedy.
4. I peel the apples, grate them on a large grater, and don’t squeeze them (the juice is just what’s needed for texture and flavor). I put them directly into the bowl over the batter. I do the same with the walnuts – chopped with a knife, not ground, so you can feel the pieces when you bite.
5. I mix everything together, not too much, just enough to incorporate the apples and walnuts. Even if it seems too wet, don’t worry, it will bind while baking.
6. I pour the mixture into the prepared tray, leveling it somewhat with a spatula. I put it in the oven on the middle rack and bake for 50 minutes. From experience, after 45 minutes, I take the tray out and check with a toothpick somewhere in the middle – if there are any wet traces, I leave it for another 5-10 minutes. Don’t open the oven too often, or the cake will sink.
7. Once it’s done (and smells of baked apples and cocoa), I turn off the oven and – if I have time – leave the cake in the oven for another 20 minutes with the door slightly ajar. This helps prevent it from sinking in the middle. If I’m impatient, I take it out directly and let it cool on the counter.
8. While it cools, I prepare the glaze: I put the broken chocolate pieces in a small bowl, add 2 teaspoons of oil, and place it over a double boiler (a bowl over a pot of boiling water). I stir until everything melts, then set it aside for 2-3 minutes to cool down a bit.
9. I pour the glaze over the cake – spreading it as evenly as I can with a spatula or a wide knife. It doesn’t have to look like a pastry shop cake; it’s fine even if it drips over the edges.
10. For decoration, I slice the clementine into thin pieces and place one piece on each portion. If I want it to look festive, I sprinkle powdered sugar on top. Done.
Why do I keep coming back to this recipe again and again?
It has the charm of simple cakes that you make without too much hassle, yet everyone asks for another slice. I can make it when I don’t feel like complicated cakes or when I want something without expensive ingredients that even those who are fasting can enjoy. Plus, it’s good the next day if I manage to hide it from the kids. It’s also a way to use up apples that have softened and don’t look great in the fruit bowl. I don’t complicate myself with mixers or pastry techniques – just throw everything in a bowl, pop it in the oven, glaze it, and you have dessert ready for the whole family. And it doesn’t have that bland taste of some fasting desserts because the apples and nuts give it personality.
Tips, variations, and serving ideas
Useful tips (what not to do, what helps):
- Don’t use whole wheat flour unless you like denser and drier cake. It works that way too, but it loses that nice moisture.
- If the apples are very juicy, don’t add all the water at once. Leave 20-30 ml for the end and check the consistency of the mixture.
- Many people mix the batter too much after adding the apples – it’s not necessary, just make sure there’s no flour left at the bottom.
- Use walnut pieces, not ground – it’s tempting to put them in a food processor, but you’ll lose that crunchy texture that makes the cake interesting.
- For the glaze, don’t melt the chocolate directly over the heat, as it may separate. The double boiler method is much safer.
Ingredient substitutions:
- Flour: you can use gluten-free flour blends (I’ve tested with a rice and potato flour mix, it comes out a bit crumbly but edible). Oat flour didn’t work great.
- Nut milk: any plant-based milk works, but water is fine too; it doesn’t fundamentally change the taste, just the texture is slightly different.
- Sugar doesn’t appear in the recipe; it’s not a mistake, the apples and chocolate compensate, but if you want it sweeter, add 2-3 tablespoons to the batter.
- Nuts: you can use peanuts or almonds, but it’s not the same vibe; walnuts are more authentic.
- For a vegan glaze, make sure to use dairy-free chocolate, as some "dark" chocolates still contain milk powder.
Variations:
- You can add raisins or pieces of dried apricots for more texture.
- If you don’t have apples, pears work too, but they need to be drained a bit beforehand.
- You can skip the glaze if you want something lighter, maybe just sprinkle powdered sugar or cinnamon on top.
- For kids, you can skip the cinnamon or add a bit of lemon zest.
Serving ideas:
- It goes really well with strong coffee or lemon tea.
- If it’s summer, a cold slice from the fridge is surprisingly refreshing.
- Warm up a piece and serve it with a scoop of vegan ice cream – a perfect combination.
Frequently asked questions
Can I add sugar if I want it sweeter?
Yes, definitely, if the apples aren’t too sweet or if you think it tastes too “fasting,” add 2-3 tablespoons of sugar to the batter at the beginning. I add it when I use sour apples or if I know guests will want more dessert than just fruit flavor.
What type of apples is best?
Ideally, sweet and juicy apples, but any apples you have at home will work. I don’t recommend very sour apples, as the cake may take on a strange taste if you don’t balance it with sugar.
Can I leave the cake without glaze?
You can, no problem – it will be lighter. You might sprinkle powdered sugar or a little cocoa on top while it’s still warm.
How do I know when it’s done baking?
The classic toothpick test: if it comes out clean or just with traces of apple (not raw batter), the cake is baked. Just don’t burn it, as it will lose moisture.
Can I make it without nuts?
Yes, but it will lack that crunchy texture. You can use almonds, peanuts, or nothing at all – the cake will still turn out fine, just simpler.
Can I make it for a gluten-free menu?
Yes, with a gluten-free flour blend for baking, but the texture will change slightly, becoming a bit crumbly. It’s edible, but not as “held together.”
Nutritional values (approximately, as I don’t measure to the milligram)
Per slice (if you cut 15 pieces): about 190-210 kcal, 4-5g fat (mostly from nuts and oil), 35-40g carbohydrates (from flour, apples, chocolate), about 3g protein. Sugar is almost nonexistent unless you add extra. It’s a relatively okay dessert calorie-wise, especially since it has no eggs or butter. The nuts increase the calories but also the intake of healthy fats, and the apples provide fiber and a boost of vitamins. It’s far from being “dietetic” if you eat half a tray, but a slice with coffee or as a snack won’t hurt anyone. For those keeping an eye on their figure, you can reduce the oil to 50 ml and it will still work, though it will come out a bit drier.
How to store and reheat
This cake keeps well at room temperature, covered with foil or in a container, for about 3 days. If stored in the fridge, it can last even 5-6 days, but the glaze will become firmer and should be left at room temperature to be good to eat. I haven’t tried freezing it, but theoretically, it can be done without the glaze, cut into cubes and placed in bags. When you want to serve it, take it out, let it thaw, and you can pop it in the microwave for 20 seconds or a few minutes in the oven. The reheated cake is slightly softer but doesn’t lose its texture. If left uncovered for too long, it will dry out on the edges, so I always cover it with foil when left on the table. It’s good on the second, third day, and even when it seems a bit older – sometimes it feels even better, with a more intense flavor of apple and cocoa.
Ingredients: Base: 350 g wheat flour, 30 g cocoa, 270 ml nut milk, 200 ml still water, 72 ml sunflower oil, 1/2 packet baking powder, 100 g walnut kernels, 4 large red apples (~500 g), 1 tsp ground cinnamon. Glaze: 100 g dark chocolate (50% cocoa), 2 tsp oil. Decoration: clementine slices, powdered sugar.
