Apple and peanut cake (vegan)

I usually make this cake when I have an endless supply of apples from the fruit bowl and I don't feel like making complicated desserts. I've tried different combinations, but the peanut version has remained the family's favorite. It comes out slightly moist and keeps well, and the ingredients are easy to find, without any frills.

Quick Info

Total time: about 1 hour and 20 minutes
Servings: 2 medium loaves or 1 large loaf + 1 bundt cake
Difficulty: easy

Ingredients

2 cups sparkling mineral water (about 500 ml)
2 cups sugar (400 g)
1/2 cup neutral oil (120 ml, I use sunflower oil)
530 g all-purpose flour
2 medium-sized apples (about 350 g after peeling)
60 g unsalted peanuts
1 packet baking powder (10 g)
3 tablespoons cocoa powder (about 30 g)
A small pinch of salt
Zest from one orange (only the orange part)
2 tablespoons amaretto liqueur (or other liqueur, optional)
Simple vanilla glaze (store-bought or quickly made at home)
Decorative heart sprinkles for garnish (optional)

Preparation method

1. In a large bowl, combine the sparkling water, oil, and sugar. Whisk for a few minutes until the sugar partially dissolves. It doesn't need to completely dissolve, just make sure there are no visible granules.

2. Sift the flour directly over the liquid mixture, then add the baking powder and salt. Gently mix, without over-beating, just enough to combine. I don't use a mixer; a whisk works better.

3. Add the orange zest, amaretto, and cocoa powder. Mix again, not too much, so the cake doesn't turn out dense.

4. Peel the apples, grate them coarsely, and add them directly to the mixture. Squeeze them slightly with your hand, only if they are extremely juicy; otherwise, leave them as they are.

5. Chop the peanuts into not-too-small pieces. Add them to the mixture as well. Stir gently with a silicone spatula or spoon, just enough to distribute them evenly.

6. Prepare the baking pans: grease with a little margarine (or oil) and line with parchment paper. For silicone bundt pans, do not grease or line.

7. Divide the batter between two pans (or one loaf pan and one bundt pan). Do not exceed 3/4 of the height of the pan.

8. Place the pans in a preheated oven at 200°C (top and bottom heat), the first 5 minutes at this temperature, then lower to 170°C and bake for about 50-55 minutes. Check with a toothpick towards the end; it should come out dry.

9. Remove the cakes from the oven and let them cool in the pans for 10-15 minutes, then transfer them to a wire rack.

10. For the glaze, heat the vanilla in a double boiler. When the cake is completely cooled, pour the glaze with a spoon and sprinkle with hearts or other decorations if desired.

Why I make this recipe often

It's quick, doesn't dirty many dishes, and doesn't have hard-to-find ingredients. It's suitable for fasting or when I want something without eggs or dairy. It cuts well, doesn't crumble, and stays good for a few days at room temperature. You can pack slices to take with you or enjoy it with coffee in the morning.

Tips

- Apples can also be used with the skin if they are organic or well washed.
- If using type 000 flour, you may need an extra 1-2 tablespoons, depending on the size of the apples.
- Good quality cocoa gives a nicer color and more intense flavor.
- I do not recommend using a mixer; the cake becomes too dense.
- It's important not to open the oven in the first 35-40 minutes.

Substitutions

- Amaretto can be omitted or replaced with almond extract or a little rum.
- Sugar can be replaced with brown sugar, which doesn't affect the texture.
- Peanuts can be replaced with walnuts or hazelnuts.
- For the glaze, if you don't have vanilla, you can use melted dark chocolate.

Variations

- You can add raisins or dried cranberries (a handful), but soak them beforehand.
- If you want a fluffier cake, add a teaspoon of vinegar at the end, after adding the baking powder.
- It can also be made with just apples, without cocoa and peanuts, for a simpler version.

Serving ideas

- It’s good on its own, with coffee or tea.
- It can be cut into cubes and served with plant-based yogurt.
- If it becomes dry, you can transform it into a kind of bread pudding.

Frequently asked questions

Can the cake be frozen?
Yes, it can be frozen sliced, in bags, for up to 2 months. Thaw at room temperature.

Can I use whole wheat flour?
You can use half whole wheat flour, but it will come out denser. I do not recommend 100% whole wheat.

How sweet should the apples be?
It doesn't matter too much, but if they are tart, you can reduce the sugar by 10-20%. I use what I have on hand.

Can I skip the glaze?
Yes. Without the glaze, the cake remains tasty and doesn't necessarily need decoration.

Nutritional values (per slice, estimate for 1 out of 24 slices from 2 cakes)

Calories: approx. 170 kcal
Protein: 2 g
Carbohydrates: 34 g
Fats: 4 g
Sugar: 15 g
Fiber: 1 g

It’s a moderately caloric recipe, carbohydrates mainly come from flour and sugar, and fats from oil and peanuts. For a lighter version, sugar can be reduced by 20%.

Storage and reheating

The cake stores well at room temperature, wrapped in parchment paper and placed in a box or under a towel, for up to 4 days. For a fresher texture, you can heat a slice in the microwave for 10-15 seconds. If you keep it in the fridge, let it sit at room temperature for 30 minutes before serving.

In a bowl, we mix with a whisk the mineral water, oil, and sugar until the latter dissolves a bit. We sift the flour, mix it with the baking powder and salt, and gently incorporate it over the liquid. We add the grated orange zest, amaretto, cocoa, and stir until homogeneous. We wash the apples, peel them, and grate them on a large grater. We chop the peanuts with a knife, but very little. We incorporate the apples into the mixture above, then the peanuts, gently mixing with a silicone spatula. We grease two loaf pans with margarine, line them with baking paper (I used one for a loaf and one for a bundt cake made of silicone) and pour half of the mixture into each. We place them in the preheated oven, the first 5 minutes at a higher temperature, then at a temperature for about 50 minutes. We do the toothpick test, and if they are baked, we take them out of the oven and let them cool. We melt the glaze in a double boiler, then with a spoon, we put it over the cold loaves. On top, we sprinkle some decorative hearts and let them cool until the glaze hardens. Enjoy your meal!

 Ingredients: 2 cups of mineral water, 1/2 cup of oil, 2 medium apples, 60 g of peanuts, 2 cups of sugar, 1 packet of baking powder, a pinch of salt, 3 tablespoons of cocoa, grated orange peel, 2 tablespoons of amaretto, 530 g of flour, a drop of vanilla glaze, decorative hearts.

 Tags:  check apple pie post check