Apple and Walnut Cake

I first experienced this when I tried making this cake: I forgot to neutralize the baking soda with lemon juice, and at that time, I had no idea how much of a difference it could make. I ended up with a cake that had a strange, soapy taste, which even the kids didn’t want to try. Now I laugh about it, but back then, I threw away half of it; I can't tell you how frustrated I was. Since then, I never skip the neutralizing step, and honestly, it has become a reflex for me to sniff the baking soda packet when I open it – I know it sounds odd, but it feels like it smells of trouble if I use it straight.

Let me be straightforward: the thing with this cake is that I make it when I crave something sweet, but I don’t want to spend half the day or wash twenty dishes afterward. It’s a classic vegan cake that you can serve to guests, have for breakfast, or enjoy on those afternoons when you’re sniffing around the pantry looking for something good. If you’re making this kind of cake for the first time, don’t stress – it’s simple, but it requires you to pay attention to a few small details. Don’t just throw in the flour “by eye,” as it might leave a lump in the middle, and with the apples… be careful how juicy they are, as they can trick you with the texture.

Quick info, so you don’t waste time: preparation takes about 15 minutes, and it bakes for about 45-60 minutes, depending on your oven – in my older stove, it can take up to an hour. You’ll get a decent-sized cake, good for about 8 hearty slices, so it’s enough for 4-6 hungry people. It’s not complicated, but it does require patience – don’t rush the cooling, as it crumbles when it’s warm. I’d say it’s beginner-plus level: you just need to follow the basic steps.

Honestly, I make it often because it’s the kind of dessert that works even when you don’t have eggs at home, when you have leftover fruits, or when you want to satisfy a sweet craving without using butter and other indulgences. I’ve made it when my parents came over, when I ran out of cookies in the morning, and when I craved something nice with my coffee. I don’t know, it feels like a safety net for those “empty” days in the fridge. Plus, you can use whatever you have on hand: apples, pears, bananas, or even carrots. You can skip the nuts if you want, although I never do, as they add that nice crunch.

What you need, honestly and measured (don’t experiment with the quantities, especially with the flour):
1 large apple (I use a firm one, like a golden or even a Jonathan) – this adds moisture, natural sweetness, and a bit of flavor without costing as much as a holiday cake.
200 g sugar – neither too much nor too little; if you like your desserts very sweet, you can go up to 220 g, but I don’t recommend it, it gets cloying.
100 ml oil – the oil is essential, it keeps the cake moist, don’t replace it with butter if you want it vegan; I use sunflower oil.
100 ml sparkling water – don’t use still water, as sparkling water helps with the fluffy texture; don’t ask me why, that’s just how it is for this recipe.
350 g plain white flour – don’t use cake flour with a raising agent, it will turn out too dense.
Juice and zest of one large orange – the zest adds that subtle aroma, and the juice helps activate the baking powder and adds flavor.
1 packet (10 g) baking powder – don’t reduce the amount; otherwise, it won’t rise properly.
½ teaspoon baking soda, neutralized with about 1 tablespoon of lemon juice – if you don’t neutralize it, just see what happened to me at the beginning.
1 packet vanilla sugar (or 2 teaspoons vanilla extract, if you have it).
1 teaspoon cinnamon (or to taste, but don’t overdo it, as it can overpower the apple flavor).
50 g raisins – you can soak them a bit beforehand if you want them “moist”; they add sweetness and a bit of texture.
100 g walnuts, broken by hand – don’t chop them in a food processor; it’s not the same, you need larger pieces.

You’ll also need a loaf tin, 28-30 cm, and baking paper (or oil and flour if you don’t want to use paper, but it might stick a bit).

Here’s how I organize myself, step by step (even if I sometimes deviate, this is the no-stress version):

1. First thing – preheat the oven to 160°C, because with vegan recipes, you don’t have time to wait for it to heat up later. On gas, use a low to medium flame, so you don’t end up with a burnt crust and raw center.

2. In a large bowl with high sides, pour in the sugar, oil, sparkling water, orange juice and zest, vanilla sugar, and cinnamon. Mix with a whisk or a mixer on low speed. I’ve tried it with a spoon, but it incorporates more easily with a mixer.

3. Grate the apple on a fine grater, skin included (if it’s not treated), and add it directly to the liquid mixture. Don’t let it oxidize, as it turns brown and makes the cake look “darker.”

4. In a separate bowl, mix the flour with the baking powder. It’s important not to add it all at once to avoid lumps. Gradually pour it into the bowl with the other ingredients, mixing after each addition. In the end, the batter should be thick enough to flow slowly off the spoon, not like pancake batter. If it’s too runny, add a little flour (maximum one tablespoon), but no more, or it will turn out like a brick.

5. Neutralize the baking soda separately with the lemon juice (directly in a small cup), it will make a bit of foam; add it immediately to the batter and mix well. If you forget to neutralize it, I won’t tell you again what happens.

6. Pour half of the batter into the lined loaf tin (or greased with oil and flour, if you’re old-school). Sprinkle the raisins over the first half (don’t bury them, as they will sink). Pour the rest of the batter on top and level it with a spatula.

7. Scatter the walnuts on top, in a casual manner, not arranged too neatly, because they will break when you cut the cake anyway. Sometimes I put a few raisins on top as well, so they brown nicely.

8. Place the tin in the oven on the middle rack. For me, it’s ready in about 50 minutes, but after 45 minutes, I do the toothpick test: if it comes out clean, it’s done. Don’t open the oven in the first 30-35 minutes, or you risk it sinking.

9. After taking it out, let it cool in the tin for at least 20 minutes. Only then do I turn it out, pull it off the paper, and let it cool completely on a rack. If you cut it while it’s hot, it will crumble, and that would be a shame.

10. When it’s cool, I dust it with a little sugar and cut it. Honestly, many times I don’t have the patience and taste it while it’s still warm, but don’t say I didn’t warn you.

Tips and variations – I’ve learned them the hard way (or from friends):
Useful tips:
- If the apples are very juicy, you can use only 80 ml of sparkling water and see at the end if it needs more flour.
- If you have a convection oven, set it to 150°C so you don’t dry out the cake too much on the outside.
- Don’t skip complete cooling; otherwise, it will stick to the knife and crumble.
- Don’t try to double the recipe in a small tin. I’ve tried, and it didn’t rise; it came out semi-liquid in the middle.

Substitutions and adaptations:
- For a gluten-free version: you can replace the white flour with a mix of gluten-free flours (rice flour + starch + a little psyllium to bind). It won’t be as fluffy, but it works.
- You can replace sugar with coconut sugar or a combination with stevia if you want it to be more diet-friendly, but it will change the flavor quite a bit.
- The nuts can be replaced with hazelnuts, almonds, or, if there’s an allergy, you can skip them altogether. It’s fine without them.
- Dried fruits can be used instead of raisins, but be careful as they are much sweeter.

Variations:
- Instead of apple, I’ve also used grated pears. The texture is softer, but it’s good, especially with cardamom instead of cinnamon.
- You can add a tablespoon of cocoa to the batter (mix it separately with a little batter, then pour it in layers to create a marbled effect).
- If you don’t want a vegan cake, you can add two eggs and reduce the water (it helps with the structure, but it’s not strictly necessary).

Serving ideas:
- It goes well with a plant-based yogurt or even vanilla ice cream if you want to be extravagant.
- It’s ideal with coffee or afternoon tea, especially if you slice it thin and let it dry out a bit.
- You can make a mini breakfast with two slices spread with a little jam (plum or apricot is my favorite).
- If you have guests, cut it into small cubes, place it on a platter with fresh fruits, and add a few nuts on the side – it looks like you put in more effort than you actually did.

Frequently asked questions:
1. Can I make the cake without any fruit at all?
Yes, but it will turn out a bit dry and crumble more easily. The apple adds moisture. If you don’t want fruit, at least replace it with two or three tablespoons of apple or pear compote to avoid dryness.

2. Can I replace sugar with honey?
Theoretically yes, but it won’t be a vegan cake anymore and will have a slightly caramelized taste. Plus, you’ll need to reduce the liquid (the sparkling water). I would use a maximum of 150 g of honey and see if it still needs liquid.

3. I don’t have oranges; can I use lemon?
You can, but the flavor will be more aggressive and a bit sourer. Use only the zest of half a lemon and complete with water instead of orange juice.

4. If I only have still water, can I use that?
You can, but it will be denser and not as fluffy. The difference isn’t huge, but if you have sparkling water, use that.

5. I don’t have a mixer; can I do it just with a whisk?
Sure, but it will take longer to mix the flour, and the risk of lumps is higher. Mix well and be careful not to leave any “clumps.”

6. Can I add dried fruits, like apricots or plums?
Yes, but chop them finely, and ideally, hydrate them for 10 minutes in hot water or orange juice. Otherwise, they might remain hard in the cake.

Nutritional values (approximate, per slice from 8 – it’s not a lab, but I have a rough idea):
One slice has about 230-250 kcal, depending on how generous you cut it. Carbohydrates – about 35 g, fats around 7-8 g (more if you add more nuts), proteins around 3 g. It’s quite “light” compared to cakes with eggs and butter, plus it has no cholesterol, so it’s suitable for those watching their heart health. Sugar is the main “culprit” for calories, but overall it’s an everyday dessert, not for special occasions. You get about 2-3 g of fiber per slice, mainly from the nuts and apple – not much, but not zero either.

How to store and reheat:
I usually keep it in a plastic container with a lid at room temperature (if it’s not too hot in the house). It lasts 3-4 days easily, but after the second day, it starts to harden a bit. If you want to keep it longer, slice it and freeze it, with baking paper between the slices – take it out, put it directly in the toaster or oven for 2-3 minutes, and it’s like new. I don’t recommend the fridge; it draws moisture and becomes gummy. For reheating, either in the oven for 5 minutes at 120°C, or in the toaster – not in the microwave, it gets too soft, and you won’t feel the texture.

That’s the whole deal. Just wait until you smell the kitchen afterward, especially if nothing burns on the bottom.

In a mixing bowl, combine the sugar, oil, sparkling water, orange juice and zest, baking powder, baking soda activated with lemon juice (about a tablespoon), vanilla sugar, grated apple, and flour. Mix everything well with the mixer to incorporate all the ingredients. Take a loaf pan, line it with parchment paper, and pour in half of the mixture, add the raisins, and then pour in the remaining mixture. Top with nuts and place the pan in a preheated oven at 160 degrees Celsius. Bake until a toothpick comes out clean. Remove when baked, let it cool, and dust with powdered sugar. Slice when cold. Ina said to be patient, but we weren't. You can also add other dried fruits to the mixture.

 Ingredients: 1 large apple, 200 g sugar, 100 ml oil, 100 ml sparkling water, 350 g flour, juice and zest of one large orange, 1 packet baking powder, 1/2 teaspoon baking soda dissolved in lemon juice, 1 packet vanilla sugar, 1 teaspoon cinnamon, 50 g raisins, 100 g walnut kernels

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