Vegan Apple Cake with Maple Syrup
Shortcrust pastry without butter and eggs
Spelt flour and rice flour kneaded with Very Dark maple syrup and vegetable oil: no butter, no eggs. Half an hour in the fridge.
The filling is blended — apple, blanched almonds, water and syrup — and two layers of apple slices are arranged in a circle on top.
1 hr and 30 min
Prep time
Dessert
Category
Media
Difficulty
20 cm mold
Mold
What is needed
Yields for a 20 cm round tin.
160g spelt flour, plus extra for the tin (for the pastry)
50g rice flour (shortcrust pastry)
½ teaspoon vanilla powder (shortcrust pastry)
1 pinch of salt (pastry)
Zest of ½ lemon (for the pastry)
½ teaspoon instant yeast (shortcrust pastry)
75 ml Very Dark Pure Maple Syrup (for the shortcrust pastry)
60ml corn oil, plus extra for the tin (for the pastry)
1 apple (filling)
40 ml water (filling)
60g blanched almonds (filling)
50 ml of Pure Very Dark Maple Syrup (filling)
2 apples (decoration)
Juice of ½ lemon (garnish)
100 ml of Pure Very Dark Maple Syrup (decoration)
Ten steps
The dust
Sift the flours with vanilla, salt, lemon zest, and baking powder.
Knead
Pour in the maple syrup and oil and mix first with a fork, then with your hands, until the mixture is smooth and elastic.
Half an hour in the fridge
Shape into a disc and wrap in plastic film.
The filling
Peel an apple, remove the core, cut it into cubes, and blend it with water, almonds, and maple syrup until smooth.
Lining
Roll out the shortcrust pastry to about 4 mm and line the oiled and floured mold. Return to the fridge.
The apples
Wash them, cut them into 4 wedges each, and remove the core.
The thin slices
From each wedge, slice 6-7 not-too-thin pieces and drizzle them with lemon juice.
Compose
Fill the mold with cream and decorate with the slices arranged in a circle, overlapping two layers.
In the oven
Brush with about 70 ml of maple syrup and bake at 180 °C for about 45 minutes.
Serves
Let it cool slightly before slicing and drizzle a little maple syrup over each slice.
Two things to know
The shortcrust pastry goes back in the fridge after being rolled out. Without butter, it doesn't hold up well: it's workable when cold, but tears at room temperature.
On gluten. The old website presented it as gluten-free: spelt flour contains gluten, so we won't indicate it as such here.
The ingredient
The variety used in this recipe. Very Dark, intense flavor: the boldest of the four, for long cooking times.
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