This absolutely is a real soul food cake recipe. Not matter if you like marzipan or not, this cake will definitely please your taste buds.
The reason therefore is, that marzipan is not the dominant flavor in this cake. It just combines really well with the pie crust, the apple filling, and the crumbles. And the crumbles don’t get too dry when they are mixed with some marzipan. But if you are still not convinced, you just can leave the marzipan away.
The bottom of the cake is a really simple shortcrust/pie crust with some lemon zest for a fresh flavor. So it goes very very well with the apple filling. Also, the filling has some lime juice in it. But not only for the flavor – it’s a great contrast to the fruity sweetness of the apples. It helps the apple pieces keeping their light color. The creamy apple filling is additionally flavored with the mark of a vanilla pod. All that is topped with the crunchy marzipan crumbles.
You don’t need any extraordinary ingredients for this vegan cake recipe. You can make a great plant-based cake with a few and simple ingredients, that will taste super delicious and is perfect for any celebration occasion as well as for your coffee table.
Recipe (cake tin ∅ 24cm):
40g sifted powdered sugar
120g soft (room temperature) plant-based butter
1 package vanilla sugar (ca. 10g )
1 tbsp plant-based yogurt
1 lemon, zest
1 baking sheet
chickpeas or lentils to blind bake the cake bottom
1200g apples, that’s about 6 to 7 medium-sized apples
1 lemon, juiced
1 vanilla pod
1 tbsp water
2 tbsp starch (corn starch)
60g plant-based butter
30g sifted powdered sugar
Pre-heat the oven – 180° celsius.
Mix the dry ingredients – flour, powdered sugar, and vanilla sugar in a bowl.
Knead the plant-based butter with lemon zest, and plant-based yogurt until it is a smooth dough. Put this dough into the fridge for 10 to 15 minutes.
Grease and dust the cake tin with some butter and flour.
Take the chilled dough out of the fridge. Knead it with your hands and press it flat. Use your hands or a rolling pin , and put the dough into the cake tin. You can use smaller pieces to fill the tin just let them overlap a little bit. Also, stick some dough at the sides – approximately 2 centimeters high (0.8 inches).
Now put a baking sheet into the tin, over the dough, and put some dry chickpeas or lentils as a weight on it. Let it bake in the oven for about 15 minutes.
In the meantime, you can begin to prepare the filling. When the bottom is baked put it aside and let it cool down. But don’t take it out of the tin.
Squeeze the lemon.
Peel the apples and cut them into small pieces.
Immediately put the pieces in a pot and mix them with lemon juice.
Cut the vanilla pod open lengthwise. With a knife scrape out the vanilla mark. Add the pod and the mark to the apple pieces. Also, add sugar and water into that pot. Stir everything well. Now put the pot on medium-high heat and let this simmer until the apples start to get soft. This may take, depending on your chosen heat, 10 to 15 minutes. The apples shouldn’t be fully cooked. Take the vanilla pod out of the compote.
In a mug mix the starch with a little bit of water until smooth. Then stir this into the apple compote. Let the apples simmer for another minute. Now take the pot off the heat, and put it aside. So it can cool down a bit.
Spread the apple filling evenly over the cooled down cake bottom.
Knead the ingredients into a crumbly dough with your fingers. Then spread the crumbles over the cake.
Put aluminum foil over the cake tin and put the edges down to fix it. Now the whole cake needs to bake in the oven at 180° celsius for 50 minutes. After 25 minutes remove the foil and let it bake for another 25 minutes.
Before serving the cake, sprinkle some sifted powdered sugar on top.
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