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Fall equals many things: mushroom foraging, lit candles, crackling fires, gorgeous foliage, frost covered fields, warming soups – and apple desserts, of course. Now is THE time to take care of all the fruit out there. Preserve what needs to be preserved (by baking and making jam, butter, sauce etc.) and store what can be stored (this requires a cool, slightly humid place, such as a root cellar or unheated basement). If you happen to know what variety of apples you’re dealing with, it’ll be much easier to know whether they should be eaten and/or preserved immediately, or if they can be stored. So-called “winter apples” are still picked in the fall, but they will last – provided they’re stored in an appropriate manner – until the end of the winter.
This year, the majority of our apple haul comes from various neighbors with no clue as to what type of apples they have growing. Google can be helpful when it comes to determining the variety, but sometimes you almost need to consult a pomologist to be sure – or use one of those brilliant apps. We have done our best on our own, and have been able to at least decide which ones should be turned into sauce and butter (apple butter, that is, or “the yummiest thing in the world”, as it could also be called) and which ones we can try and store for a while longer.
Baking is of course an excellent way of using up apples as well – only, baked goods do fill up the freezer quite fast, so keep that in mind. This is a super simple yet divine creation, entirely plant based and downright delicious from the first bite until the last. (Mike did indeed eat 1/3 of the whole thing in one day once.) You’ve probably already come across different ways of replacing eggs in plant based baking – chia “eggs” and aqua faba/chickpea brine, for example – but here, we’re using our most recent discovery: apple cider vinegar and baking powder/baking soda. These do not require any special attention or mixing methods at all, but will react once in contact and create a leavening effect much similar to that of eggs. In a soft cake such as this one, it’s the perfect egg-replacement. For fat, we’re using organic and Swedish canola oil and tada! An eco friendly treat, perfect to dig into after a long day outside, or even better – when still outside. Happy fall fika!
Makes 1 round cake, approx. 20 cm in diameter
5 dl all purpose flour
2 dl rolled oats
2 1/2 dl sugar
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp freshly ground nutmeg
1 tbsp freshly ground cardamom (equals 2 tsp whole seeds)
A pinch of salt
3 dl oat milk (or other plant based milk)
1 1/2 dl neutral oil, such as canola
1 tbsp apple cider vinegar
3-4 medium sized apples, peeled
1 tsp cinnamon
1 tbsp sugar
- Set the oven to 175ºC. Mix all the dry ingredients in a large bowl. Set aside.
- Whisk together the oat milk, oil and apple cider vinegar in a separate bowl.
- Cut two of the apples into 1-2 cm cubes. Slice the rest.
- Pour the wet ingredients into the dry while whisking constantly (to avoid lumps). Stir in the apple cubes.
- Brush the inside of a 20 cm baking form (preferably a spring form) with canola oil, and pour in the batter. Press the apple slices into the batter in a nice pattern. Mix the cinnamon and sugar together, and sprinkle over the top of the cake. Bake in the middle of the oven for 60-65 min, or until completely set yet still moist. You can of course use a larger baking form, but the baking time will then be shorter so keep an eye on the cake. We tend to like the smaller form because it yields such a tall, beautiful cake in this instance, but that’s of course just our personal preference!
If in the mood for some more fall baking, try these:
Spiced Pear Cake
An easy recipe for a vegan pear cake, perfect for any gathering. Mildly spiced and with plenty of fresh pears, it has fall written all over it.
Pumpkin Bundt Cake
A simple yet delicious recipe for a wonderful vegan bundt cake, moist thanks to butternut squash puree and flavorful thanks to all the traditional holiday spices.