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Grated apple makes this tender breakfast cake especially moist and flavorful. To speed preparation, you can mix topping and measure dry ingredients a day ahead. For a simple variation, substitute 2/3 cup buttermilk for the soy milk and lemon juice.
‘Forbidden’ Vegan Kimchi Fried Rice with Mushrooms and Snow Peas
Preheat oven to 350F. Lightly grease 8-inch square or 9-inch round baking pan.
In small bowl, mix pecans, sugar and 1/4 teaspoon cinnamon. Set aside.
In medium bowl, combine soy milk and lemon juice. Let stand until curdled, about 10 minutes.
Meanwhile, in large bowl, whisk together egg replacer, maple syrup and oil. Stir in grated apple and curdled milk mixture.
In another large bowl, sift together flour, baking powder, baking soda, remaining 1/2 teaspoon cinnamon, salt and nutmeg. Add flour mixture to apple mixture and stir gently just until combined.
With rubber spatula, scrape batter into prepared pan, spreading evenly. Sprinkle with pecan mixture. Bake until toothpick inserted in center of cake comes out clean, about 30 minutes. Transfer pan to wire rack and cool slightly. Serve warm or at room temperature.
- Calories 241
- Carbohydrate Content 39 g
- Cholesterol Content 27 mg
- Fat Content 8 g
- Fiber Content 4 g
- Protein Content 5 g
- Saturated Fat Content 1 g
- Sodium Content 168 mg
- Sugar Content 0 g