FOOD / RECIPES
APPLE CINNAMON CAKE WITH CHAI DRIZZLE
apple cinnamon cake with chai drizzle The smell of a warm apple tart with cinnamon just instantly brings me back to my childhood at my grandparents’ house. On autumn weekends my grandfather would make a tart using the apples from his allotment which he so carefully maintained. I watched him making the cake and although this vegan version is completely different, I know he will like it.
FOR THE CAKE • 6 tbsp chilled aquafaba
(chickpea cooking water) • 250g wholegrain spelt flour
(or use gluten-free flour) • 1 ½ tsp baking powder • 1 ½ tsp bicarbonate of soda • 2 ½ tsp ground cinnamon • 175g coconut sugar • 180ml natural plantbased yogurt • pinch of salt • 2 medium apples,
FOR THE CHAI DRIZZLE • 5 tbsp raw white cashew butter (or white almond butter) • 60ml maple syrup • 1 teaspoon vanilla powder • 1 ½ tsp ground cinnamon • ½ tsp freshly grated nutmeg • seeds from 1 cardamom pod • small pinch of black pepper • 1 ½ tsp freshly grated ginger • pinch of salt
1. Preheat the oven to 180C/ gas mark 4. Line the base of a 20cm springform tin with baking paper.
2. Whisk the aquafaba in a clean bowl until stiff white peaks form. Set aside. 3. Sift the flour into a separate bowl and add the baking powder, bicarbonate of soda, cinnamon, coconut sugar and salt. Mix the ingredients and gently mix in the yogurt, whipped aquafaba and grated apple. Transfer this mixture to the cake tin. Bake for 50–60 minutes. Check if it is ready by inserting a skewer into the centre of the cake. If it comes out clean, the cake is done; if any mixture clings to the skewer, cook the cake for an additional 5 minutes and try again. Remove the cake from the oven and allow to cool a little in the tin before turning out and transferring to a wire rack to cool completely. 4. Meanwhile, make your drizzle by mixing all the ingredients in a blender. You may need to add a little nut milk, a tablespoon at a time, to thin. Be careful though: the more liquid you add, the runnier your drizzle will become. Once the cake has cooled completely, pour over the chai drizzle.
Rita is a food blogger and author of several books about veganism. She lives between The Netherlands and France with her husband and daughter more inspiration
READ Vegan for Good by Rita Serano. (Kyle
Books). Photography by Clare Winfield FIND Plenty of recipe inspiration at ritaserano.com
FEBRUARY/MARCH 2019 www.thegreenparent.co.uk