Now, I don’t consider myself a recipe developer. But, much to my husband’s eye-rolling amusement, I do like to experiment in the kitchen. I am always changing and adapting tried and tested recipes based on what I have in the cupboard and what I want to achieve (most frequently converting non-vegetarian dishes into vegetarian ones) with mixed results.
So when I couldn’t find the perfect Vegan recipe for ‘Torta di Mele’ – a classic Italian apple cake made lovingly by Italian nonnas for decades, I decided to invent one myself!
Its not that there aren’t recipes for vegan apple cakes around. A quick google search produces plenty to choose from. My problem is that I wanted that homely and cozy feeling that comes from a freshly baked cake that is fluffy and oh-so-deliciously buttery. But all the vegan recipes I found were….healthy. Now, I’m all for simple substitutes to improve my diet but sometimes you just want an indulge!
I wanted to bake a cake that if served to a non-vegan, they wouldn’t be able to taste the difference. And so I enlisted the help of a secret ingredient ~ silken tofu. I know if you are not familiar with using this ingredient for vegan cakes and sweets it may sound wacky, but it works incredibly well.
And now that I have this successful vegan cake recipe it is easily adapted to make other types of vegan cakes….even more healthy ones. Just replace the brown sugar with a vegan sweetener of your choice and change the flour too if you want. I made a delicious Vegan Banana & Blueberry Cake based on this recipe, subbing out the apple sauce for half a banana (the other half I used to top the cake along with the blueberries and shredded coconut). The possible combinations are endless!
Vegan ‘Torta di Mele’ – serves 6
(Adapted from recipe found in ‘La Mie Ricette con Bimby’ – the Italian version of the Thermomix Everyday Cookbook)
- 3 apples
- 75g silken tofu
- 50g apple sauce/mousse
- 30g coconut oil (melted)
- 90g coconut cream
- 130g brown sugar
- 30g Brandy (optional)
- 200g plain flour
- 15g yeast
- a pinch of salt
1. Peel apples, cut into quarters removing the seeds and stems. Then using a sharp knife make parallel cuts on the exterior of the apple (like scoring). Put aside
2. Pre-heat oven to 180 degrees and grease a cake tin with coconut oil
3. Insert the butterfly into TM bowl
4. Put the silken tofu, apple sauce, coconut oil, coconut cream and Brandy (if using) in the TM bowl and mix – 20sec/speed6, scrap down sides
5. Add the flour, yeast, brown sugar and salt. Mix – 20 secs/speed6
6. Pour batter into cake tin and arrange the apple quarters on the surface, with the cut/scored exterior facing up.
7. Bake in oven for 30-40mins or until a toothpick comes out clean