Dairy-Free Apfelkuchen
Experience the warm, spiced allure of Germany’s beloved Apfelkuchen—made completely dairy-free! This Dairy-Free Apfelkuchen features tender slices of tart apples nestled in a light, moist cake infused with fragrant cinnamon and vanilla. Perfectly complemented by the natural sweetness of applesauce and almond milk, this recipe serves as a delightful alternative for those seeking a lactose-free twist on a traditional dessert. Topped with a golden, crunchy layer of raw sugar, each bite offers a harmonious balance of flavors and textures. Ideal for cozy afternoons or as the star of your next gathering, this easy-to-make apple cake is ready in just over an hour and best served with a steaming cup of herbal tea. A true crowd-pleaser, it’s perfect for showcasing the beauty of apples in a tantalizingly simple, vegan-friendly dessert.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 150 grams granulated sugar
- 120 milliliters unsweetened applesauce
- 100 milliliters neutral oil (like sunflower or canola)
- 1 teaspoon vanilla extract
- 160 milliliters almond milk
- 3 medium apples, peeled, cored, and thinly sliced
- 2 tablespoons lemon juice
- 2 tablespoons raw sugar or turbinado sugar
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch (23 cm) springform cake pan or line it with parchment paper.
In a medium-sized bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
In a separate large bowl, combine the granulated sugar, applesauce, oil, and vanilla extract. Whisk until well mixed.
Gradually add the dry ingredients to the wet ingredients in the large bowl, alternating with almond milk. Stir until just combined, being careful not to overmix.
In a smaller bowl, toss the sliced apples with lemon juice to prevent browning and to add a hint of tartness.
Spread half of the cake batter into the prepared cake pan. Arrange half of the apple slices over the batter.
Pour the remaining batter over the apples and spread evenly. Top with the remaining apple slices, creating a decorative pattern if desired.
Sprinkle the top of the cake with raw sugar for a crunchy and sweet crust.
Bake in the preheated oven for about 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes before carefully removing the sides of the springform pan.
Let the cake cool completely on a wire rack before slicing and serving. Enjoy your Dairy-Free Apfelkuchen warm or at room temperature.
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.3 g | 7% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2630 mg | 114% | |
| Total Carbohydrate | 445.3 g | 162% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 230.3 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 351 mg | 27% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 786 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
