This weeks Tuesdays with Dorie was chosen by Katrina of Baking and Boys. She picked Dorie’s Apple Nut Muffin Cake which is located on page 37 in Baking:From My Home to Yours. Since this month is Vegan MoFo aka Vegan Month of Food, all of my post for October will be Vegan. If I am given a recipe that is not vegan than I will make it vegan to abide by the rules, which I did for this recipe.
I am also going to be posting more this month because I have realized I have been neglecting my blog. It will surprise you to know that I have already baked/cooked up a few vegan things already and now I just need to find time to sneak away from the baby to type them up 🙂
This cake turned out wonderful. No one would be able to tell that it was vegan. It was very moist because of the apples and the texture reminded me of a banana walnut cake without the banana flavor. I would definitely make this again. The changes to the recipe that I made were very easy, and actually made for a healthier version of the cake since I used vegetable oil instead of butter. I took a few hints from the Ladies over at Post Punk Kitchen via Vegan with a Vengeance to make this recipe Vegan and it was perfect.
You can find the original recipe on Katrina’s blog, Baking and Boys.
Below is the vegan version that turned out FANTASTIC!!!
1/2 cup rice milk
1/2 cup apple juice
1 tbsp ground Flax Seed mixed with 3 tbsp water
1 teaspoon pure vanilla extract
1/2 teaspoon pecan extract (I didn’t want to dig the almond extract out)
1/3 cup vegetable oil
1 tsp apple cider vinegar
1 3/4 cups all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup (packed) light brown sugar
3/4 cup old-fashioned oats
1 medium apple, peeled, cored and cut into small dice
1/2 cup chopped walnuts
1/3 cup dried figs, diced (I was out of raisins so I opted for figs)
Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. Use an 8-inch square silicone pan, or oil an 8-inch square baking pan. Put the pan on a baking sheet.
Whisk together the rice milk, cider, ground flax seed with water, vanilla and pecan extracts, oil, and vinegar.
In a large bowl, whisk together the flour, sugar, baking powder and soda, cinnamon and salt to combine thoroughly. Toss in the brown sugar, making sure there aren’t any lumps by running it through your fingers, then add the oats and whisk the dry ingredients a few more times to mix. Switch to a large rubber spatula and stir in the liquid ingredients, stirring just until everything is moistened—as with muffins, less mixing is better than more. Gently stir in the apple, nuts and figs, and scrape the batter into the prepared pan.
Bake for 30 to 35 minutes, or until the cake is golden brown and a thin knife inserted into the center of the cake comes out clean. Transfer the pan to a rack and cool for a couple of minutes before running a knife around the sides of the pan and unmolding the cake; invert and cool until warm, or to room temperature.