Print Options:

Vegan Apple Cake with Pecans

Yields4 ServingsPrep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

This summer, enjoy this light apple cake: a butter-free recipe that will delight all food lovers, whether vegan or not!

The cake
 2 Pink Lady Apple
 100 Flour
 30 Cornstarch
 2 Banana
 100 Cane sugar
 50 Pecans
 30 Grape seed oil
 ½ Baking powder
 1 Baking soda
 1 pinch Cinnamon
 ½ Powdered vanilla
The icing
 50 Maple syrup
 50 Powdered sugar
Directions
1

Peel the apples, core them, and cut them into cubes. Cook them for 10 minutes in a saucepan over medium heat with a tablespoon of water, a pinch of cinnamon, and powdered vanilla.

2

Blend the mixture to achieve a fairly smooth compote. Preheat the oven to 180°C (350°F). Combine the flour, starch, baking powder, and baking soda in a mixing bowl.

3

Mash the bananas with a fork and add them to the flour. Add the applesauce, grapeseed oil, sugar, and chopped pecans (save some whole for decoration) and mix.

4

Pour the mixture into a greased loaf pan. Sprinkle with whole pecans. Bake for 35-40 minutes.

5

Let it cool for 10 minutes, then unmold. Prepare the glaze by heating the maple syrup and adding the powdered sugar off the heat. Pour over the cooled cake.

6

To finish, nutritionist advice: We use banana puree to create a vegan version of banana bread without eggs and without butter: a great tip that allows us to achieve a low-fat cake. Ideal for a quick breakfast or a snack. The sweet taste of the banana is enhanced by the sweetness of the apple.

Nutrition Facts

0 servings

Serving size

4

en_USEN