Veggies on the counter

Simple and (almost) Fat Free Apple Cake

Posted in baked goods by veggies on the counter on March 15, 2011

I always love to watch people cooking, specially to see how their process is – not only in terms of what ingredients they choose to cook with, but also in terms of how they organize things and manage the time they spend preparing a meal. I’m not sure if I’ve told you this before, but I’m not (really) an organized cook. Firstly, I spend way too much time preparing things, and secondly, I tend to be messy. I know some people who are always cleaning up and arranging the ingredients they’re working with on the kitchen counter, and even though I try to be like them, it seems I can’t achieve such level of method. Pans, plates and bowls are left on the kitchen sink, waiting for the meal to be done to get washed; ingredients remain on the counter even though I might have already used them; t-shirts and sweaters get stained with tomato sauce, cake batter, and so on, because most of the time I forget to put the apron on. I don’t mean to scare you – in fact, if you’d come over for dinner, I’d do my best to hide the evidences of my messiness.

Things tend to get worse when I bake – flour all over the place, packages of sugar and margarine clearly out of their natural environment, dirty bowls and cups pilled up on the sink. You get the scenario. As I was thinking about this the other day, I thought it’d be great if I could come up with a cake recipe that would require minimal effort and the use of only a few kitchen utensils.

The recipe for the Apple Cake I’m sharing with you today, even though requiring the use of a food processor, can be pretty much considered a clean-up-friendly type of cake. It’s also gluten-free and (almost) fat free, meaning that a second or third slice won’t hurt. The fact that it’s a fat free cake doesn’t compromise its flavor, which is delicate, yet full of warmth, for which the addition of a generous amount of ground cinnamon definitely contributes.

And finally last, but definitely not the least: I’m really (really!) excited to be a contributor for Honest Cooking, a brand new online food magazine that has launched just yesterday. My very first article can be found here, but please do check out the website, it’s really well worth it!

Simple and (almost) Fat Free Apple Cake

(for one 20 cm – 8 inches – round pan)

1/2 cup (73 grams) buckwheat flour

½ cup (80 grams) brown rice flour

1/3 cup (35 grams) oat flour

1 teaspoon baking powder

½ teaspoon baking soda

a pinch of salt

1 teaspoon ground cinnamon

wet mixture:

6 tablespoons agave nectar

½ cup (65 grams) light muscavado sugar

½ cup (125 ml) apple juice

½ cup (125 ml) soy milk

100 grams (one medium sized) banana, peeled

topping:

250 grams (2 medium sized units) sweet apples (such as Starking or Red Delicious)

1 tablespoon light muscavado sugar

1 tablespoon cold vegan margarine, cut into very small pieces

a good pinch of ground cinnamon

1. Pre-heat the oven to 180º.

2. Grease a 20 cm (8 inches) round baking pan with melted vegan margarine and dust it lightly with flour.

3. In a large bowl, combine all the ingredients for the dry mixture. Set aside.

4. In a bowl of a food processor, combine the agave nectar with the muscavado sugar. Process, at medium speed, until creamy. Add the apple juice, soy milk and the banana and process for additional 2 minutes, or until totatlly smooth.

5. Slowly pour the wet mixture into the bowl with the dry ingredients, mixing everything with a spatula. Even though you shouldn’t overmix the batter, make sure it doesn’t have any lumps.

6. Transfer the cake batter to the prepared pan.

7. In the meantime, peel and core the apples and cut them into thin slices. Then, arrange the apple slices evenly on top of the cake. Sprinkle it with the remaining tablespoon of muscavado sugar and a pinch of ground cinnamon. To finish things off, evenly distribute the margarine pieces on top of the cake.

8. Bake the cake in the preheat oven for 30 to 35 minutes, or until the top is golden brown. Let it cool for 10 to 15 minutes in the pan, after which you should transfer it to a wire rack or large plate to cool down completely. To do this, carefully flip the cake onto a large plate (it will be upside down), and then use another plate to flip it again. Serve warm or at room temperature.

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