by Katherine Sabbath for KitchenAidThis cake is trans-seasonal with its topping of fresh apples, sticky-sweet caramel sauce and decadent batter made with dulce de leche. Must be served with generous dollop or cream or ice-cream.
Full ingredient list and method via KitchenAid (recipe link below).
3tspOrgran No Egg Egg Replacerwith 2 tbsp water
Dulce de Leche
1canCoconut Milk (400ml)
1canCoconut Cream (400ml)
1½cupsBrown Sugar
½tspSalt
Instructions
Caramelised Apple Cake
Vegan SubstitutionsVegan substitutions were easy and worked very well for this recipe. You'll find the full ingredient list and method on the KitchenAid website here, with my vegan substitutes below.
BUTTER @nuttelexspread Buttery is my every day and cooking butter. ⠀
EGGS I used 3 teaspoons of @orgranfoods No Egg Egg Replacer with 2 tablespoons of water as replacement for the egg yolk.⠀
Vegan Dulce de Leche
Put all ingredients in a large saucepan.
Whisk to combine over a high heat while bringing to the boil.
Allow to simmer for 15 - 20 minutes, until thickened. Take care the sauce doesn't burn or boil over.
Cool then place into jars, then refrigerate.
Notes
This cake is delicious served both warm from the oven and from the fridge. Serve with a generous side of ice-cream, dollop of cream or both. My current favourite cream is Loco Dairy Free Dollop Cream-y (available from Coles).We appreciate the work of recipe developers and acknowledge the tremendous effort required to publish their creations, which is why we will never republish a recipe without prior permission. Please support the recipe creator by purchasing a copy of their cook book, or visit their website for the original recipe. The Modern Vegan Guide is your recipe companion, assisting you to veganise recipes and provide an honest review from our test kitchen.