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Vegan Caramelised Apple Cake

by Katherine Sabbath for KitchenAid
This 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.
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Prep Time 35 mins
Cook Time 40 mins
Total Time 1 hr 15 mins
Cuisine Australian
Servings 12

Equipment

  • KitchenAid Stand Mixer
  • 24cm Cake Pan
  • Saucepan

Ingredients
  

  • Full ingredient list and method via KitchenAid (recipe link below).
  • 3 tsp Orgran No Egg Egg Replacer with 2 tbsp water

Dulce de Leche

  • 1 can Coconut Milk (400ml)
  • 1 can Coconut Cream (400ml)
  • cups Brown Sugar
  • ½ tsp Salt

Instructions
 

Caramelised Apple Cake

  • Vegan Substitutions
    Vegan 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).
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Keyword Bakery, Cakes, Desserts, Fruit, Sweet
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