What could be better than the smell of freshly baked apple pie? This vegan apple cake is particularly fine thanks to the combination of apples and polenta batter. The sour-sweet applesauce makes the cake wonderfully juicy and gives it a natural sweetness. Instead of refined household sugar, we use xylitol (birch sugar). Instead of spelled flour for the dough, here is the variant with fine polenta (corn grits – is gluten-free).
What is xylitol?
Xylitol, also known as “birch sugar”, is a naturally occurring sugar alcohol that can be formed in both plants and humans within the sugar metabolism. Xylt is preferable to refined table sugar, cane sugar, agave syrup , honey and synthetic sweeteners such as aspartame . Xylitol has the same sweetness as table sugar and has a neutral taste.
- 4 organic apples e.g. Boskop or Braeburn
- 1 organic lemon
- 100g soft vegetable margarine without palm oil
- 80g xylitol (birch sugar)
- 320g applesauce
- 200g plain coconut yoghurt
- 60g rice syrup
- 150g ground almonds
- 150g fine polenta (corn semolina)
- 15g corn starch or corn flour
- 3 teaspoons of baking powder
- 1 teaspoon cinnamon
- 1 pinch of sea salt
Preheat the oven to 180 degrees top-bottom heat. Line the bottom of a 24 cm springform pan with baking paper, grease the edge of the pan with liquid coconut oil.
Rub the lemon peel and squeeze out the juice.
Peel, core and quarter the apples. Cut into the apple quarters several times on the top and drizzle with lemon juice.
Whip the soft margarine, birch sugar and lemon zest in a bowl until creamy. Add applesauce, coconut yoghurt and rice syrup and stir into the mixture.
Mix and stir in the polenta, ground almonds, corn flour, baking powder, cinnamon and salt.
Pour the batter into the baking pan and spread the apples on top with the cut sides facing up.
Bake the apple pie in the middle of the oven for about 45 minutes.