Vegan Apple Marzipan Cake
Butter an 9 inch round springform pan at least 2 inches high i prefer 3 inches high.
Vegan apple marzipan cake. This simple yet decadent vegan apple cake is light and fluffy loaded with fresh apples and has a super crunchy sugar and flaked almond top. Carefully arrange on top the apple slices and sprinkle over with a handful of walnuts. Immediately after the cake comes out of the oven spread the apricot jam and rum mixture on top of the marzipan crust and allow the cake to cool.
It s a cake that feels and smells like fall. How to make vegan apple cake add your dry ingredients flour brown sugar baking soda salt cinnamon and nutmeg to a mixing bowl and combine. Combine almond paste and sugar in a food processor and process until soft and well combined.
Let cool down and dust with icing sugar. Stir in the milk and amaretto at low speed and then add the flour and baking powder. Spoon the batter into cupcake moulds only half full because the batter will rise.
What i also love about this recipe is that you can also bake just the vegan frangipane without the pastry in an 8 inch springform pan to make a simple apple almond cake if you prefer. Let the cake cool completely then run a knife around the inside of the cake pan to release the cake and remove the sides of the cake pan. Bake in the preheated oven at 180c 360f for 20 min.
Make up some vegan buttermilk by mixing some lemon juice and soy milk together and letting it curdle. Preheat oven to 350 degrees f. Warm the apricot jam in a small saucepan and brush it over the top while the cake is hot.
Knead the marzipan and roll out into a thin layer spread out on top of the cake and pat it down. Toss with a little lemon juice and set aside. I ve officially made this vegan apple cake more times than i care to admit over the past few weeks.
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