Here is a moist, delicious combination for an apple cake, beautifully intertwined with chocolate that is almost impossible to resist! This exceptionally tasty vegan dessert is sweet in a balanced way, feels oh-so-good to the tongue, and has an extremely comforting aroma. When it comes to cake I am all about the moist version!
The whole preparation (including baking) takes about 45 minutes, then you’re left with the most difficult part – the waiting. I’ve never once had the patience to let the cake cool completely, I love it still a little warm when that seductive aroma of baked apples and cinnamon is stronger.
170 ml freshly squeezed orange juice (don’t strain the pulp, it adds to the taste)
Preheat the oven to 350°F (180°C).
Lightly grease a 23 x 23 cm (9″ x 9″) pan with oil.
Mix the dry ingredients in a large bowl.
Grate one apple and measure 1 cup, then mix it straight away into the flour to prevent oxidation. Add the second cup of grated apple and the orange juice, mix well.
Pour the batter into the prepared pan and bake for 35-40 minutes until a toothpick inserted in the centre comes out clean.
Remove the pan from the oven and place it on a wire rack. Let the cake cool for 30-40 minutes.
While still warm, cut it into 25 pieces and pour the chocolate ganache over.
100 g dark chocolate (non-dairy)
1/2 cup (125 ml) almond milk
1/4 cup (50 g) demerara sugar
Mix the almond milk and sugar in a glass bowl, place it over a pan of simmering water (water not touching the bowl). Stir until the sugar has dissolved. Break the chocolate into small pieces and add it to the milk. Stir until melted. Remove from heat and let cool a bit if it’s hot. When warm, pour over the cake, spoon by spoon. Using a fork or a knife make some space between the rows and start by filling it with ganache. Pour the remaining ganache over the top and sides. You can also do this by removing the cake pieces from the pan and dipping them into the ganache, as you would lamingtons.
Allow the cake to soak up the ganache for a few minutes, then serve.
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