Mini Apple Cakes

We're coming to the end of summer here. Autumn weather is creeping in and so is the abundance of summer fruits. Apples being one of them.

What better way to use up some of those apple reserves and make mini apple cakes.

This is a easy recipe but does use a silicone mould for the shape. if you don't have a mould you can always use a muffin tin.

If you would like to buy the mould I use in the recipe you can find it here

So here we go lets jump straight in.

• Dairy-Free

• Egg-Free

• Vegan

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Apple Cake Ingredients

Makes approximately 6–12 doughnuts depending on mould size.

Equipment

•  Silicone doughnut mould

• Piping bag (or a sturdy snap-lock bag with the corner snipped off)

Ingredients

The “Buttermilk”

• 180g (180ml / ¾ cup) warm non-dairy milk (soy or oat works best)

• 10g (2 tsp) apple cider vinegar

Wet Ingredients

• 50g (¼ cup) vegan butter or margarine, melted and cooled

• 5g (1 tsp) vanilla extract

• 100g (½ cup) white sugar

Dry Ingredients

• 210g (1 ¾ cups) standard plain flour

• 6g (1 ½ tsp) baking powder

• 3g (½ tsp) baking soda

• 3g (½ tsp) salt

• 1g (½ tsp) ground nutmeg (optional)

Glaze

30g (2 Tbsp)Vegan butter

30g (2 Tbsp) Maple syrup or brown sugar

Optional

Freeze dried raspberries or fruit powders

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Method

1. Prep

Preheat your oven to 175°C (350°F). Lightly grease your silicone mould with a little oil or spray.

2. Make the "Buttermilk"

Stir the vinegar into the warm plant milk and let it sit for 5–10 minutes. It should start to curdle and thicken, this is the secret to a tender crumb.

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  Milk alternative

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  Apple cider vinegar added

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  Stir together

3 . Apple Preparation

While waiting for the butter milk , peel and core your apple. Then slice finely, They need to be thin enough to curve with out snapping.

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  Apple peel

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  Apple cut and core

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  Slicing

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  Finished slice

4. Mix the Wet Base

In a large bowl, whisk together the "buttermilk" mixture, melted vegan butter, and vanilla until well combined.

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  Vegan butter added to butter milk mix

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  Vanilla added

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  Mix together

5. Prepare the Dry Mix

In a separate bowl, sift together the sugar, flour, baking powder, baking soda, salt, and nutmeg. Give it a quick whisk to ensure everything is evenly distributed.

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  Flour

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  Sugar

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  Spice, Baking powder and soda

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  Mixing together

6. Combine

Pour the wet ingredients into the dry. Fold them together gently until just combined. Be careful here—if you over-mix the batter, the doughnuts will turn out rubbery rather than light and fluffy.

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  Mixing wet to dry ingredients

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  Mixing

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  Fiished mixing

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  Cake batter

7. Make your Glaze

Melt your vegan butter and maple syrup or brown sugar together to combine.

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  Vegan butter and brown sugar

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  Caaramalised vegan butter and brown sugar

8. Fill the Moulds

• Lightly oil your mould.

• Take your glaze and pour a little in the bottom of each mould

• Layer in your finely sliced apple

Transfer the batter to your piping bag. Pipe the mixture into the moulds until they are about ⅔ full.

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  Silicone mould

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  Oil Spray before placing glaze in mould

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  Glaze

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  Glaze

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  Mould filled

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  Piping batter

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  Batter filled

9. Bake

Bake for 15–20 minutes. Every oven is a bit different, so keep an eye on them. If you’re using a thermometer, you’re looking for an internal temperature of 98°C to 100°C (208°F to 212°F). They should be a pale golden colour and spring back when lightly touched.

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  Baked

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  Flatten the tops

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  Flatten the tops

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  Taking out of mould

10. Cool

Let the apple cakes sit in the silicone mould for 10 minutes before carefully popping them out. This resting time lets the structure set so they don't break. If you like you can take a sharp knife and carefully cut the cakes flat.

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  Closeup

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  Apple cakes

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  Apple cakes

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  Sprinkling raspberry powder

Tips

• When taking the internal temperature angle the probe. The cakes are small -you don't want the tip of the thermometer touching the apple as this can have a different (often lower) temperature. This is because it holds more moisture.

• Because we are baking with silicone, it holds heat quite well. Once your cakes are at the inter temp of 98°C to 100°C (208°F to 212°F) you can safely take them out of the oven, They will continue to bake for a few minutes on the counter.

• I cut the bottoms of my cakes to get them flat. An alternative to this is to place a light baking try over the mould at around the ten minute mark. This gently weights down the rising batter forcing it to make flat. I will try this method next time and update with how it went.

Apple cakes with raspberry posder

Storing & Freezing

• On the Bench: These stay fresh for 2–3 days in a container. Line the bottom with a paper towel to absorb any extra moisture so the sugar doesn't "weep." Keep them in a single layer, or use baking paper between layers to stop them from sticking.

• Fridge: Avoid the fridge unless your kitchen is extremely hot and humid, as it can make the cake go stale faster.

• Freezing: These freeze beautifully! Place glazed doughnuts on a tray for an hour to firm up, then transfer to a freezer bag. Just thaw them at room temperature for about 30 minutes when you're ready for a treat.

I hope you enjoy your Apple cakes, remember to share your with me at @jaclynm.studio on instagram

https://video.wixstatic.com/video/9e7974_dc790dd967ed4cb8b9634ef83de2be7b/1080p/mp4/file.mp4

Apple Cakes -The Process