When I looked through the recipe wondering what on earth I was going to make, I suddenly remembered an Apple Cinnamon cake I had made last month. It was terribly plain but with beautiful flavours. I wondered how I could jazz that recipe and turn out something good enough to send to the recipe swap. So my experiments started, layered apple cake... not the best!!
Vegan Apple Pie - very everyday!!
Finally.... (drumroll please) I give you Apple Bundt Cake.
2 cups Apple Puree
10 Tablespoons Nuttelex, non dairy spread - softened
1 cup Finely Chopped Apples
2 teaspoons powdered Cinnamon
1 teaspoon Vanilla Bean paste
2 cups packed Unbleached Self Raising Flour
1 1/4 cups Raw Sugar
8 - 10 Tablespoons Warm Water, to use as required.
Mix the apple puree, Nuttelex, vanilla bean paste and sugar in a large mixing bowl. Beat till fluffy.
Add the chopped apple pieces, cinnamon and mix well. Set aside for the flavours to mix.
Heat the oven to 200 degrees C and line a muffin pan with paper liners.
Now slowly fold in the flour and mix very lightly.
If the batter seems lumpy add the warm water by the spoon and mix every time. I used up almost 4 tablespoons to get a smooth looking batter.
Measure into the muffin pans and bake at 200 degrees C at fan forced setting for 20 - 25 minutes.
Keep checking them after 15 minutes to make sure they do not over cook.
Cool thoroughly before topping.
I ended up with little delicate bits of apple inside every mouthful.