- 5 tablespoons vegan butter, divided
- 2 cups peeled and chopped Braeburn apple*
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 cup vegan sugar
- 1/2 cup Tofutti cream cheese
- 1 and 1/4 teaspoons vanilla extract, divided
- 1/2 teaspoon almond extract
- 1/2 cup plain non-dairy milk
- 2 Ener-G eggs
- Cooking spray
- 2 tablespoons toasted sliced almonds**
- 1/3 cup sifted vegan powdered sugar
- 2 teaspoons water
2. Lightly spoon the flour into dry measuring cups and level with a knife. Combine the flour in a bowl with the baking powder and salt.
3. In the bowl of a stand mixer, combine the remaining 4 tablespoons butter, sugar, cream cheese, 1 teaspoon vanilla extract, and almond extract; beat at medium speed until blended.
4. Whisk together the milk and Ener-G eggs. Add the flour mixture and milk mixture alternately to the sugar mixture, beginning and ending with the flour mixture. Stir in the cooked apple.
5. Spoon the batter into a 9-inch round cake pan coated with cooking spray and sprinkle with the almonds. Bake at 350 degrees for 55 minutes - a wooden pick inserted in the center should come out clean. Cool the cake for 10 minutes in the pan on a wire rack; remove from the pan and transfer to a platter.
6. In a small bowl, combine the remaining 1/4 teaspoon vanilla extract, powdered sugar, and water. Drizzle over the cake. Serve warm or at room temperature.
*Although I loved the taste of Braeburn in this recipe, you can use Granny Smith if you prefer tarter flavors.
**To toast the nuts, cook in a small skillet over medium heat for about 3 minutes, shaking nearly constantly, until lightly browned. Be careful because sliced almonds are so thin they could burn easily if you turn your back.
12 servings (1 wedge), Calories 225
This cake had all the flavors of an apple danish: tender bits of apple, crunchy toasted almonds, and a sweet drizzle of glaze - except inside of a light and fluffy cake instead of a crunchy pastry crust. Wonderful. Next time I would chop the apples finer, so that the pieces were scattered about the batter more evenly, but that's really my only complaint.