Vegan Apple Cider Doughnut Cake

This cake has almost the same ratio of wet and dry ingredients as my orange cake.

But this one is apple cake and made with only 8 ingredients.

Ingredients for 9-12 slices (Gugelhupfform=German cake mold 22cm)

Spelt flour (Type 630) 400g

17 g baking powder

30g cornstarch

200g powder sugar

2tsp cinnamon

330g apple cider

110g apple puree

80 g rapeseed oil with lemon flavor (or any neutral oil)

+some extra powder sugar for dusting (optional)

+1tbsp syrup ,Liqueur or plant based milk to soften the baked surface (optional)

Preheat oven for 190-200℃(later reduce to 175℃）

Prepare and sift all the dry ingredients in a big bowl.

Mix all the dry ingredients in a big bowl.

This is the apple cider I found in German supermarket.

👉Carlsberg Somersby Apple Cider 

Please don't get confused with apple cider vinegar.

Mix all the wet ingredients in a separate bowl.

Oil coat a cake mold or use a cake mold to weigh oil.

(I use a cake mold called gugelhopf and like to over the center with a wax paper)

Slowly stir to combine all the dry ingredients with the wet ingredients.

Slowly transfer the cake batter into the mold.

Bake it for45- 50 minutes (at 175℃)

While the cake is still hot , optionally brush about 1tbsp of liquid (syrup/Liqueur / plant based milk) on the cracked surface to soften the cake.

Wrap the cooled cake.

Rest it overnight.

Overnight resting is recommended for perfect texture because it allows the ingredients to come together and develop a more complex flavor profile.