Apple Cake with Chocolate Ganache

Apple, cinnamon and chocolate make a delicious combination that I always find impossible to resist. The cake is moist, not overly sweet, has a good bite (not crumbly) and a comforting aroma. This has been one of my favourite treats for almost ten years, ever since a friend introduced me to it. Veganizing it was easy and here I'm sharing the two versions I've made.

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.

This version uses orange juice which adds flavour and moisture. The cake is somewhat lighter than the second version and has no added fat, including in the chocolate ganache (exception being the few drops of oil needed to grease the pan).

Apple Cake with Chocolate Ganache - Orange juice version

Dry Ingredients

• 2 cups (290 g) all purpose flour
• 1 cup (200 g) demerara sugar
• 1 tsp baking powder
• 1.5 tsp baking soda
• 1 tsp cinnamon powder

Wet Ingredients

• 2 cups peeled and grated apples (2 large apples)
• 170 ml freshly squeezed orange juice (don't strain the pulp, it adds to the taste)

Note: 1 cup = 250 ml.

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.

Chocolate Ganache

• 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.

The fork here is for picture purpose only, to fully enjoy this cake one should get messy and eat it with the hands:)

The second version uses ground flax seeds which give this cake a slightly chewy and denser texture; walnuts are added for a bit of crunch - this is my favourite of the two. The icing is from the original recipe, I just used non-dairy margarine instead of butter.

Apple Cake with Chocolate Icing - Flax seed and Walnut version

Dry Ingredients
As above, plus 1 extra tsp cinnamon

Wet Ingredients
2 cups grated apples (as above, but not peeled)
2 Tb golden flax seeds + 185 ml warm water
2 tsp apple cider vinegar (or lemon juice)

Extra
1/3 cup (40 g) chopped walnuts

Note: Use any apples you like. Here I used Braeburn, in other versions I used a mix of red and green apples.

Grind the flax seeds into powder and mix it in a bowl with the warm water. Set aside while preparing the rest.
After adding the grated apples to the dry ingredients, add the flax mixture, vinegar and walnuts, mix till incorporated and pour into the prepared pan. Bake for 35-40 minutes.

Chocolate Icing

• 200 g vegan margarine, cubed
• 2 generous Tb cocoa powder
• 3-4 Tb demerara sugar
• 3 Tb water

In a glass bowl mix the water and sugar, place it over a pan of simmering water and stir until dissolved. Add the cocoa, mix it in, then add the margarine and stir occasionally until completely melted.
Cut the cake into 16 pieces (or 25 as above) and pour the icing on top, filling the space between the rows first.
Let cool for a few minutes and serve.

This cake is rich, decadent and crunchy. Get messy with it:)

These apple cakes can also be eaten plain, without chocolate ganache. They are delicious!

Enjoy and spread the magic!:)

If you've tried this cake I would greatly appreciate your feedback. Thank you!