German Apple Cake Recipe
Gluten-Free Apple Cake, deliciously moist and bursting with apple flavour
This apple cake recipe is easy to make in only 3 steps! It is a lovely cake that you can enjoy as a delicious Gluten-Free Dessert, warmed and topped with cinnamon powder. Because it is naturally light on flour, it converted amazingly well using my gluten-free flour blend and a little almond flour for flavor and structure. I think you will LOVE it. And yes, it smells so good when it’s baking in the oven.
Many people know this cake in Germany as “Versunkener Apfelkuchen” which means Sunken Cake. Fresh apples are cut in quarters, thinly sliced almost all the way, and then placed on top of the cake. This gives the apples a fanned look. For a little something extra, I brush the still-warm cake with maple syrup and sprinkle with cinnamon powder.
For another delicious favorite, make sure to check out this gorgeous moist and Gluten-Free Carrot Cake.
Apple Cake Gluten-Free
A traditional German Apple Cake made with gluten free ingredients. Serve as is or a generous dollop of freshly whipped cream.
- 1 round baking pan Ø25 cm
- 200 g rice flour
- 100 g almond flour
- 100 g brown sugar
- 100 g apple puree
- 100 g plain vegan yogurt
- 60 g vegan butter melted
- 500 g apples
- 1 1/2 tsp tapioka flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp vanilla extract
- Pinch of sea salt
- To begin, peel and quarter the apples, grease the baking pan and preheat the oven to 180°C top and bottom heat.
- In a bowl combine all the ingredients except the apples. Using a whisk stir into a smooth creamy mixture.
- Pour the dough into the greased baking pan. Then cut the apple quarters lengthwise on the surface and spread them evenly on the dough.
How to Make Epic Salads That Will Never Be Boring Again
Never make a boring salad again!
With a few tweaks, you can create a delicious new salad bowl that everyone will love. Use anything your heart desires. This strawberry salad recipe is but one example of how you can include fruits in your salad for more vibrancy and depth of color.
Don’t be afraid to mix textures, temperatures, vegetables and fruits! Although you can also use regular walnuts or other nuts, I used red Danube walnuts. It is raw vegan, quick, satisfying, and easy.
Stay aware while enjoying the beauty. xx
For more epic salad recipes, check out my quick Seaweed infused Cucumber Noodle with Kimchi.
Exotic Red Danube Walnut & Maple Spiced Truffle
A lost piece of culture is given new life.
The red Danube Walnut is regarded as a tradition in Mostviertel. In comparison to other nuts, walnuts have much greater levels of omega-3 fatty acids, making them one of the finest plant sources of protein. Walnuts are a type of shell fruit and have a 50–70% fat and 10–20% protein composition. Even more so, the red Danube (also known as the rote Donaunuss) has a 10% higher fat content. They are regarded as the best form of brain fuel. The red Danube combines these healthy qualities, including a mild and delicate taste.
The tree appears to be a typical walnut tree. You have to break it open to see the differences. The nut kernel’s skin can be anything from red to purple in color. The flavors vary greatly as well. Red Danubes are not bitter and have a wonderful flavor and fragrance. There are currently very few remaining specimens. You’re going to love these four ingredient treats. These easy to make truffles are packed with protein, Omega-3s, and fiber!
Let me know what you think about the red Danube Walnut on Instagram and use #vegancrushnutrition to share your creations. Can’t wait for you to try.
Red Danube Walnut & Maple Truffle
- 250 g red Danube or regular walnut
- 150 g medjool date or raisins
- 3 Tbsp maple syrup
- pinch sea salt
- Add the red Danube, dates, maple syrup and sea salt to a food processor and process until the mixture clumps together into a large sticky ball.
HOW TO MAKE CHIA PUDDING
Make chia seed pudding for a healthy breakfast or snack right at your fingertips. Bonus — it’s super easy to make!
Chia seeds are nutritionally dense seeds that will thicken any liquid you add them to. Mix them up with cashew milk, coconut or almond milk and you’ve got an almost instant pudding with a tapioca-like texture and gently sweet flavor. Its great to have for breakfast, as a snack or dessert. You can use either black or white chia seeds here, or a mix. Before serving, feel free to thin out the pudding with a little extra plant milk to taste since it will continue to thicken as it sets.
Overnight Chia Seed Pudding
breakfast, snack, dessert
- 60 g chia seeds
- 500 ml cashew milk
- 1 Tbsp agave syrup
- 1 Tbsp maca root powder optional
- 1 Tbsp raw cacao powder optional
- fresh mango for topping
- freshly grated vanilla bean for topping
- In a bowl combine chia seeds, cashew milk, agave syrup and maca powder. Whisk to corporate. Cover bowl and keep in the fridge overnight.
- Now add about 2 Tablesppoons of soaked chia seeds and combine with cacao powder.
- In a jar add the plane chia seeds and layer with the chocolate chia pudding. Top up with puréed mango or fruit of your choice. I have decorated it with desiccated coconut and grated vanilla bean. Enjoy!
Store the chia pudding in a glass jar for up to 1 week in the fridge.
For more breakfast goodness check out my homemade vegan coconut yogurt recipe for a change. Classics just never get boring.
Vegan Berry Cheesecake
Baked vegan cheesecake with a creamy tart filling and juicy raspberries. This baked cheesecake has the creaminess of a regular cheesecake and, with the right flavorings, is simply delicious!
Simple, quick, practical, and gluten-free!
I used soy yogurt for this vegan cheesecake, and I topped it with raspberries. The recipe is pretty easy, and you don’t need any fancy ingredients. Soybeans are high in protein, so that is a plus if you want some extra macros in your slice of cake. Honestly, a slice of this goodie keeps me full for quite some time, so I sometimes even eat it as a snack. Guilty as charged!
This cheesecake can be kept in the fridge for up to a week. It is best to keep it covered to avoid it from drying out.
Vegan Berry Cheesecake
Creamy, decadent vegan cheesecake made with a date-walnut crust and soy-yogurt filling for the ultimate tangy-sweet treat. Just few ingredients needed for this beautiful and delicious vegan and gluten-free cheesecake.
- 1 24cm baking pan
For the base
- 200 g walnuts
- 200 g dates or raisins
- 1 Tsp coconut oil
For the filling
- 1 kg soy yoghurt
- 80 g cornstarch
- 50 g brown sugar
- 1/2 piece fresh vanilla bean seed or 1 tsp pure vanilla extract
- 1 Tbsp fresh lemon juice
- 1/2 tsp turmeric powder
For the topping
- 150 g raspberries or blueberries
- Preheat the oven to 180 °C.
- Combine the base ingredients in a food processor und blend until dough consistency. Rub the pan with coconut oil all over the bottom and sides of the pan. Press the dough into the bottom and up the sides. Use a spoon to make an even base.
- In a large mixing bowl combine all the ingredients for the cheesecake filling. Beat with a hand-held electric mixer until well combined. Add some of the raspberries into the batter. Pour in the filling and top with the remaining raspberries. Bake for about 1 hour.
- Let it cool down for an hour then place it in the fridge for at least 4 hours.