A light, moist and fluffy apple cake packed with pecans, richly spiced with warming chai flavors. Sandwich this vegan and gluten-free cake together with whipped cream and top with a rich dark chocolate ganache, more pecans and apple crisps for a cozy autumnal showstopper bake.
By Nourishing Amy
Chai Apple Cake with Chocolate Ganache
Prep Time: 15 minutes
Serves: 8-10 People
1 apple, grated
½ cup plant-based milk
1 tbsp lemon juice
½ cup sugar
3 tbsp sunflower oil
⅓ cup applesauce
⅛ cup thick dairy-free yogurt e.g. coconut
1 tsp vanilla essence
1 cup plain or GF plain flour
1 tsp cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cardamom
A pinch of ground clove
¾ tsp baking powder
½ tsp baking soda
A pinch of salt
⅓ cup pecans, chopped very small
5-7oz vegan whipping cream
1¼ Divine 85% Dark Chocolate bar, chopped very small
⅓ cup vegan butter, melted
⅛ cup pecans, chopped very small
Preheat the oven to 350 F and line two 6-inch cake pans with parchment paper.
Core the apple (leave the skin on) and grate the apple, squeeze out the juice so you are left with ½ cup of apple (save or drink the apple juice). Leave to one side.
In a large mixing bowl, pour in the milk and lemon juice. Stir and leave for 5 minutes to curdle.
Add in the sugar, sunflower oil, applesauce, yogurt and vanilla and whisk again.
Sift in the flour and add all the spices, the baking powder, baking soda and salt. Whisk to a smooth batter with almost no specks of flour. Fold in the chopped pecans and the grated apple.
Divide equally between the two pans, smooth over the tops and bake for 22 minutes, until golden and an inserted skewer comes out clean.
Cool for 10 minutes in the tin then carefully lift out to cool fully on a wire rack. Once cool, trim off the tops if they have domed, so you have a flatter surface and chill in the fridge.
Whip the cream till fluffy.
Add the dark chocolate for the ganache into a small heatproof bowl. Pour over the melted butter. Leave for 5 minutes then stir till smooth. If needed, heat the mix in the microwave for 10 seconds at a time till glossy and smooth. Allow to cool slightly so it’s thicker.
Place one chilled cake on a serving board/plate and spread over the whipped cream. Sprinkle over the pecans and top with the second cake. Pour over the ganache, allowing it to drip down the sides.
Decorate with pecans, apple crisps and redcurrants and slice straight away. As the chocolate ganache sets, use a warmed knife to slice the cake for neater slices.
Keep leftovers in a sealed container in the fridge for 2-3 days. You can freeze unfilled cakes, wrapped well, for up to 1 month.