#dairyfree #eggfree Italian Apple Cake

I recently went to a potluck Christmas party and needed to bring dessert. I thought it was the perfect opportunity to try a dessert from Chloe Coscarelli’s new cookbook, Chloe’s Vegan Italian Kitchen. For more information, go to chefchloe.com.

Chloe is by far my favorite chef, particularly when I need to cook dairy and egg-free for my family. My seven-year-old daughter, Savannah, who is allergic to milk, eggs and peanuts, loves to watch Chloe’s videos online, and speaks of her as if she has known her for many years. In reality, they have never met. Perhaps someday we will go to one of Chloe’s book signings to meet our dairy-free, egg-free hero!

Chloe’s Italian Apple Cake recipe uses easy ingredients, is delicious, and is so pretty! It can also be made gluten-free. It makes a lovely dessert, or a very special breakfast (cake for breakfast, yes please!). Enjoy!

The simple pattern of apples on the cake is a pretty presentation.

Italian Apple Cake
Recipe from Chloe’s Vegan Italian Kitchen by Chloe Coscarelli

1.5 cups all-purpose flour*
3/4 cup sugar
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup canola oil
1/4 cup water
2 teaspoons pure vanilla extract
1 tablespoon white or apple cider vinegar
3 apples, peeled and thinly sliced (I used fuji)
Powdered sugar for serving

Procedure:

1. Preheat the oven to 350°F. Lightly grease a 9-inch round pan and line with parchment paper. Grease again. (I like to use this tutorial for this step!)
2. In a large bowl, whisk flour, sugar, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk oil, water, vanilla, and vinegar.
4. Pour wet ingredients into the dry ingredients and mix with a large spoon until just combined. Do not overmix. Batter will be very thick, but the apples will release moisture as they bake.
5. Arrange some of the apples in a circular pattern to cover most of the bottom of the prepared cake pan. Then gently fold in the remaining apples into the batter.
6. Spoon the batter into the pan, being careful not to disrupt the apple pattern on the bottom. Use a spatula or your fingertips to pat it evenly into the pan.
7. Bake for 40 to 45 minutes, or until the center is set and the cake is lightly browned on top. Rotate the cake halfway through baking time.
8. Once cooled, run a knife around the edges to loosen the cake, and gently unmold so that the apple design is on top. Peel off the parchment paper. Dust with powdered sugar and serve.

*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 3/4 teaspoon xanthan gum (page 257 from Chloe’s Vegan Italian Kitchen).

About Sheila Ray

I've been a full-time creative communications professional since college, and my work includes art direction, graphic design, writing and photography. I run a freelance creative marketing strategy business from my home office. I'm also a mom of two children, one of which has life-threatening food allergies. I experience, learn, and discover more about myself and God's plan for me everyday. As I share my stories, I share my faith. I hope you find my blog informational and inspirational.

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