Vegan MoFo Day 9: Pumple Cake
Oh wow, we’re almost half-way through MoFo–how did that happen?! While I haven’t been cooking as much as I hoped I’d be able to (I miss the life where I cooked for myself, not gonna lie), I have been pushed to make a few things I normally wouldn’t–this gluten-free pumple cake, to be exact!
No, this isn’t the pumple of Philadelphia fame (oh my lord–a pumpkin pie baked in a cake & and apple pie baked in a cake & then those two cakes put together to make one giant cake? Why is this not mine?!), but it is a pumpkin-apple cake and it is damn tasty. It seems like foreverago that I bookmarked the recipe from Zoe Bakes (Oh, wait, it was TWO MoFos ago, September 2008?! Where does all our time go?!), but while perusing my bookmarks I came upon it last week and knew that this, indeed, was the time to pumple it out.
But a basic pumple I couldn’t do–where’s the fun in that? So it’s veganized (of course) and gluten-free-ized, since G. is on this GF experiment which gives me an excuse to get a tad more creative in the kitchen with gluten-free items. Over all, I’m pretty happy with it. I took it out of the oven a bit too soon, and I piled too many apples on it, but I recreated it at work (well, parts of it–it’s not vegan or gluten-free at work, and I used butternut squash instead of pumpkin) and I’ll write the recipe with my changes. I think it’s the perfect cake for fall, especially late fall since it uses the harvest’s goodies and is a great precursor for the tastes of Thanksgiving. But the pie in a cake in a cake thing? I need to try that soon!
adapted from Zoe Bakes
2 granny smith apples, peeled, cored, and sliced thinly (I used a mandoline for that)
2 tbsp turbinado sugar
1 tsp cinnamon
1 tbsp lemon juice
1 c coconut flour
1/4 c buckwheat flour
1/4 c quinoa flour
1/4 c potato starch
1 c dark brown sugar
1/2 tsp salt
1/2 c Earth Balance
3 tbsp turbinado sugar
2 tsp pumpkin pie spice
1 tsp xanthum gum
1 tsp baking soda
3/4 c pumpkin puree
1/3 c vegan yogurt
2 Ener-G Egg Replacer “eggs” (or 2 flax “eggs”)
Preheat the oven to 350 farenheight.
Oil and flour a 8″ springform pan.
In a small bowl, combine the apple slices, sugar, cinnamon, and lemon juice. Set aside.
In the bowl of a mixer, combine the flour, brown sugar, salt, and butter. Mix until the butter is incorporated and the mixture crumbly.
Measure 2/3 of the flour mixture into a separate bowl, and add the 3 tbsp turbinado sugar and the pumpkin pie spice to it. Mix. Set aside.
Add the xanthum gum, baking soda, vegan yogurt, and egg replacer to the mixture in the mixer. Blend until smooth.
Pour the cake batter into the springform pan. Layer the apples on top, then the streusel topping from the separate bowl.
Bake for 1 hour-1 hour & 15 minutes, until a knife inserted comes out clean. Allow to cool before serving.