Vegan Apple Ring Cake {ciambella di mele}


I was doing really well for a while. I was eating mostly veggies and healthy grains at lunch. I was avoiding chocolate desserts because I simply can’t resist them when they’re around. 

Then I baked one dessert with chocolate and then another. And then things sort of spiraled out of control with chocolate love all around my house. I threw away bags of candies the kids got at school. Every corner I turned there were more sweets.
I had to lighten up these last couple days. I’ve been broiling veggies like eggplants and cauliflower (yes, more cauliflower!). I made this fun salad for lunch yesterday and enjoyed every bite of it. It’s sort of a crazy salad with mango and tuna. I know! What an odd combo. But it worked. Really. And I’m not pregnant.
A healthy lunch = more cake, right? 😉lunch
It’s very easy to get lost on the beauty of Pinterest. I am usually mesmerized by the amazing travel photos and delectable food photos. Sometimes a cool quote will catch my eye.
Repinned from quotes by Katherine Robbins
And this also made me smile.
It was super duper simple. I had chick peas and gorgeously ripe tomatoes. Some mangos and a rockin’ vinaigrette. Throw some chopped parsley on top and grab a fork. Pull up a chair outside and breath in all the fresh air and pollen. The mango trees are all blooming and I am counting the days until our tree has some ready.

It’s officially spring here in South Florida.

I’ve been obsessed with my tube pans. I keep making different ciambelle (ring cakes) every week and am trying to share all the recipes here before I lose them. They’re written on scraps of paper stained with oil and flour scattered around my counters. This is one I’ve made several times in the last few weeks.

This lovely apple cake is dairy-free and egg-free. If you adore apple desserts as much as I do, this is a recipe to try! Moist and full of flavor…the eggs aren’t even missed one bit.

Vegan Apple Ring Cake {ciambella di mele}

1 1/2 cup all-purpose flour
2/3 cup whole wheat flour
2 tsps baking powder
3/4 cup sugar
1/2 cup canola oil (or whatever oil you prefer)
1 cup almond milk (or whatever milk you prefer)with 1 teaspoon of apple cider vinegar (this makes a buttermilk)
2 tablespoons rum (or Limoncello)
zest and juice of one lemon
2 large apples, peeled and cored. 1 apple sliced, 1 apple cut into small chunks
1-2 tbsp turbinado sugar

Preheat the oven to 350 F.Spray a tube or Bundt pan with baking spray.
Separate the apple chunks from the slices. Squeeze the lemon juice onto the apple slices and the chunks; set aside.

In a large bowl, whisk together the flours and the baking powder. Add the lemon zest to the flour and mix it together with your fingers to release the lemon flavor; set aside. In another large bowl whisk together the sugar, oil, milk, and rum. Stir in the flour a cup at a time until it is incorporated. Scrape down the sides of the bowl with a spatula after you add each cup and mix well. Fold in the apple chunks.

Pour the batter into your prepared ring pan. Place the apple slices around the top of the batter. Sprinkle the turbinado sugar on top of the apple slices.

Bake in the middle of the oven  for 35-45 minutes or until a skewer inserted into the cake comes out clean.
hope your weekend is full of peace and happiness! xo Lora Pin It

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