A simple "everyday recipe" for a delicious soft & moist cake.
A classic semolina cake can be made vegan, with no problems whatsoever and it won't affect the structure and taste of the original.
Soft and moist, covered with a thick chocolate ganache, it is the perfect cake if you are in search of something simple, yet delicious, serves nicely with a cup of tea or coffee.
Ingredients for the cake, mold 33x33
- 1 flax egg (10 g flax seeds grind in a coffee grinder and stir with 3 tbsp water)
- 80 g coconut sugar
- 250 ml oat milk, or any other plant milk of choice
- 80 g extra virgin coconut oil, melt over low heat
- 150 g walnuts
- 200 g spelt semolina
- 350 g apples, peel and grate
- 2 big tbsp of rum
- 1 tbsp baking powder
- 100 g dark chocolate (with 60-70% cocoa)
- 50 ml almost boiling oat milk
1. Melt the coconut oil over low heat
2. Grind the flax seeds, cover with water, stir and leave aside to set.
3. Whisk the coconut sugar with milk, the pour in the coconut oil. Whisk until all ingredients have incorporated nicely.
4. Ground the walnuts, peel and grate the apples.
5. Add the flax egg to the wet mixture, then pour in the rum, semolina, walnuts and baking powder. Stir, then fold in the grated apples with a spatula.
In a greased and "floured" mold with semolina, pour in the thick mixture and bake on 180C degrees for about 30-35 minutes.
The cake shouldn't be sticky, but wet. Once you take it out of the oven, you will need to wait a while so it can cool and set, before serving it.
You can now make the chocolate ganache or leave it out.
How to make the chocolate ganache?
Break the chocolate into smaller chunks, cover with the hot milk, leave for a little bit then stir to get a unified mixture. Pour over the baked cake and coat it evenly.