Ingredients:

Dry Ingredients:

· 1 1/2 cups (180g) whole wheat flour (you can use whole wheat pastry flour for a lighter texture)

· 1 tsp baking powder

· 1/2 tsp baking soda

· 1/4 tsp salt

· 1 tsp ground cinnamon (optional, for extra flavor)

· 1/4 tsp ground nutmeg (optional, for a warm, spiced flavor)

Wet Ingredients:

· 1/2 cup (100g) sugar (use coconut sugar or brown sugar for a more natural option)

· 1/2 cup (120ml) applesauce (or 1/2 cup mashed ripe banana for extra moisture)

· 1/4 cup (60ml) vegetable oil (or melted coconut oil)

· 1 cup (240ml) unsweetened plant-based milk (such as almond, soy, or oat milk)

· 1 tbsp lemon juice (helps activate the baking soda)

· 1 tsp vanilla extract

Additional Ingredients:

· 1 1/2 cups (150g) peeled, chopped apples (use a sweet variety like Fuji, Gala, or Honeycrisp)

· 1/4 cup (30g) chopped walnuts or almonds (optional, for crunch)

· 1 tbsp maple syrup or agave syrup (optional, for extra sweetness)

Instructions:

1. Preheat the oven:

· Preheat your oven to 180°C (350°F). Grease and line an 8-inch round or square cake pan with parchment paper.

2. Prepare the dry ingredients:

· In a large bowl, sift together the whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). Sifting ensures there are no lumps and makes the cake fluffier.

3. Prepare the wet ingredients:

· In a separate bowl, whisk together the sugar, applesauce, oil, plant-based milk, lemon juice, and vanilla extract until smooth and well combined.

4. Combine wet and dry ingredients:

· Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula or spoon until everything is just combined. The batter should be thick but pourable.

5. Add the chopped apples:

· Gently fold in the chopped apples and chopped nuts (if using). The apples will release moisture while baking, making the cake even more moist and flavorful.

6. Pour the batter into the cake pan:

· Pour the batter into the prepared cake pan and spread it out evenly. Tap the pan on the counter to release any air bubbles.

7. Bake:

· Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 30 minutes, as baking times can vary depending on the oven and pan data-size.

8. Cool the cake:

· Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Tips & Tricks:

1. Sweetness adjustment:
If your apples are already very sweet, you can reduce the sugar in the recipe. You can also adjust the sweetness by adding maple syrup, honey, or agave syrup to taste.

2. Apple choice:
Use sweet apples like Fuji, Gala, or Honeycrisp for a naturally sweet flavor. If you prefer a more tart flavor, you can go for Granny Smith apples, but you may need to increase the sugar.

3. Flour substitution:
You can substitute part of the whole wheat flour with all-purpose flour or almond flour if you prefer a lighter texture. Keep in mind, using all whole wheat flour will give the cake a denser texture.

4. Add-ins:
If you like, you can add raisins, sultanas, or dried cranberries for added sweetness and texture. You can also sprinkle some cinnamon sugar on top before baking for a sweet, crunchy crust.

5. Toppings:
You can top the cake with a dusting of powdered sugar or drizzle with a simple lemon glaze made with powdered sugar and lemon juice.

Storage:

· Room temperature: Store the cake in an airtight container at room temperature for 2-3 days.

· Refrigeration: You can refrigerate the cake for up to 1 week. Just be sure to cover it tightly so it doesn’t dry out.

· Freezing: The cake freezes well for up to 2-3 months. Wrap it tightly in plastic wrap and foil before freezing.

Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.