Apple Cake in a Crock

An apple cake is just one delicious way to enjoy the many fabuous apple varieties that are plentiful this time of year. I actually include two versions of apple cake in my new cookbook, Fresh from the Vegan Slow Cooker.  One version is made with applesauce, nuts, and oil and the other version uses fresh apples and eliminates the oil, with the nuts optional.

As with most of the baked goods in my slow cooker book, I provide two different ways to “bake” in the slow cooker.  If you have a large oval cooker, you can place your cake pan or loaf pan directly into the cooker (as shown in the top photo – tester recipe photo by Andrea Zeichner); if you have a round 4-quart model, you can “bake” right inside the cooker insert itself (as shown in the photo below – tester recipe photo by Barbara Bryan).

Here’s the recipe for the fat-free apple crock cake from Fresh from the Vegan Slow Cooker.  It’s delicious any way you slice it – or “bake” it!

Fat-Free Apple Crock Cake

This cake can be made either directly in the insert of a 4-quart round cooker or in a small baking pan set inside a 6- to 7-quart oval cooker. The faster cooking time is for the 4-quart method. Many thanks to recipe tester Barbara Bryan for testing this cake several times to get the texture just right while making it deliciously fat-free. This recipe is from Fresh from the Vegan Slow Cooker by Robin Robertson © 2012.

Slow Cooker Size: 4-quart or 6-quart

Cook Time: 2 to 2 1/2 hours on High for 4-quart; 3 hours on High for 6-quart

{soy-free}

1 3/4 cups unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 cup packed light brown sugar or natural sweetener

1 tablespoon freshly squeezed lemon juice

1 teaspoon vanilla extract

1/3 cup unsweetened applesauce

2 Granny Smith or Stayman apples, peeled, cored, and chopped (2 cups)

1/2 cup chopped walnuts (optional)

Confectioners’ sugar

1. If using a 4-quart slow cooker:  Place a round of parchment paper, cut to fit, in the bottom of the slow cooker. Coat the parchment and bottom and sides of the cooker insert with nonstick cooking spray.

If using a 6-quart slow cooker: Lightly oil a baking pan that will fit inside the cooker.

2. In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and cloves.

3. In a separate bowl, combine the sugar, lemon juice, vanilla, and applesauce. Mix well. Add the apples and walnuts, if using, stirring to coat. Stir the wet mixture into the dry mixture, mixing until smooth and well blended. (If the batter seems a little dry, you can add another tablespoon or two of applesauce).

4. If using a 4-quart slow cooker: transfer the batter directly into the slow cooker, spreading evenly. Drape a clean kitchen towel over the cooker, put on the lid, and cook on High until a tester inserted in the center of the cake comes out clean, 2 to 2 1/2 hours. Remove the lid and towel, turn off the cooker, and allow to cool completely. Dust the top with confectioners’ sugar just before serving.

If using a 6-quart slow cooker: transfer the batter to the prepared baking pan and set the pan inside the slow cooker. Drape a clean kitchen towel over the cooker, put on the lid, and cook on High until a tester inserted in the center of the cake comes out clean, about 3 hours. Remove the pan from the cooker and let cool. Dust the top with confectioners’ sugar just before serving.

Serves 6 to 8

 

Attention Kindle Fans:   Apparently the Kindle version of Fresh from the Vegan Slow Cooker was uploaded to Amazon with the incorrect files and instead contains the content from my older vegetarian slow cooker book, rather than its own content. So if you’re thinking of getting the Kindle version of Fresh from the Vegan Slow Cooker, please hold off for a bit until this mistake is corrected. I’ve been assured by my publisher that they’re working to get it fixed as quickly as possible. I apologize for the inconvenience.

In the meantime, I hope that those of you who have received the paperback book version of the new book are enjoying it!  (And if you are, I’d really appreciate it if you could post a brief review on Amazon — it would be a huge help!)  Thanks!