When I saw this cake in a magazine, I knew right away that I wanted to try it.
The visual impact was pretty strong and I also liked the catchy name; I found this recipe in a small magazine called “Good & Fresh” that came with a Shape magazine, and it was named “Applicious Sheet Cake” in this magazine.
I made a few changes because 1) I wanted to make it vegan, 2) I didn’t have some of the ingredients at home, and 3) I had my idea of what I wanted it to taste like.
A sheet cake like this is so easy to make.
You basically combine and mix all the ingredients and stick it in the oven.
It was moist and absolutely “applicious (full of apple flavor and delicious; I think that’s how you define this word, right?)” !
This cake is great to serve as a snack but also perfect for breakfast as well.
If interested in more delicious ideas using apples, check out this, this, or this.
1 apple (grated), plus 6~8 thin slices
1 teaspoon lemon juice
1/4 cup coconut butter, melted
3/4 cup cane sugar
1/2 cup apple butter
1 tablespoon flax seed, ground
1 teaspoon vanilla extract
1 cup all purpose flour
2/3 teaspoon baking powder
1/2 teaspoon baking soda
a pinch of salt
icing: 2 tablespoons powdered sugar, soy milk, lemon juice
1. Preheat oven to 350 F. Line a 8×8 pan with parchment paper.
2. Combine all the ingredients except for apple slices and icing.
3. Pour the batter into the pan.
4. Arrange apple slices over the batter.
5. Bake for 40 minutes or until baked through. Cool completely.
6. Make icing. Add soy milk and lemon juice to powdered sugar until it achieves your preferred consistency and taste. Pour the icing over the cake.
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