Florentine Apple Cake

Name: Florentine Apple Cake
Cuisine: Italian
Ingredients: ⅓ cup extra virgin olive oil; 8 tablespoons coconut sugar, plus more; 2 teaspoons pure vanilla extract; 1 recipe egg replacer (I prefer Bob’s Red Mill), dissolved; ⅓ cup pine nuts; 1 Gala apple, halved, cored; dice 1 half in small dice and slice the other half to decorate the top of the cake (sprinkle the apple with lemon juice and toss to coat to prevent browning); ⅓ cup golden raisins; 1 Gala apple, halved, cored; dice 1 half in small dice and slice the other half to decorate the top of the cake (sprinkle the apple with lemon juice and toss to coat to prevent browning); 1 Gala apple, halved, cored; dice 1 half in small dice and slice the other half to decorate the top of the cake (sprinkle the apple with lemon juice and toss to coat to prevent browning); Spring or filtered water; Spring or filtered water; Pinch sea salt; Generous pinch cinnamon; 1½ cups sprouted whole wheat or whole wheat pastry flour; 1 teaspoon baking powder; 1 recipe egg replacer (I prefer Bob’s Red Mill), dissolved; 1½ cups sprouted whole wheat or whole wheat pastry flour

Preparation info

4–6
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

I found an ancient recipe in a novel I was reading about Michelangelo and his David. It sounded so good that I took a crack at it and voila! It was pretty stunning on the first try. It’s dense and sweet (but not overly) and satisfying, especially with a strong shot of espresso.

Ingredients

Makes 4–6 servings

⅓ cup extra virgin olive oil
8 tablespoons coconut sugar, plus more

Europe
Italy
Cake
Vegetarian

Method

Preheat the oven to 350°F and oil an 8-inch square or round baking pan. Cut a piece of parchment the size of the inside of the pan and lay it in the bottom. Lightly oil the parchment.

Whisk together the oil, coconut sugar, vanilla, and egg replacer until smooth. Mix in flour, b