Apple Walnut Cake (7" Springform Pan)

Name: Apple Walnut Cake (7" Springform Pan)
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 3/4 cup light oil; 1 cup unbleached cane sugar; 1/2 cup soft silken tofu (or other egg replacer for 2 eggs); 1 1/2 tablespoons vanilla; 3/4 cup spelt flour; 3/4 cup all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon cinnamon; 1 dash allspice; 1/2 cup walnuts (chopped) or 1/2 cup pecans (chopped); 1 1/2 cups apples (diced)

Submitted by Chef Joey Z.

"I recently bought myself a 7" spring form pan and wanted to make a carrot cake in it. I haven't tried this yet, but will soon. It looks really good."

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Ready In:: 1hr 10mins
Ingredients:: 12
Serves:: 8

ingredients

³⁄₄ cup light oil
1 cup unbleached cane sugar
¹⁄₂ cup soft silken tofu (or other egg replacer for 2 eggs)
1 ¹⁄₂ tablespoons vanilla
³⁄₄ cup spelt flour
³⁄₄ cup all-purpose flour
1 teaspoon baking soda
¹⁄₄ teaspoon salt
1 teaspoon cinnamon
1 dash allspice
¹⁄₂ cup walnuts (chopped) or 1/2 cup pecans (chopped)
1 ¹⁄₂ cups apples (diced)

directions

Chop the nuts and dice the apples.
Preheat the oven to 350'F.
In a large bowl combine the oil, sugar, tofu and vanilla.
In a separate bowl sift the flour, baking soda and salt.
Add the dry ingredients to the wet and stir by hand, about 200 strokes until thoroughly mixed.
I would probably use my mixer for this.
Fold in the nuts and apples. The batter should be stiff.
Pour into an greased 7" spring form or bundt pan, or a loaf pan. Cook for 45 minutes or until wooden skewer stuck in the middle comes out clean.
Cool for 5 minutes in the spring form pan, then remove the sides and continue to cool on a wire rack. Leave the metal bottom piece on until totally cooled.
This would be delicious with a Vanilla Icing.
Bon Appetit!

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RECIPE SUBMITTED BY

Chef Joey Z.

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)

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