Banana Coffee Cake with Chocolate Streusel

Banana Coffee CakeSo have you ever wondered what it is with all this trend-driven food blogging?

The other day I came across an article with tips for successful food blogging, one of which was to watch Google Trends to see what recipes are trending so you can cook and share those and draw visitors to your blog like flies to honey. Or maple syrup. Whatever. Apparently everyone who’s anyone in the food blog world is doing it.

I did a double take, gulped, and then wondered — am I just way, way behind the times because I blog about the simple, everyday food I cook in my kitchen,  hoping that readers will enjoy something that comes straight from the  heart? In a world of a bazillion glamorous food blogs– each beautifully designed, photographed, and SEO’d to the eyeballs — am I the bumpkin who shows up to the party without makeup and in last season’s shoes?

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Banana Chocolate Coffee CakeIn a moment of confusion I turned to Desi, my resident sage. Do you think I should be watching Google Trends before I decide what to cook and post? I asked him.  Like many food bloggers today (and gosh, how they have exploded since I started blogging in 2007!) should I be spending hours on Pinterest and Facebook and Twitter to make sure that my blog gets read by everyone I can possibly reach? Otherwise, in another year, will anyone actually be reading Holy Cow!?

Well, is that what you want? he asked me back.

I thought for a moment, but I already knew the answer. No.

Let me clarify first– I don’t mean to knock every blogger out there who’s marketing their blog with savvy (although I will say that headlines stuffed with keywords hurt my eyes  and make me want to look no further). I understand the importance of marketing and I do my share of it. I am lucky enough to have great pictures on my blog thanks to Desi and I made some changes to the blog recently, like adding the Easy Recipe plugin so you could print and share recipes more easily. And I have a Facebook page, a Pinterest page and a Twitter account that I share my latest recipes on. But by no means do I want to spend hours every day selling my blog when I’d rather be creating great food and memorable posts. When I started writing Holy Cow!, all I wanted was to invite those of you who love good food to my kitchen, engage in a conversation about cooking, life and the animals that make it better, and share the simple meals I cook up for my family and friends. Even today that’s what I’d rather do with most of the time I spend nurturing this blog.

Still in the doldrums after my enlightening (if rather one-sided) conversation with Desi, I opened my mailbox and there was a reader email waiting for me. “Vaishali, I love you and your recipes and your website,” Ingrid wrote.  “You are an absolute treasure!”

Treasure? I don’t think so, but it was the light bulb moment I had so badly needed. I thought of all those emails and messages you have sent me over the years telling me how much you appreciate the blog (I have saved them in a folder and I look at them once in a while when I am having a bleak blog moment. True story). I thought of all the times you’ve cooked one of my recipes and written to tell me you loved it — it  brings a smile to my face each time and helps me keep going.  I thought of the blogs I love, like Nupur’s One Hot Stove, and why I love them– because they offer up a tasty slice of life alongside simple food. I realized then that my blog is already where I want it to be and the people I blog for — you and me — are already here. And if you aren’t, you might wander in one day and decide you’d like to  stay back for a chat and some good food.

And once I realized that I was relieved because, honestly, I’ve never been the trendy type. To me, life is all about doing your own thing and finding your own niche, not jumping into one created by someone else.

Here’s to bumpkins without makeup! May our tribe increase.

***

Banana Chocolate Coffee CakeNow for this delicious and healthy Banana Coffee Cake with Chocolate Streusel. I wanted to make a coffee cake for Desi (the word “cake” makes him delirious) — ideally one that would use up three overripe bananas sitting in the kitchen — when I found this recipe.

I made lots of changes to it, besides veganizing it by replacing the buttermilk and eggs. I made the cake whole wheat (yay!) and I cut down significantly on the sugar and oil (double yay!). The cake was moist, delicious, perfectly sweet, and — in a word– superb.

So here it is, as a thank you for sitting through my rant. This recipe’s not trending on any search engine, I’m pretty sure, but are bananas and cake and chocolate ever out of fashion?

Have a great weekend, all!

Banana Coffee Cake

Banana Coffee Cake with Chocolate Streusel
Recipe Type: Dessert
Author: Holy Cow! Vegan Recipes
Prep time:
Cook time:
Total time:
Serves: 16
A whole wheat Banana Coffee Cake with a topping of walnut-and-chocolate-chip streusel.
Ingredients
  • For the streusel topping:
  • 1 1/4 cup semisweet chocolate chips
  • 1/2 cup walnuts, chopped
  • 1/3 cup sugar
  • 2 tsp ground cinnamon
  • For the cake batter:
  • 1 1/2 cups whole wheat pastry flour (can use half regular whole wheat and half all-purpose flour)
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 cup applesauce
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 1/4 cup nondairy milk like soymilk mixed with 1 tsp of vinegar
  • 2 tsp pure vanilla extract
  • 3 large bananas, mashed
Instructions
  1. Make the streusel by mixing well all of the streusel ingredients in a bowl. Set aside.
  2. Whisk together the sugar, oil and vanilla extract for a minute, either in the bowl of a stand mixer or with a hand mixer. If you don’t have either, use a whisk but make sure you beat well for about 2 minutes.
  3. Add the nondairy milk and applesauce and beat for another minute until everything is well incorporated.
  4. Add the flour in two batches, beating for 20 seconds after each addition. Scrape the sides and bottom of the bowl with a spatula to ensure everything’s well integrated and you don’t have any streaks of dry flour.
  5. Oil and flour a cake pan. The one I used was a square pan that’s 9 X 9 X 2 inches, but you can use a regular 8- or 9-inch cake pan if you’d rather.
  6. Pour half of the cake batter in the pan and with a spatula make sure it is spread in an even layer. Sprinkle half of the chocolate streusel topping on the batter.
  7. Pour in the remaining half of the batter and smooth over the chocolate streusel. Sprinkle the remaining streusel on top.
  8. Bake the cake in a preheated 350-degree Fahrenheit oven for 45 minutes or until a toothpick inserted in the center comes out clean.
  9. Cook in the pan on a rack.
  10. Slice and eat.
Calories: 259 Fat: 11.9 grams Sugar: 23.3 grams Fiber: 3.3 grams Protein: 2.5 grams

 Banana chocolate coffee cake
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For more healthy banana cake inspiration, check these out:

Elvis Cake, a luscious whole wheat banana cake with peanut butter frosting

Vegan Banana Cake

Low-Fat Banana Bundt Cake

Chocolate Cupcakes with Raspberry Hearts

Chocolate Raspberry CupcakesValentine’s Day is special to me because it’s the day I married the love of my life. So each year, when this day rolls around, I try to find ways to make it even more special than every wonderful day I spend with him. And by now I know that the easiest way to put a smile on my sweetie’s face is with something sweet, like these  Chocolate Cupcakes with Raspberry Hearts.

Chocolates and raspberries are a match made in heaven: each is delicious on its own, but when paired together they enhance each other’s deliciousness. My chocolate cupcakes are intensely chocolatey, and inside each is a little surprise: a raspberry stuffed with more chocolate. I top off all this deliciousness with a velvety frosting of buttercream flecked with more chocolate and raspberries.

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Chocolate Raspberry CupcakesBut their divine taste is not the only thing that’s delicious about these cupcakes. These are extremely easy to make and they are really, really pretty to look at. I mean, take a look at that pink frosting flecked with red and chocolate. Even the fact that I am quite possibly the world’s worst cake decorator doesn’t take away from it, does it?
These cupcakes are not cloyingly sweet. I add just a cup and a half of sugar to the frosting, which is very conservative by most frosting standards, but it’s more than enough because you want the chocolate and the raspberry flavors to shine through.

Here’s the recipe for now, and I’ll let that — and Desi’s pictures– do the talking. A very happy Valentine’s Day to all of you. And tell me, how do you plan to say “I love you” to that special one?

Chocolate Raspberry Cupcakes

Chocolate Raspberry Cupcakes

Chocolate Cupcakes

Raspberry Chocolate Frosting

Chocolate Raspberry Cupcakes

Chocolate Cupcakes with Raspberry Hearts
Recipe Type: Dessert
Author: Holy Cow! Vegan Recipes
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • [b]For the Cupcakes:[/b]
  • 1 cup almond milk (can use soy)
  • 1 tsp vinegar
  • ¾ cup sugar
  • ⅓ cup canola or other vegetable oil
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • A pinch of salt
  • 12 raspberries for the chocolate “hearts”
  • Chocolate chips for stuffing the raspberries
  • [b]For the Frosting:[/b]
  • 1 stick vegetable shortening (8 tbsp), at room temperature
  • 1 stick vegan “butter”, at room temperature
  • 1/4 cup raspberries
  • 1/4 cup chocolate chips run through a food processor so they are in little bits (not powdered. You want the flecks to show up in the frosting)
  • 1 1/2 cups confectioners’ sugar or powdered sugar
Instructions
  1. In a bowl, mix the almond milk and vinegar and set aside for a few minutes until it curdles.
  2. Add the sugar, oil, vanilla extract and whisk for a minute until the mixture is all frothy.
  3. In another bowl, sift together the flour, baking soda, baking powder, cocoa powder and salt.
  4. Add the cocoa-flour mixture to the wet ingredients in two batches, mixing for 20 seconds after each addition. If you need to mix the ingredients further, use a spatula and mix until just combined.
  5. Line a 12-tin standard muffin pan with paper liners. Pour the batter into each liner, about ¾ full.
  6. Stuff each of the raspberries with two or three chocolate chips– as many as they will hold. Place a raspberry in the center of each cupcake.
  7. Bake the cupcakes in a preheated 350-degree oven for 20-22 minutes or until a toothpick inserted near the center of a cupcake comes out clean (make sure you insert the toothpick in the batter and not the raspberry “heart”.)
  8. Cool on a rack for about 10 minutes. Then unmold the muffins and place them on the rack until thoroughly cooled.
  9. To make the frosting, beat the butter and shortening in a bowl with a hand mixer or in a stand mixer until the mixture is light and fluffy, about two minutes.
  10. Add the sugar, a half a cup at a time, and beat in thoroughly. Scrape the sides and bottom of the bowl to ensure everything’s getting mixed together thoroughly.
  11. Add the raspberries and the chocolate that’s been broken down into tiny chips or flakes in the food processor and beat in. The frosting will turn pink from the raspberries, but you want to leave in little flecks of red.
  12. Place the frosting in a pastry bag fitted with a round tip, or use a Ziploc bag like I did– just squeeze all the frosting to one corner of the bag and then cut off the tip and proceed.
  13. Place a raspberry at the center of each frosted cupcake. Devour.

Chocolate Raspberry Cupcakes

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Hungry for more Valentine’s Day ideas? Here are just a couple:

Breakfast:

Almond Pancakes

Crepes Stuffed with Orange Cream Cheese with Apricot Walnut Syrup

Dinner:

Asparagus and Saffron Biryani

“Lamb” and Cauliflower Curry

Pink Lentils with Roasted Mushrooms

Dessert:

Cocoaberry Cake with Berry Cream Frosting

Lemony Cupcakes with Cream Cheese Frosting

Chai-Spiced Pumpkin Bundt Cake

Pumpkin Bundt CakeThanksgiving is a time to take stock. Of the good things in life, of blessings big, small, and so tiny that you don’t really think about them much but for which you still are grateful, deep in your heart.

As I ponder my life over the past year, I see so many things to be grateful for. My husband Desi — always my best friend and my soul mate and quite simply the best thing that ever happened to me. My dog Opie who thinks I am the best thing that ever happened to him (after his daddy). My cat Pie who sincerely believes that the only reason I exist is to feed her and scratch her ears when she feels like it.

I have friends who keep me company when I want to laugh and who offer me a shoulder when I need to cry. I have books to read, a lust for travel, and a love of creatures, human and animal, of every shape and size. And for nearly seven years now I have had this blog which helps me make friends like you, share my love of cooking and eating, and explore a world that’s way bigger than anything I can possibly imagine.

I could not say thank you for all of these amazing things without sharing something sweet, so I have for you today this chai-spiced Pumpkin Bundt Cake. A simple yet tasty treat that’s like taking a bite of the holidays. (Okay, that was a little mushy, I know, but you get the idea.)

Pumpkin Bundt Cake I woke up Saturday morning with the urge to bake something. It had to be spicy to ward off the chill bite of the fall weather and orange for the holidays. And it had to be healthy because part of being grateful for your family and friends is making sure you keep them around for as long as possible. AND it had to be pretty, of course.

So the bundt cake it was. I love baking up bundt cakes because they look so elegant right out of the oven with no effort on your part. The pan does all of the work for you. But you still get to take credit. I made this bundt cake part whole-wheat and with the rich goodness of the pumpkin added in it could pass for health food. Well, almost.

I ground up the chai spices myself simply because the flavor is much better than you’d get out of anything bottled or jarred and bought off a store shelf. But if you absolutely don’t want to grind up your own spices– or don’t have a hardy spice blender or coffee grinder to do the job– go ahead and use the storebought ones.

The recipe’s next. And right after stay tuned for more vegan Thanksgiving recipes that have featured on Holy Cow! over past holidays.

Pumpkin Bundt Cake

Chai-Spiced Pumpkin Bundt Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 20 slices
Ingredients
  • 2 cups whole-wheat flour
  • 2 cups all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground green cardamom
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • 4 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1½ cups almond milk mixed with 1 tsp vinegar. Set aside to curdle for a couple of minutes.
  • ½ cup canola or other vegetable oil
  • 2½ cups brown sugar
  • ¼ cup flax meal
  • 2 tsp pure vanilla extract
  • 1½ cups pumpkin puree
Instructions
  1. In a large bowl, whisk the flours, spices, baking powder, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer, or with a hand mixer, beat the sugar and the oil for a minute. Then add ½ cup of the almond milk, vanilla extract, and flax meal and continue to beat for another two minutes until the mixture is quite fluffy.
  3. Add the flour and the almond milk to the sugar mixture in three batches, alternating and beating for 20 seconds after each addition. Scrape down the sides and the bottom of the bowl with a spatula frequently to ensure everything is well-mixed.
  4. Finally add the pumpkin puree and mix for 20 seconds.
  5. Scrape the batter into an oiled and floured bundt pan.
  6. Bake in a preheated oven set at 350 degrees Fahrenheit for 1 hour and 5 minutes or until a toothpick inserted in the center of the bundt cake comes out clean or with a few crumbs sticking to it.
  7. Set on a rack to cool for 30 minutes, then unmold and continue cooling the cake on a rack.
  8. I just serve this with a dusting of powdered sugar, but you could serve with whipped vegan cream or some vanilla ice cream.

 

Pumpkin Bundt Cake nutrition information

Pumpkin Bundt Cake

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Here are some vegan recipe ideas from Thanksgivings past at Holy Cow!

MAIN DISHES:

Pumpkin Spinach Lasagna

Savory Pot Pie

Tikka Masala Pot Pie

Tofu Kofta Curry with Coconut Rice

Savory Sweet Potato Quiche

Creamy Asparagus and Potato Tart

Cauliflower Malai Kofta Curry with Wholewheat Puris

Roasted Vegetable Lasagna

Pumpkin-Sweet Potato Lasagna with Sage

SIDE DISHES:

Mashed Orange Sweet Potatoes

Velvety Herbed Pumpkin

Roasted Sweet Potatoes with Coconut Milk

Crunchy Edamame with Caramelized Onions

Cranberry Coulis

Mashed, Whipped Potatoes

Cornbread Stuffing with Bell Peppers

Butternut Squash Risotto

Butternut Squash Soup with Cinnamon

Spicy Braised Sweet Potatoes

Sweet Potato and Kale Patties

DESSERTS:

Pumpkin Brown Rice Pudding

Pumpkin Pie (With Butternut Squash)

Strawberry Pie

Pear and Almond Tart

Mango Cheesecake

Pumpkin Pie

Apple Tart

Maple-Drunk Apple Pie

Tarte Tatin

Mango Cupcakes with Mango Buttercream Frosting

Pumpkin Cheesecake

Carrot Cake

Carrot Halwa

Sweet Mango Cornbread

Peach Upside-Down Cake

Mango Pie

Banana Cupcakes with Peanut Butter Frosting

Banana Cupcakes with Peanut Butter Frosting

Right now, my garden is aflame with a brilliant butterfly weed, orange-smoothie hibiscus flowers with hearts of blood, pink and white echinacea blooms, pink and yellow dahlias, snow-white daisies and yellow daisies, lavender clematis and delicately hued hollyhocks, to name just a few.
Butterfly Weed
Desi and I bought our fixer-upper home during the hot housing market of 2005. In other words, we paid too much for a house that needed more work than our wallets could handle. But we fell in love with the 1925 Sears Home– a charmer with its historic trim and spacious rooms. We thought our three dogs would love the large (for the Washington-area) backyard shaded by a towering Holly and a beautiful Oak.

Hollyhocks
Over the years, we have worked to make it our home. For the first few years, weekends were taken over by “house” work– Desi spent hours on a ladder steaming the walls and scraping painted-off wallpaper from every single room. I learned all about staining wood floors and spackling and sealing superficial cracks in the ancient but still beautiful plaster. Both of us became such quick painters that we joked about starting a business. 
Hibiscus flower
Our old house is certainly a money pit. We have spent nearly extra penny we had hiring people to do the work we couldn’t do– repair the broken-down chimney, waterproof the basement, replace the nearly century-old water pipes and a kitchen that was as old as the house itself, add a fence to keep our rambunctious doggies in, among many, many other projects.
With all of our attention focused on the house, the yard suffered. When we bought the house it had been a nice enough yard, with a neat lawn and a few flowering plants, mostly hostas and day lilies. Under attack from three dogs, it soon began to show signs of wear and tear. So this year, although our house project is far from complete, I’ve decided to take the yard in hand. As anyone who knows anything about gardening knows, that’s a lofty project for the best of yards, and especially for one in the shape that ours is.
Tiger Lilies
Let me backtrack here, though. I haven’t neglected everything (just the lawn and the edging and the weeding and…okay, let’s not make a list). But I have been planting some perennials assiduously each year and now, year after year, they have been returning and rewarding us with some beautiful color. We have also planted flowering trees and bushes over the ashes of our three beloved pets because, honestly, we didn’t know what else to do with them and I didn’t want the ashes in the home– it just seemed so…morbid.
Dahlia
We shared our brilliant idea with the guy at the nursery who assured us that the ashes would do the plants a world of good. So Freddie’s now a brilliant-red crepe myrtle who is about to flower for his third year, Pubm’s a delicately beautiful rhododendron who bursts into lavender blooms with deep-purple centers every spring, and Lucy’s a stunning pink rose.
They still make me happy when I look out the window and see them smiling in the sun.
Marigolds
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I had a couple of overripe bananas hanging out in the kitchen and I put them to good use with these delicious Banana Cupcakes with Peanut Butter Frosting.
This is a very easy cupcake to make and you likely already have all the ingredients you will need sitting around. The two bananas in the recipe give it just the right hint of banana flavor, although if you want a more intense experience try adding three bananas and reducing the liquid in the recipe.
The peanut butter frosting is mindblowingly good, and it pairs rather naturally and beautifully with the bananas. I added some coconut oil to both the cupcakes and the frosting which made these cupcakes even more amazing, if that was possible, and kept the frosting really smooth.
Try ‘em. You’re gonna love it!
Vegan Banana Cupcakes with Peanut Butter Frosting
Banana Cupcakes
Makes 12 cupcakes
Ingredients
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Sift all the ingredients into a large bowl and set aside.
Mix in another bowl:
1 cup of mashed, very ripe bananas (2 large bananas. If you want an intense banana flavor, use 1 1/2 cups of banana puree– about 3 large bananas– and reduce the amount of nondairy milk to 1/2 cup)
1 cup nondairy milk, like almond or soy
1/3 cup coconut oil
2/3rd cup sugar
2 tsp pure vanilla extract
Pour the well-mixed ingredients into the dry ingredients and mix until you have a smooth batter. Do not overmix.
Line a 12-cup muffin tin with cupcake liners. Divide the batter equally between the cups. Smooth down the tops and bake in a preheated 350-degree oven for 25-27 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Remove the cupcakes to a rack, let them cool in the tin for about 10 minutes, then unmold and let them cool completely on the rack. These cupcakes are gorgeously golden.
Vegan Banana Cupcakes with Peanut Butter Frosting
Vegan Peanut Butter Frosting
Ingredients
1 cup smooth peanut butter
8 tbsp vegan butter, like Earth Balance
1/4 cup coconut oil
2 cups powdered sugar
Cream together the peanut butter, vegan butter, and coconut oil until they are smooth and fluffy, about two minutes.
Slowly add the powdered sugar, 1/2 cup at a time, and mix well after each addition. If the frosting is too stiff, you can add a little more coconut oil.
Frost the cupcakes once they have cooled completely.
Enjoy!

These cupcakes are off to the Let’s Cook With Nuts event. Thanks for the heads-up, Nayna.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

Whole-Wheat Apple Cake

whole wheat apple cake

Desi loves himself some apple pie and each time we go grocery shopping together he will stop by the apples and wonder how long it has been since he had some. But the last time I gave in, I was not too sure I wanted to bake a pie. Because I am on a healthy bender right now and flaky, melt-in-the-mouth pie crusts– my favorite part of any pie– are not exactly health food.

So the apples sat around a little longer than I will admit, with Desi dropping broad hints ever so often about how he was going to have to throw them away soon. This past weekend I decided to surprise him. But instead of a pie, I baked up this rather low-on-guilt, delicious cake.

I worked from a recipe I found in the Fannie Farmer Cookbook, veganizing it and making it healthier than the original. My Apple Cake is made with whole-wheat pastry flour, one of my favorite baking flours because it virtually eliminates the need to use all-purpose flours in most baked-good recipes, and it is tender and moist with the delicious juiciness of the apples and the crunch of walnuts baked right inside. If you are looking for a kid-friendly and adult-friendly recipe, you couldn’t do better.Vegan Whole-Wheat Apple Cake

This cake contains a cup of sugar, but I found that because my apples were already sweet, I could have used less. If you want to, use 3/4 of a cup and add 1/4 cup of applesauce to add some moisture back in. This is a useful tip for anyone who wants to cut down on sugar in a recipe. Sugar acts as a “wet” ingredient in baked goods, because when it melts it becomes liquid. When you remove sugar from a recipe, you remove moisture and your baked good can turn out dry. Applesauce provides a great option when substituting some of the sugar because it adds tenderness and moisture to a recipe. Don’t overdo it, though. Replacing one-fourth of the sugar with applesauce is fine, but replacing three-fourths of it is not and is going to show in your results.

This Apple Cake is going to be one I make again and again. Enjoy, all!

Vegan Whole-Wheat Apple Cake

Whole-Wheat Apple Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Ingredients
  • 1½ cups whole-wheat pastry flour (sub with half regular whole-wheat and half all-purpose if you can't find whole-wheat pastry flour)
  • 2½ cups very finely chopped apples (about 1½ medium apples. I used Granny Smith which is perfect in this recipe)
  • 1 cup sugar (if you want to cut down, substitute a quarter of the sugar with an equal amount of applesauce)
  • ⅓ cup of canola or other flavorless oil
  • 2 tbsp flaxmeal + 6 tbsp warm water. Mix well.
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tsp pure vanilla extract
  • 2 tsp of mixed powdered spices-- I ground up some cinnamon, cloves and nutmeg in my coffee grinder.
  • 1 cup walnuts, toasted lightly and chopped
Instructions
  1. Sift together the flour, salt, baking soda and baking powder.
  2. Beat together the oil, sugar and vanilla for about a minute to aerate.
  3. Add the flaxmeal mixture, beat for a few more seconds to mix, and then add the flour mixture.
  4. Stir with a spatula to get the ingredients well-mixed. The dough will be very stiff. Add the apples and the walnuts and mix well.
  5. Pour the batter into an 8-inch oiled and floured square pan (or use a round cake pan if that's what you have). To make the cake easier to unmold, line the pan with parchment paper or aluminum foil and then oil and flour. I didn't, and trust me, unmolding this cake from the pan was a small battle.
  6. Bake in a preheated 350-degree oven for 40 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool on a rack for at least 10 minutes. Unmold and continue cooling.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.