There was just a big sale on the Kindle version of my cookbook Vegan Under Pressure. It has already come to my attention (again) that the publisher did not update the ingredient list for the Apple Raisin Walnut Cake. Sadly, there is no photograph for it – and I am too busy to make it and take one. So, you will have to believe me that it tastes good (and could look better, as its a dark cake due to the teff or buckwheat flour). However, the upside is that it is gluten-free and very tasty.
Still…if I were going to make it, as I have in the past, I either make it for an event so that it will get eaten up, or I slice the cake once it’s cool and wrap individual slices in waxed paper, and label and freeze, just for those times when you wish that you had a piece of moist and delicious cake.
Here is the recipe for you to enjoy. If you make it and take a splendid photograph, please feel free to send it to me, and I will add it to this post, and give you photo credit.
Or if you have made it, and would like to comment, please feel free to do so.
In any case, if you want a mostly whole food cake in your life, here you go.
Apple Raisin Walnut Cake (from Vegan Under Pressure)
I’m not sure whether to call this a bread, cake, or pudding—in any case,
it turns out moist and delicious. It’s best to wrap it up and put it in the
refrigerator after it cools, or wrap in waxed paper and put in the freezer.
Then, any time you feel like eating dessert, just take a piece out. It’s better
than any store-bought cake because it’s made from real ingredients. The cake
is gluten-free; you can probably make it with gluten-containing flour, but it’s
so good as is, why bother?
Makes 1 cake, 8 to 10 pieces
35 minutes high pressure, natural release
Vegetable cooking spray
½ cup teff or buckwheat flour
1 cup gluten-free all-purpose baking flour
¼ cup Sucanat, coconut palm, or brown sugar
⅓ cup organic sugar
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cardamom, optional
½ teaspoon grated lemon zest
¾ cup chopped walnuts or pecans
½ cup raisins
2 cups sliced peeled sweet tart apples, such as Fuji, Jonathan, or Rome
3 tablespoons ground flax seeds
½ cup apple juice or water
¾ cup applesauce
2 teaspoons white vinegar or lemon juice
- Spray a 1½- to 2-quart casserole dish or glass container that fits
into your pressure cooker with cooking spray and set aside.
- Combine the flours, flour mix, sugars, baking soda, baking powder,
cinnamon, ginger, and cardamom, if using, in a large bowl. Add the
lemon zest, walnuts, and raisins and stir well. Stir in the apples.
- Combine the ground flax and juice in a medium bowl and stir well.
Let sit for 5 minutes. Stir in the applesauce and vinegar.
- Add the wet ingredients to the dry ingredients and stir until wellcombined.
Pour into the prepared dish.
- Add ¾ cup water to the pressure cooker. Add a trivet or rack to
elevate the dish above the water (see page 14). Create a set of
helper handles (see page 15) (or buy some sling bands) to enable you to easily remove the dish, and set them on the trivet. Place the dish on the trivet and cover with
foil or put on a lid.
- Lock on the lid. Bring to high pressure; cook for 35 minutes. Let the
pressure come down naturally. Carefully open the cooker, tilting
the lid away from you.
- Remove the dish and set on a cooling rack. Remove the cover
carefully so any accumulated moisture does not drip onto the cake.
Let cool for at least 20 minutes. The cake will continue to firm up
as it cools.