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 well combined. 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.