Vegan Apple Cinnamon Cake

You can substitute the egg whites in this vegan apple cinnamon cake recipe with aquafaba, which is the liquid from canned chickpeas. Use about 3 tablespoons of aquafaba to replace each egg white. This will help maintain the cake's texture while keeping it vegan.

To store your vegan apple cinnamon cake, let it cool completely, then wrap it tightly in plastic wrap or store it in an airtight container. It can be kept at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, consider freezing individual slices for up to 3 months.

Yes, you can substitute lupin bean flour and soy flour with other gluten-free flours like almond flour or oat flour. However, keep in mind that the texture and flavor may vary slightly. Make sure to adjust the liquid in the recipe if necessary, as different flours absorb moisture differently.

This vegan apple cinnamon cake pairs wonderfully with a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream. You can also serve it with a drizzle of maple syrup or a sprinkle of chopped nuts for added texture and flavor.

To reduce the sugar content in your vegan apple cinnamon cake, you can decrease the amount of granulated erythritol or replace it with a natural sweetener like mashed bananas or unsweetened applesauce. Just remember to adjust the wet ingredients accordingly to maintain the right batter consistency.