My mother is not known for her skills in the kitchen. One of the few things she would make regularly that was consistently edible was a German apple cake. She'd bake it in a cast iron skillet and it was super moist and loaded with apples. I've made my own vegan version and added some additional flavors to jazz it up a bit. 

Serves 10

10.25 oz unbleached all purpose flour (roughly 2 cups)

1 tsp cinnamon

1 tsp ground ginger

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

5.3 oz brown sugar (roughly 3/4 cup)

1/2 cup almond or soy milk

1/2 cup canola oil

4 Tbsp aquafaba*

2 Tbsp molasses

1 tsp vanilla

4 apples peeled, cored and chopped into roughly 3/4 pieces (I prefer Gold Rush** apples if you can find them or Granny Smith will do nicely)

Preheat the oven to 350° F. Lightly oil a cast iron skillet (or grease an 8"x8" baking dish).

In a large bowl combine the flour, ginger, cinnamon, baking soda, baking powder and salt. Whisk together and set aside.

In a medium bowl add the brown sugar, milk, oil, aquafaba, molasses and vanilla and whisk together until nice and smooth.

Add the wet ingredients to the dry and mix until it's almost thoroughly combined. 

Fold in the apples.

Pour the batter into your prepared cast iron skillet or baking dish and bake for 35 - 40 mins. Test with a toothpick after 35 minutes to see if it comes out clean. If it doesn't, continue to bake for a few minutes longer and check again.

Allow the cake to cool in the pan before serving. 

*Never used aquafaba? Click here for info on the Vegan Pantry Essentials page.

**Note that Gold Rush apples are THE BEST apples on earth but for some reason they are very hard to find and you'll only get them at the end of October or beginning of November. They are firm, sweet and tart. Perfect for eating and baking. Do not confuse them with Golden Delicious or other fool's gold apples.

Nutritional information: Per serving 451 cal., 11.5g fat, 3g protein