As any cake or pie, this one takes a while to make, but majority of time it is either baking in the oven or cooling it down in a fridge. So pour yourself a large glass of wine and enjoy the making of this beautiful and pink vegan cake.
Start with mixing literally all base ingredients in a large blender. I use sharp blades for about 2 minutes and then switch to dough blades for 2 more minutes.
Next - butter up a round baking tray and evenly spread some bread crumbs. You can use baking paper instead, but my mum always bake pies and cakes like that, claiming that they taste differently. And believe me... they do 😊😇
Pour dough into the tray and bake for about 70-85 minutes on 210C. While the pie is baking - prepare apple filling. Peel and cut apples and cook them in a large frying pan together with vegan butter, light brown sugar, cinnamon and white wine. Cook on medium heat for about 10 minutes, constantly stirring.
Once pie is baked (double check with wooden stick) - pop it into a fridge for a good hour. And yes - you can pour yourself another glass of wine 🙄
Meanwhile make a glaze. It is super easy - just put all glaze ingredients into a blender with sharp blade for about 2-3 minutes. Leave to rest.
Once the pie cooled down, cut it into two parts horizontally. Put a fair bit of apple and cinnamon filling on the first part and then place the second half of it on top. Then pour over the glaze and put back in a fridge (overnight ideally). After some time, take it out and pour the remaining apple and cinnamon sauce on top. Decorate with sparkly sprinkles!
I served it with chocolate powder, sugar powder and dairy-free ice-cream. No matter how you decide to present it - enjoy!