This 3Step Vegan Coconut Cream Caramel Apple Tart Is The Textbook Definition Of A WellBalanced Dessert

© Photo: Stocksy/Ina Peters Vegan Caramel Apple Cake

You've probably heard the phrase "an apple a day keeps the doctor away". Since this age-old saying has stood the test of time, apples are often associated and praised for their health benefits. specifically, they improve lung health, improve cardiovascular health, and load beneficial fibers in the gut.

But aside from the research-backed benefits of this humble fruit, it's no surprise that apples are our top pick in the fruit box. they are absolutely delicious!

Now that we're entering the new year ready to reach our health goals, it's important to remember that, like everything else in life, it's all about achieving balance. And it's safe to say that pastry chef and recipe designer Elise Smith came up with her latest creation in the latest episode of Alt-Baking Bootcamp : a delicious vegan caramel apple cake with walnut cream. coconut. don't faint.

Along with the perfectly balanced flavors of this delicious dessert - coconut cream, crunchy graham cracker crust, coconut caramel layer and plump Granny Smith apples - Smith reminds us that indulging in delicious homemade treats is an absolutely necessary part of a balanced meal. . (and if it's made with nutritious ingredients and is gluten-free and vegetarian, all the better). Plus, she shares some helpful chef-approved tips that will make this recipe a success on your first try.

Why are we making this vegan caramel recipe?

Of course, for many people, baking is something you can't wait until the holidays are over and the end of the year (along with the wrapping paper). But that certainly doesn't stop our insatiable need to finish dinner with something sweet once January rolls around.

However, baking doesn't always have to be as boring or time-consuming as making grandma's traditional flatbreads. Conversely, with the help of the chef's super handy cake hacks, you can make a homemade dessert worth baking in minutes with just a few easy steps.

In this episode, Smith bakes an easy apple pie with less than 10 ingredients, which is gluten-free and vegan. And it's a lot easier than you think. The cake is divided into three main stages: the crust, the filling and the toppings.

To start, Smith combines two simple ingredients. Yes it's true. Confidence in using vegan graham crackers and vegan butter. The key is to use a spring-loaded case that makes moving and opening the case as easy as possible and not cracking.

Next, Smith shows how to make a super simple vegan caramel (hint: double the recipe to save some extras for later). Finally, she whips up a cloud-shaped coconut whipped cream layered over thin slices of dark green apple for a perfectly balanced dessert to start the year off right. Seriously, if you're in the mood to start your year off on a high, watch the episode.

Gluten Free and Vegan Caramel Apple Cake Recipe

Makes 6 servings

Ingredients

For sound:

1 1/2 cups vegan graham crackers, crushed

5 tablespoons fatty vegetable oil

To make caramel:

3/4 cup light brown sugar

1 teaspoon vanilla

1 tablespoon cornstarch

6 oz vegan coconut cream

For extras:

1 Granny Smith apple

12 oz vegan coconut cream

1/2 teaspoon of vanilla

1 tablespoon icing sugar

1. Preheat oven to 350 degrees Fahrenheit. To make the crust, combine the graham crackers and vegetable oil in a small bowl until the mixture has the consistency of sand. Add the mixture to a greased and covered skillet. Using the back of a measuring cup, gently press the dough about 1/2 inch into the bottom and edge of the pan to form a crust. Bake the cake for 10 minutes, then remove from the oven and let cool to room temperature. Once cooled, transfer the crust to the refrigerator and leave for about 20 minutes. The edges of the bombs should start to pull away from the edges.

2. To make caramel, combine brown sugar, vanilla and cornstarch in a small saucepan over medium heat. Then, before adding the coconut cream, use a paper towel filter to separate the coconut oil from the excess coconut cream liquid. Add the remaining coconut oil to the caramel mixture on a paper towel. Stir until the mixture is well blended and the sugar is completely dissolved. Then pour the caramel into the shell, turning it over to cover the entire bottom. Gently tap the surface of the bowl to remove air bubbles. Then put it in the fridge for about 30 minutes.

3. Thinly slice apples for garnish. Then take the cake out of the springform pan and place the apple slices on top. Put aside. To make coconut whipped cream, beat coconut cream and vanilla with mixer on low speed until stiff peaks form. Add the icing sugar halfway through cooking and continue beating at high speed. After mixing add cream to the cake and serve.

Next on the list: Gluten Free Vegan Parmesan Cookies.

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