- 1 handful Raisins
- Enough to cover the raisins Rum
- Vegan butter
- 4 Green apples
- 1 teaspoon Cinnamon
- 4 tablespoons Sugar
- A splash Vanilla
- Vanilla sugar sachet or a vanilla bean
- 25 ml Rum
- 1 sheet Vegan puff pastry
- Oil for brushing
- Sugar for sprinkling
Preheat your oven to 200°C/390°F.
Peel your apples and core them using an apple corer OR cut the apple into quarters and cut the core out that way. You can use any apple you like or have access to, I prefer green apples because they remain slightly sour even after baking and this is a nice touch to the cake.
Cooking the apples
Melt a bit of vegan butter in a pan and add in the apples. Sauté the apples for a few minutes until the apples start to soften.
The apples part 2
Turn off the heat and add in the soaked raisins. Then let the apples cool down. It doesn't have to be completely ice cold but if it's too hot the puff pastry will get too soft to handle.
Roll out the sheet of the vegan puff pastry and scoop the apples in the middle lenghtwise. Leave a couple of centimeters off the edges and don't worry too much about the caramel sauce that's spilling.
Bake the cake for 20 minutes at 200°C/390°F or until golden brown. Eat with a scoop of vegan ice cream, I like the Alpro Almond and Caramel! Beware though, the inside of the cake is very hot, but the cake is best eaten when warm. Enjoy!
Nutritional values are for 1 slice of the cake.