Classic, autumnal flavours of spiced apples and a sigh of rosewater come together in this moist, comforting cake. It just so happens to be vegan, too. I created this recipe on a crisp, blue-skied autumn day in Beijing (don't mind what you hear about the smog; autumn is as glorious here as it is in Princeton, New Jersey where I grew up). I was summoned to concoct this treat (along with the Sweetcorn-Blueberry Cake) by my friend Tina, a dedicated mother and busy community organizer, who needed a birthday cake for a children's party and found that many little ones had food allergies towards dairy, egg and nuts. Whatever your theory towards increased food allergies are, and whichever side of the vegetarian/omnivore fence you sit, for whatever reasons, this is a delicious and easy-to-make cake for all to enjoy. For gluten-free folks, the flours can be substituted with Bob's Red Mill gluten-free flour mix and/or buckwheat flour.
Oct. 1, 2021, 11:48 a.m.
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