Apple-Cardamon Cake Vegan and so very different, a very moist cake

I love the flavors of cardamon and apple, so needless to say I love this cake.
There is also a secret and very healthy ingredient in this recipe, cooked white bean or chickpeas, and no one will be able to tell!


This makes 1 x9 inch round cake pan

1/2 cup chopped walnuts or pecans (optional)
1tbsp vegan margarine
2 cups peeled,cored & cut into 1/2 inch slices crisp apples ( 2-3 medium apples)
1 1/2 cups light brown sugar
2tbsp lemon juice ( juice of 1 lemon)
1/2 cup old fashioned oats ( heat in a dry skillet and lightly toast them then allow them to cool)
1 cup cooked and drained white beans or chickpeas
2 tbsp neutral oil ( grape seed, safflower & etc.)
1 tsp vanilla extract
1 cup all purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cardamon
1/2 tsp ground cloves



Preheat oven 350F middle shelf

Lightly grease the cake pan and sprinkle with 1/2 the chopped nuts.
In a skillet melt the margarine  and add 1/2 cup sugar and the apple slices, also add the lemon juice and cook over medium heat until the apples release their juices and the sugar dissolves ( 3-4 mins).

Remove from heat.
Remove the apple slices and set aside.
Reserve the liquid from the pan.

When the apple slices are cool enough to handle..arrange over the chopped nuts in the pan in a nice design/concentric circles or overlapping slices.

Then top with remaining chopped nuts, and set aside.

In a food processor grind the toasted oats to a fine flour, remove and set aside.

In the processor bowl combine the drained beans, vanilla and 1/2 cup reserved cooking liquor (adding apple juice as needed to make up the amount).
Blend until smooth.
Add the toasted oat flour, all purpose flour, baking powder, baking soda and spices and remaining 3/4 cup sugar and process until well blended and smooth.

Scrape the batter down and pour over the apple slices in cake pan.
Bake immediately for 35 mins or until top is golden brown.


Cool on wire rack in pan for 30 mins.

Run a knife carefully round the edges of the cake pan and invert onto serving plate.
Revealing the apple slices and juices which have caramelized.

Best served warm or at room temp.