Apple Cake

cooking.nytimes.com

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: FOR THE APPLE CAKE:

⅔ cup/160 milliliters vegetable or canola oil, plus more for the pan

1½ cups/300 grams light brown sugar

3 large eggs

1 tablespoon ground cinnamon or pumpkin spice

1¼ teaspoons kosher salt (such as Diamond Crystal)

2½ cups/320 grams all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

4 cups firm, tart apples, cored and chopped into ¼- to -½-inch pieces (about 3 medium apples)

subheading: FOR THE CINNAMON SUGAR TOPPING (OPTIONAL):

2 tablespoons granulated sugar

2 teaspoons ground cinnamon or pumpkin spice

subheading: FOR THE CREAM CHEESE ICING (OPTIONAL):

2 ounces cream cheese, softened at room temperature

⅓ cup/40 grams powdered sugar

1 teaspoon ground cinnamon or pumpkin spice

Salt

1 to 3 tablespoons milk

Directions at cooking.nytimes.com

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