Makes 1 loaf

For The Pan

• 1 tablespoon Earth Balance
• 1 tablespoon unbleached all-purpose flour

Place rack into middle slot of your oven and preheat to 350 degrees. Butter and flour your loaf pan (I used a Pyrex loaf pan), tapping out any extra flour. With a sheet of parchment, create a sling for your pan.. If you have a non-stick loaf pan the parchment isn’t essential.

Dry Ingredients

• 2 cups all purpose flour
• ¾ cup evaporated cane sugar (I used Bob Mill’s)
• 1 tbsp. baking powder
• ½ tsp. table salt
• ½ cup peeled and diced apple (I used Cortland)
• 2 teaspoons ground cinnamon

Wet Ingredients

• ½ cup unsweetened almond milk + 1 tbsp. apple cider vinegar
• 1 flax egg (3 tbsp. warm water + 1 tbsp. golden flax seed meal mixed and set until gluey)
• 1 tsp. vanilla extract
• ½ cup Earth Balance Butter, melted and cooled
• 1 cup No Sugar Added Apple Butter or store bought apple butter

Topping

• ½ cup sliced almonds

In a large bowl, whisk the dry ingredients together until full combined.

In a medium bowl, whisk the wet ingredients together until well blended.

With a silicone spatula, gently fold the wet ingredients into the dry ingredients, leaving a few streak of flour. Do not over mix; the batter will be very thick.

Transfer to the loaf pan and spread evenly. Sprinkle the top of the loaf with the almonds, pressing the almond gently into the batter.

Bake for 55-60 minutes rotating the pan half way through the bake time. Let the loaf cool in the pan for 10 minutes.

Transfer to a baking rack over a plate and let the loaf cool completely. Slice and serve with more apple butter if you like. 

This cake is great by itself with a cup of chai tea or you can add more apple butter to it if you like. This cake is moister than a normal cake and kind of reminds me of those sponge pudding cakes my mom made in the 90s.

Please forgive the little drops of water on the plate. It started to rain as I took this picture. 

The post Apple Butter Cake Loaf appeared first on Sprouts and Chocolate.

Cover your pan or the butter will leak out and make a mess of your oven 

These are the cookies I used for the crust but any vegan gingersnap cookie will do.

Crust

• 1-cup (gluten free) gingersnap crumbs (I used 10 gingersnaps and processed them in a food processor until crumbs)
• 1 tablespoon melted Earth Balance Traditional
• 1 teaspoon evaporated cane sugar

Filling

Wet Ingredients

• 2 cups canned pumpkin (not pumpkin pie filling)
• 1/4 cup soy creamer
• 1 tablespoon Earth Balance, melted
• Half of a banana, mashed (edit: pureed banana)
• 2 teaspoons vanilla extract
• 2 teaspoons fresh lemon juice

Dry Ingredients

• 1/2 cup Sucanat
• 1/4 cup evaporated cane sugar
• 3 tablespoons cornstarch
• 2 teaspoons pumpkin spice (Check out my homemade Pumpkin Spice)
• Pinch of table salt

For the crust

Preheat oven to 325 degrees. Cut a sheet of parchment paper and trace with a pencil the bottom of a 7” springform pan. Cut the tracing and line the bottom of the pan. Combine gingersnaps and sugar in a medium bowl. Add the melted butter and toss with a fork until well combined. Add crumbs to the pan and press crumbs firmly and evenly into the pans bottom. Bake for 10 minutes. Let cool on a wire rack. Turn up heat to 350 degrees.

Sorry I did not take more pictures of the crust making but this is what it should look like before it goes into the oven.

For the filling

In a large bowl combine all the wet ingredients.

In a medium bowl combine the dry ingredients.

Gently fold in the dry ingredients into the wet ingredients until well combined. Add filling to the prepared crust and bake for 40 minutes.

Before cooking the pie

After cooking the pie. It will darken as it cools.

The sides of the pie should be cooked but the middle still wet when you take it out of the oven. Cool on a wire rack for 1 hour. Cover with tinfoil and refrigerate for at least 4 hours or overnight.

Remove pie from refrigerator 30 minutes before serving. When ready to serve, unlock the springform and gently slide the pie into a serving plate. It is ok if the parchment paper comes with it. Cut and serve with vanilla ice cream. I like Coconut Bliss vanilla flavour.

 Want a thicker crust? Just double the crust recipe and cook the same way

No ugly first slice here! Happy Thanksgiving!

The post Gluten Free Pumpkin Pie with Gingersnap Crust appeared first on Sprouts and Chocolate.