Recipe By Brynie Greisman
The apples add moisture and great texture to this delicious chocolate cake. They melt into the batter and nobody will know they’re there, except for you! This recipe makes a lot, so it’s a great freezer stocker. It will add variety to any Yom Tov cake platter.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
Yields 1 10x15-inch (25x40-cm) pan
Preheat oven to 350 degrees Fahrenheit. Beat oil and sugar together until well combined. Add eggs one at a time, beating well after each addition, until light and fluffy. Add vanilla.
Combine dry ingredients in a separate bowl. With the mixer at low speed, alternately add dry ingredients and soy milk to the batter until mixed well. Stir in grated apples. Pour into a 10x15-inch (25x40-centimeter) baking pan lined with Gefen Parchment Paper. Bake for 30–35 minutes or until done. Do not overbake.
Allow to cool. Sprinkle dried apples and/or roasted or candied nuts for garnish if desired.
Mix together glaze ingredients in a small bowl. Adjust quantities to achieve desired consistency if necessary. Drizzle over dried apples and/or nuts.
You can use apples of your choice. You can also add flavorings of your choice to the glaze, e.g., coffee, almond, vanilla, etc.
You can cut the oil in half and use half applesauce instead. However, the applesauce should be added at the very end and folded in just until incorporated.
Food and Prop Styling by Renee Muller
Photography by Moishe Wulliger
