Cake in a slow cooker? Why not?! This cake comes together one-two-three using no mixer, and very little oil and sugar. I love that you can put it up to bake for two hours and not have to worry whether if it’s ready yet. (I took care of that part for you by testing it twice!). A warm piece of good-for-you apple cake with a hot cup of cinnamon tea is not something you want to miss. Spritz it with a bit of whipped cream if you really want to indulge.
Spray a three-quart oval slow cooker with cooking spray.
Cut two long strips of Gefen Easy Baking Parchment Paper and place in an x, lining the bottom and going up the sides and out of the slow cooker. (These will serve as handles to help remove the cake when it’s done. You might want to double-layer them.)
Add another piece of parchment paper on top of these pieces, lining the bottom of the pot. Spray with cooking spray.
Pour one teaspoon vinegar into a 1/2-cup measuring cup. Fill the measuring cup with soy milk the rest of the way and let it sit until it curdles. Set aside.
In a medium bowl, combine the flour, brown sugar, baking soda, baking powder, cinnamon, salt, nutmeg, and cloves.
In a small bowl, combine the sour soy milk, applesauce, oil, vanilla, and eggs. Whisk together well. Add to the dry ingredients and mix until smooth.
Stir in apple and raisins if desired.
Pour the batter mixture into the slow cooker, smoothing out the top. Sprinkle with almonds.
Cook on high for two hours.
Uncover and remove from the slow cooker base immediately, so the cake doesn’t get soggy. Cut into wedges.
Substitute a sweet pear for the apple or use half of each.
Photography: Hudi Greenberger
Food Styling: Janine Kalesis
Styling assisted by Simmy Horwitz