Special to the Press-Citizen

As soon as the temperatures cool and the apples are ready for picking, I can’t wait to gather friends and fill the house with the mouthwatering aroma of baked apples and cinnamon. While I love trying new vegan recipes, I’ll admit, I’m a lazy cook. That’s why I was thrilled when I discovered and adapted this recipe. It’s quick, simple, and requires just one bowl. In only minutes, you’ll have a cake that delights the taste buds and impresses even the pickiest eaters, vegan or not. Perfect for brunch, tailgates, or as a cozy dessert any time, this cake brings both comfort and joy to the table.

If you’d like to reduce sugar and oil, you can easily make a few substitutions. I often cut the sugar down to just 1 cup, and for the oil, I use ½ cup of canola oil with 1

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