Gedeckter Apfelkuchen {Topped Apple Cake}

Classic German DessertsVeganMoFo 2013, it’s on! If you don’t know what I am talking about, check out the VeganMofo site here. You can browse all participating blogs by category and by country. For this years VeganMoFo I decided to blog about German desserts from A to Z. For this purpose there’s a new page on this blog with some advice on (German) baking. And this is my first entry:


Apple cake is probably one of the most popular cakes in Germany. There is not one single traditional apple cake recipe though. Crusts and fillings vary, yeasted apple cakes are popular, but there are lots of recipes calling for batter leavened with baking powder or cakes made with shortbread crusts. A common version available at most bakeries is gedeckter Apfelkuchen, a cake made with a shortbread crust, an apple raisin filling, which covered with a second crust glazed with sugar. It’s not the most beautiful cake on this blog but is very delicious. So delicious that it surprises you. (I totally fucked up that picture! The top crust fell off, the light was terrible, etc. But since it’s VeganMoFo and I can’t spend two hours on taking a picture – why, yes? I do that sometimes – we have to make do with this one.)

The combination of tart apples, lemon juice, mild nuts, and cinnamon is just perfect! I made this in a 18 cm (7 inch) springform pan and the cake can easily be eaten by four hungry people. You can also freeze it. (I recommend to cut it into pieces and freeze the pieces individually.) I chose to add chickpea flour to the shortbread crust because like eggs, it helps binding the crust.


Gedeckter Apfelkuchen
adapted from this recipe

For the dough:
150 g (1 1/4 cups) flour
50 g (1/4 cup) sugar
1 tablespoon chickpea flour
1 pinch salt
25 g (3 tablespoons) ground hazelnuts
55 g (1/4 cup) cold refined coconut oil, chopped into little cubes
3 tablespoons cold soymilk

For the filling:
25 g (1/4 cup) oats
25 g (3 tablespoons) ground hazelnuts
300 g apples (2 medium)
2 tablespoons lime or lemon juice
2 tablespoons sliced almonds
2 tablespoons raisins
50 g (1/4 cup) sugar
1/2 teaspoon cinnamon

75 g (2/3 cup, unsifted) powdered sugar
4-5 teaspoons lemon or lime juice

To make the dough:
Place the flour in a bowl. Add sugar, chickpea flour, salt, and hazelnuts. Mix well. Add the coconut oil cubes and use your hand to mix everything quickly and form crumbs. Make sure to knead in the fat properly. Add the liquid and form into a dough. Shape into a ball, wrap in plastic and refrigerate for 30 minutes.

Grease a 18 cm (7 inch) springform pan and sprinkle with flour. Preheat the oven to 180°C (350°F).

Roll 1/3 of the dough into a disk. Use your springform pan to cut out a circle. Wrap in plastic and place in the fridge. Roll out the remaining dough and place in the pan. Press the dough into the bottom and up the sides (4 cm or 1.6 inches).

Combine oats and hazelnuts and place on the bottom of the cake.

Cut the apples into small cubes and mix with lemon juice. Add almonds, raisins, sugar, and cinnamon. Mix well and pour into the cake pan. Remove the remaining dough from the fridge and place on top of the cake. Use your fingers to pinch the edges together. Bake for 40 minutes. Let cool in the pan for about 15 minutes and use a knife to loosen the cake from the pan. Remove and let cool.

Combine powdered sugar and lemon or lime juice and glaze the cake top. Wait until the glaze has dried and serve. Whipped cream goes great with this cake, by the way!

P.S. Check out my recipe index for more German cakes and desserts!

36 thoughts on “Gedeckter Apfelkuchen {Topped Apple Cake}

  1. Hmmm, I wonder if chickpea flour would help with veganising my mom’s apple pancake recipe. It has so many eggs I’ve never bothered trying… but oh how I’d love to eat it again!

    This looks really good too.

  2. I love this theme! My parents were in the Air Force, and were stationed in Germany when I was little. I went to a German nursery school and kindergarten, and although I’ve mostly forgotten the language, I haven’t forgotten the food, especially the sweets. I can’t wait to see what you come up with the rest of the month!

  3. Yay! This is the most amazing mofo theme! I am just going to have to bookmark your whole entire website! I love these flavors!

  4. Your theme is AWESOME!! Oh, the weight you’re going to make me put on! I have not made anything in advance for MoFo, so I’m looking forward to checking out your German desserts. It’s a beautiful picture and a yummy cake! As a raisin-hater, I would have to leave them out. People think I’m weird because I don’t like raisins or pickles, two very popular foods. Weird indeed! :)

  5. Your blog is going to be my favorite MoFo blog at this rate! I love German desserts and your food and photography are always amazing!

  6. This looks delicious–thank you! Any advise on making this gluten-free as well?

    I hope you make a strudel soon–walnut strudel was always our family’s favorite. :)

  7. LOVE your theme! I’m never was a big fan of German cuisine (I had a horrible experience as a child with sauerkraut in Germany :-p), but I’m eager to see which desserts you will veganize!

    1. Ha, I totally get that. German cuisine is not the best in the world. (And I used to hate sourkraut, too!. I can stand it now in small servings.) But we have great desserts:)

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