Shirley Clarke'S Chocolate Walnut Raw Apple Cake
A rich, moist apple cake with chocolate and walnut flavors, perfect for dessert or tea time, combining warm spices and fresh fruit for a comforting treat.
Ingredients
Instructions
- Blend dry ingredients: sugar, cinnamon, nutmeg, salt, cocoa, allspice, and sifted flour.
- Add eggs and oil; mix well until smooth.
- Stir in walnuts and diced apples until evenly combined.
- Pour batter into a greased and floured sheet cake pan.
- Bake at 350°F (175°C) for 40 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using dark cocoa instead of regular cocoa powder. If you want to reduce sugar, try substituting half with applesauce. Chopped pecans can be used in place of walnuts for a different texture. Ensure the apples are firm to hold their shape during baking. You can also add a splash of vanilla extract for extra depth.
Serving Suggestions
This Chocolate Walnut Raw Apple Cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it alongside a cup of coffee or tea for a perfect afternoon treat. It also complements sweet desserts like Dolly Parton'S Banana Pudding for a varied dessert spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds or enjoy it cold as a refreshing snack.
Nutrition & Diet Analysis (per serving)
Each serving of Shirley Clarke'S Chocolate Walnut Raw Apple Cake contains roughly 1047 calories, with 15g protein, 85g carbohydrates, and 74g fat. It is an excellent source of dietary fiber (85% of the Daily Value), iron (61% of the Daily Value), and potassium (39% of the Daily Value). Note that it is relatively high in sodium, at 1265mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that includes xanthan gum to help with texture. You may need to adjust the liquid slightly, so start with a little less oil and add more if needed.
What type of apples work best for this recipe?
Firm apples like Granny Smith, Honeycrisp, or Fuji are ideal for this cake. They hold their shape during baking and provide a nice tartness that balances the sweetness of the cake. Avoid soft varieties like McIntosh, as they may break down too much.
Can I freeze the cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. To enjoy, thaw it in the refrigerator overnight before serving, and it will taste just as fresh.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).