Dosha Cake (Eggless Vanilla Apple Cake)

Ayurveda describes three biological humors or psychophysiological energies called doshas. There are three doshas, called Vata, Pitta and Kapha, and each is mainly a combination of two elements. Vata dosha is made up of space and air. Pitta dosha is a combination of fire and water. Kapha dosha is made up of water and earth.
For good health and well-being to be maintained, the three doshas within you need to be in balance.
I remember reading many times the Ayurveda recommendation of eating a cooked apple first thing in the morning. It balances the doshas.
I actually did cook apples in the morning for a while, but it was far too boring.

So anyway, that's what came to mind when I saw Arundathi's Apple and Vanilla cake.
It looked really yummy- moist and all those cinnamon flavored apples on top.
Now that's what I call a dosha balancer!
Cooked apples in a cake- aur kya chahiye ;-) (what else can one ask for)


Tried out an eggless version and it turned out great. All of us loved it. Her cake had slices of apples, I chopped them into small pieces because the baking time was shorter.
Thanks Arundathi for the inspiration. Following is an eggless version of the tasty cake.

Dosha Cake (Eggless Vanilla Apple Cake)

Ingredients

• 1/2 can condensed milk
• 2 oz. or 4 tablespoons butter melted
• 2 teaspoons vanilla essence
• 1/4 cup butter milk
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup plus 1 tablespoon all purpose flour (or use half whole wheat if you wish)
• 2 small apples peeled and chopped
• 1 tbsp demerara sugar (I used brown sugar)
• ¼ tsp Cinnamon Powder

Method
Preheat the oven to 350F.
Mix all the wet ingredients together. Sift the dry ingredients and add them to the wet mixture. Fold in gently till incorporated. Pour into a greased and dusted 9" cake pan.
Top with the apple pieces sinking them in a little bit. Sprinkle with the brown sugar and cinnamon.
Bake in the 350 F oven for 15 minutes. Lower the temperature to 325F and bake for an additional 20 minutes. The top should be brownish and the skewer should come out clean.
Let the cake cool in the pan for five minutes and then on a wire rack.
Serve with vanilla ice cream. ( We ate it as is but it would taste amazing with!)

This cake goes to Sugar High Friday (theme is Spice) hosted this time by Anita of Dessert First .
I'm also sending it to Art you eat #5 where the theme is Autumn.