This ones for the apple lovers out there. I understand that not everyone can be a pumpkin lover! Or maybe you are a lover of both, like me! Either way, I’m taking a break from pumpkin fever and dishing out the apples. This Vegan Apple Cake is one for the books (toot toot). It’s fluffy and layered with an apple cinnamon topping and then a pecan sugar crumble on top. Are you drooling yet? This gluten and dairy free cake is the perfect Fall dessert to have at your table.
Let’s talk about those baked cinnamon apples
Cheers to apple season! I love how versatile apples are. They are perfect just as is, in desserts or your morning oatmeal! But they are especially amazing when you toss them in cinnamon and bake them. Like in this gluten-free apple cake. They take this cake to the next level with their natural sweetness and slight crunch.
I recently did a poll on Instagram to find out if people enjoyed pumpkin recipes more or apple recipes more. To say I was SHOCKED to find out that there were way more apple lovers than pumpkin lovers is an understatement! I would say I actually enjoy pumpkin recipes more. I think perhaps it’s because I only really eat them in the fall where apple recipes I tend to eat year-round. But I still have a love for all things apple! Don’t get me wrong! For instance, I just devoured two pieces of this vegan apple cake with no issues. And I’m currently wanting a third. Hopefully, Adam gets to the last few pieces before I venture down to the kitchen.
I gotta say I was pretty impressed with myself for testing this gluten free apple cake in the midst of moving. We recently packed up all of our belongings and said goodbye to our sweet home that we had been renting for 4 years and bought our first home! We LOVED our space that we had been in for the last few years but knew we needed something a little bigger and something that was our own! Needless to say, the move went smoothly but we are still living amongst many boxes as we paint and do a few minor renovations to make this place our own. But trying to bake a cake amongst boxes, dust, and paint is not something I would suggest. Searching through boxes to find that cake pan was an adventure all on its own.
Here are a few reasons why I love this vegan apple cake, so listen up!
- This gluten-free apple cake is basically like a cross between a coffee cake and apple crumble, and I’m here for it! Coffee cake is probably one of my favourite desserts. I grew up having it every Christmas morning and it was the best. Who doesn’t love a good excuse to eat cake for breakfast? The base of this gluten and dairy-free cake is so fluffy and the texture is on point. The cake is topped with baked cinnamon apples (hello apple crumble) in the middle layer. And last but definitely not least that pecan crumble on top is lip-smackingly divine.
- This gluten free apple cake is fluffy, it’s moist (yup, I said it), and is beautifully sweetened. The apples add a nice natural sweetness as well the recipe works great with coconut sugar or monk fruit sweetener in the base and topping. This dessert can be sweetened with whatever sugar you have in your pantry.
- The aroma that fills your house while this gluten and dairy-free cake is baking will make you instantly happy. It’s pure comfort.
Looking for some vegan fall meals to go with this vegan apple cake? Try these.
If you are looking for a cozy and comforting dessert for this fall that will use up your apples, look no further! This dessert takes the cake! Both the Picky Husband and I have been gobbling up piece after piece of this vegan apple cake and we are obsessed. It’s the perfect way to cap off your savory fall dinner.
| Prep Time | 15 minutes |
| Cook Time | 30 mintues |
| Passive Time | 30 minutes |
| Servings |
pieces
|
- 3/4 cup plantbased milk
- 2 tsp apple cider vinegar
- 1/3 cup coconut oil (melted)
- 3/4 cup apple sauce (unsweetened)
- 1 tsp vanilla
- 1 cup almond flour
- 1 cup brown rice flour
- 1/2 cup oat flour
- 1/3 cup coconut sugar (or monk fruit sugar)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 heaping cup of chopped apple (peeled and chopped to 1/2" cubes- roughly 1 apple)
- 1/2 tsp cinnamon
- 3 tbsp vegan butter
- 1/4 cup almond flour
- 1/2 cup pecan pieces (finely chopped, or pulsed in the food processor to make small pieces)
- 1/3 cup coconut sugar
- 1/2 - 1 tsp cinnamon
Ingredients
wet ingredients
dry ingredients
apple topping
pecan crumble topping
|
|
- Preheat your oven to 375ºF and line an 8x8 pan with parchment paper. Set aside.
- Combine the milk and apple cider vinegar in a bowl. Stir and let sit for 10 minutes to slightly curdle.
- Melt the coconut oil. You will need 1/3 cup of coconut oil in melted form. Set aside to cool.
- Combine all the dry ingredients together in a separate bowl.
- After ten minutes, add the oil, apple sauce, and vanilla to the milk. Whisk slightly and then add the wet ingredients to the dry ingredient bowl. Stir until combined. Then place the cake batter in the 8x8 pan. Spread the batter out evenly with a spatula. Set aside while you prepare the apple topping.
- Chop and peel the apple. I used an Ambrosia apple but any apple should work here. Cut the peeled apple into 1/2" cubes and toss the apple in 1/2 tsp of cinnamon. Set aside while you prepare the pecan crumble topping.
- Chop the pecans finely. Option to use a food processor to do it for you. Place the pecans in the food processor and pulse until fine pieces have formed. Measure out 1/2 cup and add to a bowl.
- Add the vegan butter, almond flour, cinnamon, and sugar to the pecans. Use your hands to thoroughly combine the ingredients. The topping should clump together.
- Add the apple topping on top of the cake batter (already in the pan). Add the pecan sugar topping on top of the apple topping. Spread it out as evenly as possible.
- Bake the cake in the oven at 375ºF for 10 minutes. Then without opening the oven door, after 10 minutes, turn the temperature down to 350ºF and bake for another 20-25 minutes.
- The cake should look golden on top after baking, and it should have puffed up.
- IMPORTANT: Let the cake cool in the pan for 30 minutes. Then remove the cake from the pan and let it cool completely on a cooling rack.
- Cut the cake into 9 pieces and enjoy. The cake can be stored in a sealed container for 5 days but it is best when fresh.
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OH how brave you were to bake this just after moving. but what a way to add your own delicious baking aroma to mark this house as yours and Adams! Can’t wait to try this cake!