Last Autumn I created Cinnamon Apple Muffins with Crumb Topping but this year I came up with a new apple-inspired recipe because of my dietary restrictions.

This is my version of a vegan apple cake, it’s dairy, soy, and egg free. It isn’t the prettiest cake but boy is it delicious with a nice glass of My Vegan Coquito (Puerto-Rican EggNog).

Vegan Apple Cake:

Ingredients:

• 2 1/2 cups gluten-free flour
• 1 cup coconut sugar
• 1/2 cup brown sugar
• 1 1/2 tsp baking soda
• 1 tbsp cinnamon
• 1 tsp ground nutmeg
• 1 1/2 cup almond or coconut milk
• 1 cup melted coconut oil
• 4 tbsp applesauce
• 2 cups of chopped apples (I used honeycrisp)

Directions:

1. Heat your oven to 325 degrees and grease your cake pan with coconut oil and set aside.
2. In a large bowl sift your flour and add all of your dry ingredients.
3. In a separate bowl combine all of your wet ingredients (coconut oil, applesauce, and vegan milk of choice) mix well.
4. Peel and chop your apples into medium chunks, and fold it into your wet batter.
5. Carefully fold your wet batter into your dry mix. Do not over mix.
6. Pour your cake mixture into your greased pan and bake at 325 for 45 minutes
7. Enjoy with a dollop of ReddiWhip Coconut Whipped Cream!

TIPS:

-Do not bake this cake at 350, because of the ingredients it needs a lower baking temperature and a longer baking time.

-You can use coconut milk, almond milk, or soy milk for this cake. However, because I avoid soy I used a coconut milk.

-Brown sugar works so much better with fall recipes than your basic cane sugar. Mixing brown sugar and coconut sugar is a lovely combination for baking.

-I prefer honeycrisp apples for baking but Granny Smith and McIntosh also work well!

-Store your cake in a container in the fridge, it can last up to a week!