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