Vegan Apple Cake
The valentines day is upon us and I have been dreaming of sharing an easy snack cake to have around if you happen to be hosting family or friends this time of year. You know, the kind of cake that is justifiable like “snack” or “breakfast” because it has fruit and vegetables in it. Yes! That kind. Let’s bake. This 1-bowl recipe starts with a flax egg for binding and mashed ripe banana for some natural sweetness and moisture, And come tasty ingredients like brown sugar, grated carrots then apples, and cinnamon.
For dry ingredients, we went for a mix of almond meal or flour, oats, and our gluten-free flour blend, that’s kept the cake fluffy, tender, yet perfectly moist. Chopped walnuts add a bit of crunch and also nutty flavor.
After a quick bake in the oven (and the painstaking minutes of letting it cool), it’s time for the cake! While delicious on its own, it’s elevated with an easy cashew lemon maple frosting.
I hope you LOVE this Vegan Apple Cake! It’s:
Packed with fruit & vegetables
Easy to make
& SO delicious
This should make the perfect cake to have on hand for gatherings or lazy days spent with loved ones, And It would also be delicious come spring! Basically, it is a perfect year-round for just about any occasion.
Vegan Apple Cake
Hearty, vegan carrot apple breakfast snack cake made in 1 bowl! Wholesome, simple ingredients, easy to make, tender, and perfectly sweet!
Author: Minimalist Baker
PREP TIME: 10 minutes
COOK TIME: 45 minutes
TOTAL TIME: 55 minutes
Servings: 9 (Slices)
Category: Breakfast, Dessert
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2 or 3 Days
1 1/2 batches flax eggs (1 ½ Tbsp (11 g) flaxseed meal + 3 ¾ Tbsp (56 ml) water as the original recipe is written)
1/4 cup olive oil (if avoiding oil, and try subbing a little nut butter or applesauce)
1/3 cup mashed very ripe banana
1/4 cup maple syrup
1/2 cup brown sugar (or sub coconut sugar, but it’s not as sweet and the texture may be denser)
1/2 tsp sea salt
1/2 tsp ground cinnamon
1/2 cup plain unsweetened almond milk (or other dairy-free milk)
1 heaping cup (packed) grated carrot
1/2 cup finely grated apple
2/3 cup gluten-free rolled oats
1 1/2 tsp baking soda
1/2 cup almond meal (or flour)
1 heaping cup gluten-free flour blend
1/4 cup raw walnuts (chopped // for topping)
1 1/4 cup raw cashews (soaked in very hot water about 30 minutes)
1 Tbsp coconut oil (melted // optional – helps the frosting firm up once chilled)
1/4 cup full-fat coconut milk (or sub-light // if avoiding coconut, sub almond or rice)
2 Tbsp lemon juice
3 Tbsp maple syrup (and more to taste)
1 tsp vanilla extract