This vegan and gluten-free apple cake is full of warm cinnamon and sweet apple flavor covered in a deliciously decadent and dramatic glaze. Made with simple ingredients and methods, this is a cake that anyone can master even though it may look fancy. The texture is light and fluffy and each bite has the perfect amount of plump baked apple chunks that sweeten the deal. This is a must-make dessert for fall!
Since I can remember, my mom has made apple cake every fall, usually for Rosh Hashanah dinner. She often gets asked for the recipe and gets amazing compliments from our family and friends. There are no crumbs left behind.
But, since I've developed food sensitivities to gluten, eggs and dairy, I haven't been able to eat her apple cake. I've really been missing it!
So, this year for Rosh Hashanah I knew I had to master a version that was allergy friendly and also just as delicious as my mom's traditional apple cake. After a couple of attempts and my mom's official taste test approval, I landed on this gluten-free and vegan apple cake which hits all the marks! Plus, it doesn't contain any butter, unhealthy oils or refined sugars.
It is tender, flavorful and completely addictive. My mom was honestly blown away and asked me for the recipe immediately! She plans to make it this year for the holidays. Huge win from a picky Jewish mother, right!? 😉
All you need for this gluten-free and vegan apple cake:
- apples
- oats - ground into a flour
- almond flour
- arrowroot powder
- coconut oil
- plant-based milk
- maple syrup
- apple sauce
- spices
- baking powder
Oh, and this to-die-for bundt pan that will get you all the compliments. It makes for a dramatic glaze situation that is a show-stopper. I learned about it from my blogger friend, Molly from Spices in My DNA.
To spice it up I used ground cinnamon and apple pie spice. Your kitchen will have all the yummy fall aromas and vibes when you bake the apple cake.
It’s also incredibly simple; this recipe would be great for a novice chef. The apple cake can even be made ahead of time so that when you serve it all you have to do is pour the glaze overtop.
What are the health benefits of apples?
Apples don’t get the same buzz as popular “superfoods". But don’t overlook them. They are chock-full of powerful disease-fighting nutrients and health benefits, in addition to being affordable and portable. Apples are low in calories, full of dietary fiber, hydrating, immune boosting and help to meet our daily fruit intake. According to the Academy of Nutrition and Dietetics, apples are loaded with the powerful antioxidant quercetin. Quercetin is a phytochemical with anti-inflammatory and heart-protecting qualities, and may reduce the growth and spread of cancer cells.
This gluten-free and vegan apple cake contains four apples. I like to use a combination of two tart green apples (Granny Smith) and two sweet red apples (Honeycrisp). They give a nice variety of apple flavor and the combination makes every bite perfectly balanced. I also like to dice the apples pretty tiny for this cake. Some prefer larger apple chunks and that is totally fine too. But for me, I like every bite to include lots of cake and lots of apples. Dicing them super small helps ensure each bite is perfection.
How to select the best apples and store them for optimal freshness.
Choose apples with the stem intact. Also try smelling them — you should be able to actually smell the freshness.
Apples can stay fresh in your refrigerator for up to three weeks. Keep them in a plastic bag and away from other foods with strong odors.
The apple cake glaze
The glaze is entirely optional but highly recommended if you know you have a crowd with a sweet tooth. I personally love it plain and it is healthy enough plain that you can eat it for breakfast. But, if you are going all out and serving this as the star dessert then definitely go for the glaze. The glaze does contain refined sugar so while the cake itself is refined sugar-free, glazing it will change that. You can add a light drizzle of the glaze or really pour it on thick. Whatever you do just don't add it too soon before serving it as it will start to sink into the cake over time.
Who's ready to get baking!?
You all can definitely master this easy apple cake recipe. I hope this gluten-free and vegan version allows everyone at your next fall feast to enjoy a slice!
Okay now, time to do this thing! Let's get baking!
Vegan and Gluten-Free Apple Cake
- Total Time: 55 minutes (up to 60)
- Yield: 16 slices 1x
- Diet: Gluten Free
Description
This vegan and gluten-free apple cake is full of warm cinnamon and sweet apple flavor covered in a deliciously decadent and dramatic glaze. Made with simple ingredients and methods, this is a cake that anyone can master even though it may look fancy. The texture is light and fluffy and each bite has the perfect amount of plump baked apple chunks that sweeten the deal. This is a must-make dessert for fall!
Ingredients
For the cake
- 4 cups gluten-free old-fashioned oats
- 2 cups blanched super fine almond flour (not almond meal)
- ¼ cup arrowroot powder or arrowroot flour
- 4 teaspoons ground cinnamon
- 1 teaspoon apple pie spice
- 2 teaspoons baking powder
- 1 cup unsweetened, plain plant-based milk of choice (I used almond milk)
- ½ cup coconut oil, melted
- ½ cup + 2 tablespoons pure maple syrup
- ¼ cup unsweetened apple sauce or my homemade apple butter*
- 4 large apples (I used two Granny Smith and two Honeycrisp for a tart and sweet combination), peeled, cored and diced
For the glaze (optional): **
- ¾ cup powdered sugar
- 1-2 tablespoons unsweetened, plain plant-based milk of choice*
Serve with:
Instructions
- Preheat oven to 375 degrees Fahrenheit and grease a 10-cup bundt pan with coconut oil.
- In a high speed blender that is completely dry, add the oats and process until a fine oat flour is formed. I do not recommend using store-bought oat flour in this recipe.
- Add the homemade oat flour and all the dry ingredients (almond flour, arrowroot powder, spices and baking powder) to a large mixing bowl with a pour spout. Whisk to combine.
- Add the wet ingredients into a separate bowl and use a hand mixer to combine. Pour the combined wet ingredients into the large mixing bowl with the dry ingredients and use the hand mixer to combine well.
- Gently fold the diced apples into the cake batter until well incorporated. Pour the batter into the prepared bundt pan and use a mini spatula to spread into an even layer. It should fill the 10-cup bundt pan perfectly.
- Bake for 45-50 minutes until golden brown. Watch closely at the end to avoid burning. Check for doneness with a knife pierced into the thickest part of the cake.
- Remove the bundt pan from the oven and set on a safe surface to cool and set for 20-30 minutes. Place a wire cooling rack on top of the bundt pan and then carefully flip the cake onto the cooling rack so that the rack is now on the bottom beneath the bundt pan. Carefully and gently lift the bundt pan to reveal the apple cake. If you are not glazing the cake you can slice and enjoy at this time. If you are using the glaze see the remaining recipe instructions below.
- Allow the cake to fully cool before adding the optional glaze. You can even stick the cake in the refrigerator or freezer for a bit to really chill the surface so that the glaze will not melt into the cake.
- To make the optional glaze, in a mixing bowl add the powdered sugar and 1 tablespoon of milk. Whisk together well and if a thinner consistency is desired add another tablespoon of milk. You do want the glaze to have some thickness to it so it sets beautifully on the cake and doesn't seep into the cake. Add more powdered sugar for a thicker glaze.
- Just before serving, drizzle or pour the glaze overtop the apple cake. Slice and enjoy.
- Store leftover cake in an airtight container in your refrigerator for up to five days.
Notes
*The apple butter adds more moisture, sweetness and flavor. If you use the apple butter in place of the applesauce it will have a deeper apple and cinnamon flavor that makes it all the more delicious.
**This cake is refined sugar-free without the glaze. It is delicious as is but is extra decadent and beautiful with the glaze.
You could also serve this with vanilla ice cream and my homemade vegan caramel sauce.
- Prep Time: 10
- Cook Time: 45 (up to 50)
- Category: Dessert
Alene says
I don't have a high speed blender. Would the Cuisinart work? Being gluten free, I do have oat flour. Thank you. And le'shana tovah tekasevu!
Elaine Gordon says
Hi, Alene - what Cuisinart are you referring to? L'Shana Tova to you too! 🙂 Best, Elaine
Alene says
My food processor
Elaine Gordon says
A blender would be ideal for this recipe to get a super fine oat flour. Store bought is okay if needed but I have found homemade oat flour in a blender yields the best results for this recipe. Happy and healthy new year to you and yours!
Nancy says
Allergic to almond…can I substitute oat flour for almond flour? Must be gluten free.
Elaine Gordon says
Hi, Nancy: Unfortunately for this particular recipe that would not work. Oat flour has a completely different texture than almond flour. It is difficult to substitute almond flour in baking recipes since it doesn't absorb like most flours and has such a fine texture. I would recommend finding a different recipe such as these apple muffins which are made with oats and are nut-free: https://www.eatingbyelaine.com/blender-vegan-apple-muffins-with-cinnamon-streusel-topping-gluten-free-and-refined-sugar-free/ - I hope that helps! Best, Elaine
Paula Shook says
It’s cooking now, but the batter was more like cookie batter than cake batter. I had to use my hands to mix the apples into it as well as smash it into the Bundt pan. There are 6dry cups of flour and very little liquid less than 3. Is there a misprint?
Elaine Gordon says
Hi, Paula: Oh no, I'm so sorry to hear this. How did it turn out for you in the end. It should have been easy to pour in to the pan. Did you use store bought oat flour?
Paula Shook says
I used rolled oats and put them in my bullet. I couldn’t mix in all the apples either. It did taste good and it seemed to cook well. I are the quantities for the liquids correct? I am thinking of making it this week for Thanksgiving
Paula Shook says
I did use 4 cups of rolled oats. Does that end up equaling 4 cups once it’s ground down?
Elaine Gordon says
No - once it is ground down it would be 3/4 of that. So about 3 cups of oat flour. Is that about what it measured for you?
Elaine Gordon says
I believe the quantities are correct, yes. Please let me know if you make it again how it goes for you this time. And if you don't want to make an entire cake you could make my apple muffins: https://www.eatingbyelaine.com/blender-vegan-apple-muffins-with-cinnamon-streusel-topping-gluten-free-and-refined-sugar-free/
Arthur M says
The flovor is very good, but not enough liquid for the amound of flour etc.. Came out more like a pudding/cake. Used oat flour by measuring 4 cups of rolled oats and using the equivalent amount of oat flour. Added more mile (1/2 cup or so) and still ended up with a very dense dough.
Elaine Gordon says
Hi Arthur: I'm so sorry to hear this. I think I may not the issue here. When I substitute oat flour for oats I do 3/4 cup of oat flour for 1 cup of oats (that would then get blended into a flour). What did you do? It definitely would be dense if you did a 1 to 1 substitution. Please do let me know when you get a chance. Thank you so much, Elaine
Valerie says
Hi- will be trying this for this weekend as practice for Rosh Hashana. Do you use refined or unrefined coconut oil?
Thanks 🙂
Elaine Gordon says
Hi Valerie: Oh wonderful! Please let me know what you think either way! You can use either in this recipe. If you want the coconut flavor you can use unrefined and if you want zero coconut flavor than use refined. For me I usually use unrefined and I still don't taste it with the cinnamon in this recipe. Happy early New Year to you and your family! Best, Elaine