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)
- 1/4 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)
- 1/2 cup coconut oil, melted
- 1/2 cup + 2 tablespoons pure maple syrup
- 1/4 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): **
- 3/4 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
