This cake has been evolving over time, getting healthier updates each time I make it. It’s base of in-season apples, cinnamon, and honey can’t be beat. I really pile on the apples, because I think there’s nothing like sautéed apples! However, these apples are sautéed without the need for any oil or butter! I always had been taught that butter/margarine/oil was a necessity. The more I have learned how to cook without oils and butters, the less I can tolerate them. I feel when I eat oily items, I feel so sluggish, and just plain yuck! You know what I mean? To let the apples cook down, I add just a little water to help with the sautéing. You could also use apple cider if you have some on hand instead. The natural sugars in the apples are released, creating a caramelization all on their own. If you are fully vegan, you can swap out the honey in this recipe for maple syrup.
There are no refined ingredients in this recipe at all. The cake base is made from almond meal, using a little oat flour. If you desire a completely grain-free option, just use all almond meal. The result may be more gooey, but just cook the cake a little longer. I wrap the pan in foil and bake at it a low temperature. Doing this makes the cake portion almost like a steamed pudding. I added in some psyllium husk to help with the binding of the ingredients. If you don’t have any, you should be fine. I feel it helps to hold the batter together a little better. You can find Psyllium Whole Husks on Amazon.
This recipe is unlike most desserts. You will get the warm comfort of a fall dessert with spiced cake. However, you will be eating a cake made without oils, refined flours and sugars! The ingredients in this recipe all help to decrease inflammation in the body. You’re also getting protein from the almond meal and butter, as well as a lot of fiber from the apples, flours, and flax meal. So-go ahead, enjoy it for dessert or breakfast!! Plus-your guests will all love it!
Serves 15
Ingredients:
Apples:
- 2 1/2 pounds of apples, sliced and peeled=~8 cups
- 1 tbsp of honey or maple syrup
- 2 tsp of cinnamon
- 3-4 tbsp water for sautéing (or apple cider/orange juice)
Cake:
- 140 grams of almond meal= 1 1/4 cups + 1tbsp
- 30 grams of oat flour (could use all almond meal)= 1/4 cup
- 1 1/2 tsp baking powder (used 2)
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 2 tsp ginger
- 1 tsp all spice
- 2 tsp psyllium husk (*optional, helps to bind cake together)
- 3 tbsp almond butter
- 3 tbsp unsweetened apple sauce
- 1/2 cup honey plus added 1 tbsp for drizzling on bottom of pan & additional 1 tbsp for top, if desired-use maple syrup in place of honey if completely vegan
- 2 flax eggs= 2 tbsp flax meal + 6 tbsp water
- 1/2 c + 2 tbsp coconut yogurt
- 1 1/2 tsp vanilla
Instructions:
- Line a 9″ spring-form pan with tin foil inside and wrap outside of pan as well. Spray with cooking spray. Preheat oven to 325.
- Mix together flax meal and water and let sit while preparing remaining ingredients.
- Add apples to a hot pan, along with 1/4 cup of water. Sprinkle with cinnamon and honey, sauteing until slightly browned. Transfer to plate and set aside
- Drizzle 1 tbsp honey on bottom of pan
- Layer apples on top of sauce in a concentric patter
- Mix cake ingredients: mix dry ingredients in a separate bowl. Mix honey and almond butter, adding in remaining wet ingredients. Gradually add in dry ingredients.
- Pour cake batter on top of apples
- Bake at 325 for about 70 minutes, until set (knife inserted comes out mostly clean and top is set and slightly cracked)
- Let cool 20 minutes, and invert using a plate. Remove springform pan. You may find extra juice running out. Use a paper towel to absorb excess to prevent cake from getting mushy.
- Drizzle with 1 tbsp of honey (if desired) and share with those you love!
Nutritional Benefits:
- Cholesterol and Oil free-a great option as a heart healthy dessert
- Source of fiber-great for digestive health, regulating blood sugar
- Lower in sugar, no refined sugar
- Source of protein, 3.2 g
- Low in calories for a dessert! Only 156 per serving!
- Apples:
- 2½ pounds of apples, sliced and peeled=~8 cups
- 1 tbsp of honey or maple syrup
- 2 tsp of cinnamon
- 3-4 tbsp water for sautéing (or apple cider/orange juice)
- Cake:
- 140 grams of almond meal= 1¼ cups+ 1tbsp
- 30 grams of oat flour (could use all almond meal)= ¼ cup
- 1½ tsp baking powder (used 2)
- ¼ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- 2 tsp ginger
- 1 tsp all spice
- 2 tsp psyllium husk (*optional, helps to bind cake together)
- 3 tbsp almond butter
- 3 tbsp unsweetened apple sauce
- ½ cup honey plus added 1 tbsp for drizzling on bottom of pan & additional 1 tbsp for top, if desired-use maple syrup in place of honey if completely vegan
- 2 flax eggs= 2 tbsp flax meal + 6 tbsp water
- ½ c + 2 tbsp coconut yogurt
- 1½ tsp vanilla
- Line a 9" spring-form pan with tin foil inside and wrap outside of pan as well. Spray with cooking spray. Preheat oven to 325.
- Mix together flax meal and water and let sit while preparing remaining ingredients.
- Add apples to a hot pan, along with ¼ cup of water. Sprinkle with cinnamon and honey, sauteing until slightly browned. Transfer to plate and set aside
- Drizzle 1 tbsp honey on bottom of pan
- Layer apples on top of sauce in a concentric patter
- Mix cake ingredients: mix dry ingredients in a separate bowl. Mix honey and almond butter, adding in remaining wet ingredients. Gradually add in dry ingredients.
- Pour cake batter on top of apples
- Bake at 325 for about 70 minutes, until set (knife inserted comes out mostly clean and top is set and slightly cracked)
- Let cool 20 minutes, and invert using a plate. Remove springform pan. You may find extra juice running out. Use a paper towel to absorb excess to prevent cake from getting mushy.
- Drizzle with 1 tbsp of honey (if desired) and share with those you love!
I came across your blog yesterday when I did a search for vegetarian/vegan resources in Buffalo (which is where I live!). When I was in my 20s, I was a vegetarian for over six years and vegan for about eight months. I went back to eating meat in 2007, but I’ve been doing a lot of reading recently (The China Study, Eating Animals, The Blue Zones Solution), and after discussing all this information with my husband we’ve decided to focus on plant-based meals as much as possible.
I haven’t decided yet if I’ll be going back to a strict vegetarian/vegan diet, but what I’m reading is definitely reminding me why I took the plunge in the first place.
I should also say — this recipe looks delicous! Definitely adding it to my to-make list. 🙂
Zandria-great to hear from a fellow Buffalonian! The China Study made a huge impact upon our lives as well. I teach cooking classes in the area and would love to connect! I’m excited you found me! Let me know if you make the cake ??