Vegan Apple Cake
This vegan apple cake is made with simple ingredients but is sure to impress everyone at your table, especially with the delicious vanilla cashew cream.
Ingredients
Wet Ingredients
- 1/3 Cup Coconut Oil melted
- 1 1/2 Cups Natural Applesauce
Dry Ingredients
- 2 Cups Spelt or Whole Wheat Flour
- 3/4 Cup Coconut Sugar
- 1/4 Tsp Salt
- 1 1/2 Tsp Baking Soda
- 1 1/2 Tsp Cinnamon
Vanilla Cashew Cream
- 1 Cup Cashews soaked overnight
- ⅔ Cup Almond Milk or other plant milk
- ½ Tsp Vanilla
- 2 Tbs Coconut Oil melted
- 2 Tbs Maple Syrup
Garnishes
- Sliced Almonds
- Coconut Sugar
Instructions
Apple Cake
- Preheat oven to 350 degrees F.
- In a small bowl, mix wet ingredients - melted coconut oil and applesauce. Mix to combine fully.
- In a larger bowl, mix dry ingredients - flour, sugar, salt, baking soda, and cinnamon. Mix to combine fully.
- Fold wet ingredients into the dry, stirring until everything is just mixed.
- Pour batter into a baking pan (I used a bundt pan) lined with vegetable spray or coconut oil.
- Bake in the oven for 40 minutes.
- When done, remove from oven and let cool.
Vanilla Cashew Cream
- In a blender, combine soaked cashews, almond milk, vanilla, coconut oil, and maple syrup. Blend on high until everything is smooth and creamy.
- The cream can be used instantly, but it will be very thin. To thicken, stick the cashew cream in the refrigerator for 30-45 minutes.
- Then, pour over the cake, garnishing with sliced almonds (if desired).
- Enjoy!
Notes
The cashew cream loses its vibrancy after it's been on the cake for awhile. (That's because it has no artificial preservatives or colorants!) For the freshest looking icing, keep cashew cream in the fridge and wait until serving before icing the cake.
Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)