Apple Walnut Cake

Apple-Walnut-cake-Wb

CategoryCuisineDiets

Nothing says Autumn like a good sweet kick of apple. This apple walnut cake is tender with the right amount of sweetness to give your tummy a warm hug while you are gazing at an apple falling from a tree like our good ol’ friend Newton!

Ingredients

 2 tablespoons ground flax seeds
  cup water
 2 cups spelt flour
 ½ cup coconut sugar
 ¼ cup jaggery powder or brown sugar
 1 teaspoon baking soda
 2 teaspoons baking powder
 1 cup oat milk, cashew or soy milk
 1 tablespoon apple cider vinegar
 ½ cup refined coconut oil
 1 teaspoon vanilla extract (non-alcoholic)
 ½ cup walnuts, chopped
Garnish on top
 2 medium sized apples, thinly sliced
 1 tablespoon maple syrup
 ½ teaspoon ground cinnamon

Instructions

1

Preheat the oven at 350°F.

2

In a small bowl, make the flax egg by combining ground flax with ⅓ cup of water. Set aside.

3

In a separate bowl, combine all dry ingredients: spelt flour, coconut sugar, jaggery powder or brown sugar, baking soda, and baking powder.

4

In another bowl, mix all wet ingredients: plant-based milk, apple cider vinegar, coconut oil, vanilla extract, and flax egg.

5

Pour the wet ingredients into the dry ingredients, gently folding and mixing until incorporated. Stir the chopped walnuts into the batter.

6

Pour batter into a well-greased, parchment-lined 10-inch spring-form pan, and spread evenly.

7

Slice the apples thinly and mix with the maple syrup and cinnamon. Place the apples in a flower design on top of the batter. (Refer to picture.)

8

Bake the cake for 40 to 45 minutes or until the toothpick comes out clean.

9

Let the cake cool completely before cutting.

10

Serve as is or top with some of your favorite vegan ice cream. Enjoy!

Notes:
All purpose flour can be used instead of spelt flour.

Coconut sugar and jaggery / brown sugar can be replaced with 3/4 cup of cane sugar.

Use a creamy plant-based milk to ensure a proper consistency.

Store for 2 to 3 days at room temperature.

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Ingredients

 2 tablespoons ground flax seeds
  cup water
 2 cups spelt flour
 ½ cup coconut sugar
 ¼ cup jaggery powder or brown sugar
 1 teaspoon baking soda
 2 teaspoons baking powder
 1 cup oat milk, cashew or soy milk
 1 tablespoon apple cider vinegar
 ½ cup refined coconut oil
 1 teaspoon vanilla extract (non-alcoholic)
 ½ cup walnuts, chopped
Garnish on top
 2 medium sized apples, thinly sliced
 1 tablespoon maple syrup
 ½ teaspoon ground cinnamon

Directions

1

Preheat the oven at 350°F.

2

In a small bowl, make the flax egg by combining ground flax with ⅓ cup of water. Set aside.

3

In a separate bowl, combine all dry ingredients: spelt flour, coconut sugar, jaggery powder or brown sugar, baking soda, and baking powder.

4

In another bowl, mix all wet ingredients: plant-based milk, apple cider vinegar, coconut oil, vanilla extract, and flax egg.

5

Pour the wet ingredients into the dry ingredients, gently folding and mixing until incorporated. Stir the chopped walnuts into the batter.

6

Pour batter into a well-greased, parchment-lined 10-inch spring-form pan, and spread evenly.

7

Slice the apples thinly and mix with the maple syrup and cinnamon. Place the apples in a flower design on top of the batter. (Refer to picture.)

8

Bake the cake for 40 to 45 minutes or until the toothpick comes out clean.

9

Let the cake cool completely before cutting.

10

Serve as is or top with some of your favorite vegan ice cream. Enjoy!

Notes:
All purpose flour can be used instead of spelt flour.

Coconut sugar and jaggery / brown sugar can be replaced with 3/4 cup of cane sugar.

Use a creamy plant-based milk to ensure a proper consistency.

Store for 2 to 3 days at room temperature.

Apple Walnut Cake