Gone apple baking…
A beautiful whole grain, sugar-free, low-fat, and vegan spice cake made with fresh autumn apples.
Ahhh… Autumn. The fresh mornings, the color-changing foliage, the pumpkin spice all things nice, and of course the sweet crisp autumn apples. 🍎
I may be a warm weather child (Spring and Summer all day every day baby!), but there’s something about a Northeastern fall that feels so serene. And the leaves changing color on campus? Total eye candy. Coming from Texas, it’s still so amazing to me that leaves actually change color! 🍁
But let’s be real. The best part of fall is the food! Pumpkin spice on everything, in coffee, in tea, and even in this Apple Cake. No, this cake doesn’t have pumpkin in it, but it does have yummy warming spices like cinnamon and Chinese 5 Spice. But really though, this cake is all about the apples.
And this cake has a ton of apples in it. Bottom, top, and even in between!
So when presenting the cake, you can plate it top or down side, and it’ll be gorgeous either way. (Below is the bottom of the cake.)
This best part is, this cake not only scrumptiously screams the flavors of fall, but it is also healthy, whole grain, and vegan!
I tried two versions of the same cake. One with eggs and one without, and to my surprise, the vegan one turned out better! I think it’s because of the amount of applesauce to the cake. I used an entire cup of applesauce because it not only gives the cake to have a nice apple flavor, but it also replaces the oil, eggs, and butter while keeping the cake nice, moist, and fluffy.
And even though I’m not vegan, I try to use less animal products when possible! It’s just easier on the hens, you know? (Not to mention cheaper too!) 😉
So. Who’s ready for a slice or two?
So moist, delicious, and full of apple flavor.
It goes great with a cuppa #PSL (pumpkin spice latte for you non-social media addicts), which in my case is a Spiced Chai Tea with soymilk foam. 😉
Apple Spice Cake
One 8″ cake, 6 servings (aka 6 BIG slices of cake 😉 )
60g (3/4 cup) oat flour
60g (1/2 cup) whole wheat pastry flour
16 g (2.5 tbsp) ground flax
1 tsp cinnamon
1/4 tsp 5-spice powder (or pumpkin spice, nutmeg, ginger, etc.)
1 tsp baking powder, 1/2 tsp baking soda, pinch salt
1 cup unsweetened applesauce (organic if possible)
30 g (1/4 cup) unsweetened almond milk
2 tbsp chai tea (or more almond milk 😉 I literally just used the chai tea I had from breakfast.)
1 tsp pure vanilla extract
10-30 drops pure stevia extract, to taste
1 chopped apple in the batter (~1/2 cup)*
Extra apple slices for decorating top and bottom of cake
+honey or maple syrup for drizzling on top
+optional: walnuts or pecans at the bottom of the cake (I think it adds a nice crunch!)
*Side note on the apples: because you’re baking the apples, I recommend using an apple variety that is NOT your favorite. For example, I would not use the pricey organic fuji apples I bought at Whole Foods in this cake. I’d rather eat them raw! xD Instead, I would use Washington apples or gala apples or in this case, Princeton dining hall’s mediocre-but-no-difference-when-baked apples. 😉
☝️ First prep your pan. Grease it well on all sides with olive oil and then line the bottom with parchment paper. To do this, cut an 8″ circle on a parchment paper. I did this by placing the pan on parchment paper and penciling around the pan and then cut a circle from the parchment paper. This prevents the batter from sticking to the pan, ensuring easy removal. 🙂
Preheat oven to 350*F.
Mix dry + spices ingredients. In another bowl, mix wet. Mix wet + dry. Add in your chopped apples. Gently fold and do not over mix!
Layer thinly sliced apples on the bottom of pan + walnuts/pecans if using. Then pour the batter onto the apples, and add more apple slices to the top of the cake. Get creative and do whatever You can do any kind of pattern your heart desires. And this is optional, but you can drizzle on some honey or maple syrup on top to keep the apples moist when baking.
Bake for 50 minutes, until it passes the toothpick test, or when you gently press against the cake, it springs right back up. 🙂
Now, let it cool for 20 minutes or so (I don’t remember lol), and then use a knife to run along the sides of cake pan. If you have a springform pan, this part would be really handy, but since we greased the pan very well in the beginning, it should be easy to remove.
Carefully, peel of the parchment and reveal the glorious underside! 😉
Enjoy it! And check out the nutrition stats. Awesome right?
6 big servings; 1 slice: 120 kcal, 2f, 24c (4g fiber, 5g sugar), 4p
You should definitely make this cake for fall! Try the recipe out, and let me know what you think! Take a picture and share it with me on Instagram @vivanttang. ❤