In most places, apples are available at the supermarket all year round. You’ll generally see a few popular varieties all through the year. But when are they really in season? Well, depending on the apple type they’ll reach their peak in September and October. This when we bake our delicious AppleBread. Not only are the apples fresh, but it’s Fall, which is absolutely the best time for this vegan cake recipe!
As you can see we aren’t quite sure whether this is a cake or a bread but hey – it’s the taste that counts right?
A Family Treasure
This recipe means a lot to me (Rachel). My Mum loves to experiment with recipes. As a result, I was exposed to baking and cooking at an early age! I was always in the kitchen with Mum making something! When I was in my early teens I started baking cakes and selling them to the parents of kids at my school! I’d whip these up cakes in my mum’s trusty stand mixer. My favorite cake to make was – and still is – this vegan adaptation of my Oma’s AppleCake. It takes me straight back to those days spent baking with Mum!
When people (even us) are making vegan baked goods, they often reach for the oil or a butter substitute. However, oil is just the fat squeezed out from nuts or seeds, with all of the other nutrients stripped away. Instead of losing all that goodness, you can instead follow a “whole food” approach. For example, our applebread replaces the oil with . The nut butter contains all kinds of nutrients that are missing from processed oils.
In addition, just like plant oils,avoids all the saturated fat, cholesterol, and animal cruelty that goes along with dairy products. So nut butter is a win/win!
Note: If you don’t like the taste of applesauce! However, we haven’t tested the recipe with these options, so you may need to experiment., you can use or cashew butter instead. If you can’t eat nuts at all, then many bakers use
Buttermilk is well known for the tangy flavor it creates in a recipe. Also, it reacts with plant-based buttermilk! Amazing huh?to help bread and cakes rise and develop a great crumb (the pattern of little holes within the loaf). Thankfully, as for almost any food you can think of, vegans don’t need to miss out. Making plant-based buttermilk is easy! All you need to do is mix one cup of soy or with a tablespoon of . After 10 mins, the will sour and thicken into
Can’t Beat Whole Wheat
We designed this apple whole-food plant-based” as possible. Therefore, we opted for instead of the overly-processed white stuff. has the same calories as white flour but is packed with many for nutrients. That gives this vegan cake recipe extra fiber, B-vitamins, and minerals compared to one made with processed ingredients. As a result, you supercharge the nutritional value of every calorie.bread to be as close to “
Some Final Tips
It’s essential to cut the apple into small pieces (roughly quarter-inch cubes) before mixing them into the other ingredients. If the pieces are too large they’ll sink to the bottom and won’t cook through.
You also want to make sure you use a flax egg to bind everything together. Not only does this remove the need for a chicken egg, but it also provides a range of anti-oxidant and anti-inflammatory benefits.
Did you try baking this festive delight? If you did, please let us know what you think with a comment and rating. Every bit of feedback helps The Plant Riot get even better.Print
It’s time for Apple Cinnamon bread! It’s the perfect vegan cake recipe when Fall arrives and the apples are fresh. A delicious take on an old family recipe!
- 2 apples, peeled
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1/2 cup plant milk (we like to use oat, soy or almond milk)
- 1/2 tablespoon apple cider vinegar
- 1 cup whole wheat flour
- 1/2 cup organic cane sugar
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup almond butter
- 2 teaspoons vanilla extract
- Preheat oven to 375F / 190C and prepare a loaf tin by coating it with a little cooking spray or lining with baking paper.
- Chop 1 1/2 apples into small pieces, and cut the remaining 1/2 apple into into thin slices.
- Prepare the flax eggs by mixing together ground flax seeds with water, set aside to thicken for 5 minutes.
- Prepare ‘buttermilk’ by mixing together plant milk and apple cider vinegar, set aside for 10 minutes.
- Using a stand mixer, or a bowl and wooden spoon, add flour, sugar, baking powder, ground cinnamon, baking soda and salt, mix to combine.
- Next mix in flax eggs, ‘buttermilk’ and almond butter. Then using a wooden spoon, stir in chopped apple pieces.
- Pour batter into prepared loaf tin and top with apple slices. If desired, sprinkle with a little cinnamon sugar (mix together 1 teaspoon organic cane sugar and 1 teaspoon ground cinnamon).
- Bake for 45 minutes or until a skewer inserted into the bread comes out clean.
- Once the apple cinnamon bread is cool, cut into 8 slices and enjoy! Store slices in an airtight container for 3 days.
- Store slices in an airtight container for 3 days.
Keywords: apple cinnamon bread, apple cake, vegan cake recipe, The Plant Riot
This post contains affiliate links, which means that The Plant Riot (SteenPow Collective LLC) will make a small commission if you purchase using these links. The price you pay as a consumer does not change. The Plant Riot only recommends products that we know, trust and love!