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 Apple Cinnamon Bread. Not only are the apples fresh, but it’s Fall, which is absolutely the best time for this vegan cake recipe! But feel free to make this recipe at anytime of the year and use any apples you like, especially those with a few bumps and bruises!
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 Apple Cinnamon Cake. 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 apple cinnamon bread replaces the oil with almond butter. The nut butter contains all kinds of nutrients that are missing from processed oils.
In addition, just like plant oils, almond butter 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 almond butter, you can use walnut or cashew butter instead. If you can’t eat nuts at all, then many bakers use applesauce! However, we haven’t tested the recipe with these options, so you may need to experiment.
Buttermilk is well known for the tangy flavor it creates in a recipe. Also, it reacts with baking soda 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 almond milk with a tablespoon of apple cider vinegar. After 10 mins, the almond milk will sour and thicken into plant-based buttermilk! Amazing huh?
Can’t Beat Whole Wheat
We designed this apple cinnamon bread to be as close to “whole-food plant-based” as possible. Therefore, we opted for whole wheat flour instead of the overly-processed white stuff. Whole wheat flour 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.
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
Apple Cinnamon Bread | Seasonal Comfort Food for Fall
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!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 9 slices 1x
- 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
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