For sweetening I use my own homemade stewed apple. I simply peel, remove the core and chop them into smaller chunks. Then I place them in a pot with a lid and bring them gently to the boil. Once it is cooking, I let it simmer until the apple chunks are soft. Of course you can use store-bought apple sauce from a jar.

Before baking, the apples for the topping are lightly sliced, which results in a beautiful effect that make me all dreamy A good apple cake should have a good portion of cinnamon, I believe. Freshly ground nutmeg works well too, should you have to avoid cinnamon.

After baking, I dusted the apple cake with some ground desiccated coconut, which I blended in my mini-blender.

Note: When baking, it is important to cover the cake. For this I use a small un-coated baking tray which I place right on top of the cake form.

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Apple Cake (Vegan, Gluten-free, Oil-free, Fruit-sweetened)

Perfect for apple season! This apple cake only uses a few ingredients and easy to make. The cake is not only vegan and gluten-free, but alsomoil-free and fruit-sweetened. For a 21 cm cake spring form.

Course Baked Sweet

Cuisine Deutsch

Diet Gluten Free, Vegan

Keyword Apple, cake, Cinnamon, fruit-sweetened, gluten-free, oil-free, vegan

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 10 Portions

Ingredients

• 150 g buckwheat flour
• 30 g tapioca flour (or corn starch)
• 50 g walnuts, finely chopped (you can omit it too)
• 2 tbsp sweetener of your choice (or to taste)
• 1 tbsp psyllium fiber husk
• 1 1/2 tsp baking powder
• 1 tsp cinnamon powder
• approx. 4-5 small apples
• 330 g stewed apple
• 80 ml water

Instructions

• Preheat the oven to 190 °C (top-/bottom heat). Prepare the cake tin by either greasing it or lining with baking paper (when using baking paper, I like to cut a thin stripe which I use along the rim).
• Mix the dry ingredients in a bowl. Peel, half, remove core of the apples. Thinly slice them as pictured.
• Pour stewed apple and water into the bowl with the dry ingredients and stir to combine.
• Spread the dough evenly in the cake tin. Then place the apple halves on the dough, flat side down. Gently press them into the dough.
• Bake the cake covered (I use a small un-coated baking tray which I place right on top of the cake tin) for approx. 20 to 25 minutes until the apples are a bit softer and cooking in their juice. Then bake it without covering for another 10 to 15 minutes or until the apple juice has evaporated and the top of the cake looks dry.

It took me a while to find the perfect texture. Then I tried something that I have never used in baking – even though I’ve seen it listed as an egg alternative so many times.

It’s apple sauce, or in this case: homemade stewed apple. Last autumn we had soooo many apples, we made several big pots of stewed apple. And now I can say, stewed apple indeed makes for a very good vegan baking ingredient. It adds sweetness and helps to create that perfect fluffy texture that isn’t too dry. Yay!

That makes this apple cake not only vegan and gluten-free, but also oil-free and free from nuts. It is mostly sweetened with stewed apple. And it is super easy to make. My new favourite, yay

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Easy Apple Cake (Vegan, Gluten-free, Oil-free)

This vegan and gluten-free apple cake is super easy to make. I wish I would have tried this earlier. A big thank you to my lovely reader who asked about an apple cake recipe that is without nuts.

Course Baked Sweet, Cake

Cuisine German

Diet Gluten Free, Vegan

Keyword Apple, cake, Cinnamon, fruit-sweetened, oil-free

Servings 1 cake

Equipment

• 30 x 20cm cake tin

Ingredients

• 120 g rice flour
• 70 g buckwheat flour
• 2 tablespoons coconut sugar or sweetener of your choice
• 1 tablespoons psyllium fiber husk
• 2 teaspoons cinnamon
• 1,5 teaspoons baking powder
• 300 g stewed apple
• 100 ml water
• 2 (approx.) small apples

Instructions

• Preheat the oven to 190°C (top-/bottom heat).
• In the meantime mix the dry ingredients in a bowl. Prepare the cake tin. Peel the apples and cut them into fine slices.
• When the oven is preheated, pour the stewed apple and water into the bowl with the dry ingredients. Stir to combine.
• Spread the dough evenly on the cake tin. Place the apple slices on top and pres them gently into the dough. Bake for approx. 25 to 30 minutes or until an inserted wooden skewer comes out clean.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Nut-pulp adds this amazing moisture to a cake, without having to add any oil or nuts. What can I say, this cake turned out perfect with the added nut-pulp. It couldn’t have been better! Deliciously soft, spongy dough with soft, baked apples on top. And the cinnamon flavour just lifts it to the next level

As always, this recipe for Apple Cinnamon Cake is vegan, gluten-free and without refined sugar.

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Apple Cinnamon Cake with Nut-Milk Pulp (Vegan, Gluten-free, No Refined Sugar)

Nut-pulp adds this amazing moisture to a cake, without having to add any oil or nuts. What can I say, this cake turned out perfect with the added nut-pulp. It couldn’t have been better! Deliciously soft, spongy dough with soft, baked apples on top. And the cinnamon flavour just lifts it to the next level.

Course Baked Sweet, Cake

Cuisine German

Diet Gluten Free, Vegan

Keyword Apple, cake, Cinnamon, No Refined Sugar, Nut-Milk Pulp, soy-free, without oil

Servings 1 Cake

Equipment

• baking tray 30 x 20cm

Ingredients

• 70 g buckwheat flour
• 75 g rice flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 100 g nut-milk pulp
• 200 g banana (200g = approx. 2 bananas)
• 45 g 45g coconut sugar
• 1 tablespoon psyllium husk fiber
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon
• 310 ml water
• 2-3 approx. apples

Instructions

• Preheat the oven to 200°C (top- / bottom heat). Line the baking tray with baking paper.
• Mix buckwheat flour, rice flour, baking powder and baking soda in a bowl.
• Peel and cut apple into slices. Blend the remaining ingredients in a blender until smooth.
• Pour blended mixture into bowl with dry ingredients and quickly stir to combine. Don’t over stir.
• Spread dough evenly in baking tray. Place apple pieces on top and gently press them into the dough.
• Place in oven and bake for approx. 20 minutes or until the apples start to brown up. Then bake covered (I place an un-coated baking tray in the rack above to shield the cake from direct upper heat) for another 10 minutes or until an inserted wooden skewer comes out clean.

Notes

Enjoy! 

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

This energy balls recipe is super easy with only three ingredients

…and it is very flavourful. And as always it is vegan, gluten-free and without refined sugar

If you like using dried apple, you can also find a recipe for no-bake apple cinnamon cake here.

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Apple Cinnamon Energy Balls (Vegan, Gluten-free, No Refined Sugar)

This vegan and gluten-free enegy balls recipe makes use of dehydrated apples. And cinnamon. Oh, how I love this flavour combination! It takes me right back to cozy childhood memories of enjoying porridge with fruit and cinnam

Course Blissballs

Cuisine American

Diet Gluten Free, Vegan

Keyword Apple, Blissballs, Cinnamon, No Refined Sugar

Servings 10 blissballs

Equipment

• high-speed blender

Ingredients

• 140 g (approx.) nuts (soak them in water for at least 8 hours, then rinse and drain)
• 150 g (approx.) dried apple densely packed
• 1-2 teaspoons cinnamon powder

Instructions

• Place the nuts into a high-speed blender and pulse to fine crumbles.
• Add the dried apple pieces to the blender and blend into smaller pieces (a tamper might be needed for this step).
• Transfer mixture into a bowl (or use directly from blender jug). Scoop out portions with a spoon and roll them into small balls. Place aside.
• Sprinkle the cinnamon into a small bowl. Place one blissball at a time into the bowl. Shake the bowl so that the bliss ball gets evenly covered with cinnamon.
• Keep chilled and eat within 3 to 4 days.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

For example, rice porridge with stewed apple and cinnamon. My go to winter comfort food! And this cake reminds me of this warm and fuzzy feeling of snuggling up on the couch, wrapped in my favourite blanket with a bowl of warming sweetness

As always this no bake apple cinnamon cake recipe is vegan and gluten-free, and it also is without refined sugar and oil.

For a 21cm spring form you’ll need:

For the crust:
1 1/2 cups (200g) macadamias (or soaked almonds)
1 cup (140g) dates, pitted and diced
1-2 tablespoon water if needed

For the filling:
2 cups tightly packed dried apple (approx. 300g)

1 cup (140g) cashews, soak them in filtered water for at least 4 hours, then rinse and drain
1/2 cup water
1 tablespoon psyllium fiber husk
1-2 teaspoon cinnamon

For the garnish I used some extra dried apple slices.

Preparation:

1. For the crust, blitz the nuts to fine crumbles and transfer to a medium sized bowl.

2. Blitz the dates to fine crumbles and add to the bowl. Mix well. If using dry nuts, add 1 to 2 tablespoon of water until the dough becomes slightly sticky.

3. Line spring form with baking paper. Scoop dough into tin and spread evenly, pulling it up the sides as well (approx. 2cm).

4. For the filling pulse the dried apple to small  crumbles. Transfer to the bowl.

5. Blend cashews and water until smooth. Transfer to the bowl with the dried apple and mix well, stirring in psyllium fiber as well.

6. Scoop into spring form and spread evenly. Dust with cinnamon and garnish if you wish.

7. Place in freezer until it is set (approx. 3 hours). Cut slices while it is still firm.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Now I’ve been thinking about a way of using the stewed apple in baking. And this is what happened: Mini tarts filled with cinnamon stewed apple and crumbles on top. Vegan, gluten-free and absolutely delicious with some vanilla cashew cream!

The home-made stewed apple has some chunks in it and adds a rustic character to the cakes. It probably works with store-bought stewed apple as well – but the real flavour comes with home-made food

For 4 mini tarts you’ll need:

For the crust:
1/2 cup (70g) buckwheat flour
1/2 cup (70g) sweet sorghum flour
1/2 cup (65g) tapioca starch
1 tablespoon fiber husk powder
1 teaspoon baking powder
1 pinch salt

1 banana (very ripe)
6 tablespoon (50g) coconut oil (soft)

For the filling:
2 cups (500g) stewed apple
1-2 teaspoon cinnamon

For the crumbles:
2/3 cup (85g) sweet sorghum flour
4 heaped tablespoon (40g) coconut sugar
6 tablespoon (50g) coconut oil (soft)

Preparation:

For the crust, mix all dry ingredients in a medium sized bowl.

In a small bowl, mash the banana to a fine cream.

Add mashed banana and coconut oil to the dry ingredients and mix well.

Form a ball out of the dough and place in the fridge while preparing the filling and crumbles.

Preheat the oven to 190°C.

For the filling mix the stewed apple with the cinnamon.

For the crumbles, mix the ingredients in a small bowl and place aside.

Take the dough out of the fridge and make four portions.

It might appear a little dry but once you start forming it into the tart tins (with your clean hands) it will become quite smooth.

Once the dough has been spread in the tart tins, add the filling.

Then, using your (clean) hands, sprinkle the crumbles on top.

Place in the oven and bake for approx. 15 minutes (depending on oven type). It is best to cover the tarts with a loosely placed sheet of aluminum foil for the first 10 minutes. This way they won’t burn on top.

Let cool down for a few minutes before taking them out of the tins. Serve warm with a splash of vanilla cashew cream or vanilla ice cream or enjoy on its own.

Enjoy!

Rice porridge loaded with fresh local, organic fruit is my favourite breakfast when touring with my bicycle. But now I also have it for breakfast at home quite often as it is such a flavourful and warming dish – a perfect start to the day!

Normally I use all sorts of fresh fruit but with apple season in full bloom, I’ve tried it with fried sour apples. With a dash of coconut sugar and cinnamon it is simply amazing!

For 2 portions you’ll need:

2 cups (75g) rice flakes
1 cup water
1 1/2 cup dairy-free milk (I LOVE to use home-made almond milk for this, click here to see how to make it)

2-3 sour apples

2-3 teaspoon coconut sugar
a few pinches of cinnamon

Preparation:

1. Place the rice flakes with the water and plant-based milk in a medium sized pot and bring slowly to boil.

2. Let simmer for approx. 10 minutes, stirring constantly, then take of the heat and let rest for another 5-10 minutes. If it gets too thick, add a little more mylk.

3. In the meantime, wash the apples, remove the core and cut them into relatively thin wedges.

4. Place the cut apple in a medium sized non-stick frying pan and fry for a few minutes on each side until golden brown.

5. Mix the coconut sugar with the cinnamon to sprinkle it over before dishing up.

Enjoy!

Now I had to come up with a gluten-free version. My recipe for plum hazelnut cake worked out so well that I decided to use some nuts in the dough again. But this time walnuts instead of hazelnuts. I roasted them to remove some of the skin. I takes some time but I find it to be absolutely worth it!

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Apple Walnut Cake (Vegan, Gluten-free, No refined Sugar)

My recipe for plum hazelnut cake worked out so well that I decided to use some nuts in the dough again. But this time walnuts instead of hazelnuts. I roasted them to remove some of the skin. I takes some time but I find it to be absolutely worth it!

Course Cake

Cuisine German

Diet Gluten Free, Vegan

Keyword Apple, Banana, fruit-sweetened, soy-free, Walnut, without dates

Servings 1 cake (23 cm)

Equipment

• 23cm spring form

Ingredients

• 500 g sour apples
• 150 g walnuts
• 90 g sweet sorghum flour
• 30 g tapioca starch
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 pinch salt
• 2 very ripe FAIR-TRADE bananas
• 1 cup water

Instructions

• Roast the walnuts in a pan on low-medium heat for a few minutes, stirring constantly. Let cool down properly and then rub of as much of the skin as possible.
• Preheat the oven to 190C
• Grind the walnuts to fine grumbles and transfer into a medium sized bowl.
• Add sorghum flour, tapioca starch, baking powder, baking soda and salt. Mix well.
• In a small bowl mash the bananas to a fine cream.
• Add the water to the banana cream and stir through well. Place aside.
• Wash and cut the apples into quarters, removing the core (I prefer not to peel them).
• Now quickly pour the banana-water-mixture into the bowl with the flour mix. Mix it well but don’t stir too long; the dough won’t rise as good. Transfer the dough to the spring form and spread it evenly.
• Place the the apple quarters on the dough, lightly pressing them into it.
• Bake covered at 190°C for approx. 40 minutes (depending on oven type). The last 5 minutes without cover. When an inserted skewer comes out clean, the cake is ready.

Notes

Enjoy with a splash of vanilla cashew cream or simply by itself

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.