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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
Servings 1 cake (23 cm)


  • 23cm spring form


  • 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


  • 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.


Enjoy with a splash of vanilla cashew cream or simply by itself :)
Keyword Apple, Banana, fruit-sweetened, soy-free, Walnut, without dates