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Vegan Apple Coffee Cake with Salted Date Caramel

Author : Ashley Madden
Prep Time: 10 mins
Cook Time: 1 hr
Servings: 8 servings
Course: Dessert
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This easy-to-make apple coffee cake is divine! I like to make it extra special with a drizzle of salted date caramel and a scatter of nuts. It's gluten-free and oil-free too!

Equipment

  • Bread Pan (9x5 inches)
  • BLENDER

Ingredients
  

  • 2 small granny smith apples

Dry Ingredients

  • 1 cup blanched almond flour
  • 1 cup oat flour gluten-free if needed
  • 1/3 cup coconut sugar
  • 2 tablespoons arrowroot starch
  • 2 tablespoons chia seeds
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon sea salt

Wet Ingredients

  • Scant ¾ cup unsweetened soy or almond milk
  • ½ cup unsweetened apple sauce
  • ¼ cup stirred almond butter (raw or roasted)
  • 3 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract

Garnish

  • ⅓ cup chopped pecans
  • ¼ cup Salted Date Caramel (recipe below)

Instructions
 

  • Preheat the oven to 375ºF. Line a bread pan (approximately 9 x 5 x 3 inches) with parchment paper so the paper hangs out over two opposing sides.
  • Fill a medium bowl with water and add a squeeze of half a lemon – this is the water you’ll keep the sliced apples in to prevent them from browning. Peel and thinly slice the apples (about ¼ inch thick slices) and place the apple slices in the bowl of lemon water until needed.
  • Now mix all the dry ingredients in a large bowl. Break up any clumps of almond flour or coconut sugar with a spatula or your hands.
  • Add all the wet ingredients to a blender and blend until smooth. Transfer the wet ingredients to the dry and mix with a spatula until no dry spots remain.
  • Pour the batter into the bread pan. Now, in groups of 3 or 4, gently push the apple slices, curved side facing up, about halfway into the batter in a random pattern. Keep a little space between the apple slices. Refer to the picture.
  • Place the pan in the oven and bake for 50 to 60 minutes. The cake should be browned and feel almost firm to touch. Let the cake cool completely in the pan on a cooling rack.
  • Once cooled, slide a thin spatula or butter knife along the edge of the pan not lined with parchment paper (the short ends) to completely loosen the cake and then pull it out of the pan.
  • You can enjoy the cake just like this or jazz it up by drizzling with Salted Date Caramel and pecans or chopped almonds. Slice into 8 slices.

Notes

Keep the apple coffe cake in the fridge for up to 2 days or freeze leftovers, Salted Date Caramel and all, for up to three months.
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