This Plant Based Vegan Caramel Apple Cake was made as a healthy re-creation of the apple fritters we would get at the donut shop growing up. Typically apple fritters are deep fried and coated in a sugar syrup. This cake is gluten free, oil free, and refined sugar free but full of the nostalgic flavor of its unhealthy counterpart.
2 cups oat flour
1/2 cup almond flour
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1 cup medjool dates
3/4 cup unsweetened almond milk (or plant based milk of choice)
1 tsp vanilla
1 Tbsp apple cider vinegar
1 ripe banana
1 1/2 cups chopped apple
1 1/2 cup chopped pecans
1 cup dates
1/2 tsp vanilla
1/4 tsp salt
1/2 cup unsweetened almond milk
1 cup water
- Preheat oven to 350°
- Mix oat flour, almond flour, baking soda and cinnamon together in a mixing bowl.
- Blend the dates, almond milk, vanilla, apple cider vinegar and banana together in a blender until smooth.
- Stir the blender ingredients into the dry ingredients and apple chunks.
- Pour into a parchment paper lined cake pan.
- Bake for 30 minutes.
- Five minutes before cake is done baking, place the chopped pecans on a cookie sheet and bake for the remaining 5 minutes.
- Take cake out of oven and let cool for 20 minutes.
- Flip cake out of pan onto a cake stand or plate.
- Blend caramel sauce ingredients in a blender until smooth.
- Pour caramel sauce over cake.
- Sprinkle toasted pecans on top of cake.