Vegan Caramel Apple Cake

by Jill Dalton

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.

Vegan Caramel Apple Cake

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… Desserts Vegan Caramel Apple Cake European Print Recipe
Serves: 8-10 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.3/5
( 49 voted )

Ingredients

Cake

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

Caramel Sauce

1 cup dates
1/2 tsp vanilla
1/4 tsp salt
1/2 cup unsweetened almond milk
1 cup water

Instructions

  1. Preheat oven to 350°
  2. Mix oat flour, almond flour, baking soda and cinnamon together in a mixing bowl.
  3. Blend the dates, almond milk, vanilla, apple cider vinegar and banana together in a blender until smooth.
  4. Stir the blender ingredients into the dry ingredients and apple chunks.
  5. Pour into a parchment paper lined cake pan.
  6. Bake for 30 minutes.
  7. Five minutes before cake is done baking, place the chopped pecans on a cookie sheet and bake for the remaining 5 minutes.
  8. Take cake out of oven and let cool for 20 minutes.
  9. Flip cake out of pan onto a cake stand or plate.
  10. Blend caramel sauce ingredients in a blender until smooth.
  11. Pour caramel sauce over cake.
  12. Sprinkle toasted pecans on top of cake.

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14 comments

Colleen March 25, 2020 - 4:28 pm

This was fantastic – thank you!

Reply
Brittany Verras March 26, 2020 - 6:59 pm

I had to double the milk to get this into any kind of cake batter – total 2.5 cups of flour, correct? I feel crazy! It’s baking now but I’m hopeful it comes out delicious 🙏 will update!

Reply
D July 4, 2020 - 4:43 pm

I think you may have done what I mistakenly did, which was to go by weight instead of using measuring cups. I had the exact same problem!

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Carl in Texas April 5, 2020 - 5:59 pm

The cake is delicious. I posted a pic on Facebook and people went a little nuts over it. (Nuts! Get it? I’m hilarious.) My wife swapped the caramel frosting for a coconut sugar “brown sugar” topping that she thickened with a couple dates. It was delicious. Tell me: Why no salt in the recipe? Wouldn’t that react with the baking soda and cause the cake to rise more a bit, resulting in a slightly more cake-like consistency? Asking for a friend. (Well, asking for myself and my wife.)

Reply
Jill Dalton April 6, 2020 - 11:53 am

Being salt free was a direction we were going for a while and now we are finding out that it isn’t quite right. We still encourage low sodium because most people still get way too much salt in their diets. You are right, the salt might help it to rise a bit better. I will have to try it out next time I make that cake =).

Reply
Elisabeth April 11, 2020 - 12:16 am

Thank you for another wonderful WFPB cake recipe! It reminds me of a German apple cake recipe I used to make but now no butter or oil, no eggs, no dairy, no sugar (processed), no gluten. Nothing but delicious! It is so amazing to make a great cake without any of those things but you have done it! Thanks for sharing!

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Keerthana Sumanth April 25, 2020 - 8:09 pm

Thank you for this recipe! The cake was delicious. I’m so glad I found you! ❤️

Reply
Martha Patzer May 9, 2020 - 12:41 pm

Hi Jill I wanted to order the liquid and dry vanilla you use. I could not find it on your site. Can you help me with this dilema. I made the oven roasted potatoes salad and it was awesome. I ate it for breakfast.
Thank you. Martha

Reply
Jill Dalton May 11, 2020 - 6:52 pm

Here is a link to a good vanilla extract.
https://amzn.to/2SXWFDQ

Here is the powdered one:
https://amzn.to/2ztTFbw

Reply
Naomi Paul June 13, 2020 - 11:14 am

Oats seem to be in everthing and I don’t eat them. Is there a good sub? Thank you.

Reply
Jill Dalton June 14, 2020 - 9:05 am

I haven’t really tried any other flours in this recipe, sorry Naomi.

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Debbie July 19, 2020 - 4:34 pm

Hi Jill, I love your utube show and your recipes. I don’t like bananas used in anything! I will eat them alone, but can always taste them above everything in recipes. Could I substitute applesauce for bananas and still achieve the same results. Thanks so much!

Reply
Jill Dalton July 20, 2020 - 6:45 pm

I think applesauce should work just the same. =)

Reply
Carl and Diane Furry October 31, 2020 - 1:12 pm

This is our go-to whole-food, plant-based cake. It’s tasty, moist and easy to make. And the topping legit tastes like caramel! We’d easily rate this recipe 4/5. (We tried another site’s vegan Italian Cream Cake recipe and we’d give it 2/5–and it even had oil and coconut cream.) The key, for us anyway, is to bake it just enough but not too long. 30 minutes is about right, unless we somehow end up with a slightly drier or wetter mix (moisture content from bananas is hard to gauge and control). But hey, practice makes perfect, right?

(BTW, we never taste the bananas.)

Reply

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