Plant-Based Apple Walnut Bundt Cake

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 20

Cook Time: 40

Servings:

Calories: 295kcal

Picture your kitchen filling with the scent of warm cinnamon, juicy apples, and toasted walnuts. This cozy fall cake brings all your favorite autumn flavors together in one easy recipe. It looks like it came straight from a bakery, yet it’s made with simple, wholesome, whole food ingredients.

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Equipment

Ingredients

Cake

1 ½ cups rolled oats ground into flour
½ cup almond flour
2 tsp baking powder
1 ½ tsp cinnamon
1 tsp baking soda
½ tsp salt
1 cup walnuts roasted and chopped, divided in half
1 medium apple tart variety (honey crisp, macintosh, granny smith) diced, about 1 cup
½ cup dates
1 tbsp lemon juice
1 tsp vanilla extract
1 ½ cups soy milk unsweetened, or plant based milk of choice

Glaze

¾ cup dates
2 tsp nutritional yeast
½ tsp vanilla extract
¾ cup water

Instructions

Cake

Preheat oven to 350°F.
Add the oat flour, almond flour, baking powder and soda, cinnamon and salt to a large mixing bowl and stir well.
Add the apples and half of the walnuts to the mixture and stir well.
Add the remaining ingredients to a blender and blend until dates are pulverized.
Pour into the mixture in the bowl with the dry ingredients and stir.
Pour this mixture into the silicone bunt pan or well oiled regular bundt pan.
Bake for 40 minutes.

Glaze

Add all of the ingredients to a blender and blend until smooth.
Once cake is cooled slightly, remove it carefully from the bundt pan and let it cool completely before decorating.
Place the cake onto a plate or cake stand and drizzle the glaze over the top.
Chop the remaining walnuts into small pieces and sprinkle on top of the glaze.
Keep cake covered and store in the fridge for up to a week.

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Nutrition