Vegan Apple Cake
This Dutch Vegan Apple Cake has a light and fluffy texture, and moist crumb. It's topped with fresh sliced apples and cinnamon sugar for a beautiful, yet easy to make cake!
- 1 ½ cups all purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup coconut oil in its solid form
- ½ cup raw sugar
- 1 tsp vanilla extract
- 1 ripe banana
- ¾ cup soy milk
- 2 medium apples sliced into 8 pieces each
- ¼ cup raw sugar
- 1 tbsp cinnamon
Preheat oven to 350 degrees F. In a medium bowl sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl cream together coconut oil, sugar, and vanilla.
Add one banana cut into slices. Cream together until combined and light and fluffy.Add flour to wet ingredients a little at a time, alternating with soy milk.
Lightly grease a 9 inch pan with coconut oil. Add batter and spread evenly across the top.
Slice and core apples into 8 pieces each or 16 pieces all together using an apple corer. Place apples in a circular pattern on top of the batter, lightly pressing the edges into the batter.
Combine cinnamon and ¼ cup of raw sugar in a small bowl. Sprinkle on top of the apples.
Bake for 55 minutes at 350 degrees F, or until apples are soft, and cake is completely cooked.
- Store covered in the refrigerator for up to 5 days.
- Serve with coconut whipped cream or dairy-free vanilla ice cream.
- Use a good baking apple such as Granny Smith, Honeycrisp, Prime Gold, or Jonagold.
Calories: 316kcal | Carbohydrates: 45g | Protein: 3g | Fat: 14g | Saturated Fat: 12g | Sodium: 317mg | Potassium: 105mg | Fiber: 2g | Sugar: 24g | Vitamin A: 112IU | Vitamin C: 4mg | Calcium: 137mg | Iron: 2mg