How-To: Autumn Apple Cake (Vegan) ~ a Gluten Free, Soy Free, Nut Free, Dairy Free Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with healthy fats.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds offer a healthier fat profile while pecans are often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour increases fiber content; oat flour can be more affordable.

Preheat the oven to 350 degrees.

Spray a 9 by 13 by 2 inch deep baking pan with cooking spray.

In a bowl, mix together 1 cup white rice flour, 1/2 cup sweet sorghum flour, 1/2 cup millet flour, 1/4 cup potato starch, and 1/4 cup corn starch.

Add 1/2 cup white sugar, 1/2 cup firmly packed light brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon sea salt, and 2 teaspoons ground cinnamon to the dry ingredients and whisk until smooth, removing lumps.

In a separate bowl, combine 1/4 cup light oil, 3/4 cup unsweetened natural applesauce, and the prepared egg replacer (equivalent to 3 eggs).

Add 1 teaspoon vanilla extract to the wet ingredients and mix until combined.

Pour the wet ingredients into the dry ingredients and mix until just blended.

Fold in 3 cups of cubed apples until evenly distributed in the batter.

Transfer the thick batter to the prepared baking pan and spread it evenly using the back of a spoon.

Bake in the preheated oven for 35 to 40 minutes, checking for doneness.

While the cake is baking, prepare the frosting by melting 2 tablespoons of Earth Balance soy-free buttery spread in a saucepan over medium heat.

Add 1/2 cup light brown sugar and 1/4 cup rice milk (or coconut milk) to the saucepan and stir until the sugar dissolves.

Bring the mixture to a boil and let it boil for 2 minutes without stirring.

Remove from heat and add 1 teaspoon vanilla extract, stirring quickly.

Let the frosting mixture sit for 5 minutes to cool slightly.

After 30 minutes of baking, remove the cake from the oven and let it cool for about 5 minutes before cutting it into sections.

Cut the cake into three long sections and then into squares as desired.

In a bowl, combine the cooled frosting mixture with 2 cups of confectioners sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground ginger, whisking until smooth.

Pour the frosting over the warm cake, allowing it to seep into the cuts made in the cake.

Let the frosted cake cool for about 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens