Vegan APPLE PIE Mini Cakes! Gluten-Free, Oil-Free, & Refined Sugar-Free

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat while keeping moisture.

plant-based milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Soy milk is often less expensive than almond milk.

walnuts

🥗Healthier: flaxseeds

💰Cheaper: sunflower seeds

Sunflower seeds are a budget-friendly nut alternative.

Preheat the oven (temperature not specified).

Gather the ingredients: oat flour, almond flour, applesauce, cinnamon, vanilla bean powder, apple cider vinegar, baking powder, dates, cashew butter, and plant milk.

Prepare the apple filling with Granny Smith apples, cinnamon, vanilla bean powder, and lemon juice.

In a bowl, whisk together the dry ingredients: oat flour, almond flour, baking powder, and cinnamon.

Blend the dates with the wet ingredients (applesauce, cashew butter, plant milk, and apple cider vinegar) until smooth.

Add the blended wet mixture to the dry ingredients and mix until just combined.

Scoop the batter into a muffin tin, creating an indent in the center for the apple filling.

Bake the cakes in the oven (time not specified).

While the cakes are baking, peel and cut the Granny Smith apples and cook them with spices and a little water to make the filling.

Remove the cakes from the oven and transfer them to a cooling rack.

Prepare a drizzle with dates, vanilla bean powder, and nut milk by blending until smooth.

Transfer the drizzle to a squeezable bottle for easy application.

Once the cakes are cool, fill the indents with the apple filling and drizzle the topping over them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens