Plant Based recipes have always been a staple food in my household. They’re such a fresh, flavoursome dish and are a great meal to have with family and friends. One of my favourite recipes among them is “Salted Caramel Apple Cake” that they’re incredibly yummy and flavorful. And the abundance of fresh vegetables and herbs give these delicious vegan recipe, taste and texture:
- 3 small apples
- 2 cups flour of choice *
- (I used 50/50 oat and whole wheat flour)
- 1 cup unsweetened apple sauce
- 1/4 cup almond butter
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp apple cider vinegar
- 2 flax eggs (2 tbsp ground flax seeds + 4 tbsp water)
Salted caramel sauce:
- 1/2 cup coconut sugar
- 1 cup coconut milk (can)
- Good pinch of salt
Recipe yields for a small cake pan
Preheat oven to 350 F/175 C.
Mix your flax eggs by stirring water into the flax seeds and let sit for 10 minutes.
Peel and core apples, chop two of them and slice the third.
Add flour and cinnamon to a mixing bowl, then baking powder and baking soda and pour apple cider vinegar on top. (It will foam and help the cake to rise and be fluffy).
In a separate bowl stir together apple sauce, almond butter, vanilla extract and flax eggs.
Add wet ingredients to dry ingredients and stir until just incorporated. Do not over mix!
Make caramel sauce:
Add coconut sugar and coconut milk to a small sauce pan and heat up until sugar has melted and sauce begins to thicken (low heat!). Add salt at the end.
Pour about half of the caramel sauce into a small container and set aside. Sauce will thicken once it cools down!
Add chopped apples to the remaining sauce and let simmer for another minute.
Add the caramel apple mix to the cake batter and fold in.
Pour cake mix into a small cake pan (you might want to grease it lightly), assemble sliced apples on top and drizzle a bit more of the caramel sauce over them.
Bake for about 60 minutes or until you can insert a tooth pick and it comes out clean.
Let cake cool down, serve with a drizzle of extra caramel sauce (optional) and enjoy
(*you can easily make this cake gluten-free by substituting whole wheat flour with your favorite gluten free blend)
Store leftover sauce in the fridge!