This Cinnamon Apple Cake will Satisfy your Vegan Fall Dessert Cravings

Name: This Cinnamon Apple Cake will Satisfy your Vegan Fall Dessert Cravings
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1
Ingredients: 1 large apple, cored and diced; ½ cup plus 2 TB coconut palm sugar (divided); 1 ½ teaspoons Burlap &amp; Barrel Cinnamon Verum (divided), or substitute any cinnamon; 1 ¾ cups flour (whole wheat, whole wheat pastry, or all purpose); 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon sea salt; ¼ teaspoon ground Burlap &amp; Barrel Stone Nutmeg; ¼ teaspoon ground Burlap &amp; Barrel Pemba Cloves; ¼ cup JOI Almond or Cashew nutbase; 1 Tablespoon apple cider vinegar or white vinegar; 1 teaspoon vanilla extract; 1 cup orange juice (or substitute 1 cup water and increase sugar to 3/4 cup from ½ cup); ½ cup JOI Almond or Cashew milk concentrate; 2 Tablespoons maple syrup (or sweetener of choice); 1 Tablespoon water (or up to 2 Tablespoons if you prefer a thinner glaze); ⅛ teaspoon Burlap &amp; Barrel Cinnamon Verum (or substitute any cinnamon); ¼ teaspoon vanilla extract; Pinch of salt

This Cinnamon Apple Cake will Satisfy your Vegan Fall Dessert Cravings

Nov 6, 2019| By JOI team

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Nov 6, 2019| By JOI team

This Cinnamon Apple Cake will Satisfy your Vegan Fall Dessert Cravings

What says Fall like apple-based desserts?

Easy answer—nothing.

Whether you’re a connoisseur of only the crunchiest apple crisps, in love with those dangerously fluffy apple donuts, or just a fan of good old-fashioned apple pie, this is the season to go all-in on apple (yes, even if you live outside of Insta-worthy apple orchard territory).

Cinnamon Apple Cake to Satisfy your Vegan Fall Dessert Cravings

Why Make This Cake?

These Fall treats are never going to be health food, but going the homemade route can be a great way to make your favorite apple dessert a little more diet-friendly - especially if you’re looking to avoid dairy and cut back on sugar.

Plus, who doesn’t love a warm kitchen that smells like an apple spice candle?

Cinnamon Apple Cake to Satisfy your Vegan Fall Dessert Cravings

Ready to satisfy your apple craving with a vegan twist? We’ve teamed up with our partners at Burlap & Barrel to create a recipe for Cinnamon Apple Cake made with JOI's 100% Almond or Cashew that’s definitely going to become a Fall tradition.

This Cinnamon Apple Cake will Satisfy your Vegan Fall Dessert Cravings

Rated 5.0 stars by 1 users

Servings

1 cake

Prep Time

15 minutes

Cook Time

45 minutes

Calories

9000

Ingredients

CAKE

1 large apple, cored and diced
½ cup plus 2 TB coconut palm sugar (divided)
1 ½ teaspoons Burlap & Barrel Cinnamon Verum (divided), or substitute any cinnamon
1 ¾ cups flour (whole wheat, whole wheat pastry, or all purpose)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt
¼ teaspoon ground Burlap & Barrel Stone Nutmeg
¼ teaspoon ground Burlap & Barrel Pemba Cloves
¼ cup JOI Almond or Cashew nutbase
1 Tablespoon apple cider vinegar or white vinegar
1 teaspoon vanilla extract
1 cup orange juice (or substitute 1 cup water and increase sugar to 3/4 cup from ½ cup)

GLAZE

½ cup JOI Almond or Cashew milk concentrate
2 Tablespoons maple syrup (or sweetener of choice)
1 Tablespoon water (or up to 2 Tablespoons if you prefer a thinner glaze)
⅛ teaspoon Burlap & Barrel Cinnamon Verum (or substitute any cinnamon)
¼ teaspoon vanilla extract
Pinch of salt

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Directions

CAKE

Preheat oven to 350F. Oil and flour a 8x8 pan or a loaf pan and cut and lay overlapping parchment sheets, with overhang, to create a sling for the cake. We used a mini-cake pan, or make as cupcakes.
Stir together 2 Tablespoons sugar and 1/2 teaspoon cinnamon, and toss apple pieces with the cinnamon sugar mixture. Set aside.
In a medium bowl, sift together flour, baking soda, baking powder, salt, nutmeg and clove powder, and stir to combine.
In a separate bowl, combine JOI, vinegar, vanilla and orange juice.
Add the wet ingredients to the dry ingredients and stir to combine, taking care not to overmix.
Fold in apple mixture and pour batter into the prepared pan. Bake for 35-40 minutes. (Reduce time if you are making individual mini-cakes or cupcakes)
Allow to cool for at least 15 minutes prior to unmolding.
If desired, prepare glaze (recipe below) and pour over the cooled cake.

GLAZE

Whisk (or blend) together all ingredients. Pour over cooled cake.

1 comment

Thanks for this, but a few things – you could save everyone a Google by explaining what “cinnamon verum” is, or letting us know you can just substitute cinnamon. And how did you form these individual little cakes that are shown? The directions just create one 8×8 cake. Could this be done in a silicone muffin pan to create individual cakes? Thanks!

Mark November 10, 2022

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