Do you have your dessert planned yet for Thanksgiving?
Might I suggest this Easy Apple Almond Cake to share?
I’m so excited to share my first cake recipe with you here at Flora & Vino.
If you’re thinking, Lauren, the last thing I need right now is another dessert recipes.
Well, this is the kind of cake you can plop on the holiday table without any labels and feel confident that anyone can eat.
Can all those other holiday desserts contenders boast that?
I love this Easy Apple Almond Cake because it’s so much more than dessert.
It isn’t really a cake in the traditional sense, because there’s zero refined sugar, gluten, or oil.
It is, however, packed with fiber, protein, oats, tart apples, and crunchy almonds.
This is the kind of cake that you can eat for breakfast or a snack and feel good about it.
Remember when I went apple picking?
Well, we had some gorgeous green Granny Smiths that I bought for the sole purpose of baking with.
They were destined for this cake, although I didn’t know it then.
I remembered that my mom had a recipe for apple cake that we enjoyed after brisk fall walks around the neighborhood with the sun low in the sky.
My mom’s original recipe called for 2 cups of sugar, so I decreased this by half to make a lightly sweetened version with unrefined coconut sugar.
I also subbed out the oil for a mixture of almond milk yogurt and apple sauce to make a creamy alternative and and the regular flour for gluten free oat flour to make it gluten free.
I love the presentation of making the cake in a pie pan, but if you don’t have one, use a 9 X 13 baking dish instead, or one of similar size.
If you’re staring at my intricate apple swirl thinking, “Ain’t nobody got time for that!”, I hear you.
Organizing the apple slices in this spiral took some serious concentration, arranging and rearranging them in a tight sequence.
But you know me well enough by now to know that baking is my preferred therapy of choice, and food styling is my art.
You can throw the apples on top on in any way you see fit, however geometric or abstract you see fit, and it’ll still taste amazing!
Try mixing things up by subbing your favorite nut instead of almonds.
Walnuts or pecans would be nice here, too.
I also think adding dried fruit might be fun– maybe raisins or cranberries?
I’d love to hear how your substitutions worked out!
Enjoy this Easy Apple Almond Cake as a delicious fall treat to share!
Leftovers keep in the fridge for up to one week and slices can be stored in the freezer for months.
It’s great for dessert or breakfast with a cup of coffee, tea, or almond milk.
Try slathering on a layer of nut butter for “icing” or drizzling with maple syrup for some extra sweetness.
If you make this Easy Apple Almond Cake, let me know!
I’d love to hear what you think.
Show me your cake-making skills @flora_and_vino on Instagram or use #floraandvino!
Want more oil-free, gluten free, reined sugar free baked goods?
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- 2 flax eggs (2 TBS ground flaxseed + 6 TBS filtered water)
- 1 heaping c. unrefined coconut sugar
- ¼ cup unsweetened apple sauce
- ¼ c. unsweetened almond milk or coconut milk yogurt
- 2 cup GF oat flour
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 1 cup slivered almonds
- 2 cup diced tart apples (I used Granny Smith)
- 2 tart apples, thinly sliced with a mandoline
- Preheat oven to 350 and line a pie pan with parchment paper or lightly grease with avocado or coconut oil.
- In a large bowl, prepare your flax eggs by whisking together flaxseed and filtered water and allow to sit and gel for a few minutes.
- Add coconut sugar, apple sauce, and almond milk yogurt and mix to combine.
- In a smaller bowl, combine the oat flour, baking soda, and cinnamon then add dry ingredient to the wet and mix again to combine.
- Fold in the diced apples and slivered almond and stir to combine.
- Spread mixture into an even layer in the pie pan then top with thinly sliced apples.
- Bake for 40-45 mins, until golden brown around the edges and a fork comes out clean.
- Allow to cool slightly and serve. Store leftovers in the fridge for up to one week and freeze for long term storage.