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Ingredients
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- 2 1/2 cups all-purpose flour
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 flax eggs (3 tablespoons ground flaxseed + 7 tablespoons water)
- 1 cup almond milk (or milk of choice)
- 1 cup coconut oil (melted and cooled)
- 1 cup brown sugar
- 1/2 cup cane sugar
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- 1 1/2 cups grated apples (from 2 small apples)
- 1/3 cup walnuts (chopped, optional)
- 3 tablespoons vegan butter (softened)
- 2 tablespoons maple syrup
- 2 tablespoons almond milk (or more as needed)
- 2 cups powdered sugar (or more as needed)
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F and grease a 9×13 baking pan.
- Whisk together flour, cinnamon, baking soda, baking powder, and salt in a medium bowl.
- Prepare the flax eggs and set aside for 5-10 minutes.
- In a large bowl, mix almond milk, melted coconut oil, brown sugar, cane sugar, apple cider vinegar, and vanilla extract. Add flax eggs.
- Fold the dry ingredients into the wet ingredients, then add grated apples and walnuts.
- Pour the batter into the prepared pan and bake for about 30 minutes or until a toothpick comes out clean.
- Let the cake cool for 10 minutes before transferring it to a cooling rack.
- Prepare the icing by mixing vegan butter, maple syrup, almond milk, powdered sugar, and cinnamon until smooth.
- Once the cake is cool, apply the icing evenly on top and slice into 12 pieces.
Notes
Ensure the coconut oil is fully melted and cooled before adding to the mixture.
Do not over-mix the batter to maintain a fluffy texture.
Feel free to add grated carrots or dried fruits for variations.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 200
- Sugar: 15
- Sodium: 200
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 3
- Cholesterol: 0