This easy and Paleo, Pan Seared Vegan Apple Almond Cake ( NO OIL ) is a soft, moist and melt in mouth treat. Its made with seasonal fruit and is a delight to the taste buds.
It is made from fresh juicy apples and is a remake of my very old recipe. However, my original Pan Seared Apple Almond Cake recipe was a vegetarian version. So this time I decided to go with a vegan version.
Because I wanted this dessert to be suitable to most of the diets. Since, its one of my very popular recipe I practiced and re – made it in a vegan version with little tweaks.
The main ingredient that I had to work on was to substitute the egg from my original recipe. Therefore, I finally settled with whole ground flaxmeal. It came out very well, in fact as expected and best part is it did not fell part.
Hoooorayyy!!!! Remember “practice makes a man perfect” and this practice made me super satisfied.
Ingredients for Pan Seared Vegan Apple Almond Cake
Chopped apples (with skin)
Whole ground flax meal
Unsweetened almond milk
How to bake Pan Seared Vegan Apple Almond Cake
- In the first step, I combined chopped apples and maple syrup in a frying pan and cooked for a while.
- In the meantime, I soaked flaxmeal in water until it thickened.
- Now, I turned off the apples and let it cool.
- Then, in a mixing bowl I combined all the dry ingredients.
- Next, in another bowl I combined all the wet ingredients including the cooked apples.
- Then, I stirred in the wet ingredients into the dry ingredients and whipped it up.
- Thereafter, I spoon the batter into a prepared cake pan and placed it in the middle rack of a pre-heated oven.
- After 30 minutes of baking and when the cake turned nice brown I shifted the cake pan at the bottom rack of the oven and baked it again for 5 minutes.
- Lastly, I took the cake out of the oven and let it cool before cutting into slices.
If you are into baking this season then you will like my other apple recipes
Well, I used quite a bit of soaked flax meal to make it soft and spongy. It worked absolutely fine. Yes, once again, I have fallen in love with this apple cake. Whenever I make this cake it quickly finishes up in just one evening. It becomes a meal for us. Well, it’s healthy and nutritious and served our tummies excellently.
I wonder why I waited for 3 years to re – do this cake recipe. I always thought flax meal won’t be a good substitute of eggs. But I guess I found a perfect egg substitute.
Sooooo….I might be baking more cakes with flax meal all of this holiday season 🙂
Am I dreaming or is it true???? Do you guys also smell festivities all around already???? Well as of now I am drooling over this mouthwateringly tempting cake and cannot wait to make another batch. Or…may be…I should head back to the kitchen right away and turn on the oven ASAP.
Whoa!!! The smell of this delicious dessert is not only killing but it also increases my appetite 10 times. Ah! This cake is Yashvi’s favorite too. Also, Mr. Husband loves it so much that he can eat the whole cake in just one serving. Lucky mee!!!! 🙂
- I used red delicious apples in this recipe for a sweeter experience. You may use Fuji or Gala.
- Even without oil this cake is soft and moist.
- This cake has a texture of a pound cake.
- The leftovers can be refrigerated in an air tight container for about a week.
- It pairs well with vanilla ice cream.
Also, I made it healthier this time as well as lower in calories because I did not use any oil unlike my original recipe. That’s super cool….isn’t it???
I would highly recommend you to quickly bake this cake. You know why???
Because—–it’s truly irresistible!!!!!! I am sure this Pan Seared Vegan Apple Almond Cake will be winning your hearts leaving you with a desire for more and more and more……. 🙂
If you get a chance to make this recipe then seaplane leave your feedback in the comment section below and also rate this recipe. You may also tag @kiipfit on Instagram. I will definitely shout it out there. I love to see what you cook in your kitchen.
This easy Paleo Pan Seared Vegan Apple Almond Cake ( NO OIL ) is a soft, moist and melt in mouth treat. Its made with seasonal fruit and is a delight to the taste buds.
- 1 cup chopped apples (with skin)
- 3/4 cup pure maple syrup
- 1 tsp vanilla extract
- 3 tbsp whole ground flaxmeal
- 1/2 cup water
- 2 cups almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3 tbsp unsweetened almond milk
In a frying pan combine chopped apples and maple syrup. Cook on a medium flame for few minutes. Then add vanilla extract. Stir and let it cook until apples are soft and mushy. Turn off the flame and let it cool.
In the meanwhile, in a small bowl combine flax meal and water and stir. Let it soak until it thickens slightly.
Preheat oven at 325 degree Fahrenheit and prepare a round 8 inch baking pan by greasing it.
In a large mixing bowl combine almond flour, baking powder, baking soda and salt. Mix well with a spoon making sure there are no lumps and the dry ingredients are well mixed.
In another bowl spoon the cooked apples along with the syrup and mix in soaked flax meal. Stir vigorously until well blended.
Now, Pour the wet ingredients into the dry ingredients and roughly whip up the batter.
Lastly, when all the ingredients are well mixed pour in almond milk and whip with a spatula very nicely. The batter would be thick and sticky. Now, spoon the batter at the center of the baking pan and tap the pan on a flat surface to evenly spread the batter.
Place the baking pan in the middle rack of the oven and bake for 30 minutes. After 30 minutes test the cake with a toothpick. If the toothpick comes out dry shift the baking pan at the bottom rack of the oven and let it bake again for 5 minutes to get the nice brown color and firmer from the inside. (Do not over bake).
Take out the pan and let it cool. Serve warm or at room temperature. It pairs well with vanilla ice cream as well.
- When measuring almond flour make sure to ease out the lumps.
- The cake should be nice brown in color and slightly sticky from inside. It should soft and fluffy. It might feel little wet when you take out of the oven. Let it rest at the room temperature for few minutes and the cake will settle.
- I have provided the link to my original non vegan version of this cake as well above in the post.
- Refrigerate the leftovers in an air tight container for about a week. Microwave for 10 second and pair it with vanilla ice cream or eat it as is.