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.
Why?
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)
Maple syrup
Vanilla extract
Whole ground flax meal
Water
Almond flour
Baking powder
Baking soda
Salt
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!!!! 🙂
FAQs
- 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.
Pan Seared Vegan Apple Almond Cake
Equipment
- oven
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
April says
I was just looking up apple recipes for fall baking. I’ve never tried vegan cake before but since this recipe is super easy I’m going to give it try! Is there a reason why you cooked the apples first?
Danielle says
When October comes and apple cakes conquer the world, I get super excited. I try to make a new recipe each year, and this one looks amazing to try!
Byron Thomas says
That’s a beautiful cake! It sounds almost like a muffin mix, so I’d eat this cake for breakfast. 🙂
Gunjan says
Thank you Byron. Hope you enjoy this cake while the apples are in season.
Mara says
I made your cake last night for my Grand-daughter who is on a really restricted GAPS diet. She can’t have maple syrup, so I substituted honey in the same amount. It rose beautifully, but I had to cook it at least 12 minutes longer and it was still undone. Really mushy. It has a great flavor and I want to try it again. Do you have any suggestions. I really want this to work!
Gunjan says
Hmmm. I hope the measurements were accurate. Next time put your cake pan in the lowest bottom rack of the oven and let it bake for 10-15 minutes longer time than mentioned. It should bake well. Many have tried this cake and it has worked for them. I am thinking that some ovens are more powerful and so the temperature rose faster. Also, let it cool completely before cutting into pieces. However, this cake is softer than the regular pound cakes. If you like slightly warm cakes then cut the slice and then microwave it for just 10 seconds.
Jennifer L says
Omg this looks absolutely incredible! I’ve never tried almond cake because Ive always thought it might be dry. But yours looks so delicious. Will give this a try.
Bunny says
Do you know if this would work using whole wheat flour? It may be too heavy for it, but we’re on the Esselstyn cardiac “no oil” diet and almond flour has too high a fat content.
Gunjan says
If you use whole wheat flour the taste of this cake would be way different than the original recipe. Also the measurements of baking powder and baking soda along with the sweetener would need to change. Whole wheat flour will absorb more liquid as compared to almond flour. However, I understand your situation so do you think you can try oat flour. I think if yo use oats flour the we can still use the same measurements and the taste of this cake might be little close to the original recipe. feel free to experiment though. 🙂
Leslie says
What can I use instead of flax meal?
Gunjan says
You may use chia seeds in the same measurement as flaxmeal. if you eat eggs then I have provided the link to my original no vegan version of this cake recipe as well.
Kuleigh says
Mmm love how gorgeous the texture is on this cake. I can almost taste it! I’ve been looking for more dairy-free recipes so this is great!
Gunjan says
I hope you enjoy this cake as much as we did.
Lauren says
Looks so good!
Gunjan says
Thank you Lauren!