This easy, paleo Pan Seared Vegan Apple Almond Cake 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 converted into a vegan diet for quite sometime now. Yet, I craved for my most popular cake recipe. Hence, I practiced and re – made it in a vegan version with little tweaks. It’s so soft, fluffy and melt in mouth texture that you won’t know its oil free and made from whole ground flax seed . Yes, it rose very well and did not fall apart. Hoooorayyy!!!! Remember “practice makes a man perfect” and this practice made me super satisfied.
The delicious blend of almond flour with pan seared apples soaked in lots of maple syrup and baked into a scrumptious cake. 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 Pan Seared Vegan Apple Almond Cake. To let you know guys know, this cake quickly finished up in just one evening. We had a meal out this cake. 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 Pan Seared Vegan Apple Almond Cake 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 have made this cake several times before I went into vegan diet. Somehow, I never thought this could taste and rise so well and become a perfect vegan cake. 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……. 🙂
Pan Seared Vegan Apple Almond Cake
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serves 8
Per Serving 261 calories
Fat 15 g
Carbs 30 g
Protein 7 g
Ingredients
- 1 cup chopped apples (with skin)
- ¾ cup maple syrup
- 1 tsp vanilla extract
- 3 tbsp. whole ground flax meal
- ½ cup water
- 2 cups almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 3 tbsp. unsweetened almond milk (original)
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 goes well with vanilla ice cream as well.
Notes
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.
Looks so good!
Thank you Lauren!
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!
I hope you enjoy this cake as much as we did.
What can I use instead of flax meal?
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.
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.
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. 🙂
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.