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A slice of pan seared vegan apple almond cake being lifted with a cake spatula

Pan Seared Vegan Apple Almond Cake

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.
Course Dessert
Cuisine fusion, glutenfree, paleo, vegan
Keyword apple almond cake, apple cake, vegan apple cake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Calories 261kcal
Author Gunjan


  • oven


  • 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. 


Calories: 261kcal | Carbohydrates: 30g | Protein: 7g | Fat: 15g | Saturated Fat: 1g | Sodium: 234mg | Potassium: 131mg | Fiber: 3g | Sugar: 19g | Calcium: 119mg | Iron: 1mg