Vegan Apple Cake

• Vegan

• Refrigerated

  • 2/3 cup Almond milk

• Canned Goods

  • 1 1/2 cups Applesauce, Natural

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 1/2 tsp Baking soda
  • 1 1/2 tsp Cinnamon
  • 3/4 cup Coconut sugar
  • 1 Coconut sugar
  • 1/4 tsp Salt
  • 2 cups Spelt or whole wheat flour
  • 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1 Almonds
  • 1 cup Cashews

Found on wellandfull.com

Description

Ingredients

• ⅓ Cup Coconut Oil, melted
• 1½ Cups Natural Applesauce
• 2 Cups Spelt or Whole Wheat Flour
• ¾ Cup Coconut Sugar
• ¼ Tsp Salt
• 1½ Tsp Baking Soda
• 1½ Tsp Cinnamon
• 1 Cup Cashews, soaked overnight
• ⅔ Cup Almond Milk (or other plant milk)
• ½ Tsp Vanilla
• 2 Tbs Coconut Oil, melted
• 2 Tbs Maple Syrup
• Sliced Almonds
• Coconut Sugar

Directions

• Preheat oven to 350 degrees F.
• In a small bowl, mix wet ingredients - melted coconut oil and applesauce. Mix to combine fully.
• In a larger bowl, mix dry ingredients - flour, sugar, salt, baking soda, and cinnamon. Mix to combine fully.
• Fold wet ingredients into the dry, stirring until everything is just mixed.
• Pour batter into a baking pan (I used a bundt pan) lined with vegetable spray or coconut oil.
• Bake in the oven for 40 minutes.
• When done, remove from oven and let cool.
• In a blender, combine soaked cashews, almond milk, vanilla, coconut oil, and maple syrup. Blend on high until everything is smooth and creamy.
• The cream can be used instantly, but it will be very thin. To thicken, stick the cashew cream in the refrigerator for 30-45 minutes.
• Then, pour over the cake, garnishing with sliced almonds (if desired).
• Enjoy!