I always get a craving for caramel apples in the autumn! This vegan Caramel Apple Cake satisfies those cravings and it is wonderful to use fresh, local apples, peel and all! It’s a moist and flavourful dessert that is also quick and easy!
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| Prep Time | 15 minutes |
| Cook Time | 30 + minutes |
| Servings |
bundt cake
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Ingredients
- 1/2 cup vegan butter I used Earth Balance
- 2/3 cup brown sugar
- 2 flax "eggs" Mix 6 Tablespoons of water with 2 Tablespoons of ground flax seed and let sit for a few minutes.fd
- 1 egg replacer I used Bob's Red Mill - 1 Tablespoon of mix to 3 Tablespoons water.
- 2 teaspoons vanilla
- 2 cups unbleached flour
- 1/2 cup almond flour
- 2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 medium apples
Caramel Icing
- 1 cup brown sugar
- 2 Tablespoons vegan butter
- 1/4 cup almond or any plant milk
- 1/2 Tablespoon corn syrup
- 1 1/2 - 2 cups sifted icing sugar
- 1 teaspoon vanilla
Ingredients
Caramel Icing
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Instructions
- Heat the oven to 350 degrees F. Prepare your bundt pan greasing well and flouring lightly.
- Mix your 2 Tablespoons of flax seed with the 6 Tablespoons of warm water and let sit until mixture has "gelled".
- In a large mixing bowl, beat the butter and the sugar until light.
- Add the flax eggs, milk and the vanilla and mix well.
- In a separate bowl, sift flour together with spices, and rest of dry ingredients.
- Wash and core two large apples and shred them with their skins on, using a food processor or a hand grater.
- Add your dry ingredients to your mixing bowl and mix gently and briefly just until combined.
- Fold in the grated apple.
- Spoon the batter into prepared bundt pan.
- Bake about 30 minutes or until firm to the touch and a skewer inserted into the middle comes out clean.
- Let the cake cool for 10-15 minutes in the pan and then gently turn out onto a rack to cool. Be sure to wait for the cake to cool before icing.
Caramel Icing
- In a saucepan, combine butter, brown sugar, milk and corn syrup. Bring this to a boil and then let cook for about 5 minutes on medium heat.
- Beat in the icing sugar and vanilla until smooth. If you want a thinner glaze, add less icing sugar.
- Spoon this quickly over the cake, as it thickens quickly. A thicker icing will make a sweeter but delicious caramel fudge icing. Let icing cool before serving. Enjoy!
Recipe Notes
Thanks to Erin and Josue for the marble cake stand! I will make you a cake whenever you have a craving!
