Vegan Cinnamon Spiced Apple Cake with Sticky Date Sauce

09 October 2016

After asking all of you what you would like to see more of on my blog, I received quite a few requests for healthy cakes, which I was particularly excited about. Nothing quite like transforming traditional cakes into their healthy, svelte opposites, which are often even more delicious than the real thing. This take on apple cake is vegan friendly too! I have included dates in the sauce to make it all the more delicious and caramel like, so if you would prefer the low carb option you can always just exclude the dates, and replace with xylitol. I also don’t use any grains here, instead I have included almond flour for a deliciously moist cake that is lower in carbs. This is the perfect option for afternoon a tea among friends…the guilt free way of course. I hope you enjoy!


Serves: 8 | Ready in: 50 mins

For Cake

400g Almonds - ground

100g Almond Flour

200g unsweetened apple puree

2 Red apples - peeled and chopped

30g Coconut Oil - melted

1 ½ tbsp. ground Cinnamon

4 tbsp. Almond Milk

175ml Organic Maple Syrup

For Apple Sauce

4 tablespoons Coconut Sugar (you can also use xylitol)

½ cup pitted dates – soaked in ½ cup warm water and blended to form puree

150ml Almond Milk

1 red apple - peeled and sliced

2 tsp. cinnamon

4 tbsp. unsweetened apple puree


Preheat oven to 180°C

Step 1:

Grease baking tray with coconut spray / 1 tbsp. melted coconut oil

Step 2:

In a large mixing bowl, add all cake ingredients together along with 1/2 chopped apples, mix well until thoroughly combined and spoon into greased tray. Using a spatula, smooth out the top of the batter. Top with remaining chopped apples and sprinkle with a little cinnamon.

Step 3:

Bake for 25-30 minutes until the top is golden and cake feels fairly firm when pressed gently.

Once cooked, remove from oven and allow to cool for 10 minutes.

Step 4: Prep Apple Sauce

While cake is baking, add coconut sugar/xylitol, date puree, and almond milk to a small pan. Over a medium heat allow to warm and stir continuously until the coconut sugar/xylitol starts to dissolve.

Add  chopped apple, cinnamon and apple puree to pan and allow to simmer further for 20 minutes, until apples are soft. Stir intermittently to prevent contents from sticking to the bottom of the pan.

Note: Add more almond milk for a smoother consistency, if your sauce becomes too thick.

Step 5:

To serve, slice apple cake into thick pieces and drizzle generous amounts of sticky date sauce on top. Best served warm.


Yours in Health Always




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