Vegan Apple Fritter Cake (Edit recipe)

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This vegan apple fritter cake is loaded with fresh apples, cinnamon, and a simple glaze. Tender, cozy, not-too-sweet, and perfect for fall!

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Original Recipe

PREP TIME

20 minutes

COOK TIME

1 hour

INGREDIENTS

22

Serves: 9

Ingredients

Cake Dry Ingredients

105 grams All Purpose Flour, (.75 cup + 2 tbsp)
90 grams Whole Wheat Flour, (.75 cup) (or more all purpose flour)
1 tsp Baking Powder
.5 tsp Baking Soda
1 tsp Cinnamon, Ground
0.125 tsp Salt

Cake Wet Ingredients

120 ml Soy Milk, (.5 cup) (or other non-dairy milk)
1.5 tsp Apple Cider Vinegar
120 grams Apple, Fuji, grated
66 grams Granulated White Sugar, (⅓ cup)
1 tsp Vanilla Extract
35 grams Avocado Oil
45 grams Walnut Butter, (3 tbsp)
2 Apple, Fuji, peeled and diced

Cinnamon Sugar

1 Tbsp Granulated White Sugar
.5 tsp Cinnamon, Ground

Glaze

80 Powdered Sugar, grams (⅔ cup)
1 Tbsp Soy Milk

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°F/180°C. Line an 8x8-inch baking pan with parchment paper.
Whisk dry ingredients together in a large mixing bowl.
In a separate bowl, whisk together all wet ingredients except diced apples.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until just combined and no dry flour is left.
Add half the diced apples to the batter and fold into the batter to distribute.
Spread the batter into the lined baking pan. Gently drop the pan on the counter a few times to remove any large air bubbles. Distribute the remaining apples on top, gently pressing them into the top of the batter.
Mix together cinnamon sugar and sprinkle over the apples.
Bake: Place on the middle rack of your oven and bake for 45-60 minutes, until the top is firm and a toothpick inserted in the center comes out clean or with a few moist crumbs (but no wet batter). Tent the pan with foil if the apples on top start to burn.
Glaze: Place the baking pan on a wire rack. Mix together the glaze and drizzle over the cake while still warm. You can add more milk to the glaze if you want it thinner.
Cool: Let the cake cool in the pan for 10 minutes, then use the sides of the parchment paper to carefully remove the cake from the pan. Place the cake on the wire rack to cool completely.
Store: Store leftovers covered in the fridge for up to 5 days. You can also cut into individual slices and freeze for up to 3 months.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	151
Fat:	7 g
Carbohydrates:	18 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	107 mg
Fiber:	2 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.