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ABOUT THE RECIPE:

When apple picking is in season, here’s a moist and delicious quick cake to serve for dessert, mid-morning coffee break, or sweet breakfast treat! Serve it with some vegan whipped topping on the side for a festive holiday treat. If you would like this cake to be gluten-free, purchase certified gluten-free oat flour.

Makes 8 Servings

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INGREDIENTS:

1⁄3 cup extra-virgin olive oil, plus more to coat pan
1 cup chopped walnuts
2 cups (lightly packed) gluten-free oat flour (see Chef’s Notes, below)
1⁄3 cup vegan cane sugar
2½ teaspoons baking powder
½ rounded teaspoon ground cinnamon, plus more to top cake
1⁄4 teaspoon salt
2⁄3 cup maple syrup
1 medium ripe banana, peeled and thickly sliced
1 teaspoon vanilla extract
½ cup unsweetened, plain or vanilla-flavored nondairy milk
2 scant cups unpeeled, cored, and diced apples (any variety is fine)
Vegan powdered (confectioners’) sugar, for garnish

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INSTRUCTIONS:
Preheat the oven to 350 degrees F. Liberally coat a 9-inch square, rimmed baking pan with oil.

Put the walnuts into a blender and process into coarse crumbs. Put the walnut crumbs, flour, sugar, baking powder, cinnamon, and salt into a large bowl and stir with a dry whisk to combine.

Put 1⁄3 cup oil, maple syrup, sliced banana, and vanilla into a blender and process until smooth. Add the banana mixture and nondairy milk to the flour mixture and stir to combine. Fold in the diced apples. Pour the batter into the prepared pan and sprinkle some cinnamon over the top.

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Bake for 25 minutes. Decrease the heat to 325 degrees F and bake for an additional 35 to 40 minutes, or until the top of the cake is firm to the touch and a toothpick inserted in the center of the cake comes out almost clean.

Put the pan on a wire rack. Gently run a table knife around the perimeter of the cake. Cool for 30 minutes. Slice into squares and serve warm, with powdered sugar sprinkled over the top, or refrigerate and serve cold. Covered tightly and stored in the refrigerator, leftover cake will keep for 3 days.

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NOTE: For a lighter cake, make homemade oat flour for this recipe, if desired. To do so, put about 2½ cups quick cooking or old fashioned rolled oats into a blender and process into fine flour.

NOTE: If you would like this cake to be gluten-free, be certain to purchase certified gluten-free oat flour.

Ingredients

Directions

1

ABOUT THE RECIPE:

When apple picking is in season, here’s a moist and delicious quick cake to serve for dessert, mid-morning coffee break, or sweet breakfast treat! Serve it with some vegan whipped topping on the side for a festive holiday treat. If you would like this cake to be gluten-free, purchase certified gluten-free oat flour.

Makes 8 Servings

2

INGREDIENTS:

1⁄3 cup extra-virgin olive oil, plus more to coat pan
1 cup chopped walnuts
2 cups (lightly packed) gluten-free oat flour (see Chef’s Notes, below)
1⁄3 cup vegan cane sugar
2½ teaspoons baking powder
½ rounded teaspoon ground cinnamon, plus more to top cake
1⁄4 teaspoon salt
2⁄3 cup maple syrup
1 medium ripe banana, peeled and thickly sliced
1 teaspoon vanilla extract
½ cup unsweetened, plain or vanilla-flavored nondairy milk
2 scant cups unpeeled, cored, and diced apples (any variety is fine)
Vegan powdered (confectioners’) sugar, for garnish

3

INSTRUCTIONS:
Preheat the oven to 350 degrees F. Liberally coat a 9-inch square, rimmed baking pan with oil.

Put the walnuts into a blender and process into coarse crumbs. Put the walnut crumbs, flour, sugar, baking powder, cinnamon, and salt into a large bowl and stir with a dry whisk to combine.

Put 1⁄3 cup oil, maple syrup, sliced banana, and vanilla into a blender and process until smooth. Add the banana mixture and nondairy milk to the flour mixture and stir to combine. Fold in the diced apples. Pour the batter into the prepared pan and sprinkle some cinnamon over the top.

4

Bake for 25 minutes. Decrease the heat to 325 degrees F and bake for an additional 35 to 40 minutes, or until the top of the cake is firm to the touch and a toothpick inserted in the center of the cake comes out almost clean.

Put the pan on a wire rack. Gently run a table knife around the perimeter of the cake. Cool for 30 minutes. Slice into squares and serve warm, with powdered sugar sprinkled over the top, or refrigerate and serve cold. Covered tightly and stored in the refrigerator, leftover cake will keep for 3 days.

5

NOTE: For a lighter cake, make homemade oat flour for this recipe, if desired. To do so, put about 2½ cups quick cooking or old fashioned rolled oats into a blender and process into fine flour.

NOTE: If you would like this cake to be gluten-free, be certain to purchase certified gluten-free oat flour.

Happy Apple Cake

Recipe from Chef Laura Theodore’s cookbook: JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary Edition. Learn more about this wonderful book HERE.

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