The smell of apple bundt cake in the oven. There really isn’t a better way to end your day. This cake is dense but not dry, thanks to the wholesome ingredients like oats, quinoa and hemp seeds, just the perfect amount of sweet on the taste buds and jammed packed with cinnamon and apples. Besides being delicious, this cake is vegan, gluten free, naturally sweetened, and full of protein. Filled with tender apples and topped with coconut maple frosting, this cake is perfect to end your Sunday Supper with. It’s even better Monday morning with coffee or tea. Anything this good helps me shake away the Monday blues!
This cake is my version of my mom’s Jewish Apple Cake that I would have as a kid for special occasions. As I’ve mentioned before (Check out my Pear Gingerbread Men), most of the sweets I had as a kid were homemade and this was certainly one I would ask for by name! The original version is filled with eggs, sugar, white flour, and of course loaded with apples. My favorite part of this cake was the cinnamon sugar we would sprinkle on the apple layers as we were building the cake with my mom. She would only make this cake once or twice a year since the recipe called for 5-6 apples to be peeled and thinly sliced for layering.
When I thought about what cake I wanted to bring to my mom’s for Christmas dinner, I knew I wanted to recreate the flavors I remember as a child eating mom’s Jewish Apple Cake, but up the nutritional content in a big way. This cake was a homerun and I’ve made it 3 times in the past week. I tested this recipe on Tuesday and the cake was almost gone by the time we got ready for dinner on Christmas day. Dave and I had this apple bundt cake for dessert, breakfast, and as a pre-workout snack. I knew it was a hit when my sister even raved about this to me the next day!
My parents both enjoy desserts that are not overly sweet. I loaded this cake with wholesome ingredients and drizzled it with maple frosting (Also used on my Carrot Cake Pancakes!) and it was the perfect way to end the holiday meal. Even thought he was stuffed, my step-dad happily had 2 slices of cake and was more than happy to have me “leave them the leftovers” for the next day. Like I have said before, healthy, nourishing food does not have to be boring or bland. This cake is the perfect example of this.
Apple chunks speckle through wholesome cinnamon dough, this cake is naturally sweetened with coconut sugar, stevia, and maple syrup. I highly recommend making two of these because they go fast and are the perfect way to start and finish any day!
Apple Bundt Cake
Apple Bundt Cake
- 1 cup gluten free rolled oats
- 1/3 cup quinoa cooked in 2/3 cup water
- 3 scoop vegan protein powder SunWarrior
- 2 packets stevia
- 1 tbs. cinnamon 1 tsp. cinnamon
- 2 tbs. ground flax
- 1 tbs. chia seeds
- 9 tbs. water
- 1/2 cup unsweetened apple sauce
- 1 banana mashed
- 1 tsp. vanilla extract
- 3 tbs. hemp seeds
- 1 tsp. baking powder
- 2 Fuji apples peeled, cored and cubed
- 2 tbs. coconut sugar
- 1 tsp. cinnamon
Apple Bundt Cake
- Preheat oven to 350.
- In a small pan, make quinoa by combining 1/3 cup dry rinsed quinoa with 2/3 cup water, boil and reduce heat to medium. Cook 10-13 minutes until water absorbed.
- While quinoa is cooking, combine oats, protein powder, stevia, 1 tbs. + 1 tsp cinnamon and hemp seeds in a large bowl.
- In a small bowl, combine ground flax and chia with 9 tbs. warm water. Refridgerate 5 minutes.
- Once flax/chia is ready, add it to the dry ingredients along with the apple sauce, mashed banana, vanilla extract and baking powder.
- Add quinoa and combine until everything is fully incorporated.
- Add apple chunks and mix until evenly distributed in the dough. It will seem like a lot of apples but just keep mixing until incorporated (the dough is thick).
- Spray nonstick spray in bundt pan (spray more than you think) and add 1/3 of the batter to the bottom of the pan. Flatten with hand or spatula.
- Combine coconut sugar and 1 tsp. cinnamon in a small bowl. Sprinkle over the batter in the pan.
- Add remaining batter and use hands or spatula to distribute and flatten dough over cinnamon sugar mixture.
- Bake at 350 for 30 minutes.
- Take out of oven and allow to cool 5 minutes.
- Use a sharp thin knife, run around the outer and inner walls of the bundt pan between the pan and the cake to ensure smooth removal of the cake.
- Put a cooling rack over the top of the bundt pan and turn to invert the cake out of the pan.
- Allow to cool 10-15 minutes before frosting.
- Make frosting:
- In a small bowl, combine coconut butter and cashew milk. Microwave 20-30 seconds so everything is warm. Add chia, stevia and maple syrup. Stir until combined. Refrigerate 5 minutes.
- After cake has cooled, you may want to carefully flip the cake back over using a plate lined with wax paper or another cooling wrack. Simply sandwich the plate/cooling rack against the cake and flip carefully.
- Drizzle frosting over the cake.
- Refrigerate 20 minutes before serving.
What About You?!
- Do you have a recipe that brings similar memories to mind for you?
- Ever heard of Jewish Apple Cake? It’s a Philly thing.
- Whats the dish you’re craving before the new year?
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