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Apple Bundt Cake
This apple cinnamon cake is full of wholesome ingredients such as quinoa, oats, hemp seeds, flax and chia and topped with maple frosting. The cake is vegan, gluten free, naturally sweetened and high in protein. The perfect way to start your day or serve after your Sunday Supper.
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:
Maple 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.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
163
Fat
5
g
Carbohydrates
22
g
Fiber
4
g
Sugar
7
g
Protein
9
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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