There’s something so comforting about apple desserts in the fall. Those fragrant spices and sweet tartness of the apples it’s perfect. To make this Apple Cake, I modified my Fruit Mince Pie, and Apple Pie recipe for the filling. What makes this cake so special? It’s perfectly moist, soft cake layers with those sweet autumn spices. Apple cake is like the ultimate fall cake. It combines cinnamon, nutmeg, cloves, coriander seed, and ginger. You can add all spice, cardamom or whatever else you like.
Cake components
⬩ Perfectly moist and light Cake with warming spices
⬩ Fragrant Apple Pie filling – Spiced apples are lightly dehydrated. This extra step of dehydrating intensifies the flavor just a bit, but totally optional. Of course, the spices are what makes this cake over the top delicious.
⬩ Maple syrup Cashew cream frosting – I’ve used maple syrup here. It’s delicious and minimally processed, but it’s not raw. Opt for coconut nectar if you’re looking for something to replace maple syrup.
For the apple pie filling element
This festive apple cake is packed with fresh apple chunks covered with my version of applesauce and real maple syrup. I believe most people also add applesauce to the filling for extra moisture. I also added maple syrup to the frosting, which may sound like it’s too much maple at this point but it’s not. It’s pretty mild in the cake so adding it to the frosting too was a good idea. Obviously if you like it stronger, just taste and add more.
Substitutions and Swaps – Below are some swaps and substitutions that you can make in this recipe.
I used Honeycrisp apples because they are super crisp with a sweet and juicy flavor, but you can use almost any apple variety. I also like to use a combination of apple varieties, when possible. If you want a sweeter apple pie filling try this recipe – using mulberries, raisins, figs, orange juice and fresh apples.
Here are some other good options for apples to use:
Gala
Golden Delicious
Pink Lady
How to make this recipe without dehydrator
If you don’t have a dehydrator, you can skip this step. Not necessarily require dehydrating.
But you’ll need to modify the apple pie filling recipe:
instead of 3 apple ➛ 2 apple
instead of juice of one large orange ➛ juice half an orange
Substitutions for nut free version
Cashews ➛ you can swap them out for raw sunflower seeds, also canned coconut milk can be an excellent alternative
Frosting tips with coconut milk
chill a can of full fat coconut milk or cream overnight – scoop out just the solid part – add maple syrup and vanilla – whip with a hand mixer until combined – if need to thicken, add arrowroot one tablespoon at a time until thick and spreadable
Ground Spices
The spices are the star of the show. You can adjust the amounts a bit based on your preferences, but I don’t recommend leaving any of them out.
As usual ➛ no-bake, raw, vegan, dairy-free, gluten-free, refined sugar-free and 100% delicious. I really hope you enjoy making this recipe. It’s:
⬩ Tender
⬩ Perfectly spiced
⬩ Loaded with apples
⬩ Naturally sweet
⬩ Can be adapted nut-free
⬩ Made with seasonal flavors
⬩ Great for special occasions
So much flavor in every bite. No one can resist a slice!!
Storing Apple Cake with Maple Frosting
If you make the cake in advance and don’t frost it until the next day, store it in the freezer. If you frost the whole cake, store it in the refrigerator, there’s no need to wrap it or cover it unless you slice it. Just wrap a piece of parchment paper over the sliced part of the cake and store any individual slices in an airtight container.
- For the cake
- 1 +1/2 cup oat flour
- 1 +1/2 cup coconut flour
- 1 cup dates
- ¾ cup coconut milk
- 3 tablespoon coconut oil, warmed to liquid
- ⅛ teaspoon pink himalayan salt
- 2 tablespoon maple syrup
- 1 teaspoon orange zest
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves, nutmeg, ginger, turmeric,
- and coriander seeds
- For the filling
- 3 red apple, peeled and cored
- juice of one large orange (between ½ to ¾ cup of juice)
- ⅓ cup dried cranberry
- ⅓ cup sultana
- ½ cup dates
- 1 teaspoon maple syrup, optional
- zest of one large orange (1 tbsp)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 tsp mixed spice
- 4 red apple (peeled and cubed) - you may sprinkle the apples
- with a small amount spices such as cinnamon
- and cloves for an extra flavor boost.
- For the frosting
- 3 cup cashew, soaked and strained
- 3 tablespoon coconut cream or canned coconut milk, chilled
- 2 tablespoon maple syrup
- 3 tablespoon coconut oil, warmed to liquid
- ⅛ teaspoon pink himalayan salt
- 1 teaspoon vanilla extract
- For the cake - briefly pulse the coconut oil and dates in food processor until they look crumbly. Add in the remaining ingredients and pulse to combine. It's okay if the mixture looks dry and crumbly, as long as it sticks together when pressed between your fingers.
- The easiest way to shape the cake layers is to use a 6-inch in diameter by 3-inch deep round cake pan as a guide. So, divide the cake mixture in three, and press it into a parchment paper-lined pan. Make sure the sides are even and the top is levelled. Place the cakes in the freezer for a few hours to set. If a layer cake seems like too much work, you can turn it into a simple two-layer cake (press into the bottom and sides of a lined 6-inch tall pan, fill your crust with the apple pie filling).
- For the filling - Place all ingredients (except the 4 red apples) into a high speed blender and blend until smooth. Pour into a large rectangular dish and mix together with the cubed apples. Dehydrate at 140°F for 2 hours, decrease heat to 115°F and continue to dehydrate about 4 hours.
- For the frosting - place the soaked cashews in a high-speed blender along with the coconut cream, maple syrup, coconut oil, salt, vanilla and blend until very smooth. Transfer the mixture into a bowl and place in the refrigerator for at least an hour to harden.
- To assemble - Scoop out a little solid coconut oil and rub the sides and bottom of the pan. Place the first cake layer on the bottom, spread a thin layer of frosting over cake layer. Using the frosting, pipe a rim of frosting around the edge of the cake to hold in the apple filling. Spread about ½ of the cooled apple pie filling onto the frosting. Top with the second cake layer and repeat steps. Place the final cake layer on top of the filling. Place back in the freezer for a few hours (about 2 - 3 hours) to set. Once the cakes set carefully remove from the pan.
- The cake should be completely frozen! Start decorating with frozen cake by using a turntable cake stand. Spread a small dollop of frosting on your cake board, and put your cake on the board. Place the cake on the turntable, and scoop frosting on top. By using an offset spatula spin the cake on the turntable and spread the frosting outwards creating a flat and smooth top. Then add globs of frosting to the sides of the cake and using your offset spatula or the flat side of an icing comb gently scrape the frosting into a thin layer while turning the cake. Chill the cake in the refrigerator for 30 minutes, then repeat with another, thicker layer of frosting. Chill in the refrigerator for an hour or until ready to serve. Decorate and enjoy!
Thinking of trying this recipe?
As always, I absolutely would love to see and hear your feedback. Nothing makes me happier than to see recreations of my recipes made all around the world. Take a pic and share it on Instagram ⭒✰I can’t wait to see your amazing creations✰⭒ be sure to tag me in the pictures #deviliciouslyraw
Create⬩Nourish⬩Repeat
