This Apple Cake is easy to make and totally delicious. It’s great for holiday and can be enjoyed by anyone. It’s also so healthy and made from raw, whole food vegan ingredients.
This recipe starts out with lightly dehydrated apples. The extra step of dehydrating intensifies the flavor just a bit. This step is totally optional, though. Fresh apples in this are also perfectly tasty. The base is made from walnuts, oats, raisins, dates and spices, the creamy filling is made from cashews and apples, and an easy apple pie filling on top. This cake is full of flavor and texture with chewy dried apples, caramel-like raisins, crunchy nut pieces and warming cinnamon and spices.
As usual ➛ no-bake, raw, vegan, dairy free, gluten free, refined sugar free and 100% delicious. I really hope you enjoy making this recipe.
- For the crust
- 1 cup rolled oats
- 1 cup walnuts
- 1 cup raisins
- 10 soft dates
- 1 teaspoon cinnamon
- ½ teaspoon mixed spices
- ⅛ teaspoon pink himalayan salt
- 2 tablespoon coconut nectar
- 2 tablespoon coconut oil
- For the first and top layer
- 2 large red apple peeled, cored and diced
- ¼ cup orange juice
- zest of a half orange
- half an inch ginger, grated
- ½ cup raisins
- ½ teaspoon vanilla bean paste
- 1 teaspoon ground cinnamon
- ¼ ground cloves
- 1 teaspoon mixed spices
- 1 tablespoon coconut nectar
- ⅛ teaspoon pink himalayan salt
- 3 large red apple peeled, cored and diced
- For the second layer
- 2 cup cashew, soaked
- half an inch ginger, grated
- 1+1/2 tablespoon lemon juice
- 1 teaspoon cinnamon
- ½ teaspoon vanilla bean paste
- 3 tablespoon coconut nectar
- 3 tablespoon coconut oil, melted
- ⅛ teaspoon pink himlayan salt
- 2 large red apple peeled, cored and diced
- For the crust - Add the base ingredients to a food processor and process until it resembles fine crumbs and sticks together when pressed. Press into the base of lined 6 inch deep round cake pan and place in the freezer.
- For the first and top layer - Place all ingredients (except the 3 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 6 hours.
- Spread about ½ of the cooled apple pie filling in the middle of base.
- For the second layer - Add all the ingredients to a high-speed blender and blend until smooth and silky. Pour the cream over the apple pie filling.
- For the top layer - Spread the remaining apple pie filling on top of the cake. Pop in freezer at least 6 hours to set (overnight is ideal). Leave to thaw before serving. Store in the refrigerator or freezer. Enjoy!
THINKING OF TRYING THIS RECIPE?
As always, I absolutely would love to see and hear your feedback.
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