You won’t believe this sweet, moist apple cake is made with whole grain flour and is completely vegan and fat-free!!! I have to tell you it took me five attempts at adapting my mom’s original apple cake recipe (which contained white flour, a cup of oil and 3 eggs!) to create a completely oil-free, whole grain vegan version. After several discouraging attempts, I am thrilled with this result! It is now a completely different recipe and the flavor and texture are just right. I tried substituting applesauce for the oil (too wet; too bready in texture). I tried using EnerG egg replacer instead of eggs (not enough rise). I finally figured out the right combination – apple cider and aquafaba.
Aquafaba is the liquid you drain from a can of garbanzo beans. It’s high in protein and starch and when whipped, especially when whipped with sugar, it creates meringue, just like egg whites, adding structure to baked goods. Aquafaba is very accessible, inexpensive and effective.
This cake looks fancy, but it’s really easy and it’s made from everyday ingredients that you may already have in your pantry and fridge.
I hope you’ll give this deliciously healthy seasonal cake a try and let me what you think in the comments below. I hope it becomes one of your family favorites!
Yours in Health & Compassion,
Apple Bundt Cake
- Total Time: 1 hour 30 mins
- Yield: 12-16 pieces 1x
- 2 1/2 cups whole wheat pastry flour
- 1 ¼ cups organic sugar, divided
- 3/4 cup fresh apple cider
- 2 tablespoons lemon juice
- 3 tablespoons aquafaba (the liquid drained from a can of garbanzo beans)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 4 cups peeled, cored and diced apples (Golden Delicious & McIntosh, mixed)
- ½ cup coarsely chopped walnuts
- Preheat oven to 350 degrees. Lightly oil a 10” non-stick bundt pan and set aside. In a medium bowl, whisk together flours, 1 cup of the sugar, baking powder, baking soda, cinnamon and salt.
- In the bowl of an electric mixer, pour aquafaba. Attach whisk attachment and beat on high for 5 minutes or until bean liquid becomes thick, white and very foamy. Add remaining ¼ cup of sugar and continue beating until soft peaks form – another 2-5 minutes.
- Mix apple cider, lemon juice and vanilla together and then whisk into dry ingredients. Gently fold whipped aquafaba into batter just until incorporated, then fold in apples and nuts. Batter should be very thick.
- Spoon batter into prepared bundt pan and bake for one hour or until a toothpick inserted in the center of the cake comes out clean and the cake is golden brown. Allow cake to cool in pan for 10 minutes, then invert onto wire rack to finish cooling. Sprinkle with powdered sugar for serving.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: Vegan
Nutrition Facts: In 2012, a study on cardiovascular disease risk factors in postmenopausal women was reported in the Journal of the Academy of Nutrition and Dietetics. Results showed that the consumption of about 2 medium apples per day can “significantly lower atherogenic cholesterol levels as early as three months.”
Another similar study of 71 moderately obese male and female subjects found that the polyphenols from apples significantly decreased both total cholesterol and LDL cholesterol.
Recipe by Emily Honeycutt, 2016. © All Rights Reserved. https://www.deliciouslygreen.com
YUM! This is such a simple and gorgeous cake. Perfect for breakfast or dessert! Need to try this one soon!
Emily Honeycutt says
Thanks so much! If you’re gonna eat cake for breakfast, this would definitely be a good one! It is packed with 4 cups of apples!!!
Bethany @ athletic avocado says
This is vegan and fat-free! WOW I’d never be able to tell! This cake looks incredible!
Emily Honeycutt says
Thanks so much! I love the name of your site, too! Great concept!