This week, just in time for Rosh Hashana, I am posting a vegan, grain free, and oil free Apple Cinnamon Cake that is a scrumptious dessert to ring in the new year! Happy Rosh Hashana, everyone!
This vegan, grain free, oil free Apple Cinnamon Cake is also soy free, gluten free, and corn free!
Even though I normally make “flax eggs” or “chia eggs” to use as a binder in my baking, this time I decided to try out the Namaste Egg Replacer because it is soy free, vegan, grain free, and corn free! This egg replacer worked beautifully, and the texture of the cake was not gummy or too dense. If you like to use egg replacers when baking, this brand would be my top recommendation!
Additionally, I used blanched almond flour, cassava flour, and tigernut flour from Anthony’s to make this Apple Cinnamon Cake. If you use different brands of these flours, it is possible that the outcome of the cake might change a little bit. In my experience, allergy-friendly flours from various brands all bake differently depending on their freshness, flour consistency, and moisture content. For example, I love Anthony’s cassava flour for baking but Terrasoul cassava flour for tortillas.
In this Apple Cinnamon Cake recipe, I used blanched almond flour not almond meal. However, almond meal can be used in the recipe if you are okay with a denser, heavier cake.
Again, Happy Rosh Hashana, everyone! L’Shanah Tovah!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- 1.5 cups blanched almond flour
- 1 cup cassava flour
- ¼ cup tiger nut flour
- ½ cup coconut sugar, plus more for topping
- 1 Tbsp cinnamon, plus more for topping
- 1 tsp allspice
- 1 tsp nutmeg
- ¼ tsp cloves
- ½ tsp salt
- 6 tsp Namaste egg replacer + 6 Tbsp water (to make three "eggs")
- ½ cup cinnamon applesauce
- 1 tsp vanilla extract
- ½ cup almond milk
- 1 medium/large apple, finely diced
- Preheat the oven to 350˚F and prepare a circular cake pan for baking.
- Using a small bowl, prepare the three "eggs" and let the "eggs" sit for a few minutes while preparing the other ingredients.
- In a large mixing bowl, whisk together the almond flour, cassava flour, tiger nut flour, ½ cup coconut sugar, 1 Tbsp cinnamon, nutmeg, cloves, allspice, and salt.
- Make a well in the center of the dry ingredients and add the cinnamon applesauce and egg replacer and mix well with a spatula.
- Then, pour in the almond milk and vanilla extract and stir until well combined.
- Fold into the batter ⅔ of the diced apple and pour the batter into the prepared cake pan.
- Sprinkle the remaining ⅓ diced apple on top of the cake and, if desired, additional cinnamon and coconut sugar.*
- Bake the cake for 45 minutes or until a toothpick inserted into the center of the cake comes out cleanly.
- When the cake is finished baking, remove the cake from the oven and let it cool in the pan on a cooling rack for one hour before serving.**
- Store any leftovers by covering the top of the cake pan with a silicone food wrapper, beeswax wraps, or plastic wrap.
**The baking time does not include the time needed for the cake to cool.
The serving size and nutritional information are general estimates based upon the ingredient amounts.