This is the kind of cake I need with a cup of good tea (or two) every afternoon. I definitely prefer a fruity spiced cake as opposed to chocolate fudge varieties. Just more to it I guess, plus the taste seems to stick around a wee bit longer, but ultimately I find it more satisfying and it’s usually spiced with yummy cinnamon (major addiction) and nutmeg. I always use a wholegrain flour such as spelt as it’s nuttier, tastier, healthier and I find I don’t get the sugar crashes you often get with white refined cakes.

vegan apple cake

Anyway, this cake has real substance with nutty spelt, sweet Braeburn apples, spiced warming cinnamon and crunchy hazelnuts.

vegan apple cake

Apple + cinnamon = can’t get enough, ever!

This is the kind of cake you eat and feel good after, after all it is:

Wheat Free
Dairy Free
Low Fat
Full of fruit

vegan apple cake

I’m a sucker for a quick one bowl cake as it ultimately means there’s never any excuse not to have your cake and eat it. Minimal mess, minimal ingredients but maximum taste. You know you want it.

vegan apple cake

One bowl cinnamon apple hazelnut cake.

2 tablespoons chia seed + 2 water
1/4 cup coconut oil
1/4 cup maple syrup
1/2 cup almond milk
1 cup spelt flour
1 level teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground ginger
2 heaped teaspoons cinnamon
3 cups chopped apple
1/4 cup chopped hazelnuts
1/4 cup cranberries (optional)

1. Place chia + water in a bowl and allow to gel. Preheat oven to 160ΒΊ Celsius + grease an 8 inch cake tin.
2. Add the oil, maple syrup + milk to the chia mix + combine fully. Next add the flour, baking powder, salt + spices + combine well.
3. Fold through the chopped apple, hazelnuts + cranberries if using + transfer the mix to the cake tin. Sprinkle with extra hazelnut if desired.
4. Bake for 50 minutes + serve warm. Still delicious served cool so don’t worry. Stores well in an airtight container for 4-5 days.

10 comments on “One Bowl Cinnamon, Apple + Hazelnut Cake”

  1. I’d take a spiced, fruity cake over an chocolaty one for sure – so much more wholesome and hearty! This cake looks uber amazing. Do you think, to make it a bit less moist, it would be fine to reduce the amount of apple? Thank you

    • Hi Olivia! Thanks for stopping by. Yep, I reckon by reducing the apples you’ll lessen the water content which will result in a less moist cake, bingo! Let me know how you get on. Have a great day πŸ™‚ Charlotte

    • Hello Naomi, it should work just fine and I would advise you replace the oil with applesauce or sweet potato……let me know how you get on πŸ™‚ Charlotte

    • I haven’t tried this GF, it would certainly be a little heavier/denser but still delicious πŸ™‚ I would suggest Bob’s Red Mill but many of the gluten flour blends contain similar grains so I would definitely try any version suggested for cakes. Hope this helps πŸ™‚ Charlotte

  2. I used butternut squash instead of the apple – just cos i had some to use up and like experimenting. It was lovely.
    I also used an egg in mine.
    Thanks for your recipe.

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