© 2014 mathewguiver

Vegan apple date pie bundt cake

So I’ve pretty much become obsessed with pie cakes! The chocolate brownie pie cake I made last weekend was amazing, so I wanted to try a different approach before deciding which I’ll ultimately make for Thanksgiving. This time I went with an applesauce spice bundt cake, and in order to get the pies inside the pan I made cupcake sized mini apple date pies.

The cake is super moist and has a flavor that reminds you of fall. Plus, it’s such a treat getting the apple pie filling and crust in the same bite with cake. The combination of textures is interesting, and seriously feels like you’re eating multiple desserts.

Now I use dates instead of sugar in the pie filling, so they aren’t aggressively sweet. Neither is the cake. The icing on the other hand, is simple, but brings it with the sugar and really balances out the dessert.

Oh yea, and it’s vegan, which doesn’t necessarily mean it’s healthy… But, the recipe calls for fresh apples, whole wheat and coconut flours, dates, and oat milk. Which means you’re definitely getting nutritional value instead of just empty calories.

Cake ingredients:

Mini apple date pies
1 1/4 c all purpose flour
1/2 c whole wheat flour
1/2 c coconut flour
1/2 c sugar
1/2 c brown sugar
1 tsp kosher salt
2 tsp baking soda
1 tsp cinnamon
1 tsp corn starch
1/2 tsp freshly ground nutmeg
1 1/2 c unsweetened applesauce
1/2 c oat milk
1/4 c canola oil
2 Tbsp olive oil
2 Tbsp apple sider vinegar
1 Tbsp maple syrup
1 tsp vanilla

Icing ingredients:

1 c powdered sugar
2 Tbsp maple syrup
1 Tbsp lemon juice
Pumpkin seeds and lady apples for decorating

Directions:

1. Start by baking a batch of mini apple pies, but use cupcake/muffin tins.

2. Let cool on a rack.

3. Combine remaining dry cake ingredients in a bowl.

4. In a different bowl whisk together wet ingredients.

5. Slowly add wet to dry and whisk until well blended.

6. Pour a base of the batter into a greased bundt pan, then tightly pack a layer of mini pies into the bottom.

7. Spread remaining batter over mini pie layer, then bake in an oven preheated to 350 degrees fahrenheit for about 40 minutes.

8. Let the cake cool for at least 10 minutes, then invert onto a drying rack and allow to cool for another 60 to 90 minutes.

During this time I took a nap/snuggle with my little dog Olly. Here’s us taking a selfie.

9. After napping, mix together your icing and pour it evenly over the cake. Decorate with pumpkin seeds, making sure to do so before the icing has a chance to dry.

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