This Vegan Apple Cake with Maple Glaze was another Easter weekend success. Most food bloggers like to share with their readers recipes for Easter before Easter actually comes, but here I am sharing with you delicious baked treats more than a week after Easter has already happened. But to be honest, baked goods and treats should be enjoyed all year round in my opinion.
The other day I was trying to think about why most of the recipes I share on this blog are sweet and often baked. We eat so many whole food, veggie filled meals, but I rarely share savory recipes on my blog. After thinking about it I realized that our lunch and dinner meals, while savory, aren’t really “recipes” at all, but instead basic ingredients thrown together to make a meal. For example, at the beginning of the week I often roast a bunch of different vegetables and sweet potatoes and make a big pot of brown rice. Then throughout the week we just reheat the veggies and rice together with some water in a saucepan, add in some canned (drained and rinsed) beans and top everything off with condiments like my favorite Low-Fat Peanut Sauce, Homemade Hummus, BBQ sauce, Sriracha or buffalo sauce. Done and done. No real recipe needed, just the basics thrown together into a delicious and hearty plant-based, nutrient dense meal.
I used to think I had to follow a recipe for dinner. I would look online for hours at a time until I found something that looked easy but appetizing. Then I’d have to buy all the ingredients and cook everything. Sometimes we’d have leftovers, but usually all the time I spent coming up with a dinner plan and cooking would result in one meal. Womp womp. Now I don’t even have to look up recipes and I spend about 1-2 hours of cooking for 3-4 days of meals. It’s glorious and makes my life so much easier.
Since I don’t spend as much time coming up with our lunch and dinner meals, I have more time to create snacks and baked goods for Brett and our friends. I enjoy everything I make as well, but most of these delicious goodies are given away to friends. For Easter weekend I whipped up this amazing Vegan Apple Cake with Maple Glaze and it was a hit with all my expat and Chinese friends.
Funny story though is that after one of my Chinese friends took a bite, he asked if the cake had meat in it. I thought that he was vegetarian or something and just wanted to make sure I didn’t use some kind of animal product, but apparently meat is sometimes cooked with cinnamon here in China. So when my friend tasted the cinnamon it made him think it had a meaty flavor. Um, thank you?
This cake is moist and sweet and studded with cinnamon apples. The maple glaze is not necessary, but definitely takes this cake to the next level. This Vegan Apple Cake with Maple Glaze is made like a quick bread as well, so doesn’t require a lot of preparation or fancy decorating. I really hope you give this delicious cake a try! Please let me know if you do. Leave a comment down below to let me know your thoughts and if you can, take a picture of your finished product and tag me on Instagram at #theconscientiouseater!
- 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
- ¼ cup coconut oil, melted
- 1 cup coconut sugar
- ½ cup apple sauce
- 2 teaspoon vanilla extract
- 1 cup diced apples
- 2 cups flour
- 1 teaspoon salt
- 1½ teaspoons baking powder
- 2 teaspoons cinnamon
- MAPLE GLAZE:
- 1 cup icing sugar
- 3 tablespoon maple syrup
- Preheat your oven to 350F/175C.
- Grease a loaf pan and set aside.
- Prepare your flax eggs by whisking together 2 tablespoons of ground flaxseed with 6 tablespoons of water. Set aside to thicken.
- In a sauce pan, melt the coconut oil. Add in the coconut sugar, apple sauce and vanilla and mix until smooth. Stir in the chopped apples.
- In a separate bowl whisk together the flour, salt, baking powder, and cinnamon.
- Add the dry ingredients to the apple mixture and stir until just combined.
- Pour the batter into your prepared loaf pan.
- Bake the cake for 35 minutes. Cover the loaf with aluminum foil and continue baking for about another 15 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cook for a while before carefully removing the cake from the pan and allowing it to completely on a wire rack.
- While the bread is cooling you can prepare the maple glaze.
- In a bowl, whisk together 1 cup of icing sugar and 2 tablespoons of maple syrup. Continue to add maple syrup (or even non-dairy milk) one teaspoon at a time until you get a thick, but spreadable glaze.
- Spread the glaze evenly over the cooled apple cake.
- Slice and serve.