Name: Apple Cinnamon Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 4 medium apples (with skins, washed and cored); 2 cup unsweetened applesauce; 1/2 cup sunflower oil (or vegetable or canola oil); 2 teaspoon vanilla extract; 3 tablespoon ground flaxseed meal; 1 cup brown sugar; 2 cup whole wheat flour; 1 cup almond flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 2 tablespoon ground cinnamon (plus 1 teaspoon); 2 tablespoon cinnamon sugar mixture

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Apple Cinnamon Cake
Apple Cinnamon Cake

A beloved family recipe, updated for modern baking. Moist, dense, and loaded with tart apples and warm cinnamon — made with whole wheat flour, almond flour, and flaxseed. Your Vitamix chops the apples and mixes the batter, so it comes together fast. Great for Rosh Hashanah, apple season, or any time you want your house to smell incredible.

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Servings: 12 servings
Course: Dessert
Calories: 328

Ingredients Equipment Method Nutrition Video Notes

Ingredients

Apples
4 medium apples with skins, washed and cored
Wet Ingredients
2 cup unsweetened applesauce
1/2 cup sunflower oil or vegetable or canola oil
2 teaspoon vanilla extract
Dry Ingredients
3 tablespoon ground flaxseed meal
1 cup brown sugar
2 cup whole wheat flour
1 cup almond flour
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoon ground cinnamon plus 1 teaspoon
Topping
2 tablespoon cinnamon sugar mixture
Get Recipe Ingredients

Equipment

Vitamix

Method

Heat oven to 350°F. Wash and core apples, leaving skins on. Add apples to your Vitamix and pulse on medium speed 5-8 times until chopped into small pieces (or cut into 1/2-inch cubes by hand). Pour into a large mixing bowl.
Add wet ingredients to the blender container (no need to rinse after the apples). Blend on high for 15-20 seconds until combined. Add all dry ingredients and blend on medium until just combined — don’t overmix. Pour batter into the bowl with the chopped apples and stir until combined.
Grease a Bundt pan thoroughly and coat all sides with cinnamon sugar. Pour in the batter. Bake 50-60 minutes until a toothpick comes out clean. When in doubt, pull it slightly early rather than overbaking. Cool completely before flipping onto a plate, then dust with more cinnamon sugar.

Nutrition

Calories: 328kcalCarbohydrates: 52gProtein: 6gFat: 12gSaturated Fat: 1gSodium: 148mgPotassium: 220mgFiber: 5gSugar: 26gVitamin A: 5IUVitamin C: 3mgCalcium: 62mgIron: 1.8mg

Video

Notes
Tart apples work best, but any variety is fine. Leave the skins on — extra texture and nutrition. If using sweetened applesauce, reduce brown sugar by 1/4 cup. Want a lower-fat version? Replace the oil with an additional 1/2 cup applesauce (just grease your pan extra well).

Tried this recipe?
Let us know how it was!
Also great as minis!

Comments

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“Try adding cinnamon next time – total game changer.”
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16 responses to “Apple Cinnamon Cake”

Robin Lefkovits

September 28, 2025

I made this recipe this morning and it’s DELISH. Made them as muffins- took 30 minutes. Will serve for holiday “break fast” later this week. I did not add any extra sugar or cinnamon on top and they are still perfect! Thank you!

Reply
1. Shalva Gale
  
  October 9, 2025
  
  We’re so glad they worked out for you. Shana tova!
Karen

September 27, 2025

Would all purpose flour be acceptable as I am out of whole wheat?

Reply
1. Lenny
  
  September 27, 2025
  
  Yes! You can mix and match flours as you see fit 😊
Catherine Janes

September 15, 2023

Do you think you could use coconut oil?
Thank you!! So looking forward to making these into muffins, as we don’t have the bundt pan 🙁

Reply
1. Shalva Gale
  
  October 2, 2023
  
  I think coconut oil would work but would give you a slight taste of coconut (as the other ingredients don’t have strong flavors).
Patty Diamond

September 14, 2023

Hi Shalva! This is your actual mother writing (and qvelling) about your connection to this recipe. Just adding that I am using your great-grandmother Ann’s Nordic Ware bundt pan again this year. Can you imagine how much Jewish mother love has gone into that pan over the years? Happy New Year to all!

Reply
1. Shalva Gale
  
  October 2, 2023
  
  Love taking a min while baking to think of all of the special women who have passed on their traditions. Maybe that’s why we mark special occasions by celebratory foods?
Lucy

September 26, 2022

This was delicious! I was skeptical about using the Vitamix to do all the prep, but I went for it, and it worked! The cake was moist and dense just like you said (which I love). I cut down the brown sugar to 2/3 cup (unpacked), and that didn’t seem to hurt it at all. Made muffins (baked for 35 minutes) because I don’t have a bundt pan. Thanks for the recipe–will make again.

Reply
1. Shalva Gale
  
  October 7, 2022
  
  Making into muffins is a great idea! I’ll bet our kids would love those.
Carie

September 23, 2022

I wonder if I could use coconut sugar?

Reply
1. Shalva Gale
  
  September 23, 2022
  
  I think that would work great in this recipe!
mindy lee

June 9, 2019

I am a Jewish girl that misses part of my culture with all the egg recipes. I just switched to being a vegan because of health concerns and OMG this recipe was AMAZING!!!!! The outline of logical steps in the recipe was so thoughtful. I am grateful to be reminded myself Grandmothers cake!!! It is truly delish

Reply
1. Shalva Gale
  
  June 12, 2019
  
  This comment just made my day 🙂 Now to tackle an eggless kugel 😉
Donna

September 23, 2017

Can’t wait to try it. 1 question as I don’t bake as much as I used to: If I make mini Bundts which is more likely, how much time would you give them in the oven? The other question is, I don’t use whole wheat flour at all, it just tears up my stomach; do you think a mix of maybe almond, coconut and/or rice flour (or some other non wheat) would work almost as well? Thanks!

Reply
1. Shalva Gale
  
  September 27, 2017
  
  Hi Donna, good question! I baked the mini bundts for 15 minutes and then checked them every 3. I believe they only took 18 min, but every oven is different, so make sure to check (undercooked is better in this case). I mixed almond flour with wheat flour, and have not tried w/o at least some wheat flour. I’m sure with a little trial and error you can find a good combination of flours that don’t upset your stomach. The courser the better I would say (so almond over coconut or rice). Good luck, let us know how they turn out!

Apple Cinnamon Cake