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Apple Cinnamon Cake
Course: Baked GoodsCuisine: JewishDifficulty: MediumServings12
servingsPrep time15
minutesCooking time1
hourCalories330
kcalCelebrate the flavors of fall with this wholesome Apple Cinnamon Cake, a beloved family recipe that has been lovingly updated for modern, health-conscious baking. This moist, dense cake showcases tart apples and warm cinnamon, while incorporating nutritious ingredients like whole wheat flour, almond flour, and ground flaxseed without sacrificing the rich, comforting taste of traditional holiday baking. Using a high-speed blender streamlines the preparation process, effortlessly chopping apples and mixing batter in minutes, making this impressive Bundt cake surprisingly simple to prepare. Whether you’re celebrating Rosh Hashanah, enjoying the autumn apple harvest, or simply craving a cozy dessert that fills your home with the aromas of the season, this vegan-friendly cake delivers all the warmth and tradition of homemade baking with ingredients you can feel good about serving to your family.
Ingredients
- Apples
4-5 medium apples with skins, washed and cored
- Wet Ingredients
2 cups (480 g) unsweetened applesauce
½ cup (120 ml) sunflower oil (or vegetable or canola oil)
2 teaspoons vanilla extract
- Dry Ingredients
3 Tablespoons ground flaxseed meal
1 cup (213 g) brown sugar
2 cups (240 g) whole wheat flour
1 cup (96 g) almond flour
1 teaspoon baking soda
¼ teaspoon salt
2 Tablespoons plus 1 teaspoon ground cinnamon
- Topping
2 Tablespoons cinnamon sugar mixture
Directions
- Prepare Apples
- Heat oven to 350°F (175°C).
- Wash and core apples, leaving skins on.
- Add apples to the blender container and pulse on medium speed 5-8 times until chopped into small pieces.
- Alternatively, cut apples into ½-inch cubes by hand.
- Pour chopped apples into a large mixing bowl.
- Prepare Wet Ingredients
- Add wet ingredients to the blender container (no need to wash after chopping apples).
- Blend on high speed for 15-20 seconds until combined.
- Alternatively, stir ingredients together with a spoon.
- Combine Dry Ingredients and Mix
- Add all dry ingredients to the blender container with wet ingredients.
- Blend on medium speed until just combined. Do not overmix.
- Alternatively, stir dry ingredients separately, then combine with wet ingredients.
- Pour batter into the bowl with chopped apples and mix until combined.
- Bake
- Grease Bundt pan thoroughly and sprinkle cinnamon sugar on all sides.
- Pour batter into prepared pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- If still wet, continue baking in 5-minute increments.
- When in doubt, slightly undercook rather than overcook.
- Serve
- Let cake cool completely before removing from pan.
- Flip cake upside down onto serving plate.
- Sprinkle with additional cinnamon sugar.
Recipe Video
Notes
- Tart apples work best in this recipe, but any variety will work.
- Leave skins on apples for extra nutrition and texture.
- If using sweetened applesauce, reduce brown sugar by ¼ cup.
- Oil can be completely substituted with an additional ½ cup applesauce for a lower-fat version.
- Grease pan extra well if omitting oil.
- This cake is naturally moist and dense.
Thank you chef
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12 responses to “Apple Cinnamon Cake”
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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 🙁-
I think coconut oil would work but would give you a slight taste of coconut (as the other ingredients don’t have strong flavors).
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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!
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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?
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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.
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Making into muffins is a great idea! I’ll bet our kids would love those.
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I wonder if I could use coconut sugar?
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I think that would work great in this recipe!
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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
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This comment just made my day 🙂 Now to tackle an eggless kugel 😉
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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!
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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!
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