Cinnamon Apple Cake
Golden Delicious apples are firm, crisp, and often described as "honeyed." They have a balanced sweet-tart flavor as well as the necessary acid content and stability for baking. So when I was late to the orchard this year and discovered that this was the last variety of apple the farm was picking, I was not disappointed!
  • 3–5 Golden Delicious apples (or your favorite baking apple), sliced thinly
  • 3 cups of flour
  • 1½ cups of vegan granulated sugar (I use Florida Crystals)
  • 3 teaspoons of baking powder
  • ½ teaspoon of salt
  • 1 cup of canola oil (or any other neutral oil)
  • 1 cup of orange juice
  • 1½ teaspoons of pure vanilla extract
  • 4 "eggs" made from Bob's Red Mill Egg Replacer (follow package instructions, and please see Notes!)
  • Cinnamon (for dusting between apple layers)
  • Vegan powdered sugar (for dusting finished cake)
  1. Preheat oven to 350 degrees and prepare a Bundt cake pan with cooking spray.
  2. Using a stand or hand mixer (or you can do this manually), mix well the flour, sugar, baking powder, salt, oil, orange juice, and vanilla extract.
  3. Add the "eggs" to the mixture slowly, mixing/stirring each time you add some, to ensure everything is blended together.
  4. Pour ⅓ of the batter into the Bundt pan. Place one layer of sliced apples, slightly overlapping each other, on top of the batter (see photo). Shake cinnamon on generously over apple layer. Repeat this process two more times (batter, apples, cinnamon; you should end with a layer of apples and cinnamon).
  5. Bake in the middle of the oven for approximately 70 minutes (a toothpick inserted should come out clean).
  6. Remove cake from oven and place on a cooling rack. Allow cake to cool for 20 minutes before inverting it.
  7. Once cake is removed from pan and completely cool, dust with powdered sugar and serve.
Make sure to check your Bob's Red Mill Egg Replacer to make sure you're not using the gluten-free version of this product. If that's what you have, you'll need to increase the amount of orange juice in this recipe by ¼ cup. Also note that the ingredient measurements for this recipe are based on using this type of egg replacer. I can't guarantee that chicken eggs or any other plant-based egg substitute—such as applesauce or flax "eggs"—will produce the same results!

PS: This cake freezes well, too, if you manage not to eat it all when it's freshly baked! Cut it into individual slices first, then seal the slices in an airtight bag or container before freezing.
Recipe by apb: eats at