Apple Cinnamon Cake with Cashew Icing
Treat yourself to a lighter, healthier take on a classic dessert with this olive oil apple cinnamon cake, topped with a creamy dairy-free cashew icing.
In the collections
The ingredients
Apple Cinnamon Cake
- 5 tbsp water
- 2 tbsp ground flaxseed
- 1 cup gluten-free flour blend, or whole wheat flour if not gluten-free
- ¾ cup dry textured vegetable protein, TVP
- 1/3 cup oat bran
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 ½ tsp baking powder
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 cup apple, grated
- ¾ cup unsweetened applesauce
- ½ cup soy milk
- 1/3 cup olive oil
- 1/3 cup maple syrup
Cashew Icing
- 1 ½ cups cashews, about 1 cup dry, soaked overnight or 30 minutes in boiling water
- ¼ cup maple syrup
- ¼ cup unsweetened soy milk
- 1 tsp ground cinnamon
The method
- Preheat the oven to 375°F (190°C).
- In a small bowl, mix the flaxseed with the water. Let thicken for 5 minutes.
- Grease an 8x8-inch pan with avocado oil spray and line with parchment paper. Set aside.
- In a large bowl, add the dry ingredients and whisk to combine well. Set aside.
- In another large bowl, add the wet ingredients and the flax egg, then whisk for 1 to 2 minutes.
- Add the wet ingredients to the dry mixture and mix with a spoon or spatula until combined.
- Pour the batter into the pan and smooth the top evenly.
- Bake for about 35 minutes in the centre of the oven. Let cool for at least 10 to 15 minutes.
- In a tall container, add the icing ingredients and blend with an immersion blender or high-speed blender until smooth and creamy.
- Once cooled, top the cake with the cashew icing and cut into 9 squares.
Storage tips
Keeps for up to 4 days in the fridge.
Nutrition facts
Per serving, for reference only.
- 330Calories
- 17 gFat
- 34 gCarbs
- 4 gFibre
- 10 gProtein
Oat bran is rich in soluble fibre, including beta-glucan, which helps lower cholesterol, improve heart health, and stabilize blood sugar.
TVP is an excellent source of plant-based protein, rich in fibre and low in fat, making it ideal in baking for an extra boost of protein and fibre.
Apples contain antioxidants like flavonoids and polyphenols that reduce oxidative stress and inflammation, potentially lowering the risk of chronic disease.
