Healthy Apple Cake

5 from 2 votes

Healthy Apple Cake is incredibly moist, dense, and full of flavor without flour, butter, or refined sugar. Packed with spices and all made in a blender, it’s simply delicious.

Prep Time15

Cook Time35

Total Time50

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American, Healthy, Vegetarian

Keyword: apple cake, Healthy Apple Cake

Servings: slices

Author: Chelsea Lords

Cost: $7.12

Equipment

High-powered blender see note 1
8 x 8-inch baking pan with parchment paper

Ingredients

Cooking spray

First Blend

1 cup dry roasted and lightly salted cashews
1-1/2 cups old-fashioned oats see note 2
3/4 cup honey or pure maple syrup
1/4 cup melted coconut oil measure when melted
1 cup unsweetened applesauce
2 large eggs
1-1/2 teaspoons vanilla extract optional

Second Blend

1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 tablespoons cornstarch see note 3
1/2 batch cream cheese frosting optional

US - Metric

Instructions

Preheat oven to 350°F (176°C). Line an 8x8-inch pan with parchment paper and lightly spray with cooking spray. Set aside.
Add all “First Blend” ingredients to a powerful blender. Blend until smooth, about 60 seconds. Then add “Second Blend” ingredients and blend until creamy, about 60–90 seconds, stopping to scrape down sides as needed.
Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, until edges are lightly browned and a toothpick inserted in the center comes out clean.
Let the cake cool fully on a wire rack. If desired, prepare cream cheese frosting and frost before slicing and serving.

Video

Notes

Note 1: A strong blender (think Blendtec® or Vitamix®) is essential for breaking down the cashews smoothly without overheating.

Note 2: Use old-fashioned oats for the right texture. Quick or steel-cut oats can alter the density and result in a dry cake.

Note 3: Cornstarch adds thickness and structure in place of flour; don’t skip it.

Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. For longer storage, wrap individual pieces tightly in plastic and freeze for up to 3 months. Thaw before serving.

Nutrition