Apple Cinnamon Olive Oil Cake
This dairy-free and egg-free Apple Cinnamon Olive Oil Cake is spiced with warm flavors followed by an incredible crunch!
Servings: 8 servings
Ingredients
CAKE:
- 3 cups organic all-purpose flour
- 1 ¼ cups organic cane sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ teaspoon sea salt
- ½ cup Extra virgin olive oil (See Notes!)
- 1 teaspoon vanilla extract
- 2 cups Dairy-free "Buttermilk" (2 cups Almond milk + 2 tablespoon apple cider vinegar)
APPLE LAYER:
- 2 Honeycrisp apples, peeled + cubed into small/medium chunks (See Notes!)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
CINNAMON-SUGAR TOPPING:
- ½ cup organic brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon vegan butter, partially melted
Instructions
TO MAKE THE 'BUTTERMILK':
- If making a dairy-free version: In a bowl or measuring cup, add together your favorite plant-based milk (I use unsweetened Almond milk) and 1 teaspoon lemon juice, stirring and allowing it to sit for 5-10 minutes until it thickens. For a regular option, just substitute milk with regular cow's milk or heavy cream.
TO MAKE THE CAKE:
- Begin by preheating the oven to 350 degrees Fahrenheit. Lightly grease (w/ butter or spray) and line the bottom with parchment paper of a 9-inch round cake pan. NOTE: For greater ease, you can use a 8 to 9-inch springform pan as well so that you can remove it more easily once baked.
- In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and sea salt until combined. Set aside.
- In a large bowl, add together the sugar and olive oil, mixing by using a hand-mixer on medium-high speed, until combined and "sand-like", about 1-2 minutes.
- Add in the vanilla and the 'buttermilk', followed by the dry ingredients, mixing everything together until well combined, smooth, and lump-free, about 2-3 minutes.
- Pour/scoop batter into prepared pan, spreading everything around for a perfect evenness.
TO MAKE THE APPLE LAYER:
- In a bowl, add the cubed apples, cinnamon, nutmeg, and allspice, mixing until combined and the apples are fully coated.
TO MAKE THE CINNAMON-SUGAR TOPPING:
- In a bowl, add the brown sugar, cinnamon, and partially melted butter, stirring until combined. NOTE: The mixture should look 'crumbly-like' and easy to press when using your fingers.
- Add the spiced apples atop the cake batter, evenly spreading until covered. Generously sprinkle the cinnamon-sugar topping atop spiced apples until everything is completely covered.
- Bake for 55-60 minutes, or until the center of the cake comes out clean when tested with a toothpick or butter knife.
- Once done, remove the cake from the oven and let cool completely (about 1-2 hours) before carefully lifting it from the pan. NOTE: To best remove, I recommend gently turning your cake over and "shake" out of pan, flipping it back right side up once until cake stand or platter.
- To serve, slice cake and top with your favorite dairy-free ice cream or coconut whipped cream and enjoy!
- Bon Appetit!
Notes
- STORAGE: Keep leftover cake tightly wrapped using plastic wrap and refrigerated for up to 5 days. To store frozen (frosted or unfrosted), simply tightly wrap and cover cake and freeze for up to 2-3 months. To serve, thaw in the refrigerator overnight and bring to room temperature.
- APPLE CINNAMON CUPCAKES: This recipe yields about 30 cupcakes which will be more cakey and fluffy. Simply bake for 18-20 minutes instead, until centers come out clean.
- PLANT-BASED BUTTERMILK: Add 1 cup of Almond milk (or your fave plant-based milk) + 1 tablespoon lemon juice and let sit for 10 minutes, until it slightly thickens.
- FLOUR: You can always just use cake flour for this recipe.
- MAKE AHEAD: You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, add your favorite topping, and serve each slice!