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Fluffy and moist apple cake | Healthy & Vegan

Prep Time 20 mins
Cook Time 1 hr



  • 60 g nut butter
  • 200 ml soy milk
  • 120 g sweetener I used erythritol with stevia*
  • 200 g spelt flour
  • 50 g spelt semolina or more flour
  • Optional vanilla Flavedrops or 10g vanilla sugar
  • 2 tsp baking powder
  • a pinch of salt


  • 3 big apples I used boskop
  • 1 tsp ceylon cinnamon
  • 1 tsp starch
  • 1 tbsp raisins
  • 1 tbsp mixed nuts

Caramel sauce

  • 1 tbsp date syrup or date spaste (pureed dates)
  • 1 tsp peanut butter
  • a little bit of water


  • Mix all ingredients for the dough and spread 1/3 of it in a cake tin (25cm, oiled or layed out with baking paper). Preheat the oven to 180°C(350°F) upper and lower heat.
  • Cut 2 of the apples in pieces (not too small!) Mix the apples with cinnamon, starch, raisins & nuts and spread them over the dough. Top with the rest of the dough & cut the 3rd apple in slices.
  • Decorate the cake with the apple slices and more nuts if you want ( I added some almond splits on top) Bake it for ~60-80min (depending on your oven and baking form.
  • Caramel sauce: mix the date syrup with the peanut butter. Add a little bit of water if needed and drizzle the sauce over the cake.