Surprise, surprise another fall recipe. There is something about biting in to a moist cake that I can never get enough of. I am not one who typically eats a lot of apple, but after this cake I am definitely starting to change my mind.
I didn’t have a regular cake pan, so I had to improvise. I cooked this cake in a springform cheesecake pan and it actually worked really well. To add to the awesome fall flavor, I topped a slice with cinnamon roll coconut butter from Sweetspreads.
Now I just need to think of another recipe to satisfy my craving for cake. Which is pretty much never ending. I guess that is the beauty of cooking. I can make something new. It’s kind of like an experiment, except I don’t dread doing it!
PrintApple Cinnamon Cake
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 8 slices 1x
Description
Dense and moist cinnamon cake filled with large chunks of apple. The perfect fall cake.
Ingredients
- 1 and 1/2 cups (180g) whole wheat flour
- 1 scoop (34g) Musclepharm cinnamon bun combat powder*
- 1/2 cup + 2 tbsp. granulated stevia
- 1 and 1/2 tsp. cinnamon
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 2 small apples
- 2/3 cup unsweetened almond milk
- 1 flax egg ( 1tbsp. ground flax + 3 tbsp. water)
- 1/4 cup (56g) coconut oil
- 1/4 cup (60g) canned pumpkin **
- 2 tbsp. sugar free maple syrup
- 1 tbsp. organic light agave syrup
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 375F. Mix whole wheat flour, protein powder, stevia, cinnamon, baking powder, and baking soda in a large bowl. Leave apples to the side. Mix flax egg in a small bowl and let sit for about 5 minutes. Add coconut oil to a separate bowl and microwave until melted. Add almond milk, coconut oil, flax egg, pumpkin, maple syrup, agave syrup and vanilla extract. Mix. Add wet ingredients to dry and mix until well combined.
- Cut apple into fourths and cut off core. Chop apple into medium sized cubes. Gently fold apple into batter. Pour into a 8 inch spring form pan (or cake pan). Bake for about 15-20 minutes or until a knife comes out clean. I prefer to cook it a little on the lesser side to keep from drying out. Slice into 8 pieces.
Notes
*Can be made completely vegan by using a vegan protein powder or just subbing more flower for protein powder. **Pumpkin can be subbed for an equal amount of mashed banana, Greek yogurt (not vegan), or applesauce.
- Category: Dessert
Nutrition
- Calories: 185
- Sugar: 6
- Fat: 8
- Carbohydrates: 24
- Fiber: 4
- Protein: 7