- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 109.5
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 80.3 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 1.0 g
- Protein: 0.8 g
Vegan cinnamon apple bundt cakeSubmitted by: JAMIEMONSTER
IntroductionUses regular sugar and no sugar substitutes. This cake is a dense, moist cake that is almost like a coffee cake in texture with a lovely cinnamon swirl in the top and jam packed with lucious cinnamon apples. Just over 100 calories a serving. Uses regular sugar and no sugar substitutes. This cake is a dense, moist cake that is almost like a coffee cake in texture with a lovely cinnamon swirl in the top and jam packed with lucious cinnamon apples. Just over 100 calories a serving.
Organic All-Purpose White Flour, 1.5 cup
Baking Powder, 2 tsp
Salt, .25 tsp
Granulated Sugar, 1.75 cup
Blue Bonnet Light Margarine, 4 tbsp
Tree Top Organic Apple Sauce No Sugar Added, 0.75 cup
Vanilla Extract, 1 tsp
Almond Breeze Almond Milk, Unsweetened Original, .25 cup
Cinnamon, ground, 2 tsp
Apples, fresh, 3 cup, chopped (about 3 medium apples)
Peel apples (if desired) and chop into small cubes.
Combine cinnamon with 1/4 cup sugar. Set aside.
Preheat oven to 350 degrees F. Grease and flour inside of a bund cake pan.
In a small bowl, combine flour, baking powder, and salt. Set aside.
In a large bowl, cream together 1 1/4 cups sugar with margarine and apple sauce. Incorporate vanilla and almond milk until mixed through. Add flour mixture in 2 additions until just mixed.
Combine 2 tbsp of the cinnamon sugar with the chopped apples and toss to coat. Gently fold apples into batter mixture.
Layer a small amount of batter into the bottom of prepared bundt pan, so that the bottom is covered. With a small spoon, cover batter layer with remaining cinnamon sugar, being caeful that sugar stays on dough and does not touch the pan. Layer remaining batter into bundt pan.
Bake in preheated oven for 1 hr 5 min- 1 hr 10 min, or until a toothpick inserted in cake comes out clean. Remove to cake rack and cool for 5-10 min in the pan. Invert cake on to plate to finish coolong. When cool, cut into 24 slices (each slice being the size of the smaller fluted ridge in the bundt pan- the larger ridges should be cut in half- this will give you 24 slices) before serving. Store cake covered at room temperature, or can be frozen. ENJOY!
Number of Servings: 24
Recipe submitted by SparkPeople user JAMIEMONSTER.