Apple Oat cakes | Delicious Sweet Vegan Recipes | canned apple recipes
Apple Oat Cakes

Apple Oat Cakes

Apple Oat cakes are a yummy winter treat, they taste amazing served warm with a coconut or almond milk ice-cream. Alternatively they work beautifully cold as a breakfast muffin.


3/4 cup vanilla unsweetened almond milk ( I used Califia Farms- you could add 1/4 teaspoon vanilla essence to any unsweetened almond milk)
20 mils egg replacement powder (I used Bob’s red mills)
1 cup whole meal flour
1 cup rolled oats
3/4 cup brown sugar
1/2 teaspoon all spice (alternatively you could use cinnamon)
2 teaspoons baking powder
1 cup raisins
1 400g can apples ( I used Ardmona Pie Fruit apples sliced)
2 tablespoons liquid coconut oil
2 tablespoons almond butter

1/2 cup raisins
1/2 cup demerara sugar (the crystals in this sugar give a nice caramel finish to the cakes)


Small muffin tray (I used a silicon one, they retain the muffin shape beautifully and are very easy to remove the muffins from)


  1. Preheat oven to 180 degrees Celsius.
  2. Combine almond milk and egg replacement powder, whisk well, place to one side for the binding powers to kick in.
  3. Combine dry ingredients flour, oats, sugar, all spice, baking powder, stir to mix through.
  4. Add raisins and canned apple, do not mix.
  5. Combine coconut oil and almond butter in a pot, warm very gently. Do not over heat (this should take less than a minute and is only to ensure the almond butter is mixed into the coconut oil, this method ensures even fat distribution in the cake mix).
  6. Add warmed oils to dry mix.
  7. Whisk egg replacement mix for a second time and add to dry mix.
  8. Now stir all ingredients to mix together.
  9. Spoon mixture into muffin tray, makes around 10.
  10. Top each cake with about 8 raisins and a sprinkle of demerara sugar.
  11. Cook at 180 degrees Celsius for around 45 minutes.
  12. Remove from oven, leave in muffin tray for around ten minutes to cool slightly before leaving to cool fully on a baking rack.


Apple oat cakes stay fresh for around three days if keep in an air tight container in a cool place.


Recipe by Catherine Carr


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