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apple_cake_with_spelt_flour | Photo: Natalie Levin

apple_cake_with_spelt_flour | Photo: Natalie Levin

Nondairy Apple Cake

2 25 cm long loaf cake pans

3 large eggs
100 grams (1/2 cup) sugar
100 grams dark brown sugar
Pinch of salt
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. ground ginger
200 grams (1 cup) vegetable oil
125 ml. (1/2 cup) water
210 grams all-purpose flour
180 grams whole wheat flour
2 tsp. baking powder
3-4 large granny smith apples

3 heaping tbsp.. powdered sugar
1/2 tsp. water


  1. Preheat oven to 170c degrees and grease the pans.
  2. In a large bowl, whisk eggs, sugar, dark brown sugar, salt, vanilla, cinnamon, ginger, oil and water mixture is smooth.
  3. Add in flour and baking powder and mix just until incorporated.
  4. Peel the apples and cut into small cubes.
  5. Add the diced apples and stir just until it spreads evenly.
  6. Transfer the mixture into the pans and level the top.
  7. Bake for about 35-45-minutes, or until a toothpick inserted in the center of the cakes comes out with moist crumbs.
  8. Cool completely before decoration.
  9. Topping: In a small bowl mix powdered sugar and water into a thick mixture. If the mixture is too thin – add a little more powdered sugar if it is too thick – add a little water.
  10. Transfer the mixture to a small piping bag and pipe thin stripes on the cake.
  11. Serve at room temperature.


  • Keep the cake in the refrigerator for up to 4-5 days.
  • Serve the cake warm or at room temperature.
  • Instead of making the icing you can just sprinkle some icing sugar on top.
  • Pears, peaches and even persimmons can be used instead of apples.