1-Bowl Carrot Apple Snack Cake
1-Bowl Carrot Apple Snack Cake
The holiday season is upon us and I’ve been dreaming of sharing an easy snack cake to have around if you happen to be hosting family or friends this time of year. You know, the kind of cake that is justifiable as a “snack” or “breakfast” because it has fruit and vegetables in it. Yes! That kind. Let’s bake, shall we?
This 1-bowl recipe starts with a flax egg for binding and mashed ripe banana for some natural sweetness and moisture. Then come tasty ingredients like brown sugar, grated carrots and apples, and cinnamon.
For dry ingredients, we went for a blend of almond meal or flour, oats, and our gluten-free flour blend, which kept the cake fluffy, tender, yet perfectly moist. Chopped walnuts add a bit of crunch and nutty flavor.
After a quick bake in the oven (and the painstaking minutes of letting it cool), it’s time for cake! While delicious on its own, it’s elevated with a simple cashew lemon maple frosting (recipe below)! Swoon.
We hope you LOVE this cake! It’s:
Tender
Flavorful
Packed with fruit + vegetables
Subtly spiced
Easy to make
& SO delicious
This would make the perfect cake to have on hand for gatherings or lazy days spent with loved ones this holiday season. It would also be delicious come spring! Basically, it’s perfect year round for just about any occasion.
If you’re into cake, also be sure to check out our Vegan Gluten-Free Carrot Cake, 1-Bowl Vegan Gluten-Free Vanilla Cake, 1-Bowl Pumpkin Cake, and Gluten-Free Vegan Chocolate Hazelnut Cake!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Spiced Apple Breakfast Cake
Hearty, vegan carrot apple snack cake made in 1 bowl! Wholesome, simple ingredients, simple to make, tender, and perfectly sweet!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 9 (Slices)
Category:
Breakast, Dessert
Cuisine:
Gluten-Free, Vegan
Freezer Friendly
1 month
Does it keep?
3 Days
Ingredients
CAKE
1 1/2
batches
flax eggs
(1 ½ Tbsp (11 g) flaxseed meal + 3 ¾ Tbsp (56 ml) water as original recipe is written)
1/4
cup
olive oil
(if avoiding oil, try subbing a little nut butter or applesauce)
1/3
cup
mashed very ripe banana
1/4
cup
maple syrup
1/2
cup
brown sugar
(or sub coconut sugar, but it’s not as sweet and the texture may be more dense)
1/2
tsp
sea salt
1/2
tsp
ground cinnamon
1/2
cup
plain unsweetened almond milk
(or other dairy-free milk)
1
heaping cup (packed)
grated carrot
1/2
cup
finely grated apple
2/3
cup
gluten-free rolled oats
1 1/2
tsp
baking soda
1/2
cup
almond meal
(or flour)
1
heaping cup
gluten-free flour blend
1/4
cup
raw walnuts
(chopped // for topping)
FROSTING optional
1 1/4
cup
raw cashews
(soaked in very hot water for 30 minutes)
1
Tbsp
coconut oil
(melted // optional - helps the frosting firm up when chilled)
1/4
cup
full-fat coconut milk
(or sub light // if avoiding coconut, sub almond or rice)
2
Tbsp
lemon juice
3
Tbsp
maple syrup
(plus more to taste)
1
tsp
vanilla extract
Instructions
Prepare flax eggs in a large mixing bowl (by mixing water and flax seed and letting it rest for 5 minutes). Also preheat oven to 375 degrees F (190 C) and line an 8 x 8 inch baking dish or similar size pan.
To flax eggs, add olive oil, mashed banana, and maple syrup and whisk to combine. Next add brown sugar, salt, and cinnamon and whisk to combine.
Add almond milk and stir. Then add grated carrot and apple and stir.
Add oats, baking soda, almond meal (or flour), and gluten-free flour blend and stir to combine (see photo). You should have a thick but pourable batter - add more almond milk to thin if needed or more gluten-free flour or almond meal to thicken.
Pour into prepared baking dish and top with crushed walnuts. Bake for 40-45 minutes on a center rack or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top, it shouldn’t feel too spongey, so don’t be afraid of over-baking! The GF blend just takes longer to bake than glutenous cakes.
Remove from oven and let rest in the pan for 15 minutes. Then gently lift out of the pan and let cool completely on a wire baking rack or flat surface. The longer it cools, the more airy and light the cake becomes.
OPTIONAL: While this is happening, you can make your frosting by adding soaked, drained cashews, coconut oil, coconut milk, lemon, maple syrup, and vanilla extract to a high-speed blender and blending on high until creamy and smooth. Taste and adjust sweetness or tartness as needed by adding more maple syrup or lemon juice, respectively. Then refrigerate to firm. Wait to frost the cake until frosting has thickened (about 2 hours), and the cake has cooled completely.
Store completely cooled leftovers loosely covered at room temperature up to 3 days, 5 days in the refrigerator (if frosted, it does need to be refrigerated), or in the freezer up to 1 month. Best when fresh.
Notes
*Nutrition information is a rough estimate calculated without frosting.
*Recipe heavily adapted from my Carrot Apple Muffins!
Nutrition Per Serving (1 of 9 Slices)
- Calories: 275
- Fat: 12.1g
- Saturated fat: 1.4g
- Sodium: 370mg
- Potassium: 223mg
- Carbohydrates: 39.8g
- Fiber: 3.6g
- Sugar: 17.3g
- Protein: 4g
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