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VEGAN CARAMEL APPLE CAKE that’s irresistibly moist

VEGAN CARAMEL APPLE CAKE
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An irresistibly moist and tender vegan caramel apple cake loaded with warm spices and topped with whipped coconut cream and vegan caramel sauce. Perfect for fall gatherings and holiday brunches.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • 1/2 cup applesauce
  • 1/2 cup vegetable oil
  • 1/2 cup plant-based milk (almond, soy, or oat)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 medium apples, peeled and chopped
  • 1 1/2 cups coconut whipped topping (store-bought or homemade)
  • 1/2 cup vegan caramel sauce
  • Fresh apple slices, for garnish
  • Cinnamon, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line an 8×8-inch square baking pan.
  2. In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In another bowl, combine brown sugar, applesauce, oil, plant milk, and apple cider vinegar. Stir wet ingredients into dry just until combined.
  4. Fold in chopped apples and pour batter into prepared pan.
  5. Bake for 35–40 minutes, or until a toothpick comes out clean. Cool completely.
  6. Once cool, spread whipped topping over the cake. Drizzle with caramel sauce and top with apple slices and a pinch of cinnamon. Slice and serve!

Notes

  • Use tart apples like Granny Smith or Pink Lady for best flavor.
  • Make your own coconut whipped cream by chilling full-fat coconut milk overnight.
  • Store leftovers covered in fridge for up to 3 days.
  • Serve slightly chilled or at room temperature for best texture.
  • Pairs well with hot spiced tea or almond milk latte.

Nutrition

Find it online: https://www.homeydishes.com/vegan-caramel-apple-cake-recipe/