Lenten Apple Cake
Celebrate the flavors of the season with this moist and beautifully spiced Lenten Apple Cake, a delightful dairy-free and egg-free dessert perfect for any occasion. Packed with tender chunks of fresh apples, warm cinnamon, and a hint of nutmeg, this cake delivers all the comforting aromas of fall baking without the need for rich ingredients. The combination of unsweetened applesauce, apple cider vinegar, and a touch of vegetable oil ensures it stays incredibly soft and moist, while optional add-ins like raisins and chopped walnuts bring extra texture and flavor. With its simple pantry staples and a quick 20 minutes of prep time, this vegan-friendly cake is as easy to make as it is to enjoy. Whether served plain or dusted with powdered sugar, it's a wholesome treat that's sure to impress family and friends.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 cup Vegetable oil
- 1 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 1 tablespoon Apple cider vinegar
- 0.5 cup Water
- 2 medium Apples, peeled, cored, and finely chopped
- 0.5 cup Raisins (optional)
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and prepare a 9-inch round or square baking pan by greasing it lightly or lining it with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt until well combined.
In a medium bowl, mix together the vegetable oil, applesauce, vanilla extract, apple cider vinegar, and water until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the chopped apples, raisins, and walnuts (if using). Ensure they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Serve the cake plain or dust it with powdered sugar for a simple finishing touch. Enjoy!
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 284 mg | 12% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 38.2 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 204 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
