Is it weird to say you adore a cake? Because I adore this cake.
I gave myself permission to go apple-cider-crazy this year. It’s a slippery slope since I literally want to drink apple cider all day every day, which is why I only buy one container each week and (hesitantly) share it with Aaron. I’ve been obsessed with hot chai apple ciders in the evenings while we catch up on our days and watch our favorite shows, and now I’m newly obsessed with spiced apple cider cake.
This cake isn’t subtle with the spices or apple flavor, which is exactly the sort of recipe I was hoping to create.
I very loosely referenced my much-loved apple cinnamon muffins for inspiration, and used spelt flour for a denser, heartier crumb. I even took the time to carefully peel and dice the apples. If you’ve been reading Pickles & Honey for a while, you know I hate to do this because I am notoriously bad at peeling any and all things.
I’m still digging my 3-ingredient vegan caramel sauce, so naturally I generously poured it over the top of the cake for a sweet and decadent, but satisfyingly wholesome caramel apple effect. It doesn’t hurt that this cake is as easy on the eyes as it is on the taste buds. It’s perfect for Thanksgiving, or any day, really.
- ¼ cup coconut oil, melted + extra for greasing the pan
- 1½ cups coconut sugar
- 1½ cups apple cider
- ⅓ cup unsweetened applesauce
- 1½ teaspoons pure vanilla extract
- 3 cups spelt flour
- 1 tablespoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- ¼ teaspoon ground cloves
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon fine grain sea salt
- 3 cups apples, peeled and diced
- 1 batch 3-ingredient vegan caramel sauce, room temperature
- vegan powdered sugar for dusting
- Preheat the oven to 350° F. Lightly grease a bundt pan with coconut oil and set it aside.
- In a large mixing bowl, combine the melted coconut oil, coconut sugar, apple cider, applesauce, and vanilla.
- Sift in the spelt flour, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt.
- Mix the batter until just combined, then fold in the diced apples.
- Pour the batter into the greased bundt pan and bake it for 45-55 minutes, until the cake begins to pull away from the edges and a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes, then use a knife to gently go around the edges of the pan to loosen any stuck sides. Transfer the cake to a wire rack to cool completely.
- Once cooled, transfer the cake to a serving plate, drizzle with vegan caramel sauce, and dust with powdered sugar.
- Slice and enjoy!
If you think there will be a lot of cake leftover, I recommend waiting to drizzle the caramel on individual servings rather than covering the entire cake. This will prevent the cake from absorbing most of the caramel.
cake pan: nordic ware platinum collection original 10 to 15-cup bundt pan
Photography by Aaron Scott
Are you also apple-cider-crazy? Tell me I’m not alone on this.