For me, September just isn’t complete without something apple-y. When I’m not dipping apple slices in almond butter, I’m usually baking up apples in cake. And, guess what’s even better than homemade apple cake? Homemade apple cake that’s easy enough for after-school weekday baking, and wholesome enough to eat as an afternoon snack.
The thing that I really like about this apple snack cake recipe is that it hits the not-too-sweet sweet spot. This is thanks to the natural sweetness of the apples, which I include in three forms: chopped apple, applesauce, and apple juice. The apple juice is from a company called North Coast and it’s my go-to for flavor and quality. It’s unfiltered, so it has that delicious apple cider vibe, and it’s also certified organic, non-GMO, and made from one ingredient—apples. North Coast also happens to be located in Sebastopol in Sonoma County, which is one of my favorite spots in all of the country. Aaron and I spent a month staying at a little airbnb in Sebastopol when we did our year-long road trip a few years ago and we fell head-over-heels in love with the town and, of course, the incredible produce there.
Most days I enjoy my apple snack cake as-is, but if you want to make it a little extra, it’s particularly awesome topped with homemade coconut whipped cream, chopped fresh apple, and a drizzle of pure maple syrup. For kiddos, I think this is pretty much after-school snack heaven…
P.S. Want to win a $250 Visa gift card to fund a last summer adventure or your next grocery run? North Coast is currently hosting a giveaway—check it out on their Facebook page!
- 1½ cups North Coast Organic Apple Juice
- ¾ cup coconut sugar
- ⅓ cup unsweetened applesauce
- ¼ cup melted coconut oil, plus extra for greasing the pan
- 1½ teaspoons pure vanilla extract
- 3 cups white spelt flour
- 1 tablespoon ceylon cinnamon
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon sea salt
- 2½ cups peeled and diced apples (about 2 medium apples)
- coconut whipped cream, store-bought or homemade (see Notes for recipe)
- pure maple syrup
- chopped apple
- Preheat the oven to 350° F. Lightly grease an 8 x 8 inch pan with coconut oil. Line the pan with parchment paper, allowing two sides to hang about ½ inch over the edges.
- In a large mixing bowl, combine the apple juice, coconut sugar, applesauce, coconut oil, and vanilla. Sift in the spelt flour, cinnamon, baking powder, baking soda, and salt. Mix the batter until just combined (it will be thick), then fold in the diced apples.
- Transfer the batter to the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely then slice into squares.
- Optional: Serve with a generous dollop of coconut whipped cream, drizzle with maple syrup, and sprinkle with chopped apple.
To make homemade coconut whipped cream, you’ll need:
1 (14 ounce) can full-fat coconut milk*, refrigerated for 24 hours
2 tablespoons organic powdered sugar
Open the can of coconut milk and scoop out the top layer of solid coconut cream into the bowl of a stand mixer. (side note: save the remaining coconut liquid for smoothies!) Mix the coconut cream and powdered sugar on low speed until combined, then crank it up to high speed for 1 more minute until light and fluffy.
Leftover coconut whipped cream can be stored in a container in the fridge for 5-7 days. The whipped cream will harden when cold, so mix it on high speed until it’s light and airy again before using.
*Be sure to stay away from coconut milks with stabilizers and gums because the cream won't separate from the liquid even when refrigerated. I've found that the Aroy-D brand tends to produce reliably good results.
Thank you to North Coast for sponsoring this post! We love their organic and non-GMO apple juice and cider, apple cider vinegar, and applesauce. You can find North Coast products on sites like Amazon and VitaCost, or check out their store locator to see if they’re carried locally near you.