Healthy Vegan Gluten-free Apple Cake

This cake is beyond what words can describe. Tastes spot-on like traditional apple cake, yet is perfectly healthy without flour, sugar or artificial sweeteners. The dates blended in with the soy milk gives the exact amount sweetness necessary without making it taste like a massive sugar-bomb. If you do not have dates I think raisins might work too, but you have to make sure they are properly chopped up.

Ingredients, makes one medium cake:
  • 100g oat flour (or ground oats)
  • 80g dates (might work with raisins)
  • 1 cup unsweetened soy milk
  • 2 peeled apples
  • 150g silken organic tofu (I use this brand)
  • 1 tsp baking powder
  • 1/2 tsp salt 
  • Vanilla essence to taste
  • Cinnamon to taste

  • Blend together the soy milk and dates in a food processor/blender until all the dates are chopped up. Combine all the other ingredients, except for cinnamon and apples, in a bowl and stir in the soy milk and dates. Add in 1 tsp cinnamon, and start preheating the oven to 175 degrees Celsius/347 degrees Fahrenheit, while adding in more cinnamon if you want.
  • Place the cake batter into a springform pan, and push thin apple wedges (remember to peel the apples before) into the cake. You might need to use a rubber spatula to smooth the batter over the apple wedges after to make sure they get properly cooked through. Sprinkle on a medium layer of cinnamon on top of the cake, before placing it in the oven for 25-40 minutes. Make sure the apples are soft and cooked before taking the cake out of the oven. When you take it out it might not seem as though the cake is actually done, but after it has rested for 10-15 minutes, the tofu will firm up properly, and the cake is ready to eat!

Store any left-overs in the fridge, and you might even want to make the cake before-hand and place it in the fridge before serving it, this gives the cake a firmer texture which I personally preferred. 

Hope you guys enjoyed this recipe, and feel free to subscribe to my blog if you want to know when a new recipe is uploaded!


  1. when you say 150g of silken and firm tofu do you mean 150g of either or 150g of each making 300g of tofu?

    1. Im not quite sure how it is in other countries, but here in Norway we have a firmness of tofu called firm & silken (by clearspring organic)! It is basically the same as silken tofu, but I should have been more specific so I will update the post immediately. Be sure to let me know how you liked the recipe! :-)

  2. Haha, yes we use them both here in Australia as well but I was just checking the amount. So it's 150grams of either firm or silken? It doesn't matter which? Yes I will let you know how I find it as soon as I get off my raw detox! It looks delicious and I absolutely love your blog, really helps knowing there is another 16 year old vegan with a gluten intolerance! :)

    1. This is the brand I use so by 150g firm & silken, so use 150g of silken tofu :-) Do not think this would work with firm tofu! I am so glad that you like my blog, and let me know if there is anything else you are wondering about! :-)


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