Sweet Apple Bread or Apple Cake: 2-In-1 Recipe

Written by on in Recipes

I couldn’t decide if this was more like a cake or a bread, so I made both!

By simply changing one ingredient, the shape of the pan, and the baking time, you can have either a Sweet Apple Bread or a Rustic Apple Cake. Made with whole food plant-based ingredients, whatever form it takes, this is a sweet treat you can feel good about eating!

Sweet Apple Bread

Dry Ingredients

  • 1 cup old fashioned rolled oats
  • 2 cups oat flour (or whole wheat flour)
  • ¼ cup ground flaxseed
  • ½ cup date sugar
  • 2 teaspoons vanilla bean powder
  • 4 teaspoons cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda

Wet Ingredients

  • 2 cups unsweetened applesauce
  • 2 tablespoons lemon juice

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine dry ingredients in a large mixing bowl. Try to break up any clumps of baking powder or date sugar.
  3. Measure out wet ingredients and then add to the dry ingredients.
  4. Carefully stir to combine, making sure to fully incorporate all the dry ingredients.
  5. Transfer the batter to an 8.5 by 4.5-inch silicone or parchment-lined loaf pan, and gently press down with a spatula to spread it out evenly.
  6. Bake for 45 to 55 minutes until golden brown on top and rather firm to the touch in the center.
  7. Allow to cool and then serve plain or topped with a date paste glaze, nut butter, or jam. This can be stored for up to a week in the fridge or it also freezes well.

Rustic Apple Cake

Dry Ingredients

  • 3 cups oat flour (or whole wheat flour)
  • ¼ cup ground flaxseed
  • ½ cup date sugar
  • 2 teaspoons vanilla bean powder
  • 4 teaspoons cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda

Wet Ingredients

  • 2 cups unsweetened applesauce
  • 2 tablespoons lemon juice

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine dry ingredients in a large mixing bowl. Try to break up any clumps of baking powder or date sugar.
  3. Measure out wet ingredients and then add to the dry ingredients.
  4. Carefully stir to combine, making sure to fully incorporate all the dry ingredients.
  5. Transfer the batter to an 8 by 8-inch square silicone or parchment-lined pan, and gently press down with a spatula to spread it out evenly.
  6. Bake for 30 to 35 minutes until golden brown on top. When you gently press near the center it should spring back up.
  7. Allow to cool and then serve plain or topped with a date paste glaze, nut butter, or jam. This can be stored for up to a week in the fridge or it also freezes well.