Spiced Apple Cider Spelt Cake with 3-Ingredient Vegan Caramel Sauce
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.
Spiced Apple Cider Spelt Cake with 3-Ingredient Vegan Caramel Sauce
Spiced Apple Cider Spelt Cake with 3-Ingredient Vegan Caramel Sauce
Serves: 1 bundt cake
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour
Light on the oil, heavy on the apples and spices. This hearty apple cider spelt cake is packed with your favorite Fall and Winter flavors and so easy to make. Serve it with a generous pour of 3-ingredient vegan caramel sauce.
Cuisine: Vegan Servings: 1 bundt cake
Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hour
Light on the oil, heavy on the apples and spices. This hearty apple cider spelt cake is packed with your favorite Fall and Winter flavors and so easy to make. Serve it with a generous pour of 3-ingredient vegan caramel sauce.
Instructions
- 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.
Notes [3]
Make sure you allow the caramel sauce to come to room temperature before serving. Otherwise, it will be too thick to pour.
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
Copyright © 2020 Amanda Maguire for Pickles & Honey
This cake looks wonderful, I definitely have to try it! Caramel and apples always go perfectly together!
There’s really nothing better than caramel and apple cake, yum!!
I am in love with apple butter muffins lately but this cake and that sauce- sooo gorgeous.
I have never tried spelt flour yet though.
Can this be made with regular whole wheat flour? Would it be the same measurement?
Yes! You should be able to use the same amount of whole wheat flour.
And will it change the texture very much?
Thanks!! Looks fantastic!
I made this cake the other day after spotting some old apples in my pantry and after buying coconut sugar for the first time. So worth it! The cake was moist from the apples and the spices make the cake taste like gingerbread cookies. Infinitely better because it doesn’t crumble like the cookie so I get to enjoy all of it, hehe. I’d make this cake again in a heart beat. Oh, and I absolutely love the smell/taste of coconut sugar! Hands down my favourite new sugar. Thank you!
That’s so great to hear, Alexandra! I’m also a big fan of coconut sugar in terms of taste and because it’s lower glycemic. It’s perfect in baked goods in place of regular white sugar. I’m thrilled you’d make the cake again!