About the Recipe
This Vegan Apple Jelly Cake is a beautiful, wholesome dessert perfect for late summer or early fall. A soft, lightly baked cake base made from oats, almond flour, and apple juice is topped with thinly sliced apples suspended in a delicate apple jelly, creating a visually stunning and flavorful treat. Naturally vegan, gluten-free, and free of added oil or sugar, it’s a refreshing dessert that’s perfect for celebrations or anytime you want a lighter, plant-based sweet option. Set in the fridge—no frosting needed—this cake combines elegance, familiar flavors, and wholesome nutrition in every bite.
Ingredients
For the Cake:
2 cups almond flour
1/2 cup potato starch
2 teaspoons baking powder
Pinch of salt
1/2 cup dates, coarsely chopped
1/2 cup applesauce
1/2 cup aquafaba (liquid from cooked or canned chickpeas)
1 1/2 teaspoons apple cider vinegar
2 teaspoons vanilla extract
2 tablespoons water
For the Topping:
• 4 medium apples, peeled and thinly sliced
• 3 tablespoons freshly squeezed lemon juice (about 1 lemon)
• 1/4 cup water
• 3 cups organic 100% apple juice*
• 3 tablespoons agar-agar powder
Preparation
Bake the Cake:
1. Preheat oven to 350ºF (175ºC). Prepare a 9-inch silicone or springform cake pan.
2. In a large bowl, mix the almond flour, potato starch, baking powder, and salt. Set aside.
3. In a small blender, process together the dates, aquafaba, apple cider vinegar, applesauce, and vanilla.
4. Pour the wet mixture into the dry ingredients and stir until a smooth batter forms.
5. Transfer the batter to the prepared cake pan and bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool on a wire rack for 28-30 minutes.
Prepare the Jelly Topping:
While the cake is cooling, add lemon juice and water to a pot. As you slice the apples, place them into the pot to prevent browning—make sure they're fully coated.
Bring the mixture to a boil, then lower the heat and simmer for about 5 minutes. The apples should soften slightly but remain firm. Set aside.
In a blender, combine the apple juice and agar-agar powder. Blend until smooth. Or whisk with a wire whisk.
Pour this mixture into a separate pot, bring to a boil, Reduce heat slightly and simmer for 10 minutes, whisking frequently, until the agar is fully dissolved.
Add the cooked apples to the hot juice mixture and stir gently to combine.
Assemble the Cake:
Pour the apple jelly mixture evenly over the cooled cake while it’s still in the pan.
Refrigerate for at least 1 hour, or until fully set and firm.
Storage Tip:
Leftovers freeze beautifully! Simply slice the cake and freeze in an airtight container. Before serving, let it thaw at room temperature for at least 1 hour.
Notes:
* You can also use organic 100% apricot juice in place of apple juice and add a few canned apricot halves in pear juice for a delicious variation.
No animals were harmed during the creation of this recipe!
