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:
• 1 cup gluten-free oats, ground into flour
• 1/2 cup almond flour
• 1/2 cup potato starch
• 2 tsp baking powder
• 1/4 tsp sea salt
• 1/2 cup maple syrup
• 1/2 cup organic 100% apple juice*
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract
For the Topping:
• 5 medium apples, peeled and thinly sliced
• Juice of 1 lemon
• 1/4 cup water
• 3 cups organic 100% apple juice*
• 3 Tbsp 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 oat flour, almond flour, potato starch, baking powder, and salt. Set aside.
3. In a separate bowl (or blender), whisk together the maple syrup, apple juice, 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 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.
Pour this mixture into a separate pot, bring to a boil, and simmer for 10 to 15 minutes, stirring occasionally.
Add the cooked apples to the hot juice mixture and stir gently to combine.
Assemble the Cake: A
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!
