Vegan Spanish Applecake

3. November 2019Laura Tassatti

Hello November! I’m always surprised by how fast time flies by. It was just the beginning of autumn and now Halloween is already over and November is here. Not for long and Christmas will be just around the corner. November usually isn’t very popular. The beautiful colorful autumn days are slowly over, but the picture-book winter days are not really there yet either. Nevertheless, I don’t find November that bad. Especially when it’s foggy or raining outside, you can make yourself comfortable at home with a few candles, hot tea and relaxing music. I recently heard an album from my parents that they used to listen to in the evenings. Since the music is really cosy and reminds me of my childhood, I listened to it up and down the whole weekend.

Another advantage of the cold, grey November weather is that you have plenty of time to bake. You can also start baking christmas cookies, because Advent is starting soon. But I didn’t bake cookies this weekend, but dared a second try of last week’s cake. I adjusted the recipe a bit and this time luckily everything worked out. Inspiration for this cake was a recipe my mum used to make and still does for my birthday, because I like it that much. It just tastes awesome. The apples make the cake super moist and the rum gives it a special note, that even non-alcohol drinkers like me like. But it’s best to just convince yourself of it 😉

Print Recipe

Vegan Spanish Applecake

  • Serves: one bundtcake (2 liter)



  • 500 g apples, grated
  • 160 g coconutoil
  • 250 g raw cane sugar
  • 250 g whole-grain spelt flour
  • 1 tbsp starch
  • 4 EL chia seeds
  • 80 g apple sauce
  • 160 g grounded almonds
  • 2,5 tbsp cocoa
  • 1 tsp cinnamon
  • 1,5 tsp baking powder
  • 3 tbsp rum
  • 1 packet vanilla sugar


  • 100 g icing sugar
  • 1 tbsp rum
  • 1 tbsp lime or lemon juice


  • 1)

    Peel the apples and grate coarsely. Mix with rum and vanilla sugar and leave to stand for about 30 minutes. Mix the chia seeds with 12 tablespoons of water and leave to swell for about 5 minutes.

  • 2)

    Preheat oven to 175°. Cream coconut oil with sugar. Add apple sauce and chia seeds. Then mix nuts, cocoa and cinnamon and stir in as well.

  • 3)

    Mix flour with starch and baking powder and stir into the mixture step by step. Finally fold in the apples. Pour the batter into a greased and dusted tin and bake for about 1 hour. Let the cake cool before you take it out of the tin.

  • 4)

    For the icing, mix icing sugar with rum and lime or lemon juice and pour over the cake.

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