IMG_1320The first time I ever had this apple cake was when our friend Joni brought it over for dinner seven or eight years ago. It was one of the best desserts we’ve ever had, and from then on every time we saw her we secretly hoped she had an apple cake with her. We called it “Joni’s Apple Cake,” but turns out she got the recipe from Pasta & Co.’s cookbook, Encore. They call it “Santori: The Apple Cake Recipe Customers Beg For”. I can see why. After Joni gave me the recipe, I started playing around with it, first trying to make it more healthy and eventually making it vegan. Even though I dropped the three cups of sugar to two cups and swapped the white flour for whole wheat flour, I think it’s every bit as good as the original. And a whole lot better for you.


Vegan Apple Cake

  • 2 cups sugar
  • 1 tbsp baking soda
  • 1 tbsp cinnamon
  • 1 tsp salt
  • ¾ cup canola oil
  • 3 tbsp ground flaxseed
  • 9 tbsp warm water
  • 1½ tsp vanilla
  • 5 apples (any variety), peeled, cored and sliced thin
  • 1½ cups chopped walnuts
  • 3 cups whole wheat flour

  1. Preheat oven to 325 degrees.
  2. Spray a 13 inch round or a 9×13 baking pan with Pam.
  3. Mix 3 tbsp ground flaxseed with 9 tbsp warm water and let sit for 10 minutes.
  4. Peel, core and slice apples.
  5. In a large bowl, combine sugar, baking soda, cinnamon, salt, oil, flaxseed liquid, and vanilla.
  6. Mix well and stir in apples and walnuts until they are coated with batter.
  7. Stir in flour, one cup at a time.
  8. Eat a few of the apples.
  9. Spoon into greased pan.
  10. Bake in preheated oven for about 75 minutes or until inserted toothpick comes out clean.
  11. Let cool before cutting.