Apple Walnut Breakfast Cake

13 Oct

Holy week from Hell! I’ve been away for far too long, friends! I’m really very sorry to have left the MoFo world hangin’, but I’m in the process of packing, moving out of state, not cooking in my own kitchen, working two jobs, and as if that wasn’t enough, I was sick with a high fever for two days. But now that everything’s calm — if only for one a day before the big move — I have some lovely recipes to share!

This recipe is just a simple old thing I put together in the spirit if Autumn and with a need to have something quick to wrap up in a napkin and take along with me for my long commute to work. The best part is that if I did have time, this would still be a great mate for a sit-down-coffee! This cake is easy to put together and will only take about 10 minutes to prep. It’s a bit dense because of the whole wheat flour, but if that’s not your thing try regular all purpose flour instead. It’s also very mildly flavored — that’s not to say it’s bland — it’s just to say that the focus is mainly on the natural flavors of apple and cinnamon. And so, it’s light on the sugar. You may want to add more if you like sugary foods to go along with your coffee or tea. I don’t so, I kept the sugar light and then just drizzled a little maple syrup on top of my cake to add a touch more sweetness and a flavor reminiscent of spending Autumn in New England. I like this cake a lot because there’s nothing flashy about it and because it’s so easy to put together. If you like simple, wholesome, hearty, healthy, lightly sugared sweets — this cake is for you.

Hopefully, my next post will feature me in my new kitchen! Until then, happy MoFo-ing!

(makes one 8 inch cake)

1 flax egg (1 tbsp ground flax seeds + 2 tbsp water)
1/2 cup unsweetened almond milk
1/2 cup organic/vegan brown sugar
2 tbsp canola oil
1 tsp pure vanilla extract
1 cup unbleached whole wheat flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
pinch of salt
1 cup apple, peeled and chopped
1/2 cup walnuts, chopped
1/4 cup rolled oats
maple syrup for drizzle, optional


Preheat the oven to 350 F. Lightly grease an 8 inch cake pan with cooking spray. Set aside.

In a small bowl make the flax egg. Set aside.

In a large bowl, combine the almond milk, sugar, oil, and vanilla extract. Add in the flax egg and mix well. Add the flour, baking soda, cinnamon, nutmeg and salt. Stir until just moistened. Fold in the apples and walnuts. Spoon the mixture into the prepared cake pan. Sprinkle the rolled oats on top.

Bake for about 25 – 28 minutes or until a toothpick inserted in the center comes out clean and the center of the cake springs back when pressed on with your fingers. Cool on a wire rack for 10 minutes. Serve warm and drizzled with maple syrup.


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