Gluten Free Vegan Apple Cake with Cream Cheese Filling

Recipe
comment
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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Mixer
    Mixer
  • Processor
    Processor

It is DAY 7 of "Gluten Free Vegan Recipes with Breville" and we continue our celebration of this month's Breville Sous Chef® Food Processor Giveaway with the lovely Shelly Lippe from Gluten Free Vegan Journey. I first came in contact with Shelly after engaging with the posts on her Facebook Page. We definitely shared some synergy, so I was thrilled when she agreed to participate in this event and share her favourite recipe, this Gluten Free Vegan Apple Cake with Cream Cheese Filling.

Shelly says of her cake, "This is the most successful gluten free, vegan cake I have ever tasted, or made! It is so moist, delicious, and a definite crowd pleaser! It will be a big hit with the omnivores and gluten-eaters in your life, too! Sugar free option: use Ideal, measured the same as Evaporated Cane Juice called for in the recipe, I always make it this way and it is amazing, I don't like the taste of other artificial sweeteners, and haven't yet worked out the proper amount of stevia." I actually used Organic Fair-Trade Sucanat (dried sugar cane juice) with some coconut sugar and the cake was rich, moist, and tasty.

So who is Shelly Lippe? Shelly is an R.N back at school after 25 years working on her second degree in nutrition. I LOVE Shelly's blog mantra: ""Join me on an educational and inspirational journey of the best in taste, health, and compassion." This is exactly what she offers on her wonderful blog. What I love about Shelly's blog is that she backs everything up with links to her research. Her Science of a Healthy Vegan Diet post is a wonderful example of this.

Shelly shares her personal journey to defy chronic and fatal conditions through a whole food, plant based, gluten free diet and how it has been working in her personal life. In just one year after removing processed foods, meat, eggs, dairy, and gluten she reversed her High Blood Pressure, Diabetes, GERD, and Lupus, and her formerly narrowed arteries were completely clear. Furthermore, her malignant tumors shrunk; and she experienced increased energy, vitality, drastic weight loss, and overall wellbeing. Shelly has become extremely passionate about spreading the plant-based message, knowing she is not only saving her own life, but those of a hundred animals each year that would have been on her plate! You can read Shelly's gluten free diary here.

Shelly shares some delicious recipes such as: Purple Green Smoothie, Eggplant Lasagne, and Watermelon Gazpacho, But my favourite feature of Shelly's blog is "Today's Celiac and Gluten Sensitivity Fact" that she includes with every post. I also like her informational posts such as: When Gluten Is The Enemy, Are There Any Healthy Sweeteners, Growing Vertically In The Tower Garden.

Go on a Gluten Free Vegan Journey, and fall in love with Shelly Lippe.
Shelly, thankyou for sharing your yummy recipe as part of this event. You are wonderful :)

Check out Shelly's original recipe post.
Learn more about Shelly Lippe at Gluten Free Vegan Journey
Follow her on Facebook and Twitter

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Gluten Free Vegan Apple Cake with Cream Cheese Filling

Gluten Free Vegan Apple Cake with Cream Cheese Filling

  • For the Filling:
  • 1 (8-ounce) container vegan cream cheese (Tofutti or Follow Your Heart)
  • ½ cup Evaporated Cane Juice or Ideal Xylitol
  • 1½ tsp Ener-G egg replacer dissolved in 2 Tbsp warm water
  • 2 Tbsp gluten free all-purpose flour
  • 1 tsp vanilla extract
  • For the Cake Batter:
  • 3 cups Gluten free All purpose Flour Mix
  • 1 cup Evaporated Cane Juice or Ideal Xylitol
  • 1 cup Ideal brown sugar blend (I used 1/2 cup coconut sugar)
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp ground nutmeg
  • ½ tsp allspice
  • 1 Tbsp Ener-G egg replacer dissolved in 4 Tbsp. warm water
  • ¾ cup coconut oil
  • ½ cup organic unsweetened applesauce
  • 1 tsp vanilla extract
  • 2 large organic apples - processed finely
  1. Preheat oven to 350 degrees.
  2. Grease a 12-cup Bundt tin or muffin tins with coconut oil or your favorite spray. The Bundt pan and muffin pans avoids the problem of an uncooked centre that happens often with gluten free baking. Any other pan is ill-advised.
  3. To make filling:
  4. Beat together the Tofutti cream cheese and sweetener until fluffy.
  5. Beat in the egg replacer, flour and vanilla until blended. Set aside.
  6. In a large bowl, stir together the flour, sweetener, brown sugar, cinnamon, baking soda, nutmeg and allspice.
  7. In a separate bowl, whisk together egg replacer, oil, applesauce and vanilla.
  8. Pour into dry ingredients and combine until just moistened. Mixture will be dense and more like a dough.
  9. Using your S blade in your Sous Chef® food processor, quarter, de-seed, and then chop the apples. I leave the skins on for the added fiber and nutrients!
  10. Stir apples into bowl of batter.
  11. Spoon 1/2 to 2/3 mixture into prepared cake pan. If making cupcakes, spoon only enough batter to cover the bottom.
  12. Spoon Tofutti cream cheese filling carefully over apple mixture leaving a small border around the pan edges. For cupcakes, spoon on a dollop of filling.
  13. Cover with remaining batter, making sure to seal the cream cheese in the middle. For cupcakes, cover filling with batter, allowing batter to completely fill the cups, they will not rise very much.
  14. Bake Bundt cake for 1 hour 15 minutes; or 20 minutes for cupcakes.
  15. Cool cake in pan on wire rack for 15 minutes before removing cake from pan to finish cooling on rack. The cake doesn't need a frosting, it is so moist already, and the filling is so rich! Enjoy :)

Check out Shelly's original recipe post.
Learn more about Shelly Lippe at Gluten Free Vegan Journey
Follow her on Facebook and Twitter

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