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–+ servings
Raw Apple Cake 1

Raw Apple Cake

This Raw Apple Cake combines the wholesome goodness of fresh apples with a no-bake preparation method that preserves nutrients while delivering incredible flavor. Perfect for warm summer evenings when you don't want to turn on the oven or when you have a bounty of fresh apples to use up.
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Prep Time 25 minutes
Cook Time 0 minutes
Chilling Time 2 hours
Total Time 2 hours 25 minutes
Course Dessert
Cuisine Healthy, Raw, Vegan
Servings 10 slices
Calories 275 kcal

Equipment

  • Food Processor
  • 9-inch Springform Pan
  • Parchment Paper
  • Measuring Cups and Spoons

Ingredients
  

For the Crust

  • 1 cup raw almonds or walnuts for a more buttery flavor
  • 1 cup Medjool dates pitted (approximately 10-12 dates)
  • 1/4 tsp sea salt
  • 1/2 tsp cinnamon

For the Filling

  • 4 medium apples preferably a mix of sweet and tart varieties like Honeycrisp and Granny Smith
  • 2 tbsp lemon juice
  • 3 tbsp maple syrup can substitute with honey or date syrup
  • 1 tsp vanilla extract
  • 1 tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 2 tbsp chia seeds

For the Topping

  • 1/2 cup raw walnuts chopped
  • 2 tbsp coconut flakes unsweetened
  • 1 tbsp maple syrup
  • 1/4 tsp cinnamon

Instructions
 

  • Begin by gathering all ingredients and equipment. Line your springform pan with parchment paper to ensure easy removal later.
  • Place almonds in your food processor and pulse until they reach a coarse, meal-like consistency – about 15-20 pulses. Add the pitted dates, sea salt, and cinnamon, then continue processing until the mixture sticks together when pressed between your fingers.
  • Press the mixture firmly and evenly into the bottom of your prepared springform pan. Use the back of a measuring cup to compact it well. Place the crust in the freezer for 15 minutes to set while you prepare the filling.
  • Core and thinly slice two of the apples. In a bowl, toss these slices with 1 tablespoon of lemon juice to prevent browning. Set aside.
  • Core and roughly chop the remaining two apples, then place them in the food processor. Add the remaining lemon juice, maple syrup, vanilla extract, cinnamon, nutmeg, cloves, and chia seeds. Pulse until you achieve a chunky applesauce consistency.
  • Gently fold the sliced apples into the apple puree mixture. Remove the crust from the freezer and carefully spread the apple filling over it, creating an even layer.
  • In a small bowl, mix together the chopped walnuts, coconut flakes, maple syrup, and cinnamon until well combined.
  • Sprinkle the topping mixture evenly over the apple filling. Cover the pan with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
  • To serve, carefully remove the sides of the springform pan and transfer the cake to a serving plate. For clean slices, use a sharp knife dipped in hot water and wiped clean between each cut.

Notes

This Raw Apple Cake keeps in the refrigerator for up to 4 days when stored in an airtight container. For longer storage, individual slices can be frozen for up to 3 months – simply wrap each piece in parchment paper and then in foil before placing in a freezer-safe container.
For a lower sugar version, reduce the maple syrup and rely on extra-sweet apple varieties like Fuji or Red Delicious. Create a nut-free variation by substituting sunflower seeds and pumpkin seeds for the almonds and walnuts.
Transform this into an elegant dessert by serving it with a dollop of coconut yogurt or a light drizzle of cashew cream.

Nutrition

Calories: 275kcalCarbohydrates: 35gProtein: 5gFat: 14gFiber: 7gSugar: 26gVitamin C: 15mgCalcium: 6mgIron: 8mg
Keyword Raw Apple Cake, No-Bake Dessert, Healthy Apple Cake, Vegan Dessert
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