Shredded Apple-Date Cake
Ingredients
- 3 large apples (approx 2.5 lbs)
- 1 cup dried dates ⓘ
- 1 cup pecans ⓘ
- 1/2 cup vegan butter or 1/2 cup palm oil shortening ⓘ
- 1/2 cup agave nectar or 1/2 cup honey ⓘ
- 1/3 cup lemon juice ⓘ
- 4 cups whole grain spelt flour (or whole wheat flour) ⓘ
- 1 teaspoon salt ⓘ
- 1 tablespoon baking soda ⓘ
- 1 tablespoon cinnamon ⓘ
- 2 tablespoons turbinado sugar ⓘ
Instructions
- Lightly oil a 10" round deep pan, and set the oven rack to middle of the oven position.
- In a food processor bowl, or by hand, chop the dates and pecans together until they look almost like crumbs.
- Put the chopped mix into mixing bowl big enough to hold all ingredients, probably a 3 quart or 4 quart size is best.
- Shred the apples, and add them with the lemon juice, softened butter sub and sweetener to the bowl, mixing well and coating the apples with lemon juice.
- Sift the flour with salt and baking soda, and add to the bowl, mix very well.
- Spoon mixture into prepared 10" round pan and top with cinnamon and sugar, blended together.
- Bake at 350° for 45 minutes, covering the top lightly at the 30 minute mark with a foil or parchment paper round if it browns more than you like.
- Test for doneness with a long pick in the middle, if still slightly gooey, turn off the oven and rest another 15 minutes.
- Let cool 15 minutes before turning out or cutting---it will crumble if cut too soon, but a serrated knife minimizes that.
Nutrition & Diet Analysis (per serving)
775
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).