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    You are in: Home / Recipes / Vegan Apple Walnut Cake Recipe
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    Vegan Apple Walnut Cake

    Vegan Apple Walnut Cake. Photo by Chef Joey Z.

    1/2 Photos of Vegan Apple Walnut Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    25 mins

    1 hr 15 mins

    Enjolinfam's Note:

    This is probably one of our favorite deserts! It's a good vegan comfort food. We got it from a friend and altered it to perfection.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Chop walnuts and dice apples.
    2. 2
      Preheat the oven to 350°F In a large bowl, combine the oil, sugar, egg substitute, and vanilla.
    3. 3
      In a separate bowl, sift the flour, baking soda, and salt.
    4. 4
      Add this to the oil-and-sugar mixture and stir by hand, approximately 200 strokes, until it is thoroughly mixed.
    5. 5
      Fold in the walnuts and diced apples. The batter will be a little stiff.
    6. 6
      Pour it into a greased and floured 10-inch tube or Bundt pan or use two bread pans.
    7. 7
      Bake the cake at 350°F for 1 hour and 15 minutes.

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    Ratings & Reviews:

    • on March 13, 2012

      55

      I had a similar cake from our grocery store and wanted to find a recipe...this was great! I made it with the silken tofu and used cane sugar with a little brown sugar because that's all I had! I think next time I will use less oil...maybe reduce to a cup or so. Also added some chia seeds. It was SO good for breakfast, late night snack, whatever!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 31, 2008

      55

      WOW - how fabulous! Thank you thank you. I've been fearful of 'baking vegan' and after making some vegan bran muffins, I decided to step up to cake. This makes a very tender, flavorful, moist cake. The cake part was light as air, but I made the recipe into cupcakes and perhaps that helped the batter rise. It made 18 generous cupcakes, baked for 45 minutes, in non-stick-sprayed silicon muffin pans. Also, I used the Nori silken tofu and substituted used 1/2 cup sugar and 1 1/2 cups Splenda. Also, I used 1 1/2 cups unbleached white flour and 1 1/2 cups unbleached white whole wheat flour, added some nutmeg and clove to the cinnamon because I didn't have allspice on hand. Note: just made these again and used 1 1/2 c. Splenda, no sugar, and reduced the fat to once cup. Still terrific. Great recipe. We frost these just before serving with Tofutti 'cream cheese' mixed vanilla, Splenda and a little cinnamon. Don't frost ahead of time - the 'frosting' dries and crazes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 28, 2007

      45

      I made this cake this afternoon and it turned out very good. It is a very dense cake, that's for sure. The house smelled so delicious while it was baking. I used 1/2 cup plain soy yogurt in place of the eggs and I used 1 1/4 tsps. of Pumpkin Pie spice as I didn't have the allspice. I think this would go great with a scoop of Vegan Vanilla Ice Cream or some Vegan Caramel Sauce. Thanks for the great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegan Apple Walnut Cake

    Serving Size: 1 (102 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 425.8
     
    Calories from Fat 230
    54%
    Total Fat 25.6 g
    39%
    Saturated Fat 3.1 g
    15%
    Cholesterol 0.0 mg
    0%
    Sodium 264.6 mg
    11%
    Total Carbohydrate 46.7 g
    15%
    Dietary Fiber 2.6 g
    10%
    Sugars 27.9 g
    111%
    Protein 3.8 g
    7%

    The following items or measurements are not included:

    egg substitute

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