Healthy Apple Cake

Healthy apple cake with buttermilk

5 from 2 reviews

A cross between a cake and a muffin, this wholesome snack is naturally sweetened and and full of the flavour of apples, cinnamon and nuts. Frosted with a caramel date glaze, and it turns into a healthy dessert.


  • 1 1/2 cups buckwheat flour (or other wholegrain flour)
  • 1 cup liquid (milk or non-dairy alternative)
  • 1/2 cup oil
  • 1 tsp vanilla
  • 1/2 cup ground dates (or brown sugar)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup finely chopped apples
  • 1/2 cup chopped walnuts or pecans


  1. If using gluten free flour, I recommend soaking and fermenting the flour ahead of time to improve the flavour and texture of the cake. To pre-ferment the flour, use 1 cup of cultured liquid (like almond milk yogurt, amazake, buttermilk or milk kefir). Mix it with the flour in a glass bowl and leave it somewhere warm to ferment for 12-24 hours.
  2. When ready to bake, add in the oil, vanilla, ground dates baking soda, salt and all of the spices. Mix well, then stir in the apples and nuts.
  3. Pour the cake into a 6″ non-stick cake pan (or a cake pan lined with parchment paper).
  4. Bake at 350F for 40-45 min (until a skewer comes out clean).


  • For a sweeter cake use apple sauce as the liquid or replace the date sugar with brown sugar.
  • I like light buckwheat flour (affiliate link) in this cake. However, it can be made with any wholegrain flour: rice, oat, barley or rye. If you use wholewheat flour, then skip the preferment because it will develop a gluten structure.
  • This cake is designed for a 6″ springform cake pan (affiliate link), however, if you want to double the recipe and make a 9″ cake, then bake for at least 1 hour. To make muffins reduce the baking time to 20 minutes.

Keywords: vegan, sugar free, refined sugar free, egg free, dairy free,healthy, fall, winter, thanksgiving, apple, coffee cake