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Creamy, vegan cake
with Bonita apples

Light and irresistible, perfect for every moment of the day

This light, vegan cake is easy to prepare and surprises with its irresistible taste. The result is a cake ideal for breakfast or as an afternoon snack with a creamy heart and apple pieces coated with a golden yellow crust and a very pleasant, rustic and not too sweet taste. Let’s prepare this vegan cake together.
65 min.


for a mold of 20-22 cm

3 Bonita apples, washed, peeled and cored
2-3 Bonita apples for decorating
250 g flour 00
110 g almond flour
150 g sugar or cane sugar
200 ml water
200 ml almond milk
60 ml seed oil
Filtered juice of one organic lemon
1 level tablespoon of vanilla extract
1 pack baking powder
Powdered sugar
Print recipe


Wash and peel three apples, remove the core and cut into large pieces. Add seed oil and mix until smooth and creamy. Mix the dry ingredients (sieved flours, sugar and baking powder) in a rather large bowl. Add almond milk and water drop by drop, mix well with a spatula and put aside.
Wash the other apples, cut into halves and peel if you want. Cut into slices of 4 mm with a mandolin and sprinkle with lemon juice. Add vanilla extract and mix well. Fill the dough into the previously buttered and floured mold. Then distribute the apple slices radially and close to each other on the surface. Don’t worry if some of them sink into the dough.
Sprinkle the surface with cane sugar and bake in the preheated oven at 160° (top/bottom heat) for at least 45 minutes until the surface will be golden brown and the cream inside will be baked. Remove from the oven and allow to cool a little bit before removing from the mold. Then sprinkle with powdered sugar.
The cake can be stored for up to 48 hours and tastes best fresh from the oven or microwaved. Also delicious with ice cream or fresh fruit.

Recipe from Debora Vivian

Madame’s Kitchen

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Post the picture on Instagram under #melavalvenosta!