Cinnamon apple spelt cake with coconut whipped cream

This tasty, warming cinnamon apple spelt cake recipe comes from our vegan baking wiz, Maia Welbel, who knows what winter desserts are all about. And every good winter dinner party needs a seasonally inspired dessert. This vegan, refined sugar free delight is a perfect end to an evening and more realistically, start to the morning. Anything with apples counts as breakfast, right? Full of almond butter, whole grain spelt flour, and sweetened with maple syrup this plant based dessert is easy as… cake and arguably good for you, maybe. Paired with a dollop of DIY coconut whipped cream, you may not even want to share. My favorite thing about this cake is the beautiful decoration of sliced apples. You can get creative in your slice formation (welcome to kitchen gymnastics) or keep it simple with a delicate ring. Best part, you get to use up any soft, bruised, or imperfect apples you have waiting around. Don’t forget to save your cores for apple scrap vinegar!

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cinnamon apple spelt cake
cinnamon apple spelt cake

I love showing off seasonal produce. It keeps me inspired to make the most of what’s in season and exploring all variations of a specific ingredient offers plenty of ideas to share, especially during these colder, rainy months here in the Pacific Northwest. Discovering just how plentiful and colorful the produce is will motivate your winter cooking! I’m always surprised by how many varieties of apples there are available locally just during January. Another great reason to support your nearby farmer’s markets and CSA if you’re able. Seasonal eating helps reduce the travel footprint of your fruits and vegetables! As if you needed another reason to try this delectable vegan dessert. Cinnamon apple spelt cake y’all, you’re going to want this one for your next event, trust me!

Did you try out this recipe? Let us know! #closedloopcooking

Stay hungry,
Hawnuh Lee
Closed Loop Cooking

Cinnamon apple spelt cake with coconut whipped cream   by

A tasty vegan dessert full of seasonal apples, almond butter, and whole grain spelt. Refined sugar free and topped with easy to make coconut whipped cream. A cake that's delicious for after dinner and appropriate for breakfast!

makes: approx 8 servings | prep time: 10 min | cook time: 55 min | total time: 65 min

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cinnamon apple spelt cake


  • 1 cup scant almond butter (you can try another nut or seed butter here for varied results)
  • 1 cup water
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp vanilla extract
  • 1/4 tsp apple cider vinegar
  • 3/4 cup maple syrup
  • 3 cups spelt flour
  • 3 - 4 apples, cored and sliced

Coconut Whipped Cream

  • 1 can full fat coconut milk
  • 1 pinch kosher salt
  • 1/4 tsp vanilla
  • 1/2 tsp maple syrup


  1. Preheat oven to 350°.
  2. In large bowl, whisk together water and almond butter until it forms a milk. Add cinnamon, baking soda, salt, vanilla, and vinegar. Mix well. Add maple syrup, mix well.
  3. Gradually fold in flour until just combined.
  4. Pour batter into a well oiled 10′ springform baking pan (or an equally well oiled cake pan).
  5. Rinse and thinly slice apples (save your cores to make apple scrap vinegar!) Push apple slices vertically into the batter, skin side up, distributing them as evenly as possible throughout the top.
  6. Bake for 55 – 65 minutes, or until a fork inserted into the center comes out with moist crumbs (no wet batter.) Let cake cool completely before removing from pan.
  7. Top with coconut whipped cream and enjoy! This cake keeps well covered about 3 – 4 days on the counter. Or freeze for later eating.

To make the coconut whipped cream:

  1. Overnight, place a can of full fat coconut milk upside down in the fridge. This will separate the cream from the liquid.
  2. Open chilled can while still upside down, the liquid should have risen to the top. Drain liquid, save it for smoothies, other baking, or just to drink! Scrape cream into metal bowl (you can even pop this in the freezer for a few minutes to keep it cold.) Using a hand mixer, whip cream for 1 – 2 minutes, until smooth. Add salt, vanilla, and maple syrup and whip for another 2 – 3 minutes, making sure there are no cream pieces left.
  3. Keep whipped cream chilled until ready to use.
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