Holiday Apple Cake Recipe

Name: Holiday Apple Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 to 4 cups (about 800 ml) thinly sliced apple (from about 4 large, peeled and cored apples; or leave the peel on if you prefer); 1/4 cup (45 g) Sucanat (or other unrefined evaporated cane juice); 2 tsp (10 ml) cinnamon; 1/2 cup (120 ml) light agave nectar; 1/4 cup (60 ml) brown rice syrup; 2 tsp (10 ml) finely ground chia seeds; 1/3 cup (80 ml) sunflower or other light-tasting oil, preferably organic; 3/4 cup (180 ml) plain or vanilla soy or almond milk; 1 tbsp (15 ml) pure vanilla extract; 2 tsp (10 ml) apple cider vinegar; 1/2 tsp (2.5 ml) pure lemon extract; 1 1/2 cups (215 g) light spelt flour; 3/4 cup (90 g) barley flour; 1 tbsp (15 ml) baking powder; 1 tsp (5 ml) baking soda; 1/2 tsp (2.5 ml) fine sea salt

Bake this irresistible Holiday Apple Cake at home. Made with apple, cane juice, cinnamon and nectar. Easy step-by-step instructions included.

This Holiday Apple Cake relies on simple, everyday ingredients such as (10 ml) cinnamon, (120 ml) light agave nectar, (60 ml) brown rice syrup and (15 ml) pure vanilla extract. It comes together quickly and makes 4 servings, at about 613 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Holiday Apple Cake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

3 1/2 to 4 cups (about 800 ml) thinly sliced apple (from about 4 large, peeled and cored apples; or leave the peel on if you prefer)
1/4 cup (45 g) Sucanat (or other unrefined evaporated cane juice)
2 tsp (10 ml) cinnamon
1/2 cup (120 ml) light agave nectar
1/4 cup (60 ml) brown rice syrup
2 tsp (10 ml) finely ground chia seeds
1/3 cup (80 ml) sunflower or other light-tasting oil, preferably organic
3/4 cup (180 ml) plain or vanilla soy or almond milk
1 tbsp (15 ml) pure vanilla extract
2 tsp (10 ml) apple cider vinegar
1/2 tsp (2.5 ml) pure lemon extract
1 1/2 cups (215 g) light spelt flour
3/4 cup (90 g) barley flour
1 tbsp (15 ml) baking powder
1 tsp (5 ml) baking soda
1/2 tsp (2.5 ml) fine sea salt

1
Preheat oven to 350F (180C).
2
Lightly grease a large bundt pan with coconut oil or spray with nonstick spray.
3
In a medium bowl, toss the apple slices with the Sucanat and cinnamon; set aside.
4
In another medium bowl, combine the agave nectar, brown rice syrup, chia seeds, oil, soymilk, vanilla, vinegar and lemon extract.
5
Whisk together to ensure that there are no small lumps of chia visible.
6
Set aside while you measure the dry ingredients, or at least 2 minutes.
7
In a large bowl, sift together the spelt flour, barley flour, baking powder, baking soda and salt.
8
Pour the wet mixture over the dry and stir to blend.
9
Pour 1/3 of the batter into the bottom of the pan (you can just estimate).
10
Cover with a layer of about 1/2 the apples, taking care not to let apples touch the sides of the pan (its not a tragedy if they do happen to touch the sides, but it will make it a bit more difficult to remove the cake from the pan without it breaking).
11
Top with another 1/3 of the batter, gently spreading to cover the apples as completely as possible.
12
Add the rest of the apples, again taking care not to touch the sides of the pan; finish with the last 1/3 of the batter, and gently smooth the top.
13
All the apples should be covered with batter; if a tiny edge or point of apple sticks out from the batter on top, this is fine, but most should be under batter.
14
Bake in preheated oven for 50 to 60 minutes, rotating pan about halfway through, until a tester inserted halfway between the outside and inside walls of the pan comes out clean (it can be moist from the apples, but shouldnt have any batter on it).
15
The cake will be domed on top and deep golden.
16
Allow the cake to cool in the pan for 20 minutes before turning out onto a rack and cooling completely.
17
This cake is lovely plain, with ice cream or whipped cream, or dusted with some Sucanat and cinnamon that have been powdered in a blender or coffee grinder.
18
Store covered in refrigerator for up to 5 days.
19
May be frozen.

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 1/2 to 4 cups (about 800 ml) thinly sliced apple (from about 4 large, peeled and cored apples; or leave the peel on if you prefer), 1/4 cup (45 g) Sucanat (or other unrefined evaporated cane juice), 2 tsp (10 ml) cinnamon, 1/2 cup (120 ml) light agave nectar, and more.

Yes, Holiday Apple Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
613 kcal
Category
Baking & Desserts

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