https://www.youtube.com/watch?v=tUIWLADqU4I
Apple Pie Mini Cakes
INGREDIENTS
Cake:
1 cup oat flour ( for nut free use 1 ¼ cup oat flour and omit the almond flour) ⅓ cup almond flour 1 1/2 tsp baking powder 1 tsp vanilla bean powder (or extract) ½ tsp cinnamon 4-6 pitted Medjool dates 1/3 cup plant milk ⅓ cup apple sauce 1 tbsp apple cider vinegar 2 tbsp cashew butter ( Nut Free: Use tahini)
Apple Pie Filling:
2 apples, diced small ½ tsp cinnamon 1 tsp vanilla bean powder (or extract) ½ cup water 2 tsp lemon juice
Date Caramel:
6 pitted medjool dates ⅓ cup water or plant milk ½ tsp vanilla bean powder (or extract)
INSTRUCTIONS
Preheat the oven to 350F.
In a bowl, combine the oat flour, almond flour, baking powder, vanilla bean powder ( or add extract to the wet ingredients), and cinnamon. Mix to combine.
In a blender, combine medjool dates, plant milk, apple sauce, apple cider vinegar, and cashew butter. Blend until smooth.
Add the wet mixture to the dry mixture and mix until just combined.
Use a ⅓ cup ice cream scoop or measuring cup to transfer your mixture to a parchment-lined baking sheet. Use a round measuring spoon or coffee scoop to create a dip in the middle for the filling. Wet the spoon to prevent the cake batter from sticking.
Optionally wet your fingers and gently smooth the exterior of the cakes. Bake for 15-17 mins.
While the cakes are baking, prepare your filling by adding the ingredients to a small saucepan. Bring to a gentle simmer, cover, and cook on low until the apples are tender. The time will vary depending on the variety of apple you’re using. When filling is ready, set it aside to cool.
Remove the cakes from the oven and transfer to a cooling rack to cool. Add the apple filling and optionally drizzle with the date caramel. Enjoy!
This batter can also be used for muffins or in ramekins.