Is it weird to say you adore a cake? Because I adore this cake.

I gave myself permission to go apple-cider-crazy this year. It’s a slippery slope since I literally want to drink apple cider all day every day, which is why I only buy one container each week and (hesitantly) share it with Aaron. I’ve been obsessed with hot chai apple ciders in the evenings while we catch up on our days and watch our favorite shows, and now I’m newly obsessed with spiced apple cider cake.

This cake isn’t subtle with the spices or apple flavor, which is exactly the sort of recipe I was hoping to create.

I very loosely referenced my much-loved apple cinnamon muffins for inspiration, and used spelt flour for a denser, heartier crumb. I even took the time to carefully peel and dice the apples. If you’ve been reading Pickles & Honey for a while, you know I hate to do this because I am notoriously bad at peeling any and all things.

I’m still digging my 3-ingredient vegan caramel sauce, so naturally I generously poured it over the top of the cake for a sweet and decadent, but satisfyingly wholesome caramel apple effect. It doesn’t hurt that this cake is as easy on the eyes as it is on the taste buds. It’s perfect for Thanksgiving, or any day, really.

Spiced Apple Cider Spelt Cake with 3-Ingredient Vegan Caramel Sauce Print Prep time 15 mins Cook time 45 mins Total time 1 hour Light on the oil, heavy on the apples and spices. This hearty apple cider spelt cake is packed with your favorite Fall and Winter flavors and so easy to make. Serve it with a generous pour of simple, homemade vegan caramel sauce and a dusting of powdered sugar for a wholesome dessert that will make guests swoon. Author: Amanda Maguire Recipe type: Dessert Serves: 1 bundt cake Ingredients for the cake: ¼ cup coconut oil, melted + extra for greasing the pan

1½ cups coconut sugar

1½ cups apple cider

⅓ cup unsweetened applesauce

1½ teaspoons pure vanilla extract

3 cups spelt flour

1 tablespoon ground cinnamon

1 teaspoon freshly grated nutmeg

¼ teaspoon ground cloves

2 teaspoons baking powder

¾ teaspoon baking soda

½ teaspoon fine grain sea salt

3 cups apples, peeled and diced for the toppings: 1 batch 3-ingredient vegan caramel sauce, room temperature

vegan powdered sugar for dusting Instructions Preheat the oven to 350° F. Lightly grease a bundt pan with coconut oil and set it aside. In a large mixing bowl, combine the melted coconut oil, coconut sugar, apple cider, applesauce, and vanilla. Sift in the spelt flour, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Mix the batter until just combined, then fold in the diced apples. Pour the batter into the greased bundt pan and bake it for 45-55 minutes, until the cake begins to pull away from the edges and a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes, then use a knife to gently go around the edges of the pan to loosen any stuck sides. Transfer the cake to a wire rack to cool completely. Once cooled, transfer the cake to a serving plate, drizzle with vegan caramel sauce, and dust with powdered sugar. Slice and enjoy! Notes Make sure you allow the caramel sauce to come to room temperature before serving. Otherwise, it will be too thick to pour.

If you think there will be a lot of cake leftover, I recommend waiting to drizzle the caramel on individual servings rather than covering the entire cake. This will prevent the cake from absorbing most of the caramel. 3.2.2807

cake pan: nordic ware platinum collection original 10 to 15-cup bundt pan

Photography by Aaron Scott

Are you also apple-cider-crazy? Tell me I’m not alone on this.

xo

Amanda

P.S. No-Bake Caramel Apple Pie Milkshakes