Last night, I realized at 6:00 pm that all of our baked goods had been devoured over the weekend.  I wanted to try something new and simple.  So I googled the best vegan dessert recipes, and I found this recipe on Veg Recipes of India via The Huffington Post.  I have re-written it below, with some slight modifications.  It yielded a lovely apple cake that was a cross between a cake and a tart…not quite as fluffy as a cake, but fluffier than a tart.  It was just the right amount of sweetness, and it tastes delicious with a hot cup of tea.  Next time I make it, I may try to substitute applesauce for the canola oil to boost the apple flavor and to make it a bit healthier.  I’m also toying with the idea of adding some crushed walnuts now that my little guys can eat them.  Trust your tastebuds, and feel free to try your own modifications!


One medium-sized apple, peeled, cored and diced (I used an organic Fuji apple)

2 cups of organic all-purpose flour (I did not use the wheat flour called for in the original recipe)

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp cinnamon

1/4 tsp nutmeg

3/4 cup powdered sugar

Pinch of salt (I used sea salt)

1/4 cup of Canola oil

1 cup water

1 tsp lemon juice (I used fresh-squeezed)

1/2 tsp of vanilla extract


Preheat oven to 350 F Degrees.  Grease square brownie pan with a bit of canola oil.  In a medium-sized glass or ceramic bowl, using a whisk, mix all dry ingredients together (I didn’t use a sieve, but the original recipe suggests it).  Fold in apples.  Add wet ingredients and mix.  The batter is a bit doughy.  Using a spatula, press evenly into greased pan, and bake in oven for 45 minutes.  Test to make sure cooked through.  Let cool, remove from pan, and serve.  Yummy!  Enjoy!  This probably will taste even better in the Fall when recently harvested local apples are available.  I’ll let you know how it turns out with the applesauce substitution the next time that I make it.