This Apple Cake is soft, moist with juicy bursts of apple topped with a creamy dairy-free frosting. It's a healthy sheet cake that is easy to make with wholesome gluten-free ingredients without any refined sugars and makes the perfect healthy snack or dessert for fall. Freezer-friendly, vegan and paleo-friendly.
Preheat the oven to 350F. Line and grease 9x13 inch cake pan with parchment paper.
Measure out the almond milk in a measuring cup and add vinegar. Let the mixture sit for 5 minutes, until milk is curdled.
In a large bowl, whisk together the melted coconut oil, milk, maple syrup and vanilla. Pour in the curdled almond milk.
Place a large mesh sieve over the bowl and sift in the flours, baking powder and baking soda. Add the cinnamon, cardamom, nutmeg and salt and stir the batter until fully combined.
Fold in all the chopped apples.
Pour the batter into the pan, smoothing the top.
Transfer to cooling rack and allow the cake to fully cool.
Once the cake is fully cool, use the parchment paper to very GENTLY lift it out of the pan and place it on a wire rack.
Combine the icing ingredients together in a bowl until smooth. Add more sweetener or milk, for desired consistency and sweetness.
Use a spatula or a knife to spread evenly over the cake.
Drizzle some maple syrup, sprinkle some chopped nuts or extra cinnamon on top, cut and serve!