Vegan, Raw, Gluten-free

Raw Apple Cake Squares with Cinnamon Frosting

These sugar-free raw apple cake squares are made using sweet aromatic apples Braeburn, but you can use any kind of red or other sweet apples. It’s very refreshing and deliciously crunchy. This can be made a day ahead which allows it to set in the fridge overnight. It’s perfect served with a big dollop of coconut cream or cashew vanilla cream with a sprinkling of cinnamon mixed with coconut sugar.


Raw, Vegan, Gluten-free
Gluten-free, Raw, Vegan

Makes: 20 small squares (I used 8×8 inch deep baking tray)
Preparation time: 1 hour


For the base:

  • 1 cup Braeburn apples, grated
  • 1 cup mixed nuts (walnuts, almonds, pecans)
  • 1/2 cup flax seeds, milled
  • 1/2 cup medjoul dates
  • 5 tbsp gluten-free oats
  • 2 tbsp maple syrup or more if you have a very sweet tooth
  • 1 tbsp cinnamon
  • 1 tsp vanilla essence
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • zest of one organic unwaxed lemon
  • A pinch of salt

For the frosting:

  • 2 cups water
  • 1 cup cashew nuts
  • 3 tbsp maple syrup
  • 3 tbsp coconut oil
  • 1 tbsp cinnamon


For the base:

  1. In a high-speed food processor with an S-blade pulse the nuts until roughly chopped, add flax seeds, oats, cinnamon, nutmeg, vanilla, salt and pulse for another 30 seconds.
  2. After that add apples, maple syrup, and melted coconut oil and process until the mixture is well combined.
  3. Remove the blade and transfer into an 8×8 inch baking dish.
  4. Evenly distribute and press the mixture onto the tray. Allow it to set in the fridge for at least 2 hours, for best results set overnight.
  5. Once set cut into small squares and decorate with the cinnamon frosting.

For the frosting:

  1. Soak the cashew nuts for about 2 hours. Once soaked remove the water and transfer to a food processor.
  2. Add the remaining ingredients and mix until smooth.
  3. Transfer to an air-tight container and allow to set in the fridge for about an hour.



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