Apple Cinnamon Cake with Hazelnut Frosting

Apple Cinnamon Cake with Hazelnut Frosting
Hungry Curious
  • Yield: 8-12 servings


Apple Cinnamon Cake
1cup oat flour (gluten-free)
1cup spelt flour
1/2teaspoon baking soda
1 1/2teaspoons baking powder
1/2cup unsweetened almond milk
1teaspoon apple cider vinegar
1 1/4cups unsweetened applesauce
1 flax egg (1 tbsp flax meal + 3 tbsp warm water)
2teaspoons vanilla extract
1/2teaspoon salt
1teaspoon cinnamon
1/4cup + 1 tbsp maple syrup
2tablespoons coconut oil, melted
Hazelnut Frosting
1/2cup raw hazelnuts (soaked for at least an hour, drained and rinsed)
1/2cup cashews (soaked for at least an hour, drained and rinsed)
1/4cup almond milk
1/4cup maple syrup
2tablespoons coconut oil
1teaspoon vanilla
2teaspoons lemon juice
1/2teaspoon salt


  1. Preheat your oven to 350F.
  2. In a small bowl, combine almond milk and apple cider vinegar. Set aside and allow to curdle for at least 5 minutes.
  3. In a medium bowl, whisk together applesauce, flax egg, vanilla extract, salt, cinnamon, maple syrup, and coconut oil. Once fully combined, add the almond milk mixture and stir.
  4. In a large bowl, mix oat flour, spelt flour, baking soda, and baking powder.
  5. Add wet ingredients into dry and mix until fully incorporated.
  6. Pour the batter into an oiled 8-inch round cake pan and bake for 30-40 minutes, or until an inserted toothpick comes out clean.
  7. Combine all frosting ingredients in a high speed blender. If the mixture is too thick, add an extra tablespoon of almond milk. Spread hazelnut frosting on the cake once cooled.

Recipe courtesy of Cady and Maddie from Hungry Curious. Hungry Curious is a healthy food blog using wholesome ingredients. Most recipes are vegan and gluten-free.