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Almond Butter Apple Pudding Bundt Cake (Vegan)


  • 3 green apples , peeled and diced
  • 1 tbsp lemon juice
  • 2 tsp vanilla extract, divided
  • 3 flax eggs, 3tbsp of water to 9 tbsp of ground flaxseeds
  • 1 cup plus 3 tbsp of coconut sugar, divided
  • 1 cup maple syrup
  • 1 cup avocado oil
  • 1/2 cup unsweetented almond milk
  • 3 cups all purpose flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • pinch of salt

Almond Butter Date Glaze

  • 8 pitted medjool dates, soaked in hot water for 15 minutes.
  • 1/4 cup almond butter
  • 1/4 cup full fat coconut milk, (just the cream not the water)
  • 1/3 cup maple syrup
  • 1 tsp vanilla
  • pinch of salt


  • Preheat oven 350F and spray 9 or 10" bundt pan with non stick cooking spray or coconut oil spray.
  • Peel and dice the apples. Put them into a medium bowl and mix in a tbsp of lemon juice, 3 tbsp of coconut sugar, and 1 tsp of vanilla extract. Mix until all apples are coated and set aside.
  • Make your flax eggs by combining the water and ground flaxseeds. Stir and place in the fridge until ready to use.
  • In a large bowl whisk all dry ingredients: flour, baking soda, cinnamon, nutmeg, and salt.
  • In a seperate large bowl, using a hand mixer, mix the 1 cup of coconut sugar, maple syrup, avocado oil, vanilla extract, almond milk, and flax egg.
  • Stir the dry ingredients into the wet until just combined.
  • Drain any excess liquid from the apples and fold them into the cake batter.
  • Pour the batter evenly into the bundt pan and bake for 1 hour. You can start to check the cake at 50 minutes as oven times vary. Insert a toothpick to check. You can go up to an hour and 15 but mine was perfect at the hour mark.
  • For the glaze drain the water from the dates then add them and the rest of the ingredients to a blender and run until super smooth. If it's too runny, place it in the fridge and it will firm up a bit. Make double the batch for extra!
  • Let cake cool for 15 minutes before pouring the glaze. Serve right away or store in the fridge for up to 4 days. Enjoy!