Dutch Apple Cake

My husband and I spent 10 days in Amsterdam recently, and on our first night there, we found a vegan restaurant with an appeltaart (Dutch apple pie) we just had to try.

It was delicious! So three separate times during our visit, we returned to order one slice of vegan appeltaart to share.

I’m pretty sure I ate much more than my half every time, but my kind husband pretended he didn’t mind. : )

Well, let’s say I was doing research, because that dessert inspired me to create my own whole food plant-based version once we returned home, without sugar, and without oil.

I have since come to understand that Dutch apple pie in The Netherlands is significantly different than what we call Dutch apple pie in our country.

Importantly, it’s much less sweet. And it’s about twice as tall as our pies, piled high way more layers of fruit. Usually baked in a springform pan, appeltaart has extra cinnamon and added lemon juice that help distinguish it from its American cousin.

Instead of traditional pie crust, the appeltaart slices we were sharing had a cookie- or cake-like layer on the top and bottom.

Once we returned home, I began working on this WFPB version. I’m calling mine Dutch Apple Cake because of the batter on top and bottom, but with eight cups of sliced apples, it’s kind of a hybrid between cake and pie.

And although this may not in any way be authentic, it’s surprisingly reminiscent of the very flavors and textures we enjoyed so much.

I’ve already made this twice in one week, and I hope you like it too! xo

DUTCH APPLE CAKE

Servings: 9
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Apple Filling

6 large Honeycrisp apples, peeled and cored (about 8 cups after slicing)
1/4 cup date sugar
4 teaspoons tapioca flour
2 teaspoons lemon juice
1 1/2 teaspoons ground cinnamon

Cake Batter

1/2 cup rolled oats
1/2 cup date sugar
1/2 cup applesauce (no sugar-added)
1/4 cup nondairy milk
1 ripe banana
3 tablespoons soft pitted dates (9 Deglet Noor dates)
1 tablespoon ground flaxseed meal
2 teaspoons baking powder
1 teaspoon pure vanilla extract
1/2 teaspoon allspice
pinch salt

Instructions

Preheat oven to 350 degrees.

Thinly slice the apples. (I like to use the slicing blade of a large food processor for this). Add sliced apples to a large mixing bowl, along with 1/4 cup date sugar, 4 teaspoons tapioca flour, 2 teaspoons lemon juice, and 1 1/2 teaspoons ground cinnamon. Combine well and set aside.

To a large food processor bowl (the same one, if used for slicing), add all cake batter ingredients. Process ingredients with the S-blade until very well combined. Carefully remove blade.

Measure 1 1/2 cups cake batter and spread evenly on the bottom of a 9″ square baking dish. (I use a ceramic baking dish.)

Layer apples over the batter evenly.

Spread the little bit of remaining batter over the apples, especially around the edges/sides. (Lots of the apples will still probably be uncovered.)

Bake for about 25 minutes uncovered. Then carefully cover the pan (to allow a little bit of steaming) and cook for 15 minutes, covered. Finally remove cover and cook 5 minutes more (total 45 minutes cooking time.)

Remove pan from oven and place on a cooling rack. Allow to cool before slicing.

Cover and store Dutch Apple Cake in refrigerator to keep fresh for several days.