Vegan Apple Bread

This super moist and delicious vegan apple bread with hazelnuts and raisins is easy to make and sure to please anyone.

My kids both celebrated their birthday together on Friday, and I made this delicious vegan apple bread, a perfect cake for the hot weather; there is no whipped cream or buttercream in it that could go bad due to the heat... 🙂

Check out more vegan cake recipes: Vegan Apple Cake, Spelt Flour Carrot Cake, Spelt Flour Banana Bread, or Vegan Coconut Cream Brownies.

Recipe ingredients

This is a recipe I made a couple of times before using Studentenfutter, which is some kind of German trail mix, I suppose, made from different kinds of nuts and raisins. My husband and I snack on it regularly.

I have adapted the recipe to include goji berries and some cacao nibs. And what can I say? I like this version even better than the original; the goji berries add some freshness and sourness I couldn't achieve when using only raisins, and those cacao nibs were just great.

How to make vegan apple bread?

• Prepare the ingredients: Roast the hazelnuts in a dry pan. Keep shaking the pan and remove the nuts to a plate as soon as they are roasted. Leave to cool, and remove some of their brown skins by rubbing the nuts between your hands. Core and grate the apples (leave the skin on). Place in a large non-metallic bowl.
• Mix and let rest: Add the hazelnuts to the apples, together with the sugar, goji berries, raisins, and cognac, if using any. Mix very well, cover the bowl with foil, place in the fridge, and let stand for about 5-6 hours or overnight.
• Make the batter: Mix the flour, baking powder, cacao nibs, and all the spices together. Add to the apples and mix well with the hand.
• Bake: Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter a 30 cm/12-inch loaf pan. Place the mixture into the prepared pan and bake for about 1 hour.
• Check: The cake is very moist; see the pictures. It looks quite wet and undone, but it is really cooked through. You will not be able to check for doneness by inserting a skewer in the middle. I always take the cake out of the pan, and if the bottom has a nice, rich, golden brown color and the crust feels rather firm, I stop the baking process. If not, I place the vegan apple bread back in the oven without the pan directly on the oven rack. I bake it for 5 more minutes and check again.

Vegan Apple Bread

Super moist and delicious vegan apple bread with hazelnuts and raisins. Easy to make and sure to please anyone.

5 from 6 votes

Print Pin Share GrowSaved! Rate

Course: Cakes

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 1 loaf

Calories: 505kcal

Author: Adina

Cook ModePrevent your screen from going dark

Ingredients 

• ▢ 750 g apples 26 oz
• ▢ 200 g whole hazelnuts 7 oz/ 1 ½ cup
• ▢ 150 g cane sugar 5.3 oz/ 1 ½ cup
• ▢ 100 g goji berries 3.5 oz/ ½ cup or other dried fruit
• ▢ 100 g raisins 3.5 oz/ ½ cup
• ▢ 2 tablespoons cognac or apple juice
• ▢ 3 tablespoons cacao nibs
• ▢ 400 g white spelt flour 14 oz/ 3 ⅓ cup (can be substituted with all-purpose flour)
• ▢ 2 teaspoons Dr. Oetker baking powder
• ▢ 1 teaspoon cinnamon
• ▢ ¼ teaspoon ground cardamom
• ▢ ¼ teaspoon ground ginger
• ▢ 1 pinch of mace
• ▢ 1 pinch of ground cloves

Instructions

• Apples: Core and grate the apples (leave the skin on). Place in a large non-metallic bowl.
• Roast the hazelnuts in a pan without adding any fat. Keep shaking the pan and remove the nuts to a plate as soon as they are roasted. Leave to cool. Remove some of their brown skins by rubbing the nuts between your hands. This is optional; you can leave the skin on if you wish, but I prefer to remove it as far as possible; not all of it will come off anyway.
• Mix: Add the hazelnuts to the apples, together with the sugar, goji berries, raisins, and cognac if using any. Mix well, cover the bowl with foil, place in the fridge, and let stand for about 5-6 hours or overnight.
• Preheat: When ready to bake, start by preheating the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter a 30 cm/ 12 inch loaf pan.
• Mix the flour, the baking powder, cacao nibs, and all the spices. Add this mixture to the apples and mix well with the hand. Place the mixture into the prepared pan.
• Bake for about 1 hour. The cake is very moist; see the pictures, it looks pretty wet and undone, but it is cooked through.
• Check: You will not be able to check for doneness by inserting a skewer in the middle. I always take the cake out of the pan, and if the bottom has a nice, rich, golden brown color and the crust feels relatively firm, I stop the baking process. If not, I place the bread back in the oven without the pan, directly on the oven rack, and bake it for 5 more minutes, then check again.

Notes

Always use a digital kitchen scale in baking; it ensures the best results (the Amazon affiliate link opens in a new tab).

Nutrition

Serving: 1g | Calories: 505kcal | Carbohydrates: 104g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 84mg | Fiber: 6g | Sugar: 81g

Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!