1. Preheat the oven to 350°F. Lightly grease an 8" square pan or 9" round pan.

  2. In a medium bowl, whisk together the dry ingredients until evenly incorporated.

  3. Stir in the almond milk, coconut oil, and vanilla until well blended.

  4. Fold in the apple and pecans, mixing just until evenly distributed. Pour the batter into the prepared pan.

  5. Bake the cake for 25 to 35 minutes, until a toothpick inserted into the center comes out clean and the center of the cake springs back when pressed gently.

  6. Remove the cake from the oven and serve warm.

Tips from our Bakers

  • For a carrot cake version, simply substitute 1 1/2 cups grated carrots and 3/4 cup nuts, dried fruit, and/or coconut for the apples and pecans; add 1/4 teaspoon each ginger and nutmeg to the dry ingredients for extra spice.
  • This cake is particularly fabulous topped with a boiled cider glaze. Allow the cake to cool completely, then stir together 2 1/2 tablespoons boiled cider, 2 tablespoons non-dairy milk, apple juice, or water, and 2 cups confectioners' or glazing sugar until smooth. Add additional sugar or liquid if needed to make the glaze the consistency of molasses, then spread it onto the cooled cake.