An Homage to Apple Cookie Cake


I decided to update this classic recipe to reflect my commitment to eating a whole foods, plant based diet and eliminating processed and refined sugars. In order to do that, I changed the sugar ingredient to date paste.

Date paste is quite simple to make. I typically make a batch about once a week. All you need to do is combine one cup of pitted medjool dates with one cup of warm water and blend in a high speed blender. If your dates are on the firmer side, it’s always a good idea to soak them first. You can use the date paste one for one in measurement for any sweetener like sugar or maple syrup. Blended date paste will last in the fridge in a sealed jar for about a week.

Next Sunday night marks the beginning of the Rosh Hashanah holiday. In my family, aside from worrying about what everyone will be wearing to Temple, it is all about the food. Growing up in my house, no Jewish New Year was complete without my mom’s Apple Cookie Cake. I’m not certain it was her original recipe, but she gave me a handwritten copy of it many years ago and I have used it so often that it has food stains from dripping batter and eggs. My favorite part of the recipe is “You can make a streusel topping as it looks nice” Honestly, I don’t even know how to do that!

My mom’s handwritten recipe complete with food stains!

This year, as I continue with my plant based lifestyle, I am challenged to re-create the famous apple cake and hope that it becomes a new tradition in my home.  Instead of the cup of oil and 4 eggs, I used egg replacer and unsweetened applesauce. My mom is a fabulous cook, and she taught me many of my skills. I still cannot compete with her Thanksgiving stuffing or master the famous cranberry Jello mold!

Here’s my recipe:

Apple Cookie Cake

  • Servings: Makes one 9-inch square cake
  • Print

Dry Ingredients

  • 1/2 C. whole wheat flour
  • 1/2 C. all purpose flour
  • 1 t. baking soda
  • 1/4 t. salt
  • 1 1/2  t. cinnamon

Wet Ingredients

  • 1/4 C. unsweetened applesauce
  • 3/4 C. date paste
  • 3 T. unsweetened plain almond milk
  • 1 t. vanilla
  • equivalent of 1 egg  (I used Bob’s Red Mill egg replacer: 1T mixed with 2T water)

Other: 3 C. chopped, peeled apples (I used honey crisp)

I first mixed the egg replacer and set it aside to thicken. I then used an electric hand mixer to blend the applesauce and date paste. The applesauce replaces the oil in the original recipe. I then added all the other wet ingredients and mixed well. Next, add in all the dry ingredients and combine. Lastly, stir in the chopped apples. Pour into a 9 inch square baking pan.

Your oven should be preheated to 350. I used the convection bake setting on my oven and it was done (golden brown) in 30 minutes.

The verdict? My husband and I patiently waited for the cake to cool enough to taste and we both agreed that it is just as delicious as the original. Apple Cookie Cake Redux for the plant based holiday table!

Give it a try and let me know what you think. See you in the kitchen soon,


5 thoughts on “An Homage to Apple Cookie Cake

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