The Vegan Maple Apple Cream Sandwich Cakes with Cinnamon Cookie Crumble are delicious. They have 410 calories in each serving and prepares in just 75 minutes. We made these sandwich cakes with all-purpose flour, baking powder, spices, butter, maple syrup, flaxseed, vanilla extract, apple, cream cheese, whipping cream, cookies, & walnuts. You may pair them with apple slices, vanilla ice cream, cinnamon pudding, roasted pears, vegan chai latte, berries, hot apple cider, or caramel ice cream. Store these Vegan Maple Apple Cream Sandwich Cakes with Cinnamon Cookie Crumble for four days in the refrigerator.
STATS:
- Calories: 410 kcal
- Preparation time: 25 minutes
- Serving size: 1 sandwich cake
- Cooking time: 23 minutes
- Cuisine: American
- Total time: 1 hour 15 minutes
- Course: Dessert
- Diet: Vegan
- Serving: 4
EQUIPMENT:
- Mixing bowls
- Measuring cups
- Baking paper
- Small baking sheet
- Cookie scoop
- Wire cooling rack
- Measuring spoons
- Whisk
- Electric hand mixer
- Rubber spatula
- Baking sheet
- Small food processor
- Refrigerator
INGREDIENTS:
MAPLE APPLE CAKES:
- Quarter cup pure maple syrup
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 1 tbsp ground flaxseed
- Half tsp baking soda
- Half tsp salt
- 1 tsp ground cinnamon
- One tsp baking powder
- 1 tsp vanilla extract
- 2 1/2 tbsp water
- 1/4 tsp ground nutmeg
- 1 cup diced apple
- Half cup softened vegan butter
VEGAN MAPLE CREAM FILLING:
- Quarter cup powdered sugar
- 8 oz softened vegan cream cheese
- 1/3 cup vegan whipping cream
- Quarter cup pure maple syrup
- 1 tsp vanilla extract
- Half tsp ground cinnamon
FOR THE CINNAMON COOKIE CRUMBLE:
- 6 crushed vegan cinnamon cookies
- Two tbsp melted vegan butter
- 1 tbsp brown sugar
- Half tsp ground cinnamon
- 1 tbsp chopped walnuts
FOR GARNISH:
- 1 tbsp chopped walnuts
- Half tsp ground cinnamon
- 1 tbsp maple syrup
INGREDIENT NOTES:
MAPLE SYRUP:
- This syrup includes maple taste in the cake and filling. It tastes well with cinnamon and apples. You may use agave syrup as an alternative.
ALL-PURPOSE FLOUR:
- It gives enough strength to hold the creamy filling without making them dense. Include gluten-free baking flour as per your preference.
GROUND FLAXSEED:
- We use it instead of eggs to make the recipe vegan. It makes a gel when mixed with water to bind the cake ingredients. You may use unsweetened applesauce as another choice.
VEGAN WHIPPING CREAM:
- It makes the lighter and fluffier filling for the dessert. This whipping cream spreads easily between the cakes. You may use thick chilled coconut cream as a substitute.
INSTRUCTIONS:
- In the bowl, mix water with ground flaxseed for ten minutes.
- Include baking paper on the sheet and warm the oven to 350°F.
- Whisk baking powder, flour, salt, baking soda, cinnamon, and nutmeg in the bowl.
- Beat brown sugar & softened vegan butter in a different container for 3 minutes.
- Now beat maple syrup, prepared flax egg, and vanilla extract into the mixture.
- Slowly combine the dry ingredients with wet mixture and stir in the diced apple.
- Scoop the batter into 8 evenly sized rounds on the sheet and leave some space between the cakes.
- Bake the cakes for 15 minutes and cool them on the sheet, then transfer to the wire rack to cool completely.
- Place the softened vegan cream cheese in the bowl and beat well.
- Include vegan whipping cream, maple syrup, vanilla, cinnamon, and powdered sugar.
- Beat the ingredients well, then cover and refrigerate the maple cream filling.
- Crush the cinnamon cookies into small crumbs and mix with cookie crumbs, melted vegan butter, brown sugar, cinnamon, and chopped walnuts.
- Cover the sheet with baking paper and spread the mixture to bake for 8 minutes at 350°F.
- Take out the crumble from the oven and cool well to make it crispy.
- Put 4 cooled cakes with flat sides upward and spread a generous layer of maple cream on them.
- Put the remaining 4 cakes on top and gently press so the filling reaches the edges.
- Gently press the cream-filled edges into the cinnamon cookie crumble and turn the cakes carefully.
- Drizzle a small amount of maple syrup on the tops and sprinkle chopped walnuts.
- Finish with a light dusting of cinnamon, then chill for 30 minutes and serve.
SERVING SUGGESTIONS:
HOT DRINKS:
- Vegan Chai Latte
- Cinnamon Coffee
- Maple Latte
- Vanilla Oat Milk Latte
- Hot Apple Cider
FRUIT:
- Apple Slices
- Pear Slices
- Fresh Berries
- Roasted Pears
DESSERT:
- Caramel Ice Cream
- Apple Cinnamon Sorbet
- Maple Pudding
- Cinnamon Pudding
HOLIDAY:
- Apple Crisp
- Pumpkin Pie
- Cinnamon Rolls
- Pecan Bars
- Gingerbread Cookies
TIPS:
- Dice the apples very small, so they do not break while assembling.
- Avoid mixing the batter too much to keep the cake soft and moist.
- Cool the cakes properly, then fill so the maple cream does not become soft.
- Chill the filling properly before assembling so it spreads easily.
STORAGE INFORMATION:
FRIDGE:
- Put the assembled sandwich cookies in the box for four days.
FREEZER:
- Freeze this dessert in the container for one month.
FAQs:
Can I exclude walnuts from this recipe?
- Yes, you may skip walnuts or replace them with pumpkin seeds for a nut-free version.
What apples should I include?
- You may use Honeycrisp, Fuji, or Pink Lady as per your choice.
Can I make this recipe earlier?
- Yes, you may bake the cakes and prepare the filling one day early, then assemble before serving.
What makes the maple cream too soft?
- A filling that is too warm or not properly whipped vegan cream makes the maple cream soft.
Can I exclude the cookie crumb from this dessert?
- Yes, you may skip it as the cake will still be delicious even without it.
Are pecans good as a substitute for walnuts?
- Yes, you may use pecans as an alternative, as they pair well with maple and apples.
NUTRITIONAL INFORMATION:
Calories: 410 kcal
Net carbs: 52 g
Iron: 2.2 mg
Total carbs: 56 g
Vitamin A: 820 IU
Fiber: 4 g
Calcium: 55 mg
Protein: 5 g
Sodium: 390 mg
Potassium: 190 mg
