A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Sprouted Wheat Vegan Spice Cake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Rutledge

Sprouted Wheat Vegan Spice Cake Recipe

Loaded with whole grains, fruit, nuts, flax, and spice, this cake doesn't need eggs or dairy to make it a perfectly delicious treat for snack time. It's tender and moist, with just the right amount of sweetness to satisfy a sugary craving.

At a glance

one 8" square or 9" round cake


Choose your measure:

  • 2 cups sprouted wheat flour
  • 2/3 cup brown sugar or coconut sugar
  • 2 tablespoons golden flax meal
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspooon cinnamon
  • 1 cup almond milk
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 cup grated apple; about 1 medium apple
  • 1/2 cup chopped pecans


  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.