Omg!! I made this the other day & I am blown away at how Amazing this cake turned out!!! This has to be the best vegan desert you have ever created yet!!! I'm totally impressed!! This is definitely a keeper!!!
My gosh that was so simple and all basic ingredients 😃 looking forward to making this , thank you , I enjoyed witnessing how passionate you are about food and cooking 😂👏🏼
This is beautiful. Thank you for sharing. I have a tip. I use a much bigger bowl to mix the apples into the batter. Quicker, easier, and much less messy. Enjoy!
Well I got out and found myself a 6 inch springform pan and made this yesterday. It was super simple and it turned out fabulous what a fantastic recipe. Thank you for sharing 😊
Going to make this tomorrow as my birthday cake!!! I fully expect to love it. Jill, every time I watch you use a square front spatula to get out a wedge shaped piece, I want to gift you a pie server. Hoping you will treat yourself to one!!!!
Oh! Is that le gâteau invisible ? The invisible cake? It was all the rage a few years ago, all my colleagues were talking about it, the high fruit content was supposed to make it a healthy treat… never got around to trying it, thank you for veganising it!
Just found this, and have made it twice, and will continue to make. Today I forgot to let it sit for 10 minutes before taking off springform -- oh well, it'll still taste phenomenal. I've never used a mandolin slicer before, and so am not sure yet which thickness pays off best, but, I have to say that by the time I'm done mixing the slices into the batter, there are not many apple halves intact, so the idea of building layers with the apples doesn't apply for me. I just lay 'em in best I can, in handfuls, and it might not look as pretty. but it tastes great. Especially the 2nd day! I say I'll make it and have it the next day but I can't seem to wait. Thank you thank you thank you.
I just made this the other day. My guests who are allergy free enjoyed this greatly. Since my guest has a nut allergy I used chickpea flour to replace the almond flour. I enjoyed the texture greatly! From a person that eats desserts with sugar normally, this didn't quite feel like a dessert; however as a a delightful breakfast oatmeal/apple bake it was nice. Thank you for sharing!
Omg, that looks amazing! Can’t wait to try it. I’m sure it’ll be great like all the other recipes I’ve tried of yours. You’re my new hero! Thankful for your channel!
I am making this today to take to a dinner tonight. I am surprised that cinnamon is not in the ingredients- look forward to an amazing after dinner treat.
I took this to a church pitch in dinner. I was delighted to have a dessert that was gluten free, dairy free, egg free for those with dietary concerns. I added a little cinnamon. It was delicious. Thank you.
Hi I discovered you about 5 years ago, every once in a while I checked in but have been mostly vegan raw for 10 years or more now and slowly integrating cooking some back in. The comfort and enjoyment of cooking, the art form of food itself and the way you present the information is so well displayed and edited and I enjoy your demeanor so much. Thanx for a first class channel which I know takes a lot of research and thought, planning and execution and you and your production team are a class act! Blessings! PS those small, colorful bowls speak volumes of your meticulous attention to detail!
Thank you so much Barbara 😊Even after almost 8 years it is still just the hubby and myself putting the show together. We have learned so much over the years and are still learning. ( you should check out our new food photo style) so my h better 👍 It really means a lot to hear positive feedback from people like you ❤️
Hi Barbara, would you mind telling why you are integrating cooked after 10 years raw? I manage MS with food and raw seems to yield the best results but is also the most difficult. Thanks!
@@Veemerica I have always been one to follow my own inner promptings so my reasons are more hunches and may not apply to others. In the 80's after reading Diet for a New America by the heir of Baskin Robbins Corporation which exposed factory farming and the torture animals went thru to provide us with dairy and meet and fish and eggs, I was heartbroken and appalled and I knew I could not be a party to it, plus eat all the fear toxins the animals left in their foods, well not good for me either. Over the years I weaned all animal foods OUT, but still cooked a lot because food arts were my passion, as well as sprouting, juicing, growing greens, etc. and health studies. I started to get dismayed when I saw health gurus getting sick, aging and dead along with everyone else but I kept at it. What bothered me was reading an equally cogent health research document or book that recommended raw or cooked, and dairy and eggs and fish etc. But for me the animal torture ruled that out and eventually my palate would feel sickened by rich foods, and I would be tired/bloated/etc. Now at 80, with the world so radically unacceptable to me and people at odds with each other, cooking is such a comfort that I find how much I missed it. My local free food bank may offer plant milk or cauliflower tortillas, etc. and I have experimented and gotten less rigid about raw. I need it psychologically as a friend and a craft so I went back. BUT no gluten, sugars, or things like pizza or regular pasta or junk foods but yes on gluten free pasta kept to a minimal though. I hope this helps. Its a lifeswork, been at it seriously for over 50 years mostly vegetarian by nature since childhood, and I definitely have more energy and vitality than most people I know, whatever their age. I say simplify life and tune into your inner guidance in all life's areas. That info in senior to anything and tailored for you,
@@ooohlaa13 Thank you so much for your extensive answer. It helps. Having been whole foods plant based no oil for 8 years and having stabilised my MS the moment I switched from medications to food, I feel better than I would have had I not made the change to a whole foods plant based life style. However I started my transition with raw foods, lots of fruits and felt fabulous. Now, post menopauzal, that doesn't seem to work anymore and despite the diet, I gain weight and feel MS trying to gain on me. I am still searching for what works for me in this phase of my life. It's clear that I will never go back to eating animal products not processed foods. I will take your advice and simplify and listen to my intuition. Thank you ❤️
Another yummy 😋 recipe Jill and it's great that there's no oil in it. Knew Jill would come to the rescue providing us with a oil free vegan apple cake. Love 🥰the video and love 💕Jill.
Thanks for showing a bit of fine-slicing the apples. Some channels just skip all the hard steps and show nothing but putting the final ingredients together.
Really excited to give this one a try!! Just finished baking m the vegan meatloaf recipe which I’ve found works awesome in my mini loaf pans. Thank you for all your work!
My neighbours have an allotment and gave me a huge bag of apples and there is only so much apple puree / sauce I can make or consume so making this French Apple Cake is a great recipe for me.
Just made this in a 9" spring pan & it came out very (soggy) moist almost a cream. I used my mandolin seemed like it went fine. Maybe it was the apples. They say some apples are not to be used for cooking. I love your recipes & have your books & bundle. Will try again.
Looks like another winner that I will test first, but make for a family Thanksgiving to prove how good our WOE can be! You look great in that teal blue, BTW, and I love the little wiggle you do at the end when you taste and really like something. 😀
I wonder if Granny Smith would work. They are hard and more tart than other apples. My mom would make apple pie with cooking apples but would then add sugar.
OH MY GOODNES!! this looks amazing and I'm definitely making it for Thanksgiving next month. I'm even thinking it would really top the chart if i make some date caramel and drizzle a bit over a slice once i serve it 🤭😛
I am so looking forward to making this, especially since its apple season! I do have a non cooking question, I love your top, and you mentioned you sew! Did you make it? I dabble in some sewing when I have time. Whether sewed, are purchased, I think it's lovely 😊 Thank you so much for your wonderful recipes!
Hi Brian, all our UA-cam videos have a link in the description area to a printable recipe. This is the link for the French Apple Cake plantbasedcookingshow.com/2022/10/01/french-apple-cake/
Watching from the UK, I have no idea what ‘catywompus’ is (apologies if I’ve spelled that wrong!) but it instantly my favourite word! Lovely recipe too x
Could I use dried apricots in place of dates? Or does the dried fruit need more stickiness like a date or prune? The cake looks lovely, thank you for the recipe!
I have apples I need to cook with & Jill comes to the rescue. I will be making this cake tomorrow as it's 8 pm here already. I'm excited, can hardly wait. My mouth is watering. Thank you- God bless you from grandma Katie in Oregon
Omg!! I made this the other day & I am blown away at how Amazing this cake turned out!!! This has to be the best vegan desert you have ever created yet!!! I'm totally impressed!! This is definitely a keeper!!!
Thank you so much Rhonda😊 I’m so glad you like it ❤️
Can't wait to try it! 🥰
My gosh that was so simple and all basic ingredients 😃 looking forward to making this , thank you , I enjoyed witnessing how passionate you are about food and cooking 😂👏🏼
What apple did you use. Thank you in advance
I am amazed at how easy it is to be plant-based. Your show is a top drawer, and I always catch every episode. Thanks for all you do for the community.
This is beautiful. Thank you for sharing. I have a tip. I use a much bigger bowl to mix the apples into the batter. Quicker, easier, and much less messy. Enjoy!
I love how you show that decadent desserts can still be whole food plant based and healthy! Amazing.
I've made this simple cake many times granny Smith apples are good in this also. Absolutely delicious and so elegant
What mandolin do you use? I need to buy one.
@@ceciliam8704 Narrator: Cecilia never did buy herself a mandolin.
Definitely giving this one a go. I love an apple dessert I think I’ll put a bit of cinnamon in there too.
Well I got out and found myself a 6 inch springform pan and made this yesterday. It was super simple and it turned out fabulous what a fantastic recipe.
Thank you for sharing 😊
I just made it and everyone loved it today!! Delicious! Thank you :)
It looks so yummy. Thank you for sharing recipe. My husband is vegan and daily i make plant based meal.
We ARE eating this every day! Love it and we also have so many apples we are trying to use before they spoil. It is delicious ❤
Going to make this tomorrow as my birthday cake!!! I fully expect to love it. Jill, every time I watch you use a square front spatula to get out a wedge shaped piece, I want to gift you a pie server. Hoping you will treat yourself to one!!!!
Happy Birthday 🎈
Making this right now! Can’t wait! Bake my precious bake!
Just harvested our apples! This will be on our menu next week. Thanks
Oh! Is that le gâteau invisible ? The invisible cake? It was all the rage a few years ago, all my colleagues were talking about it, the high fruit content was supposed to make it a healthy treat… never got around to trying it, thank you for veganising it!
Wow. If that tastes half as good as it looks, we're going to be making it every other day!!!😀😂😋❤
Just found this, and have made it twice, and will continue to make. Today I forgot to let it sit for 10 minutes before taking off springform -- oh well, it'll still taste phenomenal. I've never used a mandolin slicer before, and so am not sure yet which thickness pays off best, but, I have to say that by the time I'm done mixing the slices into the batter, there are not many apple halves intact, so the idea of building layers with the apples doesn't apply for me. I just lay 'em in best I can, in handfuls, and it might not look as pretty. but it tastes great. Especially the 2nd day! I say I'll make it and have it the next day but I can't seem to wait. Thank you thank you thank you.
I just made this the other day. My guests who are allergy free enjoyed this greatly. Since my guest has a nut allergy I used chickpea flour to replace the almond flour.
I enjoyed the texture greatly! From a person that eats desserts with sugar normally, this didn't quite feel like a dessert; however as a a delightful breakfast oatmeal/apple bake it was nice. Thank you for sharing!
Omg, that looks amazing! Can’t wait to try it. I’m sure it’ll be great like all the other recipes I’ve tried of yours. You’re my new hero! Thankful for your channel!
I am making this today to take to a dinner tonight. I am surprised that cinnamon is not in the ingredients- look forward to an amazing after dinner treat.
I wondered about cinnamon too
My first thought : where is the cinnamon?? Have you made it? Did it work well? I will give it a go too!
I also wondered about cinnamon.
I took this to a church pitch in dinner. I was delighted to have a dessert that was gluten free, dairy free, egg free for those with dietary concerns. I added a little cinnamon. It was delicious. Thank you.
I just made this but added a ginger snap and graham cracker crust as a base in the springform. Thanks.
Mmmmmm, thinking some cinnamon might be a good 😊 mod
I love your small bowls! And I will definitely make this for Thanksgiving.
Pracochłonne ale bez pracy nie ma piękna. Doceniam i pozdrawiam serdecznie z Polski. Wykonam to cudeńko jak mi się uda zobaczymy
OMGOSH, Jill, that looks incredible! Thank you so much for sharing your wonderful recipes. ❤🙏🏼😍😊
You had me at custardy! Can't wait to try this.
I made it last night and OMG soooo delicious and fancy looking .
I appreciate your hard work to make a truly healthy apple pie.
Hi I discovered you about 5 years ago, every once in a while I checked in but have been mostly vegan raw for 10 years or more now and slowly integrating cooking some back in. The comfort and enjoyment of cooking, the art form of food itself and the way you present the information is so well displayed and edited and I enjoy your demeanor so much. Thanx for a first class channel which I know takes a lot of research and thought, planning and execution and you and your production team are a class act! Blessings! PS those small, colorful bowls speak volumes of your meticulous attention to detail!
Thank you so much Barbara 😊Even after almost 8 years it is still just the hubby and myself putting the show together. We have learned so much over the years and are still learning. ( you should check out our new food photo style) so my h better 👍
It really means a lot to hear positive feedback from people like you ❤️
Hi Barbara, would you mind telling why you are integrating cooked after 10 years raw? I manage MS with food and raw seems to yield the best results but is also the most difficult. Thanks!
@@Veemerica I have always been one to follow my own inner promptings so my reasons are more hunches and may not apply to others. In the 80's after reading Diet for a New America by the heir of Baskin Robbins Corporation which exposed factory farming and the torture animals went thru to provide us with dairy and meet and fish and eggs, I was heartbroken and appalled and I knew I could not be a party to it, plus eat all the fear toxins the animals left in their foods, well not good for me either. Over the years I weaned all animal foods OUT, but still cooked a lot because food arts were my passion, as well as sprouting, juicing, growing greens, etc. and health studies. I started to get dismayed when I saw health gurus getting sick, aging and dead along with everyone else but I kept at it. What bothered me was reading an equally cogent health research document or book that recommended raw or cooked, and dairy and eggs and fish etc. But for me the animal torture ruled that out and eventually my palate would feel sickened by rich foods, and I would be tired/bloated/etc. Now at 80, with the world so radically unacceptable to me and people at odds with each other, cooking is such a comfort that I find how much I missed it. My local free food bank may offer plant milk or cauliflower tortillas, etc. and I have experimented and gotten less rigid about raw. I need it psychologically as a friend and a craft so I went back. BUT no gluten, sugars, or things like pizza or regular pasta or junk foods but yes on gluten free pasta kept to a minimal though. I hope this helps. Its a lifeswork, been at it seriously for over 50 years mostly vegetarian by nature since childhood, and I definitely have more energy and vitality than most people I know, whatever their age. I say simplify life and tune into your inner guidance in all life's areas. That info in senior to anything and tailored for you,
@@ooohlaa13 Thank you so much for your extensive answer. It helps. Having been whole foods plant based no oil for 8 years and having stabilised my MS the moment I switched from medications to food, I feel better than I would have had I not made the change to a whole foods plant based life style. However I started my transition with raw foods, lots of fruits and felt fabulous. Now, post menopauzal, that doesn't seem to work anymore and despite the diet, I gain weight and feel MS trying to gain on me. I am still searching for what works for me in this phase of my life. It's clear that I will never go back to eating animal products not processed foods. I will take your advice and simplify and listen to my intuition. Thank you ❤️
Thanks Jill The cakes looks delicious and healthy I will just add some cinnamon Being French I have to try it!
I have this in the oven... smells so good!
Hi thee, this French Apple Cake looks amazing!! What a reward for the work you put into the assembly. Thank you for showing, go well.
Another yummy 😋 recipe Jill and it's great that there's no oil in it. Knew Jill would come to the rescue providing us with a oil free vegan apple cake. Love 🥰the video and love 💕Jill.
What a fabulous channel! Thanks Jill!
Thanks for showing a bit of fine-slicing the apples. Some channels just skip all the hard steps and show nothing but putting the final ingredients together.
Looks delicious. I am going to have to try this.
Really excited to give this one a try!! Just finished baking m the vegan meatloaf recipe which I’ve found works awesome in my mini loaf pans. Thank you for all your work!
Very good recipe! And unbelievably healthy!!!! Thank you very much for such nice recipe!
Very nice receipt Jill!!! Thank you!!!✝️❤️❤️
I was just wanting a yummy apple dessert.
Here comes Jill to the rescue
it's like she reads my mind! 😊
🥰🤤
My neighbours have an allotment and gave me a huge bag of apples and there is only so much apple puree / sauce I can make or consume so making this French Apple Cake is a great recipe for me.
I mentioned it to our cleaning lady who was in today and she wants me to translate the recipe into German for her.
Yes, great way to use up fall harvest. Can only eat so much apple crisp and pie
I will be making this for sure. I think I have all the ingredients on hand. I can't wait to taste this. Thanks Jill.
Please let us know how it turns out!
amazing!!! woohoo..so glad i found you! :)) gonna try this! ty so much!!!! :)))🌹🌹🌹
Thank you for this recipe. I can't wait to try it. This and the lemon.
Just made this in a 9" spring pan & it came out very (soggy) moist almost a cream. I used my mandolin seemed like it went fine. Maybe it was the apples. They say some apples are not to be used for cooking. I love your recipes & have your books & bundle. Will try again.
It stays kind of creamy like that until it is chilled. Being gluten fee it doesn’t behave like the original version.
This is exactly what I want to try, I am sure it will be great! Thanks!!! 😘
Wow, I am drooling for a bite of this! Can't wait to make it. Thanks for another wonderful dessert!
Looks like another winner that I will test first, but make for a family Thanksgiving to prove how good our WOE can be! You look great in that teal blue, BTW, and I love the little wiggle you do at the end when you taste and really like something. 😀
I can’t believe that worked! I know what I’m making next weekend. Thanks Jill.
I wonder if Granny Smith would work. They are hard and more tart than other apples. My mom would make apple pie with cooking apples but would then add sugar.
I wonder if you could make a savoury version of this using squash or other vegetables.
That is an interesting idea
Awesome going to try it better then me fry Dutch apple pie
A bigger bowl would make this faster and less messy!!!
Wonderful ! Must try great recipe
I will definitely use a bigger bowl
🥰
What about sprinkling the almonds on the second batter layer so they bake in?
Sure 👍
🤣😂 you could sell ice cubes to an Eskimo, I love how you light up when you tuck into that French Apple Cake lol 😄
Throw some coco whip on there. Looks good.
It looks amazing. I’ll try it. Thanks for sharing this recipe ❤️🥰
That's look amazing! Definitely making it this weekend.
Can you replace almond meal with other gluten free flour, like buckwheat or sorghum?
looks delicious... going to have to try this one
Thank you 💝
OH MY GOODNES!! this looks amazing and I'm definitely making it for Thanksgiving next month. I'm even thinking it would really top the chart if i make some date caramel and drizzle a bit over a slice once i serve it 🤭😛
Oh wow. This one really tops it ❤️
YOUR RECIPES ARE FABULOUSLY DELICIOUS LOOKING 👀👍
Thank you for this recipe.
That looks remarkable; I can't wait to try it!
Great recipe 👌 thanks so much
And what would we all do with out our Nutribullets
That looks so good!! I can almost taste it!
mmmm that look so good
I am so looking forward to making this, especially since its apple season! I do have a non cooking question, I love your top, and you mentioned you sew! Did you make it? I dabble in some sewing when I have time. Whether sewed, are purchased, I think it's lovely 😊 Thank you so much for your wonderful recipes!
Yes, I made it. I dyed the fabric too 😉
Thank you Beverly 😊
Looks delicious.
Oh wow Jill that looks amazing. Would it be nice to add a tsp cinnamon to the batter for a spicy flavour?
Absolutely
Wow! Amazing! Thank you!
I am not a vegan, I am french and will stick to butter, thanks my dear for sharing this recipe 😊
I may try this with grated apple ... 😀
love your recipes -healthy, healing and delicious
Looks wonderful 💗💗!! Thank you guys always 💗💗
Thank you for sharing! ❤️🌷🍎
This looks delicious! Any suggestions for substitutions for nutritional yeast?
You can leave it out
Well, it looks good, the problem is to use the oven for 1 1/2 hour, maybe we can shorten the time cooking the apples on the stovetop.
Hi Jill I Love your show!. Is there a printable recipe here somewhere? I bought the one recipe Book but not in that one lol. Thanks
Hi Brian, all our UA-cam videos have a link in the description area to a printable recipe. This is the link for the French Apple Cake plantbasedcookingshow.com/2022/10/01/french-apple-cake/
@@wholefoodplantbasedcookingshow Yes I did manage to locate it ThankYou.
Wow so good
Hi 👋 can this be made completely grain free?replace the oats with anything?maybe coconut flour?
Thank you ,this recipe looks awesome
I haven’t tried that but it might work
Watching from the UK, I have no idea what ‘catywompus’ is (apologies if I’ve spelled that wrong!) but it instantly my favourite word! Lovely recipe too x
👏👏👏too funny 😀
Looks absolutely delicious 😋🙏🏻💗💗
This looks amazing! Do you think it would work in a larger springform pan if I double the recipe? I am having trouble finding a 6 in pan
It would actually bake more thoroughly in a bigger pan
Beautiful
If I wanted to use an avocado instead of nutritional yeast, would half work and would I need to change anything else?
You can just leave the nutritional yeast out
This looks delicious, but….an hour and a half oven time here in Spain would cost a fortune. Our cost of electricity is CRAZY. Love your site, thanks.
I would add a cinnamon!!!!
If I don’t have a springform pan what else could I use?
Hey Jill. Sounds lush. Is there a sub for the oats as I'm coeliac and can't even eat gf oats. Thank you.
I didn’t really try any substitutes but either more of the almond flour or buckwheat flour might work
Baking novice here... If you were to use a more shorter and wider spring form pan, how would that impact the baking time? Would it be more or less?
It would just slightly less time. Maybe 5 minutes less
Could I use dried apricots in place of dates? Or does the dried fruit need more stickiness like a date or prune? The cake looks lovely, thank you for the recipe!
The dates are mainly for the sweetness. Apricots would work and might give it a really interesting flavor and tartness.
Is there an alternative to almond meal for those with a nut allergy?
Hi Jill I love this recipe! What if you don't have a mandolin how can you cut the apples so thinly?
With a sharp knife very carefully 😉
Cheese slizer
I have apples I need to cook with & Jill comes to the rescue. I will be making this cake tomorrow as it's 8 pm here already. I'm excited, can hardly wait. My mouth is watering. Thank you- God bless you from grandma Katie in Oregon
Looks great! Any advice for nut allergy sufferer ( anaphylaxis)?Thanks.
It really needs the almond flour for the flavor, sorry