Vegan Apple Tart

November 3, 2016

Whether it’s the season of autumn or not, vegan apple tart is always a good idea. This tart is very easy to make and is a wonderful way how to use sour apples (in case if your backyard is filled with them during autumn!). It happens to be healthy as well, so if you’re looking for something sweet, sour, moist and caramelly, I have a recipe just for you.

The base of this tart is made from whole spelt flour. Spelt is a very old variety of wheat, and it has a mild, slightly nutty and sweet flavor. Spelt is a healthier alternative to wheat. It’s a good source of iron, zinc, and magnesium. And good news to everyone with gluten sensitivity –although spelt flour contains gluten, it seems to be tolerated more easily than wheat.

And speaking of apples, you’ve probably heard the idiom “apple a day keeps the doctor away”. Although it’s not entirely true, apples do offer some amazing benefits. They’re a good source of fiber and vitamin C. Also, apples contain a type of fiber called pectin. It acts as a prebiotic and feeds the good bacteria in your gut.

Lastly, the bright red rowan berries give this tart a good antioxidant punch and help to protect your immune system. In traditional medicine, rowan berries were used to reduce inflammation, improve sore throats, and relieve asthma and congestion.

In a nutshell – this tart is healthy, satisfying and very delicious. So shall we get to the cooking part?



This is what you’ll need to make a 16cm (6.5 inch) vegan autumn apple tart.

For the base:

  • 1 cup whole spelt flour (or whole wheat flour)
  • 1/2 cup plant milk (I used rice milk)
  • 1 tbsp coconut sugar or maple syrup
  • healthy pinch of Himalaya (0r sea) salt
  • 1/2 tsp ginger powder
  • 1/4 tsp nutmeg
  • 1 tsp baking powder
  • coconut oil for greasing the pan

Caramel layer:

  • 7 gooey dates (soak them for few hours if they’re dried)
  • 3 tbsp of water (or more if your dates are not that soft)
  • pinch of Himalaya (or sea) salt


  • one big and sour apple
  • few fresh rowan berries (or other sour berries)
  • 1 tsp of cinnamon



  1. Preheat the oven to 180°C. In a bowl mix all the dry ingredients for the dough and then add the plant milk. Stir well. Use coconut oil to grease a 16cm cake pan. Pour the dough into the pan and set aside while you prepare the caramel layer.
  2. To make the date caramel, blend the dates, water, and salt in a blender until smooth. Using the fork, swirl the caramel into the top of the dough.
  3. Peel the apple and cut it into a half-moon shaped pieces. Put the apple pieces on the dough – fill in the cake form circle by circle starting from the edge and moving to the middle.
  4. Top the tart with cinnamon and fresh rowan berries. Place into the oven and bake for about 35 minutes.


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