Pie Caken
Prep time
Bake time
Total time
As you see I made my Pie Caken(s) into 2-finished 6 inch cakes, but if you prefer to make 1 larger 8" cake, all the recipes below are the same, just use 2- 8" cake pans to bake the apple cake layers, and the tart mold for the chocolate silk & pumpkin pie is going to be 6" or 7" whichever you have is fine
Serves: serves 12
  • Apple cake Recipe:
  • Vegetable Oil ½ cup (118ml)
  • Granulated Sugar ⅓ cup (66g)
  • Light Brown Sugar ⅓ cup (68g)
  • Plant Milk *I use soy milk 6 Tablespoons (90ml)
  • Cinnamon 1 teaspoon
  • Nutmeg ½ teaspoon
  • Cloves pinch
  • Ground Ginger ¼ teaspoon
  • Salt ¼ teaspoon
  • Egg Replacer 2 teaspoons *I used the Plant Based Egg **see notes above
  • Baking Soda ¾ teaspoon
  • Baking Powder ¾ teaspoon
  • All Purpose Flour ¾ cup (95g)
  • Cake Flour *you can use plain flour here if you cannot get cake flour ⅓ cup (40g)
  • Shredded Apples from 1 medium apple, approximately 1 cup packed
  • ½ Recipe Pumpkin Pie filling only
  • ½ Recipe Vegan Ganache
  • Graham Cracker Crust:
  • Graham Crackers 9 sheets (approx 1½ cups ground crumbs)
  • Sugar 1 Tbs (14g)
  • Melted Vegan Butter 5 Tablespoons (70g)
  • Chocolate Cookie Crust:
  • Your favorite sandwich cookie (with the fillings) 7 ounces (approx 1½ cup ground crumbs)
  • Melted Vegan Butter 4 Tbs (56g)
  • ½ Recipe Apple Compote
  • 1recipe Buttercream *I used the American Buttercream Recipe
  1. For the Mini Pies:
  2. Grind the cookies (separately for the chocolate & graham) in a food processor with the melted vegan butter (and sugar for the graham ones) and then press into the bottom and sides of an UN-greased tart mold with a removable bottom.
  3. Prepare the pumpkin pie & vegan ganache as per the instructions on those blog posts/recipes and pour into the respective prepared tart molds.
  4. Bake the Pumpkin Pies for approx 25 minutes and then refrigerate for at least 5 hours to cool & set.
  5. The vegan ganache gets poured into the chocolate crusts and refrigerated for at least 4 hours to set.
  6. Meanwhile prepare the apple cake: Peel, core and then shred the apples
  7. Combine the ground flax with the hot water and whisk smooth, set aside for 5 minutes to thicken
  8. In a large mixing bowl combine both sugars with the salt, oil and vanilla & whisk smooth.
  9. Add the thickened flax paste and whisk smooth
  10. Sift together the flours, salt, cinnamon and the baking soda and baking powder and add to the sugar mixture
  11. Add the shredded apples and mix well.
  12. Pour batter into prepared cake pans and bake immediately in preheated 350° F oven.
  13. Cake layers will take approximately 25 -35 minutes or when a toothpick inserted yields moist crumbs, or the best way to check is if it is springy to the touch when you gently press the center
  14. Cool in the pans and then flip into a wire rack to cool the rest of the way.
  15. Prepare the Buttercream Recipe and add 1 teaspoon ground cinnamon at the last stage of mixing.
  16. Prepare the Apple Filling recipe & cool completely before using as the topping on the cake.
Pie-Caken must be refrigerated at all times, and will stay fresh for up to 7 days covered loosely to prevent drying
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/pie-caken/