Apple Spice Cake
Made with just a few simple ingredients that you can dump, set and forget. Cooked in the slow cooker for up to four hours for a sweet, stress-free, seasonal treat.
- 1/2 cup vegan butter
- 1 Duncan Hines Spice Cake Mix
- 1 cup oats old fashioned
- 2 cans apple pie filling 21 ounces each
OPTIONAL COCONUT WHIPPED TOPPING - SEE NOTES FOR MORE
- 1 can cold full fat coconut milk OPTIONAL
Melt vegan butter in the microwave. Set aside.
Mix together oats and cake mix.
Dump both cans of apple pie filling into a slow cooker.
Spread cake mix/oat mixture evenly on top.
Pour melted vegan butter over the top as evenly as possible.
Set slow cooker on high for 4 hours.
OPTIONAL COCONUT WHIPPED TOPPING
Use a full fat can of refrigerated coconut milk. The contents of the can will separate into the watery liquid below and the white coconut cream on top. Working carefully so as not to mix the layers, spoon the coconut cream into a cold mixing bowl. Whip on high speed until soft peaks form. Add in a couple of Tablespoons of powdered sugar and 1 teaspoon of vanilla if desired.
The coconut whipped topping is optional and so the nutrition information is not included in the totals.
You may also opt for your favorite ice cream or commercial whipped topping.
Sometimes I'll make a Yonanas "nice cream" to use as well.
Calories: 367kcal | Carbohydrates: 62g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Sodium: 391mg | Potassium: 216mg | Fiber: 2g | Sugar: 34g | Vitamin A: 383IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 3mg