I absolutely love how this Vegan Apple Cake Recipe brings together the cozy flavors of fall in a wonderfully moist, spiced cake that’s completely plant-based. It’s one of those recipes you’ll want to pull out when apples are in season or whenever you’re craving a comforting treat without any animal products. Plus, it’s surprisingly simple, using just one bowl and common pantry ingredients.
When I first tried this Vegan Apple Cake Recipe, I was amazed at how juicy and flavorful it turned out—those crisp apple chunks really make it special. Whether you’re serving it for an afternoon snack with a cup of tea or as a delightful dessert with some vegan ice cream, it never disappoints. Trust me, your family and friends will go crazy for it!
Why You’ll Love This Recipe
- Simple One-Bowl Prep: You won’t have a million dishes to wash — everything comes together quickly in one bowl.
- Deliciously Moist and Spiced: The combination of cinnamon, nutmeg, and fresh apples means every bite feels cozy and comforting.
- Perfect for Any Occasion: Whether it’s a casual snack, tea time, or dessert, this cake fits right in.
- Totally Vegan and Friendly: No eggs or dairy here, so it’s great for vegan eaters and anyone with dietary restrictions.
Ingredients You’ll Need
The beauty of this Vegan Apple Cake Recipe is in its straightforward ingredient list—nothing fancy, just reliable components that blend perfectly to create a moist, flavorful cake. You probably already have most of these in your pantry or fridge.
- Sugar: I like using regular granulated sugar here for just the right amount of sweetness; you can swap in coconut sugar if you want a deeper, caramel note.
- Canola Oil: Neutral oils work best so they don’t overpower the apple and spice flavors.
- Applesauce: This adds moisture and a subtle fruitiness, plus it’s a great egg-replacer element for binding the batter.
- Plant-Based Milk: I use almond or oat milk regularly, but any non-dairy milk will do the trick.
- Vanilla Extract: Adds warmth and rounds out the spices beautifully.
- Flax Meal: Combined with water, it acts as a vegan egg substitute, helping the cake hold together.
- All-Purpose Flour: Provides the structure you need for a tender crumb.
- Cinnamon: My must-have spice here — it’s essential for that signature apple cake flavor.
- Baking Powder: Helps the cake rise nicely and get that soft texture.
- Nutmeg: Just a pinch complements the cinnamon perfectly without overpowering.
- Salt: Balances sweetness and enhances all the flavors.
- Apples: Peeled and diced, these add delightful bursts of freshness and sweetness in every bite.
- Powdered Sugar: Optional, but I love dusting it on top for a pretty finish and a hint of extra sweetness.
Variations
I like to mix things up a bit when I make this Vegan Apple Cake Recipe, depending on the season or my mood. Don’t be shy—this recipe is forgiving and perfect for creative tweaks to make it your own.
- Nutty Twist: Sometimes I stir in chopped walnuts or pecans to add a crunchy texture that contrasts beautifully with the soft cake.
- Spice it Up: If you want more warmth, a pinch of ground cloves or cardamom works wonders alongside cinnamon and nutmeg.
- Gluten-Free Option: I’ve swapped the all-purpose flour for a gluten-free blend with good success—just be sure it includes xanthan gum for structure.
- Sweet Swap: For a lower sugar cake, try reducing the sugar slightly or adding a bit more applesauce to keep it moist.
How to Make Vegan Apple Cake Recipe
Step 1: Make Your Flax “Egg”
Start by mixing your flax meal with warm water—this gets it to the right jelly-like consistency that mimics eggs in baking. Give it a good stir and set it aside to thicken for about 5 minutes while you prep the other ingredients.
Step 2: Combine Wet Ingredients
In a medium bowl, whisk together sugar, canola oil, applesauce, plant-based milk, vanilla extract, and your prepared flax mixture until it’s smooth and well combined. This creates a lovely base that’s full of moisture and flavor.
Step 3: Add Dry Ingredients
Now sprinkle in the all-purpose flour, cinnamon, baking powder, nutmeg, and salt. Gently stir in just until everything is combined—don’t overmix or the cake might turn out dense. Fold in the diced apples last to keep those juicy chunks intact.
Step 4: Bake to Perfection
Pour the batter into a lightly greased 8-inch pan and spread it out evenly. Pop it into your preheated oven at 325°F and bake for 30 to 40 minutes. You’ll know it’s done when the cake starts pulling away from the sides and a fork inserted comes out clean. I love that moment—it means you’re almost ready to dig in!
Step 5: Serve and Enjoy
Once slightly cooled, dust with powdered sugar if you like, slice into wedges, and serve warm or at room temperature. I often pair it with a cup of chai or coffee, and it’s heavenly with vegan ice cream too.
Pro Tips for Making Vegan Apple Cake Recipe
- Don’t Overmix: Stir your batter until just combined—overmixing can make the cake tough instead of tender.
- Peel Your Apples: I peel mine because it keeps the cake’s texture smooth and prevents any leathery bits inside.
- Test Doneness Carefully: Insert a fork near the edges too, since the center can sometimes look done but needs a bit more time.
- Warm Your Flax Water: Using warm water speeds up the thickening of flax meal, giving you a better egg substitute.
How to Serve Vegan Apple Cake Recipe
Garnishes
I love a light dusting of powdered sugar on top; it adds a touch of sweetness and makes the cake look extra inviting. Sometimes, I drizzle a little maple syrup or vegan caramel sauce for a decadent twist when serving guests.
Side Dishes
This vegan apple cake pairs wonderfully with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream. If you’re serving it for breakfast or brunch, fresh fruit salad on the side complements the warm spices beautifully.
Creative Ways to Present
For special occasions, I’ve served this cake layered with vegan cream cheese frosting and thin apple slices on top for an elegant look. Another fun idea is to cut into bite-sized squares and serve with toothpicks as party snacks—guests always appreciate the cute presentation!
Make Ahead and Storage
Storing Leftovers
I store any leftover Vegan Apple Cake in an airtight container at room temperature for up to 2 days. After that, I move it to the fridge to keep it fresh for up to a week. It stays moist but if you feel it’s a bit dry, a quick reheat helps bring back that fresh-baked feel.
Freezing
Freezing this cake works great! I slice it into portions, wrap each piece tightly in plastic wrap and then place them in a freezer-safe bag. When I want some later, I thaw overnight in the fridge or gently reheat from frozen.
Reheating
To reheat, I pop a slice in the microwave for about 20 seconds or warm it briefly in a 300°F oven wrapped in foil. This method keeps it moist and avoids drying it out, so it tastes almost as good as freshly baked.
FAQs
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Can I use other types of apples for the Vegan Apple Cake Recipe?
Absolutely! I typically use firm, tart apples like Granny Smith for a nice contrast to the sweetness. But softer apples like Fuji or Gala work too—they just might make the cake a bit moister. Just avoid overly mushy apples to keep your cake’s texture perfect.
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Is it okay to substitute flax meal with chia seeds?
Yes, chia seeds make a wonderful vegan egg substitute too. Use the same quantity and soak them in warm water until gelled before adding. The texture and binding effects are nearly identical in this recipe.
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Can I make this cake nut-free?
Definitely! This cake recipe is naturally nut-free if you skip any optional nut add-ins. Just double-check your plant-based milk choices to avoid nut-based milks if allergies are a concern.
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How do I know when the vegan apple cake is done baking?
Look for the cake to pull slightly away from the edges of the pan and test with a fork or toothpick inserted in the center—if it comes out clean or with just a few moist crumbs, it’s ready. Be careful not to overbake to keep the cake moist.
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Can I make this Vegan Apple Cake Recipe gluten-free?
You can, by swapping the all-purpose flour for a gluten-free baking blend that includes xanthan gum or another binder. The cake’s texture might be slightly different, but it’s a great alternative that still tastes delicious.
Final Thoughts
This Vegan Apple Cake Recipe holds a special place in my kitchen because it’s both comforting and uncomplicated—a real crowd-pleaser without any fuss. I hope you give it a try and find it as rewarding as I do. It’s perfect for cozy fall afternoons or whenever you want to curl up with a sweet slice and a warm drink. Trust me, once you bake this, it’ll become one of your go-to vegan treats too!
Print
Vegan Apple Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings (8 wedges)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
A moist and flavorful Vegan Apple Cake that combines sweet apples with warm spices in a tender, one-bowl batter. Perfect for fall and easy to make with basic pantry ingredients, this cake is great as a snack or dessert, served warm or cooled with a dusting of powdered sugar or vegan ice cream.
Ingredients
Wet Ingredients
- ¾ cup of sugar
- ⅓ cup of canola oil
- ¼ cup of applesauce
- 3 tablespoons of plant-based milk
- 2 teaspoons of vanilla extract
- 1 tablespoon flax meal
- 3 tablespoons of warm water
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon nutmeg
- ½ teaspoon salt
Fruits and Toppings
- 2 apples, peeled and diced
- Powdered sugar for dusting (optional)
Instructions
- Prepare the pan and oven: Preheat your oven to 325 degrees Fahrenheit. Lightly grease an 8-inch baking pan with oil to prevent sticking and ensure easy cake removal.
- Mix wet ingredients: In a medium bowl, whisk together the sugar, canola oil, applesauce, plant-based milk, vanilla extract, flax meal, and warm water vigorously until the mixture is uniform and smooth, forming the base of your cake batter.
- Combine dry ingredients: Add the all-purpose flour, cinnamon, baking powder, nutmeg, and salt to the wet mixture. Stir just until all the ingredients are incorporated to avoid overmixing, which can toughen the cake.
- Fold in the apples: Gently fold in the peeled and diced apples, distributing them evenly throughout the batter for pockets of juicy apple in every bite.
- Bake the cake: Pour the batter into the greased pan and spread it evenly. Bake in the preheated oven for 30 to 40 minutes, or until the cake begins pulling away from the sides of the pan and a fork or toothpick inserted in the center comes out clean, indicating it is fully cooked.
- Serve: Allow the cake to cool slightly, then optionally dust the top with powdered sugar. Serve warm or at room temperature as a delightful snack or dessert. Enjoy plain or with vegan ice cream for an extra special treat.
Notes
- This cake is a perfect way to enjoy seasonal apples and warm spices with a vegan twist using simple pantry staples.
- It can be made in one bowl, making cleanup quick and easy.
- Serve as a sweet afternoon snack with your favorite hot drink like tea or coffee, or as a dessert topped with vegan ice cream.
- Make sure not to overmix the batter to keep the cake tender and crumbly.
- If desired, adjust sweetness by reducing sugar slightly for a less sweet cake.
Nutrition
- Serving Size: 1 wedge (1/8th of cake)
- Calories: 250 kcal
- Sugar: 24 g
- Sodium: 207 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.04 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
