If you’re looking for a cozy, comforting dessert that’ll fill your kitchen with warm, inviting aromas, then this Vegan Apple Cake Recipe is exactly what you need. I absolutely love how moist and flavorful this cake turns out — it’s spiced just right, packed with tender apple chunks, and so easy to whip up in one bowl. Whether you’re a seasoned baker or just starting out, you’ll find that this recipe is both forgiving and rewarding, perfect for sharing with family or enjoying solo with a cup of tea.
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of these staples in your pantry.
- One-Bowl Wonder: Easy cleanup means you can focus more on enjoying your cake than scrubbing dishes.
- Perfectly Moist and Spiced: The combination of cinnamon, nutmeg, and juicy apples creates an irresistible flavor.
- Naturally Vegan: No eggs or dairy needed, making it great for plant-based diets without sacrificing taste.
Ingredients You’ll Need
This Vegan Apple Cake Recipe balances the sweetness and spice beautifully with simple ingredients you can trust. I always find fresh apples make such a difference, but when I’m short on time, organic apples from the store work just fine. Use a good quality plant-based milk for the best texture — almond or oat milk are my go-to favorites.
- Sugar: I use regular granulated sugar, but you can swap for coconut sugar for a deeper flavor.
- Canola oil: Keeps the cake tender and moist without overpowering the flavor.
- Applesauce: Acts as natural sweetness and moisture, an easy substitute for eggs in vegan baking.
- Plant-based milk: Any non-dairy milk works, just choose your favorite for a mild taste.
- Vanilla extract: Adds warmth and depth to the cake’s flavor.
- Flax meal & warm water: This flax “egg” is a lifesaver for vegan baking — it binds everything beautifully.
- All-purpose flour: The base of your cake — you can also try a blend including whole wheat for a nuttier texture.
- Cinnamon: Essential for that comforting, spiced apple pie feel.
- Baking powder: Helps the cake rise nice and fluffy.
- Nutmeg: Just a pinch goes a long way in adding cozy autumn vibes.
- Salt: Balances the sweetness and enhances flavor.
- Apples (peeled and diced): Fresh apples are key for texture — I love using sweet-tart varieties like Fuji or Gala.
- Powdered sugar (optional): A light dusting makes the cake look irresistible and adds a touch of extra sweetness.
Variations
One of the things I love most about this Vegan Apple Cake Recipe is how flexible it is. Over the years, I’ve played around with a bunch of tweaks — feel free to experiment and make it your own. Here are a few of my favorite variations that add a little twist or accommodate different tastes.
- Add nuts: I sometimes mix in chopped walnuts or pecans for a crunchy contrast – my family goes crazy for this extra texture.
- Gluten-free: You can swap in your favorite gluten-free flour blend to make this safe for gluten-sensitive friends.
- Extra spice: Boost cinnamon or add a dash of cloves if you want that pumpkin-spice vibe.
- Fruit swap: Tried pears instead of apples once — just as delicious and a nice change.
How to Make Vegan Apple Cake Recipe
Step 1: Mix your wet ingredients with love
Start by preheating your oven to 325°F (165°C) and greasing an 8-inch pan with a bit of oil. In a medium bowl, combine the sugar, canola oil, applesauce, plant-based milk, vanilla extract, flax meal, and warm water. Whisk these together briskly until the mixture is smooth and well combined. I like to whisk just a bit longer here to make sure the flax meal gets fully incorporated — it helps with the cake’s texture.
Step 2: Add the dry ingredients and fold in apples
Next up, sprinkle in the flour, cinnamon, baking powder, nutmeg, and salt. Stir gently until just combined — be careful not to overmix, or your cake might turn out tough. Finally, fold in your peeled and diced apples with a spatula. This step is where the magic happens; those apples create little pockets of juicy sweetness in every bite.
Step 3: Bake and enjoy
Pour the batter into your prepared pan and smooth out the top. Pop it into the oven for about 30 to 40 minutes. How do you know when it’s ready? The edges should start pulling away from the pan slightly, and a fork or toothpick inserted into the center will come out clean. When it’s done, I usually let it cool for a few minutes before dusting with powdered sugar — or diving straight in if I can’t wait!
Pro Tips for Making Vegan Apple Cake Recipe
- Use fresh apples: Fresh, crisp apples give the best texture — I learned that canned applesauce alone just can’t replace the delightful apple chunks.
- Don’t overmix: Mix ingredients just enough to combine — overmixing can make the cake dense instead of fluffy.
- Warm flax water: Using warm water to activate the flax meal helps it gel properly, acting as a perfect egg substitute.
- Test for doneness early: Since ovens vary, I start checking the cake at 30 minutes to avoid overbaking and dry edges.
How to Serve Vegan Apple Cake Recipe
Garnishes
I love a simple dusting of powdered sugar — it adds a snowy, festive touch without overpowering the natural sweetness. Sometimes, I’ll add a light drizzle of maple syrup or pour a little vegan caramel sauce on top for a more decadent treat. A sprinkle of chopped toasted nuts makes for a beautiful crunch too.
Side Dishes
This 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, a side of fresh fruit or a hot cup of spiced chai or coffee makes the perfect accompaniment.
Creative Ways to Present
For a special occasion, I’ve arranged wedges on a rustic wooden platter and garnished with thin apple slices and a sprinkle of cinnamon around the edges. Layering slices with vegan cream cheese frosting between layers can turn it into an impressive vegan apple layer cake, perfect for birthdays or holidays.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover cake covered tightly at room temperature if I plan to eat it within 2 days. After that, I transfer it to the fridge to keep it fresh longer. Just make sure it’s wrapped well so it doesn’t dry out — plastic wrap or an airtight container works best.
Freezing
If I bake a big batch, I cut the cake into slices and freeze them individually wrapped in parchment and then sealed in a freezer bag. This way, I can grab a slice anytime I want without wasting any. When you’re ready, just thaw overnight in the fridge or at room temperature for a couple of hours.
Reheating
To bring back that freshly baked warmth, I pop slices into a toaster oven or regular oven at low heat for 5-7 minutes. Microwaving works too, but in my experience, the oven method keeps the cake’s texture better and avoids that rubbery feel.
FAQs
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Can I use other types of apples in this Vegan Apple Cake Recipe?
Absolutely! I recommend using firm apples that hold their shape well when baked, like Fuji, Honeycrisp, or Gala. Softer varieties may turn mushy, but if that’s what you have, just adjust baking time accordingly to avoid excess moisture.
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Is it necessary to peel the apples?
Peeling the apples helps the cake have a smoother texture, but if you don’t mind a bit of extra chewiness and fiber, you can leave the peels on. Just make sure to wash them well!
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Can I substitute flax meal with chia seeds?
Yes, chia seeds make a great vegan egg substitute too. Use the same quantity of chia seeds ground into meal and mixed with warm water to replace the flax meal.
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How do I keep the cake moist?
The applesauce and canola oil help keep this cake tender and moist. Avoid overbaking by checking with a toothpick starting at 30 minutes. Overbaking can dry out the cake quickly.
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Can I make this cake gluten-free?
Definitely! Swap the all-purpose flour for a gluten-free all-purpose blend that includes xanthan gum. It might need slight adjustments in liquid, so keep an eye on the batter consistency.
Final Thoughts
This Vegan Apple Cake Recipe has truly become one of my go-to comfort bakes — it’s reliably delicious, simple, and loved by everyone who tries it. Whether you’re new to vegan baking or a lifelong fan, I promise you’ll enjoy making and sharing this cake just as much as eating it. Give it a try this weekend, and I’d love to hear your favorite variations or moments when this cake made your day a little sweeter.
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
This Vegan Apple Cake is a moist, spiced dessert packed with tender apple chunks and warm cinnamon flavor. Perfect for a cozy fall treat, this plant-based cake uses simple ingredients like applesauce and flax meal as egg substitutes, making it suitable for vegan diets. Baked to golden perfection, it’s delicious served warm or cool, optionally dusted with powdered sugar.
Ingredients
Batter 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
Additional Ingredients
- 2 apples, peeled and diced
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly grease an 8-inch baking pan with oil to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, whisk together sugar, canola oil, applesauce, plant-based milk, vanilla extract, flax meal, and warm water until the mixture is smooth and evenly combined.
- Add Dry Ingredients: Gradually add the all-purpose flour, cinnamon, baking powder, nutmeg, and salt to the wet mixture. Stir until just combined to avoid overmixing the batter.
- Fold in Apples: Gently fold the peeled and diced apples into the batter ensuring they are evenly distributed without breaking up the chunks.
- Bake the Cake: Pour the batter into your prepared pan and evenly spread it out. Bake in the preheated oven for 30 to 40 minutes, or until the cake pulls away from the sides of the pan and a fork inserted into the center comes out clean.
- Cool and Serve: Let the cake cool slightly before removing it from the pan. Optionally, dust with powdered sugar before slicing into 8 wedges. Serve warm or at room temperature.
Notes
- This cake is ideal for enjoying the natural sweetness and texture of apples during fall.
- Make sure not to overmix the batter to keep the cake light and airy.
- For a richer taste, serve with a scoop of vegan ice cream or a drizzle of maple syrup.
- Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
- This recipe uses flax meal as an egg substitute, making it fully vegan and suitable for those avoiding animal products.
Nutrition
- Serving Size: 1 wedge (1/8 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
