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
Scale
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
