Let me share my go-to vegan apple cake recipe – it’s a simple, cinnamon-spiced treat that proves you don’t need eggs or dairy for a moist, flavorful cake. The fresh apples give it a wonderful texture and natural sweetness that makes everyone ask for seconds.
This has become a fall favorite in my house, and I often bake it when we have friends over for coffee. Even my non-vegan friends can’t believe it’s made without traditional baking ingredients. It’s exactly what you need when you’re craving something comforting and homey.
Why You’ll Love This Vegan Apple Cake
- Dairy-free and egg-free – This cake is completely vegan-friendly without compromising on taste or texture, making it perfect for those with dietary restrictions or anyone trying to eat more plant-based desserts.
- Simple pantry ingredients – Most of these ingredients are likely already in your kitchen, and any specialty items like plant-based butter are easy to find at regular grocery stores.
- Moist and flavorful – The combination of applesauce and fresh apples keeps this cake incredibly moist, while the cinnamon and vanilla create that classic, cozy apple cake flavor you’re craving.
- Make-ahead friendly – This cake actually tastes even better the next day, making it perfect for preparing in advance for parties or special occasions.
What Kind of Apples Should I Use?
For baking, you’ll want to choose apples that hold their shape and don’t turn to mush when heated. Granny Smith apples are a classic choice for their tart flavor and firm texture, but Honeycrisp, Pink Lady, or Braeburn apples work great too. If you prefer a sweeter cake, go with Fuji or Gala apples – just keep in mind they’re slightly softer when baked. When prepping your apples, try to dice them into even-sized pieces (about 1/2 inch cubes) so they cook uniformly throughout the cake. And don’t worry if you see a bit of browning after peeling – a quick toss in lemon juice will prevent this if it bothers you.
Options for Substitutions
This vegan apple cake is pretty adaptable – here are some helpful swaps you can try:
- Plain flour: You can use whole wheat flour for a nuttier taste (though the cake will be denser), or gluten-free all-purpose flour blend with xanthan gum for a gluten-free version.
- Coconut oil: Any neutral vegetable oil works well here – try canola, sunflower, or melted vegan butter. Just make sure it’s the same amount to keep the moisture right.
- Applesauce: Mashed ripe banana or pumpkin puree can work instead – they’ll add their own subtle flavor but will keep the cake nice and moist.
- Walnuts: Not a fan of walnuts? Use pecans, almonds, or leave them out completely. You could also try adding raisins or dried cranberries for a different kind of texture.
- Plant-based butter: Any vegan butter brand will work, or you can use coconut oil for the topping. Just make sure it’s melted to the same consistency.
- Dairy-free milk: Any plant milk works here – almond, soy, oat, or coconut milk. Just avoid flavored varieties that might compete with the apple and cinnamon.
Watch Out for These Mistakes While Baking
The success of your vegan apple cake heavily depends on the temperature of your ingredients – using cold applesauce or coconut oil that’s too hot can affect how well the cake rises, so make sure all ingredients are at room temperature before mixing.
A common mistake is overmixing the batter once the wet and dry ingredients are combined – this activates the gluten in the flour and can lead to a tough, dense cake instead of a tender crumb, so mix just until the flour disappears.
When it comes to the apples, cutting them too large or too small can impact the texture – aim for 1/4 inch dice to ensure they cook evenly and don’t sink to the bottom (and pat them dry with paper towels if they’re particularly juicy).
For the best texture, let your cake cool in the pan for at least 15 minutes before attempting to remove it, as vegan cakes are often more delicate while warm and can break apart if handled too soon.
What to Serve With Vegan Apple Cake?
This cozy vegan apple cake pairs perfectly with your favorite dairy-free toppings and warm drinks. A scoop of vanilla non-dairy ice cream or a dollop of coconut whipped cream makes it feel extra special, especially when the cake is still a bit warm. For breakfast or brunch, serve it alongside a hot cup of coffee or chai tea – the warm spices in both really complement the cinnamon-apple flavors in the cake. If you’re serving this for dessert, try drizzling each slice with a simple maple caramel sauce (just heat maple syrup with a splash of plant-based cream) for an extra touch of sweetness.
Storage Instructions
Keep Fresh: This vegan apple cake stays moist and delicious when kept in an airtight container at room temperature for up to 3 days. If your kitchen is warm, you might want to pop it in the fridge where it’ll stay good for up to a week. Just make sure to cover it well to prevent it from drying out!
Freeze: Got leftovers? Cut the cake into individual slices, wrap them in plastic wrap or foil, and place them in a freezer bag. They’ll keep well for up to 3 months in the freezer. This is super handy when you want just a slice or two at a time!
Thaw & Enjoy: When you’re craving a piece of your frozen cake, just transfer a slice to the fridge overnight to thaw. You can also let it sit at room temperature for about 2-3 hours. Want it slightly warm? Pop it in the microwave for 15-20 seconds, and it’ll taste almost like it’s fresh from the oven!
| Preparation Time | 20-30 minutes |
| Cooking Time | 45-50 minutes |
| Total Time | 75-80 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3500-4000
- Protein: 40-50 g
- Fat: 200-220 g
- Carbohydrates: 450-480 g
Ingredients
- 3 cups plain flour
- 2 cups white sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon powder
- 1/2 teaspoon salt
- 1 cup coconut oil, melted*
- 1/2 cup applesauce, no sugar added
- 2 teaspoons vanilla essence
- 3 cups apples, peeled and diced
- 1 cup walnuts, chopped*
- 4 tablespoons plant-based butter, melted
- 1/2 cup brown sugar
- 2 tablespoons dairy-free milk
Step 1: Preheat and Prepare the Pan
Start by preheating your oven to 350 degrees F (175 degrees C).
Lightly grease a 9 x 13 inch baking pan to ensure the cake doesn’t stick during baking.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the flour, sugar, baking soda, baking powder, cinnamon, and salt.
Whisk these dry ingredients together until they are well blended and uniform.
Step 3: Combine Wet Ingredients and Form the Batter
Pour the melted coconut oil, applesauce, and vanilla extract into the bowl with the dry ingredients.
Stir everything together until combined.
Note, the dough will be quite stiff, unlike typical cake batters.
This is normal, as the fresh apples will release moisture during baking.
Step 4: Fold in Apples and Nuts
Gently fold in the diced apples and nuts into the batter.
If necessary, use your hands to ensure they are fully incorporated throughout the mix.
Step 5: Bake the Cake
Press the stiff cake batter evenly into the prepared pan.
Bake in the preheated oven for 45-50 minutes, or until the cake turns golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool while you prepare the caramel drizzle.
Step 6: Prepare the Caramel Drizzle
In a small pot over medium heat, combine the vegan butter, brown sugar, and non-dairy milk.
Stir the mixture as the butter melts.
Bring to a boil, ensuring to stir constantly and prevent overflow.
Continue to boil and stir for 2 minutes, then remove from heat.
Step 7: Drizzle and Serve
After the cake has cooled for about 20 minutes, pour the caramel sauce over the top.
Let the cake cool for an additional 10 minutes before serving.
Enjoy your freshly baked apple cake with caramel drizzle!