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This moist and delicious Vegan Apple Cake is the best way to enjoy sweet and juicy fall produce! A delightfully spiced cake crammed with crisp apple chunks, that you can make using one bowl in just 45 minutes. Enjoy it as a sweet afternoon snack with your favorite hot drink or as a dessert with a scoop of vegan ice cream on top.
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Why You’ll Love This Vegan Apple Cake Recipe!
Apples and cinnamon are an irresistible combination! In this classic cake recipe that stands the test of time, they create a tender and flavorful treat that’s perfect for brunch, girl’s night, or any fall pot luck (or let’s be honest, an afternoon pick-me-up for yourself!).
This cake comes together quickly and easily with simple, mostly shelf-stable ingredients. This makes it great for a last minute dessert-call or craving. Plus, it’s customizable to keep it fresh all fall (or year!) long. Don’t sleep on this crowd-pleaser!
Here for more apples and cinnamon? You’ll love these Baked Apple Chips, Apple Cinnamon Bread, and Vegan Apple Cinnamon Waffles. Looking for more vegan cakes to try? Try this butternut squash cake and vegan red velvet cake.
Ingredients
Add-on ideas!
Aside from dusting with powdered sugar, you can add more goodies and garnishes to keep your vegan apple cake fun and festive!
- Add some nuts and dried berries to give the cake more texture and flavor! Pecans, almonds, walnuts, raisins, or dried cranberries are great options.
- Serve with vegan whipped cream, vegan yogurt or vegan ice cream on top!
- Drizzle with vanilla sugar glaze, this vegan date caramel sauce, or even pumpkin spice glaze!
- Top with some Halloween Peanut Butter Spiders to make a great Halloween special cake!
How to Make Vegan Apple Cake
Step 1: First, preheat the oven to 325 degrees F. Meanwhile, lightly grease an 8-inch pan with oil and peel and dice the apples. Then, mix the flax egg by mixing the flax meal in 3 tablespoons of water until thick.
Step 2: Next, in a medium bowl, whisk all the wet ingredients plus sugar briskly until the mixture is consistent.
Step 3: Then, add the rest of the dry ingredients. Mix until there are no dry lumps visible before folding the apples in.
Step 4: Next, transfer the batter into the prepared pan and bake for 30-40 minutes.
Step 5: Finally, sprinkle with powdered sugar and serve!
Toni’s Recipe Tips for Making Vegan Apple Cake
- Measure the flour correctly: The key to a perfectly baked cake is to measure your ingredients correctly. When measuring in cups, do not use them to scoop the dry ingredients directly. Instead, use a spoon to transfer the dry goods into the measuring cups. Then run the spoon’s handle on top to level it out.
- Avoid over-mixing the batter: Do not overmix your batter, or you will end up with a tough and dense cake. Don’t worry if you see a few lumps.
- Check for doneness: Check by inserting a toothpick or skewer at the center of the cake. If it comes out clean, your cake is done. Take note that your baking time depends on the size of the pan and the type of oven used.
- Optionally, use other pan sizes: You can also make this using a loaf, square, or Bundt pan. You can also make individual-sized muffins with this recipe by using a muffin pan. Make sure to grease them properly before pouring the batter.
- Leave it to cool: Always let the cake rest on the pan for at least 10 minutes before transferring to a cooling rack. If you try to remove the cake early, it might fall apart.
Can I freeze Apple Cake?
This cake is freezer-friendly so you can make a batch and keep them frozen for up to 3 months. Let it thaw in the fridge overnight and serve cold the day after. Or reheat in the oven if you prefer it warm.
Storage Instructions:
You can keep the cake at room temperature for 1 day. If there are still slices remaining after, you can refrigerate them and keep them fresh in the fridge for up to 5 days.
Serving Suggestions
Enjoy a slice of this cozy apple cake, warm or at room temperature with:
- Vegan ice cream (vanilla, salted caramel, cinnamon, etc.), including banana ice cream
- Vegan custard or vegan whipped cream
- A mug of warm apple cider, chai, or a vegan pumpkin spice latte
- Contrasted with an apple cider slushie!
- Alongside some chai spiced popcorn for sweet & salty
More Vegan Baked Desserts
![completed Pumpkin Coffee Cake [+ Optional Streusel] on a white surface](https://plantbasedonabudget.com/wp-content/uploads/2024/10/Pumpkin-Coffee-cake-PBOAB-10-378x378.jpg)
Vegan Desserts
Pumpkin Coffee Cake [+ Optional Streusel]
Vegan Desserts
Vegan Persimmon Bread
Vegan Desserts
Apple Cranberry Crisp
Vegan Desserts
Orange Olive Oil Cake
If you tried this vegan apple cake recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
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Vegan Apple Cake
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Video
Ingredients
- ¾ cup of sugar
- ⅓ cup of canola oil
- ¼ cup of applesauce
- 3 tablespoons of plant-based milk
- 2 teaspoons of vanilla
- 1 tablespoon flax meal, plus 3 tablespoons of warm water
- 1 cup all-purpose flour
- 1 tablespoon of cinnamon
- 1 teaspoon of baking powder
- ½ teaspoon of nutmeg
- ½ teaspoon of salt
- 2 apples peeled and diced
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 325 degrees F. Lightly grease an 8-inch pan with oil.
- In a medium bowl, combine the sugar, oil, applesauce, plant-based milk, vanilla, flax meal, and water. Whisk briskly until all ingredients are fully incorporated and the mixture is consistent.
- Add flour, cinnamon, baking powder, nutmeg, and salt. Stir until just combined. Fold in chopped apples.
- Spread mixture into baking pan and bake for 30 to 40 minutes, or until cake is pulling away from sides and a fork comes out clean.
- Serve with powdered sugar, warm or cool.
Notes
- Measure the flour correctly: The key to a perfectly baked cake is to measure your ingredients correctly. When measuring in cups, do not use them to scoop the dry ingredients directly. Instead, use a spoon to transfer the dry goods into the measuring cups. Then run the spoon’s handle on top to level it out.
- Avoid over-mixing the batter: Do not overmix your batter, or you will end up with a tough and dense cake. Don’t worry if you see a few lumps.
- Check for doneness: Check by inserting a toothpick or skewer at the center of the cake. If it comes out clean, your cake is done. Take note that your baking time depends on the size of the pan and the type of oven used.
- Optionally, use other pan sizes: You can also make this using a loaf, square, or Bundt pan. You can also make individual-sized muffins with this recipe by using a muffin pan. Make sure to grease them properly before pouring the batter.
- Leave it to cool: Always let the cake rest on the pan for at least 10 minutes before transferring to a cooling rack. If you try to remove the cake early, it might fall apart.
![completed EASY Chocolate Depression Cake [Wacky Cake] sliced against a white surface](https://plantbasedonabudget.com/wp-content/uploads/2023/01/36-Crazy-Cake-Plant-Based-on-a-Budget-1-2-378x378.jpg)
Hello,
How would I use whole wheat flour instead of all purpose flour?
Thank you so!
Hi! We on the PBOAB team haven’t tried using whole wheat flour for this recipe, so I can’t guarantee a good suggestion. If you end up experimenting, please let us know how it turns out for you 🙂