Vegan Apple Cake
This moist vegan apple cake is warmly spiced with cinnamon and nutmeg and packed with tender apple chunks. It's made in one bowl with no eggs or dairy, and it's ready in about 45 minutes!
Servings: 8 slices
Calories: 251kcal
Ingredients
- ¾ cup (150 g) sugar or coconut sugar
- ⅓ cup (80 ml) canola oil or any neutral oil
- ¼ cup (60 g) unsweetened applesauce
- 3 Tablespoons (45 ml) plant-based milk
- 2 teaspoons (10 ml) vanilla extract
- 1 Tablespoon (7 g) flax meal
- 3 Tablespoons (45 ml) warm water
- 1 cup (125 g) all-purpose flour or a 1:1 gluten-free flour blend
- 1 Tablespoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 2 medium apples peeled, about 2½ cups (300 g) diced
- Powdered sugar optional, for dusting
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Lightly grease an 8-inch pan with oil.
- In a small bowl, stir the flax meal into the warm water. Let it sit for a few minutes, until thick.
- In a medium bowl, whisk the sugar, oil, applesauce, plant-based milk, vanilla, and flax egg until smooth.
- Add the flour, cinnamon, baking powder, nutmeg, and salt. Stir until just combined.
- Gently fold in the diced apples.
- Spread the batter in the pan. Bake for 30 to 40 minutes, until the cake pulls away from the sides and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for at least 10 minutes. Dust it with powdered sugar and serve warm or at room temperature.
Video
Notes
- Spoon the flour into the measuring cup and level it off, so the cake doesn't turn out dry.
- Stir the batter only until no dry flour remains, since overmixing makes the cake dense.
- Baking time depends on your pan and oven, so start checking with a toothpick at 30 minutes.
- You can also bake it in a loaf, square, or Bundt pan, and check for doneness early in smaller pans. I haven't tested a 9-inch springform, but the cake will be a little thinner, so start checking it with a toothpick at about 25 minutes. I haven't tested it as muffins yet, so if you try it, I'd love to hear how it goes!
- For a gluten-free cake, use a 1:1 gluten-free flour blend.
- Store leftovers covered at room temperature for 1 day, in the fridge for up to 5 days, or in the freezer for up to 3 months.
Nutrition
Serving: 1slice | Calories: 251kcal | Carbohydrates: 39g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 202mg | Potassium: 92mg | Fiber: 2g | Sugar: 24g | Vitamin A: 42IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg
