Simple and very delicious Vegan Apple Cake! Loaded with fresh apples, light and fluffy, with a super crunchy, sugar and flaked almond top. No mixer required!
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"OMG Melanie! You've done it again!!!! I had a whack of apples that I picked from my daughter's tree and had already made apple pie and apple muffins so wanted something different. This cake is fabulous!!!"
- Michelle ⭐️⭐️⭐️⭐️⭐️ More reviews →
We're all about the apples right now with Apple Baked Oatmeal, Vegan Apple Muffins, and now Vegan Apple Cake ....And let's just take a moment to talk about and drink in those delicious baking smells before I begin. We're talking the ultimate freshly baked cake smell with wafts of sweet apple and fragrant cinnamon. This my friends is a cake that feels and smells like fall!
The cake itself is perfectly tender, nicely spiced, heavy on the meltingly soft apple, sweet but not too sweet .. except for the crunchy, optionally nutty, sugar sprinkled topping which is my favourite part.
Mel x
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Ingredient Notes & Equipment
Some ingredient notes:
- Sugar - Important for flavor, structure, leavening, and sweetness in a cake. I used organic cane sugar but white granulated will be fine, as will brown sugar. Bear in mind though that using brown sugar will change the colour and flavor of the cake. A really coarse sugar like turbinado is great to sprinkle on the top for texture. I see people reducing the sugar in baked goods a lot but know that if you do it will affect the flavor, crumb, and appearance of the cake and you won't get the best result.
- Vegan yogurt - For moisture, tenderness, and a slightly tighter crumb than more delicate cakes so that it can hold those apple chunks tight. Any plain or vanilla store-bought vegan yogurt is fine or use my vegan yogurt recipe.
- Oil - Some fat is necessary. It is what produces a soft, cake-y crumb. It also acts as a preservative. If you eat/bake oil-free you can replace the oil with the same amount of drippy nut butter. Cashew butter gives the least nutty and most buttery flavor. Be sure to blend it with the milk before adding though so that it incorporates fully.
- Flaked Almonds - Totally optional and only for sprinkling on the top prior to baking. They add lovely texture and nuttiness and make it look really pretty too. You can omit them if you need the cake to be nut-free.
The pan - To make this eggless apple cake you will need either a round 9-inch cake pan that is at least 3 inches deep or a 9 x 13-inch pan/dish. I recommend a springform cake pan or a dish it can stay in for serving because it's best not to invert the cake when removing it because of the sugary topping.
Let's Make Vegan Apple Cake!
Want to learn how to make Vegan Apple Cake? Here's a quick visual walkthrough (see the recipe card for full details):
1 - Mix the flour and spices together in a large bowl.
2 - In another bowl, mix the wet ingredients and the sugar together really well. Partially dissolving the sugar in the liquid before adding it to the flour helps inhibit gluten formation making your cake more tender and soft.
3 - Mix the wet ingredients with the dry to form a batter then add the apples and fold them through. It is a very thick and chunky batter.
4 - Spoon into the prepared pan, sprinkle with coarse sugar (LOTS of it!) and flaked almonds then bake.
Variations
Baking is a science so I don't recommend making any changes to the main cake batter recipe as you may not get the best results. However, you can make minor changes to toppings or add-ins. Here are some ideas for making the cake your own:
- Add some stem ginger or ground ginger with the other spices.
- Omit the flaked almonds on top to make the recipe nut-free.
- Add a generous amount of vegan streusel to the top of the cake before baking instead of the sugary almond topping.
- Omit the almond and sugar topping and once cool add a layer of very decadent vegan cream cheese frosting.
- Add a big handful of golden raisins or chopped nuts to the batter at the same time as adding the chopped apple
- Add a couple tablespoons of dark rum to the batter but reduce the amount of milk you use to compensate. Stir it into the other liquids before mixing them with the dry ingredients.
Serving Suggestions
Vegan Apple Cake is perfect for feeding a crowd. It's one of those cakes that you can eat for brunch, snacks, potlucks, afternoon tea or dessert, and it's great served warm from the oven or at room temperature.
Enjoy your cake just as it is or serve with a dollop of dairy-free vanilla ice cream, vegan whipped cream, tart vegan yogurt, a drizzle of date caramel, apple butter (I have Instant Pot Apple Butter, Slow Cooker Apple Butter, and Stovetop Apple Butter recipes), or vegan custard.
Individual slices of cake can be gently warmed in a microwave for 30 seconds or so (the time will vary depending on the size of your slice and the power of your microwave).
Recipe FAQs
You can use whatever your favorite variety is or you can go for optimum flavor and texture by using a couple of different varieties. Play around with sweet, tart, firm, and soft varieties to give your cake more interest.
I usually use a blend of crunchy, tart Granny Smith and sweet Gala or Fuji apples. If I were in England I'd be using at least 50% Bramley apples. They are so good for baking, but sadly we don't get them here.
Some fat is necessary. It is what produces a soft, cake-y crumb. It also acts as a preservative. If you eat/bake oil-free you can replace the oil with the same amount of drippy nut butter. Cashew butter gives the least nutty and most buttery flavor. Be sure to blend it with the milk before adding though so that it incorporates fully.
Recipe
Vegan Apple Cake
Author:WATCH HOW TO MAKE IT
Ingredients
- 3 cups (375 grams) all purpose flour , (plain flour in the UK)
- 2½ teaspoons baking powder
- ½ teaspoon baking soda , (bicarbonate of soda in the UK)
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon fine sea salt , not table salt
- ½ cup + 2 tablespoons (144 grams or 150 mls) vegan yogurt , vanilla or plain, preferably unsweetened
- ¾ cup + 2 tablespoons (180 grams) sugar , cane, white granulated or light brown
- 1 cup (240 ml) unsweetened plant milk
- 5 tablespoons (75 ml) neutral liquid oil , for oil-free see the FAQs
- 1 teaspoon (5 ml) apple cider vinegar , or lemon juice
- 1 tablespoon (15 ml) vanilla extract
- 5 medium apples , about 700g (1.5 lb) of apples weighed before peeling/coring
For the topping
- ¼ cup (50 grams) coarse sugar , like turbinado or demerara
- ¼ cup (25 grams) flaked almonds , OPTIONAL (omit for nut-free)
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Preheat oven to 360 °F (182 °C) and make sure you have a shelf placed in the middle of the oven.
- Grease a 9-inch springform cake pan that's at least 3 inches deep or a 9 x 13 dish/pan. If using a cake pan cut a circle of parchment paper and put it in the bottom.
- To a large bowl add the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Whisk them up to combine.
- In another bowl, add the yogurt, sugar, milk, oil, vinegar and vanilla. Whisk them all up until well combined.
- Peel, core and chop the apples into chunks of about ¼ inch.
- Pour the wet ingredients into the dry ingredients and stir them together. Don't over mix or beat it vigorously. Just stir gently until you can no longer see any dry flour.
- Pour in the apple chunks and fold them gently and evenly through. Again don't over mix.
- Spoon into the prepared pan and level the top with a spatula. Sprinkle over the flaked almonds and the coarse sugar and place immediately in the oven on the middle shelf.
- If in a cake pan bake for around 1 hour and 15 minutes. It might need up to 1 hour 20 minutes. Insert a toothpick or skewer into the centre of the cake. If it comes out clean then the cake is ready. If you see any signs of wet batter return to the oven for another five minutes. If baked in a 9 x 13 pan/dish check it at about 55 to 60 minutes. It might take a little longer though. The time will vary depending on whether you've used a metal pan or ceramic. Insert a toothpick or skewer into the centre of the cake. If it comes out clean then the cake is ready. If you see any signs of wet batter return to the oven for another five minutes.
- Once cooked, remove from the oven and leave for at least 15 to 20 minutes in the pan to settle. Before attempting to remove from the pan carefully run a knife or long spatula around the edges to free up any sugar or caramelized apple pieces that might have stuck to the side. Leave the cake to cool on a wire rack. If you baked it in a 9 x 13 pan/dish, allow it to cool in the pan/dish and serve straight from the pan/dish.
NOTES
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Rochelle says
What a lovely recipe! Thank you! I love the suggestion to make it in a springform pan - it really adds elegance. It turned out beautifully, moist and perfectly spiced. Crunchy and sugary on top straight out of the oven. I used table salt in the recipe, followed weight measurements, and put only dark brown sugar on top. Going to freeze some for a later date.
Virginia M says
This is an amazing recipe, thanks. Have just made this generous and good-looking cake and I am so impressed with the flavour, smell and look of it. This will become a staple in the apple season.
Melanie McDonald says
Thank you! I'm really pleased you're enjoying it!
Michelle says
OMG Melanie! You've done it again!!!! I had a whack of apples that I picked from my daughter's tree and had already made apple pie and apple muffins so wanted something different. This cake is fabulous!!! Thank you for sharing this recipe with us!
Maureen Cram says
Making this as soon as I can get to the shops and get some apples - or maybe a trip to the local pick your own is called for! Will add a little cardamom as it's one of my favourites. I know the amount of apples will be perfect - just like the amount of cherries in your cherry muffins! I have to make them often for us and friends and family as they are so good.
Melanie McDonald says
Hope you enjoy it! Cardamom is a great addition.
JoJo says
I made the apple cake by substituting vegan butter milk for the milk and yogurt. It was yummy but I might add a bit more sugar.
Karen says
This was great and really easy. Used gluten-free flour. Needed a bit more baking time but turned out delicious and moist! Husband (non-vegan) raved.
A Virtual Vegan says
Good to know it worked well gluten-free. Thanks Karen!
Teresa Willis says
Can you put nuts and raisins in with the apples too?
A Virtual Vegan says
Yes that's fine. A handful or 2 of each would be great!
Cheryl Stulberg says
Hi,
I made this apple cake today and it came out perfectly. Awesome recipe! Is it necessary to refrigerate it if it is not going to be eaten for a couple of days, or can it be left, covered, at room temperature?
Thanks,
Cheryl
A Virtual Vegan says
So pleased you're enjoying it! I never refrigerate cakes unless they have frosting. The cold changes the texture and they stale quicker. This one will be much better left out at room temp. Just keep it covered or in a container.
Pippa says
Wow.. very delicious thank you.
Petra says
This is the foolproofest of the foolproof recipes I use. It turns out great with softer apples, with crisp sour apples, with any yogurt and plant milk. Just a note: I add about 70g of cashew/almond butter and add 5 more ml of yogurt or milk. Turns out heavenly and not at all gummy. Thanks for the recipe!
shaz says
This apple cake looks yummy! Could it be made with grated apples?
A Virtual Vegan says
I don't see why not. Chunks are nice when you are eating it though.
Hannah says
This is AWESOME!! I made it for Thanksgiving, and everyone was immediately addicted to it. I think I'm going to be forced to make this regularly if I want to keep my friends. There's nothing about it that's not super enjoyable.
Mixing the batter, I was worried that I'd over-appled it, but it turns out that the recommended amount is perfect. I wouldn't put in any less than what's called for in the recipe.
Thank you so much for posting this recipe! Can't wait to try more of them.
A Virtual Vegan says
I get what you mean about it feeling over-appled. It does feel very "apple-y" when they are raw and you're stirring it up, but as you found, once it's all cooked it's perfect. I'm really pleased you enjoyed it so much Hannah and thanks so much for coming back to leave a review!
Eli says
Made it today and it went down a treat! Substituted oil for more yogurt and the cake was still delicious.
Will be making it again and again.
Phyl says
I would also like to make this oil free. Was thinking of subbing applesauce for the oil, but will try your suggestion instead.
Joy says
This cake was absolutely delicious. I baked it for a party and everyone who tried it commented on how good it was. It was super moist and the flavors were spot on. I used a combination of Granny Smith and Pink Lady apples.
A Virtual Vegan says
I'm really pleased you all enjoyed it Joy and thanks so much for stopping by to leave feedback. I really appreciate it!
Ilene Ungerleider says
I made this just as written and it was FABULOUS!! Beautiful to look at (I posted a photo on Instagram) and delicious. I am going to a Yom Kippur break-the-fast and am debating about trying it with GF flour as many of the attendees don't eat gluten. Anyone had any experience with this?
Melanie McDonald says
I'm really pleased you enjoyed it! I would imagine it would be ok with a good all purpose gluten-free like Bob's Red Mill 1 for 1.
Catherine says
I made this today and now my kitchen smells fab! It really is light and fluffy and so tasty. I used British eating apples plus a bit of leftover Bramley and omitted the almonds. Thanks for a wonderful recipe!
Melanie McDonald says
You're welcome. I'm really pleased you enjoyed it Catherine!