Vegan Apple Cake Recipe

If you’re looking for a cozy, comforting dessert that’s both simple and utterly delicious, you’re going to want to stick around for this Vegan Apple Cake Recipe. I absolutely love how this cake turns out – moist, packed with tender apple chunks, and perfectly spiced with cinnamon and nutmeg. Whether you’ve got a craving for something sweet after lunch or you need a crowd-pleaser for fall gatherings, this recipe has you covered in less than an hour.

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Ingredients You’ll Need

Before we get into baking, let’s chat about the ingredients that make this vegan apple cake recipe so special. These components work together for that perfect balance of sweetness, spice, and moisture, and I’ll share some little tips so you know what to look for at the store.

• Sugar: I use regular granulated sugar here, but you can swap with coconut sugar for a deeper flavor.
• Canola Oil: A neutral oil keeps the cake moist without overpowering the other flavors.
• Applesauce: This adds moisture and sweetness while keeping it vegan-friendly.
• Plant-Based Milk: I usually go for almond or oat milk—they both work great! Avoid anything too watery.
• Vanilla Extract: This little touch enhances the cake’s warmth; don’t skip it!
• Flax Meal: Mixed with warm water, it acts as your egg substitute, binding everything perfectly.
• All-Purpose Flour: The base of your cake—measure carefully for best results.
• Cinnamon: The star spice that brings this apple cake to life.
• Baking Powder: Essential for that beautiful lift and fluffiness.
• Nutmeg: Adds a subtle nutty warmth; freshly grated is ideal.
• Salt: Just a pinch balances all the sweetness.
• Apples: Peeled and diced – I prefer crisp varieties like Fuji or Gala for that pleasant texture.

Variations

One of the things I love about this vegan apple cake recipe is how easy it is to make your own with just a few tweaks. Over time, I’ve tried a few variations that change things up depending on the season or who I’m baking for.

• Nut-Free Variation: Simply leave out any sprinkle of nuts or swap the oil for sunflower oil if you’re avoiding canola as well.
• Spiced Up: Sometimes I add a teaspoon of ground ginger or allspice for extra depth—it’s fantastic on chilly days.
• Gluten-Free Version: I’ve had success swapping out all-purpose flour for a gluten-free blend; just watch your baking time closely.
• Fruit Boost: To switch things up, try tossing in some raisins or chopped walnuts for texture and added sweetness.

How to Make Vegan Apple Cake Recipe

Step 1: Mix the Wet Ingredients With Love

Start by preheating your oven to 325°F and lightly greasing an 8-inch pan with a little oil—that step helps your cake come out beautifully clean. Now, grab a medium bowl and combine the sugar, canola oil, applesauce, plant-based milk, vanilla extract, flax meal, and warm water. Whisk everything briskly until it’s completely blended and smooth. I like to whisk a bit longer here than you might expect to really get that mix just right—don’t rush this step!

Step 2: Blend the Dry Ingredients and Fold In Apples

Next, in the same bowl, add your flour, cinnamon, baking powder, nutmeg, and salt. Stir gently until just combined—overmixing can make the cake dense, so be gentle! Then, fold in those diced apples, spreading the fruit evenly through the batter. Those apple chunks are where the magic happens, so don’t skip the fold.

Step 3: Bake It to Perfection

Pour your batter into the greased pan and smooth out the top with a spatula. Pop it in the oven and bake for about 30 to 40 minutes. Here’s a little trick I’m fond of: start checking at 30 minutes by inserting a fork or toothpick in the center—it should come out clean or with just a crumb or two. Also, look for the cake slightly pulling away from the pan edges—that’s your baking sweet spot.

Step 4: Cool, Dust, and Enjoy!

Once baked, let the cake cool in the pan for about 10 minutes. If you want to get fancy (and who doesn’t?), sprinkle a little powdered sugar on top right before serving. This cake is delicious whether served warm right out of the oven or cooled down for a perfect afternoon treat.

How to Serve Vegan Apple Cake Recipe

Garnishes

I like to keep it simple with a dusting of powdered sugar, but when I want to be a little extra, I add a dollop of coconut whipped cream or a small scoop of vegan vanilla ice cream. The creaminess complements the warm spices and tender apples beautifully.

Side Dishes

This cake pairs wonderfully with a hot cup of chai tea or a strong black coffee. For a more indulgent experience, I sometimes serve it alongside vegan caramel sauce or a fruit compote. It’s that versatile!

Creative Ways to Present

For special occasions, I like to slice the cake into small squares, place them on a pretty platter, and sprinkle chopped toasted pecans on top for texture. Another fun idea is layering it with vegan yogurt and fresh apple slices in a trifle dish for a casual but stunning dessert.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days. I usually cover it tightly with plastic wrap to keep it moist—this cake doesn’t dry out easily, which I love.

Freezing

If you want to freeze, I recommend slicing the cake first and wrapping individual pieces in parchment paper and then foil. It freezes well for up to 3 months and thaws quickly at room temperature or in the fridge overnight.

Reheating

Reheat slices gently in a toaster oven or microwave (about 20-30 seconds) to bring back that fresh-baked warmth without drying it out—just watch it so it doesn’t overheat!

FAQs

Final Thoughts

When I first tried this Vegan Apple Cake Recipe, I was surprised by how easy and rewarding it was to make something so delicious without any eggs or dairy. It quickly became a favorite in my household, especially during the colder months. If you’re looking for a plant-based dessert that feels homemade and comforting, you’ll enjoy baking and sharing this recipe as much as I do. Give it a go—you really can’t go wrong here!

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