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–+ servings
Vegan Apple Cake 1

One-Bowl Vegan Apple Cake

This incredibly moist and perfectly spiced vegan apple cake requires just one bowl, making it as effortless to prepare as it is delicious. With chunks of sweet apples and warming spices like cinnamon and nutmeg, this plant-based dessert proves that dairy-free baking doesn't have to compromise on flavor or texture.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 295 kcal

Equipment

  • 9-inch round cake pan
  • Large Mixing Bowl
  • Wire Cooling Rack

Ingredients
  

For the Cake

  • 2 cups all-purpose flour substitute whole wheat pastry flour for a nuttier taste
  • 1 cup granulated sugar coconut sugar works beautifully for a caramel undertone
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 2/3 cup vegetable oil or melted coconut oil for additional flavor
  • 2 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 3/4 cup plant milk almond, oat, or soy all work wonderfully
  • 3 medium apples peeled and diced (about 3 cups - Honeycrisp or Granny Smith recommended)

For the Optional Cinnamon Sugar Topping

  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 cup chopped walnuts or pecans optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper or lightly grease it with oil.
  • In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, cloves, and salt. Create a well in the center of your dry ingredients.
  • Pour the oil, apple cider vinegar, vanilla extract, and plant milk into the well you created. Gently stir until just combined, being careful not to overmix.
  • Add your diced apples to the batter and fold them in gently. The batter will be thick and studded with apple pieces.
  • Pour the batter into your prepared pan, spreading it evenly with a spatula. If using the optional cinnamon sugar topping, mix the sugar and cinnamon in a small bowl and sprinkle it evenly over the top. Add chopped nuts if desired.
  • Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
  • Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

This cake actually improves with time as the flavors meld together. If possible, make it a day ahead for optimal flavor.
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days.
Individual slices can be frozen for up to 2 months. Wrap in parchment paper and store in freezer bags.
For a gluten-free version, substitute a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend doesn't already contain it.

Nutrition

Calories: 295kcalCarbohydrates: 41gProtein: 3gFat: 14gSaturated Fat: 1.5gSodium: 210mgFiber: 2gSugar: 22gVitamin C: 4mgIron: 6mg
Keyword Vegan, Apple Cake, Plant-Based Dessert, Fall Baking, Dairy-Free
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