Vegan Apple Cake
Moist, tender, and bursting with warm spices and chunks of fresh apples, this dairy-free one bowl apple cake proves that plant-based baking can deliver results that rival traditional recipes. Perfect for fall baking!
Equipment
- 9-inch square baking pan
- Large Mixing Bowl
- Whisk
- Spatula
- Wire Cooling Rack
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar or coconut sugar for a less refined option
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/3 cup neutral oil sunflower or canola work beautifully
- 1 tbsp apple cider vinegar
- 1 cup unsweetened applesauce
- 1/2 cup plant milk almond, soy, or oat
- 1 tsp vanilla extract
- 3 medium apples peeled and diced (preferably a mix of sweet and tart varieties like Honeycrisp and Granny Smith)
For the Optional Streusel Topping
- 1/2 cup rolled oats
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 tsp cinnamon
- 3 tbsp vegan butter slightly softened
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square baking pan or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
- Create a well in the center of your dry ingredients. Pour in the oil, apple cider vinegar, applesauce, plant milk, and vanilla.
- Stir everything together just until combined. Stop mixing as soon as no dry spots remain for the most tender result.
- Gently fold in the diced apples, reserving about 1/4 cup for topping if desired.
- If using the streusel topping: In a small bowl, combine the rolled oats, flour, brown sugar, and cinnamon. Use your fingertips to work the vegan butter into the dry ingredients until crumbly.
- Pour the batter into your prepared baking dish, smoothing the top with a spatula. Sprinkle with the reserved diced apples and streusel topping if using.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs attached. If the top starts browning too quickly, loosely tent with aluminum foil after 35 minutes of baking.
- Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
- For gluten-free: Replace all-purpose flour with a 1:1 gluten-free flour blend
- For oil-free: Substitute additional applesauce for the oil (texture will be slightly denser)
- For lower sugar: Reduce sugar to 2/3 cup and increase cinnamon to 2 1/2 teaspoons
- The flavor actually improves after 24 hours as the spices meld
- Can be stored covered at room temperature for up to 3 days or refrigerated for 5-7 days
- Freezes well for up to 3 months
- For oil-free: Substitute additional applesauce for the oil (texture will be slightly denser)
- For lower sugar: Reduce sugar to 2/3 cup and increase cinnamon to 2 1/2 teaspoons
- The flavor actually improves after 24 hours as the spices meld
- Can be stored covered at room temperature for up to 3 days or refrigerated for 5-7 days
- Freezes well for up to 3 months
Nutrition
Calories: 215kcalCarbohydrates: 38gProtein: 2.5gFat: 6.2gSodium: 215mgPotassium: 120mgFiber: 2.3gSugar: 20gVitamin C: 3.5mgIron: 1.2mg
Tried this recipe?Let us know how it was!