Indulge in the delightful flavors of this Vegan Apple Cake! Made with the sweetness of fresh apples and a dash of warming spices, this cake delivers a perfect balance of flavors. I guarantee this irresistible dessert will satisfy your sweet cravings with its sweet and moist apple cake topped with a creamy frosting.
The natural sweetness of apples combined with the warmth of cinnamon and nutmeg is one of my favorite fall flavor combinations! I’ve taken it up a notch this time around with a homemade cream cheese frosting that will have you coming back for more!
Looking for more ways to enjoy apples this apple season? They add so much to so many different types of dishes! Try my Apple Baked Oats, Apple Oatmeal Bars, and Vegan Apple Pop Tarts to explore their versatility.
Are you ready? Let’s dive into the delicious blend of flavors with this easy Vegan Apple Cake!
Jump to:
What You'll Need to Make Fluffy Vegan Apple Cake
Here's a look at the main ingredients you need to make the most delicious vegan apple cake! Be sure to check the recipe card for the full list and quantities of each.
- Baking basics: You will need all-purpose flour and granulated sugar for the cake.
- Leavener: This fluffy vegan apple cake uses baking powder and baking soda to help the cake rise and give it a light texture.
- Spices: A mix of warming spices including cinnamon, nutmeg, allspice, and ginger add the perfect balance of spices to enhance the apple flavor.
- Dairy-free milk: You can use any type of non-dairy milk such as soy milk, almond milk, or oat milk. I suggest using unflavored and unsweetened milk so the flavors of the milk don't interfere with the cake.
- Apple cider vinegar: Activates the baking soda!
- Unsweetened applesauce: For more apple flavor and to replace the eggs usually found in cakes.
- Oil: Cakes need a bit of oil for moisture. Use a neutral flavored oil such as canola oil, olive oil, or vegetable oil for the best results. You can use coconut oil but try to use one that doesn't have the flavor of coconut.
- Vanilla extract: Use pure vanilla extract or vanilla bean paste for the best flavor.
- Apples: You can use any apples you prefer! Braeburn apples, Granny Smith apples, and Fuji apples are suitable for baking. Avoid overly sweet or mealy apples.
- Frosting: Grab your favorite vegan cream cheese and sweeten it with powdered sugar and a bit vanilla. Make sure to use powdered sugar for a creamy consistency.
Substitutions and Variations
- Nuts: Chopped walnuts or pecans would work great mixed into the cake batter with the apples or you can sprinkle some over the top.
- Dried fruit: Add some raisins, golden raisins, or dried cranberries along with the apples right before baking.
- Gluten free: Use your favorite one-to-one gluten-free flour blend.
- Spices: You can easily adjust any of the spices to achieve the flavor you prefer! Use apple pie spice blend or pumpkin pie spice in place of the individual spices if you prefer. I suggest starting with 2 teaspoons and then adding more to achieve the desired flavor.
- Apple cider vinegar: You can also use lemon juice or white vinegar.
How to Make Vegan Apple Cake
This recipe is perfect for beginner bakers! There are a few different steps for the various components but nothing too complicated. Here's a look at the highlights but you can find the full instructions in the recipe card.
- Combine the milk, vinegar, oil, applesauce, and vanilla in a large bowl. Next, add the dry ingredients and whisk everything together until it's well combined.
- Wash and finely chop the apples. Smaller is better! Fold the diced apples into the cake batter.
- Transfer the cake batter to a 9 x 9 baking pan and bake at 350*F for 50-55 minutes, or until a toothpick comes out clean.
- Whisk together the frosting ingredients in a medium bowl.
- Spread the frosting on top of the cake when it's fully cooled.
- Slice and enjoy!
Recipe Tips
Here are a few of my top tips for make sure you end up with a perfect cake!
- Store leftover cake covered in an airtight container or wrapped plastic wrap in the refrigerator. It's not recommended to freeze the cake once it's been frosted.
- Freeze the cake without the frosting wrapped in plastic and aluminum foil for up to three months.
- Make sure to cool the cake fully before topping with the frosting.
- Measure your flour properly! Make sure to spoon it into a the measuring cup and level it off with knife. That way you don't add too much flour which may make your cake tough or dry.
- Line the cake pan with a piece of parchment paper that extends over the edges of the pan on two opposite sides to make it easy to remove the whole cake from the pan!
Video
Frequently Asked Questions
You can use any type of apples! Just keep in mind that apples that are more tart rather than sweet are popular because they make the flavor more balanced. Using sweeter apples may make your cake overly sweet.
The best method to test your cake is to insert a toothpick into the middle of the cake. It should come out mostly clean with a few crumbs. Use time as a guide but all ovens bake a bit differently and yours may not be calibrated correctly so definitely check it with a toothpick before you remove it from the oven.
More Vegan Cake Recipes
Vegan Apple Cake
Ingredients
Dry Ingredients
- 2 cups all-purpose flour 240 g
- 1 cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon ground ginger
- ½ teaspoon salt
Wet Ingredients
- 1 cup dairy-free milk
- 1 tablespoon apple cider vinegar
- ½ cup unsweetened applesauce
- ½ cup neutral oil
- 2 teaspoon vanilla extract or vanilla bean paste
To fold in
- 2 apples chopped into small pieces 3 cups / 360 g
Frosting Ingredients
- 1 cup vegan cream cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- To a large mixing bowl, add the wet ingredients, followed by the dry ingredients. Whisk everything together until well combined.
- Wash and finely chop the apples. I chopped them into small pieces (about ¼-inch squares) so they can cook easier. Fold them into the cake batter.
- Transfer the cake batter to a baking pan (I used a 9x9 inch pan). Bake at 350*F for 50-55 minutes, until a toothpick comes out clean.
- While the cake is baking, whisk together the frosting ingredients.
- Once the cake has *fully* cooked, spread the frosting on top of the cake. Slice and enjoy!
Notes
- Store leftovers covered with a lid or plastic wrap in the refrigerator. It's not recommended to freeze the cake once it's been frosted.
- Freeze the cake without the frosting wrapped in plastic and aluminum foil for up to three months.
- Make sure to cool the cake fully before topping with the frosting.
- Measure your flour properly! Make sure to spoon it into a the measuring cup and level it off with knife. That way you don't add too much flour which may make your cake tough or dry.
Ju
Possible to sub oil ? If so with what ? Thanks
Gaby Dimova
Hi there! It might be possible to sub the oil for coconut oil or vegan butter- but I'm not sure if you are trying to avoid oil all together so I'm not sure if that's helpful! ❤️