vegan apple cake

The Forager Project Cashewmilk Yogurt helps tenderize the dough in this delicious vegan apple Bundt cake.  This dairy-free cake has a hint of lemon extract and lemon zest for a fresh and subtle tartness.

Apple Bundt Cake

all-purpose flour

baking soda

cinnamon

salt

Forager Project Unsweetened Plain Cashewmilk Yogurt

white sugar

avocado or canola oil

lemon juice,

lemon

vanilla extract

apples,

sugar

water

lemon extract

In a medium bowl, mix the flour, baking soda, cinnamon, and salt. In a large bowl, mix the sugar, yogurt, oil, lemon juice, zest, and vanilla extract. Combine both bowls and mix well. Fold apples into the dough until evenly distributed.

Oil a Bundt pan and pour in the dough. Bake for 60-70 minutes. To check if the cake is finished baking, insert a toothpick into the center of the cake. If it comes out clean, your cake is ready! 

For the glaze, combine 1 cup powdered sugar, 1 tablespoon water, 1 tablespoon lemon juice and ⅛ teaspoon lemon extract and whisk until it becomes a thick white paste. When the cake has cooled, pipe or spread the glaze over the top.

This moist vegan apple sheet cake with almonds and cinnamon is the perfect recipe for busy people and beginners, because it is made with simple ingredients in just a few minutes and tastes incredibly delicious! It looks like classic German butter cake, but is made healthier and vegan without using butter and eggs!

The Best Apple Sheet Cake - Easy & Vegan

apples (peeled, cored and finely sliced)

lemon (approx. 2-3 tbsp juice)

all-purpose

almond flour (or nut-free option is mentioned in the text above)

½ tsp baking powder

½ tsp baking soda

vanilla

applesauce (or mashed banana, or 2 flax eggs*)

plant milk (e.g. soy milk)

oil (e.g. butter-flavored canola oil

almonds

sugar (for dusting)

pomegranate seeds (for garnish)

Preheat the oven to 392 °F (200 °C). Lightly grease an 11x7-inch (27x18-cm) baking pan or similar size and line with parchment paper.

Peel, core and finely slice the apples. Drizzle with lemon juice and cinnamon and mix to coat.

Sift flour, baking powder and ground vanilla into a large bowl. Add almond meal, sugar and salt and whisk together.

Combine apple sauce, plant milk and oil in a measuring cup. Then pour into the flour mixture and stir until just combined. Fold in the apples, pour the batter into the prepared baking dish and smooth it out. Sprinkle with slivered almonds and a little sugar and bake for about 40 minutes, until a toothpick comes out clean (if you want a moist cake, don&#39;t over-bake).

Allow to cool in the pan for 10 minutes. Then, using the overhanging parchment paper, carefully lift out and let cool completely on a cooling rack.

Cut into bars and serve with powdered sugar, pomegranate seeds and a scoop of vanilla ice cream, if desired. Enjoy!

*Note: Check out the recipe video + tips + step-by-step pictures in the post above!

This Vegan Apple Cake with Cinnamon Streusel will be your new favorite go-to apple recipe! It’s soft, moist, topped with crunchy crumbles, and super simple yet incredibly delicious. The perfect afternoon treat or dessert to serve your family or friends after a scrumptious meal.

The Best Vegan Apple Cake

lbs apples (chopped)

tsp baking powder

sugar (or other sugar)

milk

tsp pure vanilla extract (optional)

tbsp apple cider vinegar (or lemon juice)

apple sauce (unsweetened* (3.5 ounces))

3.5 oz vegan butter (melted (or sub margarine, coconut oil

cinnamon (optional)

brown sugar (or other sugar)

butter

Preheat oven to 355˚F (180˚C). Lightly grease the sides of a 9-inch springform pan (22 cm) and line the bottom with parchment paper (*as shown in the pics above).

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar. Set aside.

In a measuring jar, whisk together the non-dairy milk, vanilla extract, and lemon juice. Pour the milk mixture into the dry flour mixture. Add the apple sauce and melted vegan butter and stir with a whisk or spatula until just combined.

Transfer the batter into your prepared pan. Spread the chopped apples on top, and gently press them into the dough. (If you use sour apples, you can mix them with a bit of brown sugar beforehand.)

Make the streusel by mixing the flour, cinnamon, sugar, and cold vegan butter pieces into streusel (see step-by-step photos above). Then crumble it over your cake.

Bake in the preheated oven for approx. 45-50 minutes or until a skewer inserted in the center of the cake comes out almost clean (*see notes).

Allow to cool for 20 minutes in the pan. Then remove onto a wire rack and allow to cool completely. Once cool and settled slice and enjoy with vegan ice cream, pecans, vegan caramel sauce, or as it is!

*Note: For the best results, I recommend measuring the ingredients in grams. Simply click on the word &quot;metric&quot; right above the ingredient list. Also, make sure to check the step-by-step pictures + tips and tricks for making the perfect apple cake above!

This tender vegan apple cake has a sticky caramel sauce glaze that makes it twice as delicious! If you love caramel apples in Fall, you will go head over heels for this amazing vegan cake.

Vegan Apple Cake Recipe

tsp baking soda

1½ tsp baking powder

tbsp corn starch ((or tapioca starch))

non-dairy milk ((oat milk, almond milk, soy milk are all fine).)

vegetable oil

tsp pure vanilla extract

pecans ((or walnuts. Toast the nuts lightly and chop them).)

apples ((finely chopped. Measure the apples

vegan butter

Oil and liberally flour a bundt cake pan or any cake pan you are using. Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius.

Place the flour in a bowl along with the baking soda, baking powder, cinnamon, corn starch and salt. Whisk to mix all ingredients.

Add the wet ingredients: sugar, non-dairy milk, oil and pure vanilla extract. Mix with a spatula. Scrape the sides and bottom to make sure there is no dry flour in the bowl. The batter will be stiff.

Add the finely chopped apples to the batter and mix them in. Set the batter aside for 15 minutes. This will give the apples some time to express moisture into the batter.

Stir the chopped nuts, if using, into the batter.  Scoop the prepared batter into an oiled and floured bundt cake pan or another cake pan. Smooth the top.

Bake in a preheated 350-degree Fahrenheit/180-degree Celsius oven for 45 minutes or until a toothpick inserted near the center comes out clean. Let the cake cool on a rack for 15 minutes, then invert it onto a plate. To do this, place the plate over the bundt pan and flip it quickly. Continue to cool on the rack.

Make the apple cake

Place the sugar in a saucepan with the vegan butter and non-dairy milk over medium-low heat. Once the sugar has melted, continue to cook 7-8 minutes over low heat, stirring frequently. Turn off the heat.

Glaze the cake while the glaze is still hot or warm because the glaze will harden up as it cools. You can drizzle the glaze over the cake with a spoon.

Make the caramel glaze

This Wholesome Vegan Apple Cake is a dense &amp; cozy gluten-free cake filled with chunks of sweet, fragrant apples and warm fall spices. A rustic autumn treat!

Wholesome Vegan Apple Cake

~6 apples, diced (I used honeycrisp and granny smith)

coconut sugar

sea salt

almond flour

baking powder

ginger

cardamom (optional)

nutmeg (optional)

full-fat coconut milk

coconut sugar (or sub brown sugar)

applesauce

Optional: powdered sugar

Prep: 

Preheat the oven to 350F and grease a 9&#8243; cake pan and set aside. Add the diced apples, sugar, cinnamon, and salt to a large bowl. Mix well and set aside.

Dry Ingredients

Sift the oat flour, almond flour, baking powder, cinnamon, ginger, nutmeg and cardamom (if using), and salt into a large bowl. Sifting the flours creates a lighter cake texture, and I strongly recommend it. Whisk to combine.

Wet Ingredients: 

Whisk the coconut milk, sugar, applesauce, and vanilla together in a smaller bowl. Once uniform, pour into the bowl with the dry ingredients and gently stir to form a smooth batter. Fold 3/4 of the cinnamon apples and all of their juices into the batter.

Assemble: 

Transfer the apple-studded batter into the cake pan, then top evenly with the remaining apples. Bake in the center rack of the oven for 80 to 90 minutes, until the cake is golden and the center is cooked. Transfer the cake tin to a cooling rack and let cool; run a knife along the edges of the pan once cool, then transfer to a serving dish.

Serve: 

serve as-is, or topped with a dusting of powdered sugar or an icing sugar drizzle. Leftovers will keep at room temperature for up to 3 days, or can be sliced and frozen for up to 2 months. This cake is delicious at room temperature, but can also be reheated in the toaster oven for an extra cozy bite.

Made this today for my birthday (a day late) and it is amazing !
Thanks for a fabulous cake recipe!!

Saw this recipe today and knew I had to make it ASAP, and I was not disappointed! It was really great 

I did make the following adjustments because it’s what I had at my house, but I will totally be making it the way the recipe calls for next time! 

- used all purpose flower 
- used steel cut oats 
- used regular vegan sugar 
- used brown sugar 

I did put coconut shreds on top to get the extra coconut flavor! 

Overall was really amazing despite not being able to follow the recipe exactly due to my impatience to have it right away! 

I know what I’ll be making for thanksgiving this year! Really easy but really great flavor!

My family is eating this right now and it is delicious!!  I used vanilla soymilk instead of coconut milk, I also used brown sugar instead of coconut sugar.  I also lined my cake pan with parchment paper.  It is choked full of apples, it's so delicious and I don't feel any guilt eating this treat!  Thank you for the recipe :)

This came out so well!!! I subbed pumpkin puree for the apple sauce and whole wheat flour for the almond flour. Thanks for the wonderful recipe, as always :)

This looks great!  I want to make it this afternoon. I have a question about the coconut milk. Canned? As in what I would use in curry?  Or coconut milk in the carton like almond milk?  Thank you!

Seriously, that is the BEST vegan/GF cake I have ever had. I've made it twice now tweaking the recipe a bit but absolutely love it and will be making this many times in the future! I would also guarantee that anyone who is not vegan/GF will also find this delicious! Thank you!

This was outstanding!  I added a tiny bit of sifted powdered sugar on top and served it as a special breakfast for my four very happy kids :)

This cake was absolutely delicious! Not too sweet and made my kitchen smell heavenly with aromas of apple and spice. I used six pink lady apples, coconut sugar and full fat coconut milk as suggested. I dusted the top with ground cloves before baking for 90 min. It could have used 3-5 more minutes of baking time. Although my skewer came out clean when I tested for doneness, it seemed a little undercooked. I will be making this again for sure!

https://content.jwplatform.com/videos/qMJzdzux.mp4

This Wholesome Vegan Apple Cake is a hearty & cozy gluten-free cake filled with chunks of sweet, fragrant apples and warm fall spices. A rustic autumn treat!

Apple cake is a light, soft, spongy cake recipe perfect for both vegans and vegetarians. Made with whole wheat flour, this eggless apple cake is baked to sweet, soft perfection in one pan and under an hour.

Apple Cake Recipe

whole wheat flour (- 180 grams)

cinnamon powder ((ground cinnamon))

allspice

ginger powder ((ground ginger))

nutmeg (or ground nutmeg)

apples

water (or any nut milk -

oil (- use oil which has

apple cider vinegar

First, combine the flour, salt, ground spices, baking soda and baking powder in a sieve.

Sift the dry ingredients twice and set aside.

Brush or grease a round 7.5 to 8-inch pan with a neutral flavored oil. You can also line the pan with parchment. Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit) for 20 minutes.

Sifting dry ingredients

Take the chopped apples (rinsed, cored and peeled) and raw sugar in a blender jar or container.

Blend to a smooth purée without any chunks.

Use a spatula to pour the apple puree into a mixing bowl.

Making apple puree

Add oil, water, vanilla extract and apple cider vinegar or lemon juice.

With a wired whisk, stir this mixture briskly for 2 to 3 minutes so that the oil is incorporated evenly in it.

Add the sifted dry ingredients to this wet ingredients liquid mixture.

Making liquid mixture

Gently mix the dry ingredients in the wet ingredients with light pressure from your hands. Don&#039;t over work the batter. It should feel light and have volume.

The batter has a medium flowing consistency.

Break large lumps of flour if any by tapping on them with wired whisk. Tiny lumps are fine in the batter.

Pour the batter in the prepared pan.

Mixing dry ingredients

Bake at 190 degrees Celsius (375 degrees Fahrenheit) in a preheated oven for about 50 minutes to 1 hour.

Remember that oven temperatures vary, so check if the cake is done or not with a toothpick when the top looks golden.

Check the doneness with a wooden skewer. The skewer should come out clean with no sticky batter on it.

Place the baking pan on a wired tray and cool the apple cake at room temperature.

After cooling, gently use a butter knife to remove the cake from the pan.

Slice and enjoy the apple cake. Serve the cake slices at room temperature with tea or coffee.

Baking apple cake

Tightly wrap the cake in a cling film or keep the cake in an airtight container and refrigerate. Your leftover apple cake can be refrigerated for a week and frozen for a month.

Storage and Leftovers

A delightful, moist cake bursting with tender apple, pecans, and spices. Made easy with pantry staples, this Fresh Apple Crazy Cake requires no eggs, milk, or butter. It’s a truly delicious treat.

Fresh Apple Crazy Cake (No Eggs, Milk or Butter)

sugar ((granulated))

nutmeg

Tablespoon apple cider vinegar ((or white vinegar))

Tablespoons vegetable oil ((or canola oil))

Granny Smith apple, peeled, chopped (- 1 medium to large apple (or

pecans, coarsely chopped ((or coarsely chopped walnuts))

Preheat oven to 350 degrees F. and then spray an 8″x 8″ baking dish with non-stick cooking spray.

Mix the dry ingredients (flour, sugar, cinnamon, nutmeg, baking soda, and salt) in a large bowl.

Next, make 3 depressions in dry ingredients  – two small, one larger. Add the vinegar in one depression, vanilla in the other, and the vegetable oil in the third larger depression. Next, pour water over top and mix well until smooth.

Finally, fold in the chopped apple and coarsely chopped pecans to the batter, then pour the mixture into the baking dish.

Bake on the middle rack of the oven for approximately 40–45 minutes. Check the center of cake with a toothpick to make sure it comes out clean. Adjust baking time according to your oven, be sure not to over bake.

Remove from oven, allow to cool for 15 minutes before serving.

This cake is best enjoyed warm, served with a scoop of vanilla ice cream and a drizzle of caramel sauce. For a lighter touch, serve plain or dust it with powdered sugar or top it with a dollop of whipped cream. If you prefer a cooler treat, let the cake cool completely and then frost it with your favorite flavor: buttercream, cream cheese, brown sugar, cinnamon, or vanilla.

Cover tightly and store in the refrigerator up to 4 days. You can reheat a piece of cake in the microwave for a few seconds on high.

This was so easy and better than my old 3 bowl, "cream the butter and sugar"...apple cake recipe! Went together in just a few minutes and gone just as fast here. Thank you!

Loved your cider crazy cake, this one is just as good!  Do you ever offer nutrition info with your recipes?  A new health issue forced us into a low salt/sodium diet - a lot of us folks out here dealing with this- I spend as much time researching and trying to limit salt as I do making the recipes.  I've signed up for your slow cooker email and I'm sooo hoping there is info on the recipes!  If not, please, please consider it?

Making this tonight as I have a granny smith apple that needs to be used or will die a horrible death.  LOL.  Thanks for posting.

Moist, spiced, and egg-free, this caramel apple cake with cream cheese frosting is cozy, easy to make, and disappears in minutes. Vegan option too!

Caramel Apple Cake

240 ml Milk* (see notes for options)

120 g Light Brown Sugar

Sugar

160 ml Vegetable Oil (or any neutral oil)

tsp Vanilla Extract

300 g All Purpose Flour

+ 1/2 tsp Baking Powder

+ 1/2 tsp Baking Soda

tsp Cinnamon Powder

Salt

110 g Butter*, (cut in cubes, room temperature)

90 g Powdered sugar*, (sifted)

220 g Cream Cheese*, (room temperature)

5-6 tbsp Caramel Sauce (click the link for recipe)

Preheat your oven to 350°F (175°C). Grease a 9x13-inch rectangle pan with oil and line it with an overhang of baking paper for easy removal and the cake doesn’t stick. Alternatively you can also bake this in two 8x8-inch square pans.

Grate the red apples using a box grater. You’ll need about 3-4 medium apples. Once grated, squeeze out the extra juice so the cake doesn’t turn soggy and stodgy.

In a large mixing bowl, whisk together milk, oil, vanilla extract, light brown sugar, and cane sugar. Keep whisking until the sugars are fully dissolved and the mixture looks smooth.

In another bowl, combine the dry ingredients - flour, baking powder, baking soda, cinnamon, and salt.

Slowly add the dry ingredients to the wet mixture and mix with a whisk until just combined. Make sure there are no dry flour pockets, but don’t over mix.

Gently fold in the grated apples with a spatula. This will give the cake natural sweetness, moisture, and that classic apple flavor.

Pour the batter into your prepared pan and bake for about 25–30 minutes. The cake is ready when the top feels firm to the touch and a toothpick inserted comes out clean.

Let the cake cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. Peel off the baking paper and allow it to cool further before adding frosting.

How to Make Caramel Apple Cake

Beat the butter using an electric whisk until it turns light and fluffy. Scrape down the sides. Gradually add the sifted powdered sugar and vanilla extract, mixing until smooth and creamy.

Finally, add the cream cheese and whip until the frosting is fluffy and spreadable.

For Cream Cheese Frosting

Top 8 vegan apple cake recipes from across the web

The most viewed vegan apple cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 8 vegan apple cake recipes from across the web

The most viewed vegan apple cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple Bundt Cake

The Best Apple Sheet Cake - Easy & ...

The Best Vegan Apple Cake

Vegan Apple Cake Recipe

Wholesome Vegan Apple Cake

Apple Cake Recipe

Fresh Apple Crazy Cake (No Eggs, Mi...

Caramel Apple Cake

The most viewed vegan apple cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine