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Vegan Apple Cake Recipe

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3.9 from 5 reviews

This Vegan Apple Cake is a moist, flavorful dessert perfect for any occasion. Made with simple plant-based ingredients including fresh apples, almond milk, and olive oil, it features a tender crumb with a beautifully spiced cinnamon sugar topping. The combination of grated and sliced apples adds texture and depth, while the light cinnamon and vanilla aroma enhances its comforting appeal. Easy to prepare and bake, this cake is an excellent dairy-free, egg-free treat that even non-vegans will enjoy.

Ingredients

Filling

  • 2½ apples, cored and chopped (peel on)

Batter

  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 1 cup almond milk
  • ¼ cup olive oil (or other vegetable oil)
  • 1 tablespoon baking powder
  • 1 tablespoon vanilla extract
  • ½ lemon, grated zest (optional)
  • 1 teaspoon cinnamon (plus 1 tsp for topping)
  • ⅛ teaspoon salt

Topping

  • 1½ apples, thinly sliced
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon

Instructions

  1. Prepare the pan and oven: Line a cake pan with parchment paper and preheat the oven to 360°F (180°C).
  2. Mix wet ingredients: In a mixing bowl, combine 1 cup almond milk, ¼ cup olive oil, ¾ cup sugar, 1 tablespoon vanilla extract, and grated lemon zest. Whisk until well combined.
  3. Sift dry ingredients: Using a fine-mesh sieve, sift in 2 cups all-purpose flour, 1 tablespoon baking powder, ⅛ teaspoon salt, and 1 teaspoon cinnamon to the wet mixture.
  4. Combine batter: Whisk or use a hand mixer briefly to mix the batter until smooth and thick. Avoid overmixing to prevent a dense texture.
  5. Add chopped apples: Fold in small pieces of 2½ cored apples (with peel on) using a spatula.
  6. Transfer batter: Pour the batter into the prepared cake pan, smoothing the top evenly.
  7. Arrange apple slices: Cover the batter surface with thinly sliced apples from the remaining 1½ apples, arranged in a circular overlapping pattern.
  8. Add cinnamon sugar topping: Mix 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle evenly over the apple slices.
  9. Bake the cake: Place the cake pan on the center rack (on a baking rack, not a baking tray) and bake at 360°F (180°C) for 55 minutes to 1 hour. Check doneness by inserting a skewer into the center; it should come out mostly dry. If not fully baked, continue baking in 5-minute increments.
  10. Cool the cake: Remove the cake from the oven and let cool for 15 minutes in the pan, then transfer to a wire rack to cool for at least 1 hour before serving.

Notes

  • Substitutions: Use any apple variety, preferring sweeter types like Fuji, Pink Lady, or Golden Delicious.
  • Almond milk can be replaced with other plant-based milks.
  • Olive oil can be swapped for canola or sunflower oil.
  • Half whole wheat flour and half all-purpose flour can be used, or gluten-free flour for a GF cake.
  • Tips: For stronger cinnamon flavor, add 2 teaspoons cinnamon to the batter; note this will deepen the cake’s color.
  • Avoid overmixing to keep the cake light and tender.
  • Work quickly after adding baking powder to maximize its leavening effect.
  • Sifting flour improves texture by removing lumps and aerating.
  • Do not open the oven door for the first 30 minutes of baking to prevent deflation.
  • Bake the cake on a baking rack rather than a tray to avoid overheating the base.
  • Storage: Store at room temperature under a cake dome or plastic bag for up to 4 days; refrigerate up to one week; freeze up to three months (cool completely before freezing).
  • Reheat slightly in the microwave if cake dries out after storage.

Find it online: https://flavorspath.com/vegan-apple-cake-recipe/