This vegan apple cake is the kind of bake that makes the whole house smell amazing.
It’s soft, tender, and filled with juicy apple chunks and warm spices.
I make this every fall (and honestly, even outside of fall) when I want something simple, cozy, and just sweet enough.
No fancy tricks, just real ingredients and real comfort.
What You’ll Need
- 2 cups all-purpose flour
- ¾ cup organic cane sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup unsweetened applesauce
- ½ cup neutral oil (like avocado or canola)
- ¼ cup plant-based milk (like oat or almond)
- 2 teaspoons vanilla extract
- 1½ cups peeled and diced apples (about 2 medium apples)
Why I Love This Recipe
This cake reminds me of chilly mornings and cozy afternoons. It’s one of those recipes that feels like a little ritual—measure, stir, bake, and then just breathe in that smell. Here’s why I keep coming back to it:
- No eggs or dairy, but still super moist
- Apples make it feel fresh and seasonal
- One bowl = fewer dishes
- Perfect with tea or coffee
- Always a hit with guests and never too sweet
Servings & Time
Serves: 8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Macros (Per Serving – Approximate)
- Calories: 280
- Carbs: 40g
- Fat: 12g
- Protein: 3g
- Fiber: 2g
- Sugar: 18g
Why This Recipe Works (Quick Science)
- Applesauce acts as a binder and adds moisture, replacing eggs
- Baking soda + baking powder = lift and fluffiness
- Diced apples release juice while baking, keeping it tender
- Cinnamon and nutmeg bring warmth and depth to the flavor
Common Mistakes
- Cutting apples too big: They won’t soften enough. Dice them small for even bites.
- Overmixing the batter: Stir until just combined or the cake will be tough.
- Using too much flour: Spoon and level your flour—don’t pack it.
- Underbaking: Check the center with a toothpick. It should come out clean.
What to Serve With
- Hot cup of chai or black tea
- Scoop of vegan vanilla ice cream
- Drizzle of maple syrup or vegan caramel
- Dollop of coconut whipped cream
- Warmed up for breakfast with coffee
FAQ
Can I use whole wheat flour?
Yes, but the texture will be denser. Use half all-purpose and half whole wheat for a good balance.
What kind of apples work best?
Granny Smith, Fuji, or Honeycrisp are great—they hold their shape and add flavor.
Can I freeze this cake?
Totally! Slice it and freeze in airtight containers. Thaw and warm as needed.
How do I store leftovers?
Keep covered at room temp for 2 days or refrigerate for up to 5.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free baking blend. The texture might be slightly softer.
Substitutions and Variations
- Swap cane sugar with coconut sugar for a richer flavor
- Use spelt flour for a slightly nutty taste
- Add chopped walnuts or pecans for crunch
- Mix in raisins or chopped dates for sweetness
- Sprinkle coconut sugar on top for a light crust
Tools You’ll Need
- Large mixing bowl
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- 8-inch round or square baking pan
- Parchment paper (optional)
- Toothpick (for testing doneness)
Make Ahead Tips
- Dice the apples ahead of time and store them in the fridge with a splash of lemon juice
- Mix dry ingredients the day before and store in a jar
- Bake the cake a day early—it tastes even better the next day
How to Make Vegan Apple Cake
Step 1: Mix dry ingredients
In a large bowl, whisk together 2 cups all-purpose flour, ¾ cup cane sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, and ½ teaspoon nutmeg until evenly combined.
Step 2: Add wet ingredients
Pour in 1 cup unsweetened applesauce, ½ cup neutral oil, ¼ cup plant-based milk, and 2 teaspoons vanilla extract to the dry mixture. Stir until just combined.
Step 3: Fold in apples
Add 1½ cups diced apples to the batter and gently fold until evenly distributed.
Step 4: Pour into pan
Grease or line an 8-inch baking pan. Pour in the batter and spread it evenly with a spatula.
Step 5: Bake the cake
Bake at 350°F (175°C) for 40 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool and serve
Let the cake cool in the pan for 10–15 minutes, then slice and serve warm or at room temperature.
Leftovers and Storage
- Store leftovers in an airtight container at room temp for 2 days
- Refrigerate up to 5 days
- Freeze individual slices and reheat in toaster oven or microwave
Go Bake It!
This vegan apple cake is proof that simple ingredients can still make something amazing. Moist, cozy, and full of flavor, it’s the kind of bake you’ll want to keep on repeat. Give it a try and let me know how it turns out—drop a comment with your thoughts or any twists you tried!