This vegan caramel apple cake is soft, sweet, and packed with fall flavor.
Think cinnamon-spiced apple cake drizzled with a creamy, dreamy vegan caramel.
It smells like an autumn hug and tastes even better.
It’s perfect for cozy nights, special gatherings, or just because you want something warm and delicious.
Why I Love This Recipe
I made this one weekend after a trip to the orchard, when we had way too many apples. I wanted something cozy but not complicated—and this came together so easily. That first warm bite with the caramel melted my stress away.
- Uses simple ingredients you probably already have
- The cake is soft and perfectly spiced
- The caramel is rich without any dairy
- It looks fancy but comes together quickly
- Great for sharing (or not!)
What You’ll Need
For the Apple Cake
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- ¾ cup brown sugar
- ½ cup neutral oil (like canola or vegetable)
- 1 cup unsweetened applesauce
- 2 tsp vanilla extract
- 2 tbsp apple cider vinegar
- 1½ cups diced apples (peeled if you like, I leave the skin on)
For the Vegan Caramel
- ¾ cup canned full-fat coconut milk
- ½ cup brown sugar
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of salt
Ingredient
Pro Tips
- Use tart apples like Granny Smith or Pink Lady for better flavor
- Don’t overmix the batter—fold in the apples gently
- Let the caramel cool slightly before drizzling, it thickens as it cools
- Make the cake a day ahead; it gets even better overnight
- Use parchment paper to line your pan for easy cleanup
Tools Needed
- Mixing bowls
- Whisk
- 8-inch round cake pan
- Spatula
- Saucepan
- Measuring cups and spoons
- Cooling rack
Substitutions and Variations
- Use gluten-free all-purpose flour to make it GF
- Swap applesauce with mashed banana for a twist
- Add chopped walnuts or pecans to the batter for crunch
- Use oat milk in place of coconut milk for a lighter caramel
Make Ahead Tips
You can make the caramel up to 3 days in advance and keep it in a sealed jar in the fridge. Reheat gently before using. The cake also stores well for 2 days at room temp, tightly wrapped.
Cooking Instructions
Step 1: Mix the dry ingredients
In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp cinnamon, and ½ tsp salt.
Step 2: Combine the wet ingredients
In another bowl, whisk together ¾ cup brown sugar, ½ cup neutral oil, 1 cup unsweetened applesauce, 2 tsp vanilla extract, and 2 tbsp apple cider vinegar until smooth.
Step 3: Combine wet and dry, then fold in apples
Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in 1½ cups diced apples using a spatula.
Step 4: Pour into pan and bake
Pour the batter into a greased or parchment-lined 8-inch round cake pan. Smooth the top. Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick comes out clean.
Step 5: Make the vegan caramel
In a small saucepan, combine ¾ cup full-fat coconut milk, ½ cup brown sugar, 2 tbsp maple syrup, 1 tsp vanilla, and a pinch of salt. Bring to a gentle boil, then simmer for 10–15 minutes until thickened.
Step 6: Cool and drizzle
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Once fully cooled, drizzle with the warm vegan caramel.
Leftovers and Storage
Store leftovers in an airtight container at room temp for 2 days or in the fridge for up to 5 days. Warm a slice for 15 seconds in the microwave before serving. You can freeze the cake (without caramel) for up to 1 month.
Servings and Time
Serves: 8
Total Time: 1 hour (15 min prep, 40 min bake, plus cooling)
Macros (Per Serving – estimate)
Calories: 320
Carbs: 45g
Fat: 14g
Protein: 2g
Sugar: 28g
Fiber: 2g
Why This Recipe Works (Quick Science)
- Applesauce acts as a natural egg replacer, giving moisture and structure
- Apple cider vinegar reacts with baking soda to lift the cake and make it fluffy
- Coconut milk’s fat content gives the caramel a creamy, thick texture
Common Mistakes
- Overmixing the batter—makes the cake dense
- Undercooking the caramel—won’t thicken properly
- Using low-fat coconut milk—caramel won’t set
- Adding apples that are too juicy—can make cake soggy
What to Serve With
- A scoop of vegan vanilla ice cream
- A warm mug of chai or apple cider
- Toasted pecans or walnuts sprinkled on top
FAQ
Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour blend.
Do I have to use coconut milk?
For the best caramel texture, yes. Oat milk works but won’t be as thick.
Can I double this recipe?
Yes, bake it in a 9×13 pan and adjust bake time to 45–50 minutes.
Can I use less sugar?
You can reduce the sugar by ¼ cup, but it’ll be less sweet and slightly drier.
Enjoy making this warm and cozy dessert! If you try it, leave a comment with how it turned out or any questions you’ve got—I’d love to hear from you!