Vegan Caramel Apple Sheet Cake

This caramel apple sheet cake is like a big cozy hug in dessert form.

It’s soft, warm, and full of gooey caramel apple flavor—but totally dairy-free and egg-free.

It’s the kind of cake you bring to a gathering and end up sending people the recipe after.

It’s simple to make, and even better the next day.

Why I Love This Recipe

This one brings back memories of fall potlucks and those perfect Sunday nights when you just want something warm and sweet without a lot of work. I used to make this when I wanted apple pie flavors without making a pie crust. It’s fast, easy, and the caramel sauce makes it feel extra special.

• All made in one bowl (plus a pan)
• Super moist and packed with apple flavor
• The caramel glaze is magic
• No weird vegan ingredients—just pantry staples
• Stays soft for days

Makes: 12 large slices
Total time: 45 minutes

What You’ll Need

For the cake:

• 2 medium apples, peeled and diced (about 1 ½ cups)
• ½ cup unsweetened applesauce
• ¾ cup light brown sugar, packed
• ½ cup neutral oil (like canola or sunflower)
• 1 tsp vanilla extract
• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp nutmeg

For the caramel glaze:

• ½ cup light brown sugar
• ¼ cup canned full-fat coconut milk (well-shaken)
• 2 tbsp vegan butter
• Pinch of salt
• ½ tsp vanilla extract

Pro Tips

• Dice your apples small and even so they soften perfectly in the batter
• Don’t overmix—stir just until the flour disappears
• Let the cake cool before pouring on the caramel or it’ll soak in too fast
• Use parchment paper for easy cake removal
• The glaze thickens as it cools—pour while still warm

Tools You’ll Need

• 9×13 inch baking pan
• Mixing bowl
• Rubber spatula
• Whisk
• Saucepan
• Measuring cups & spoons
• Parchment paper (optional)

Substitutions and Variations

• Use pear instead of apple for a twist
• Sub gluten-free all-purpose flour blend for GF version
• Coconut sugar works in place of brown sugar
• Add chopped walnuts or pecans for crunch
• Make it spiced: add cloves or allspice

Make Ahead Tips

• Cake can be made the day before—wrap it well once cooled
• Caramel glaze can be made ahead and gently rewarmed

Instructions

Step 1: Mix Wet Ingredients

In a large mixing bowl, combine ½ cup unsweetened applesauce, ¾ cup packed light brown sugar, ½ cup oil, and 1 tsp vanilla extract. Whisk until smooth.

Step 2: Add Dry Ingredients

Add 1 ¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, 1 tsp cinnamon, and ¼ tsp nutmeg to the bowl. Mix gently until just combined—don’t overmix.

Step 3: Fold in Apples

Gently fold in 2 medium apples, peeled and diced (about 1½ cups). Mix just until evenly spread out.

Step 4: Bake the Cake

Pour the batter into a greased 9×13 baking pan. Spread evenly and bake at 350°F (175°C) for 30–35 minutes, until a toothpick comes out clean.

Step 5: Make the Caramel

In a small saucepan, combine ½ cup brown sugar, ¼ cup canned coconut milk, 2 tbsp vegan butter, and a pinch of salt. Heat on medium until it starts bubbling. Simmer for 2–3 minutes, then remove from heat and stir in ½ tsp vanilla.

Step 6: Pour the Glaze

Let the cake cool for 10–15 minutes. Pour the warm caramel glaze all over the top, spreading gently if needed.

Leftovers and Storage

• Store leftovers covered at room temp for up to 2 days
• After that, refrigerate for up to 5 days
• You can rewarm slices in the microwave for 10–15 seconds

Why This Recipe Works (Quick Science)

• Applesauce replaces eggs and keeps it moist
• Baking soda reacts with the acidity in applesauce for lift
• Coconut milk has fat that mimics heavy cream in the glaze
• Brown sugar keeps the cake tender and adds caramel flavor

Common Mistakes

• Overmixing: makes the cake dense
• Not cooling the cake before glazing: glaze soaks in too much
• Using watery apples: stick to firm, crisp apples like Honeycrisp or Fuji
• Not measuring flour properly: spoon and level it, don’t scoop

What to Serve With

• Hot cup of chai or black coffee
• Scoop of vegan vanilla ice cream
• Whipped coconut cream
• Sprinkle of toasted pecans on top

FAQ

Can I use oat flour?
Oat flour makes the cake too soft—try a GF blend instead.

Can I skip the glaze?
Yes, but it really adds that “wow” factor.

Can I freeze it?
Yes! Wrap slices tightly and freeze for up to 2 months. Thaw at room temp.

Can I double the recipe?
Yes—use two pans or a sheet pan if doubling.

Final Thoughts

This vegan caramel apple sheet cake is the perfect combo of easy and impressive. It’s cozy, soft, and full of flavor. Once you try it, you’ll want to make it again and again. Let me know how yours turns out, and drop a comment if you have questions—I’d love to hear from you!