Description
A soft, moist, and fragrant apple cake that’s 100% vegan — no eggs, no dairy, just pure autumn comfort in every bite!
Perfect for breakfast, dessert, or a cozy afternoon treat with tea or coffee.
Ingredients:
2 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon nutmeg
½ cup neutral oil (such as canola or vegetable oil)
1 cup unsweetened applesauce
¾ cup granulated sugar
¼ cup brown sugar
2 teaspoons vanilla extract
3 medium apples, peeled and finely chopped (use sweet-tart varieties like Honeycrisp or Fuji)
½ cup chopped walnuts or pecans (optional)
Instructions:
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch or 9-inch round cake pan, or line it with parchment paper.
Prep Time: 10 minutes
Whisk together the dry ingredients — flour, baking soda, baking powder, salt, cinnamon, and nutmeg — in a large mixing bowl.
Mixing Time: 5 minutes
In another bowl, combine the oil, applesauce, granulated sugar, brown sugar, and vanilla extract. Mix until smooth and well blended.
Mixing Time: 5 minutes
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined — don’t overmix! The batter should be thick.
Mixing Time: 5 minutes
Fold in the chopped apples and nuts (if using). Make sure they’re evenly distributed throughout the batter.
Folding Time: 2 minutes
Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Baking Time: 45 minutes
Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar or drizzle with a light glaze, if desired.
Cooling Time: 20 minutes
Total Time: 1 hour 25 minutes
Servings: 8
Calories: ~280 kcal per serving
Soft, spiced, and loaded with chunks of tender apple — this vegan apple cake will fill your home with the smell of fall and your heart with comfort.
#VeganDessert #AppleCake #FallBaking #PlantBasedDelight
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, ensure your oven rack is in the center position and preheat to 350°F (175°C). Properly prepare your 8 or 9-inch pan by greasing it and dusting with flour or lining the bottom with a circle of parchment paper. This prevents sticking. When measuring your flour, spoon it into the measuring cup and level it off with a knife to avoid a dense cake. The key step is mixing: combine wet and dry ingredients separately first, then fold them together until just combined. A few streaks of flour are okay. Overmixing develops gluten, leading to a tough texture. Gently fold in the apples and nuts last. Bake until the top is golden and springs back when lightly touched, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Serving Suggestions
This versatile cake shines with simple pairings. For a classic dessert, serve a warm slice with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream. At breakfast or tea time, a light dusting of powdered sugar is perfect. For a decadent touch, drizzle with a simple glaze made from powdered sugar and plant-based milk. It also pairs wonderfully with a hot cup of spiced chai, black coffee, or a glass of oat milk.
How-to Summary
In summary: Preheat oven to 350°F and prepare your pan. Whisk dry ingredients in one bowl. Mix wet ingredients in another. Combine wet and dry mixtures gently until just incorporated. Fold in chopped apples and optional nuts. Pour into the pan and bake for 40-45 minutes. Cool before serving.
Frequently Asked Questions
Can I use a different type of flour?
For best results, stick to all-purpose flour. Whole wheat pastry flour can be used for half the amount for a denser, heartier texture. Avoid using all whole wheat flour, as it can make the cake too heavy.
My applesauce is sweetened. What should I do?
If using sweetened applesauce, reduce the granulated sugar by 2-3 tablespoons to balance the sweetness and prevent an overly sweet cake.
How should I store this cake?
Store the completely cooled cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free all-purpose flour blend. Ensure your baking soda and powder are certified gluten-free.
What’s the best apple variety to use?
Sweet-tart varieties like Honeycrisp, Fuji, or Granny Smith hold their shape and provide a wonderful flavor contrast. Avoid very soft apples like Red Delicious.
Common Mistakes to Avoid
- Overmixing the batter: This is the top mistake. Stir until ingredients are just combined to keep the cake tender.
- Using the wrong pan size: A pan that’s too small will cause overflow; too large will yield a flat cake. Stick to the recommended 8 or 9-inch round.
- Not letting it cool: Cutting into the cake while it’s hot will cause it to crumble. Let it cool in the pan for 10 minutes, then fully on a rack.
- Incorrect oven temperature: Use an oven thermometer to ensure accuracy. An oven that’s too hot will over-brown the outside before the inside is done.
Conclusion
This vegan apple cake proves that plant-based desserts can be incredibly moist, flavorful, and comforting. With its warm spices, tender apple pieces, and simple preparation, it’s a foolproof recipe that celebrates the essence of fall baking. Whether you’re vegan or simply looking for a deliciously moist cake, this recipe is sure to become a seasonal favorite, filling your home with an irresistible aroma and delivering pure comfort in every bite.