The Easiest Vegan Apple Cake
This no-fuss vegan apple cake is the perfect way to showcase freshly harvested apples during the fall season! It’s moist and tender with bursts of juicy apples in each bite. Serve it with an optional brown sugar glaze!
Equipment
- 9x9 baking pan
- Mixing bowls
- Spatula
- Chef's knife
- Cutting board
Ingredients
Dry
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- 2 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon fine-grain salt
Wet
- 1 cup unsweetened applesauce
- ¾ cup vegan buttermilk (room temperature)
- ½ cup neutral vegetable oil (canola, sunflower, grapeseed, etc.)
- ¾ cup organic granulated sugar
- ½ cup organic brown sugar, light or dark
- 2 teaspoons vanilla extract
- 2 cups peeled and chopped apples (½-inch chunks)
Brown sugar glaze optional
- ¼ cup vegan butter
- 1 cup brown sugar
- ½ cup full-fat coconut milk
- A pinch of fine-grain salt
- ¾ cup powdered sugar
Instructions
- Preheat the oven to 350°F and grease a 9×9-inch baking pan.
Batter
- Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom together in a mixing bowl. Set aside.
- Whisk the applesauce, vegan buttermilk, oil, granulated sugar, brown sugar, and vanilla extract in a large mixing bowl.
- Add the dry ingredients to the bowl of wet ingredients and whisk until just combined. Fold in the chopped apples gently until evenly dispersed.
Bake
- Transfer the batter to the prepared baking pan and smooth the top using a spatula. Bake for 38-45 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached.
- Note: Around the 30-minute mark, loosely tent the cake with aluminum foil to prevent over-browning.
- Remove the cake from the oven and let it cool on a wire rack for at least 30 minutes before topping and slicing.
Optional glaze
- As the cake is cooling, combine the butter, brown sugar, coconut cream, and a pinch of salt in a small saucepan over medium heat.
- Stir the mixture constantly until the butter has melted, then stop stirring and let the mixture come to a boil. Keep it at a boil for 1 minute, then turn the heat down to low, stir the mixture, and let it simmer for another 2 minutes.
- Remove the sauce from the heat and sift in the powdered sugar, whisking until it’s incorporated. Let the glaze cool for about 20 minutes as the cake cools.
- Drizzle the glaze over your vegan apple cake right before serving. Happy eating!
Video
Notes
- Fresh leavening agents: Always check that your baking powder and baking soda are fresh (well within the expiration date). Additionally, store them in airtight containers as air exposure can also cause deactivation.
- Even apple chunks: Chop the apple pieces to roughly the same size and keep them small to ensure even baking and a consistent texture throughout the cake.
- Room temperature ingredients: Make sure your wet ingredients, like vegan buttermilk and applesauce, are at room temperature for a smooth, even batter.
- Don't overmix: Mix the batter until just combined to avoid a dense cake. Overmixing can develop the gluten and make the cake less fluffy.
- Check for doneness: Insert a toothpick into the center of the cake. It should come out clean or with just a few crumbs attached.
- Tent with foil: Remember to tent the cake with foil around the 30-minute mark to prevent the top from browning too quickly.
- Cool completely: Before adding any glaze or cutting into the cake, let it cool completely. This gives the cake time to set and prevents it from turning soggy.
- Try parchment paper: Although we don’t find it necessary, you can line your baking pan with parchment paper to make removal even easier.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 326.8kcal | Carbohydrates: 55.3g | Protein: 2.6g | Fat: 11.3g | Saturated Fat: 3.2g | Polyunsaturated Fat: 4.7g | Monounsaturated Fat: 2.7g | Trans Fat: 0.1g | Cholesterol: 1.2mg | Sodium: 219.5mg | Potassium: 111.9mg | Fiber: 1.3g | Sugar: 38.6g | Vitamin A: 167.3IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1.5mg
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