🍎 Easy Vegan Apple Cake with Cinnamon Sugar! 😋

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This vegan apple cake is soft, moist, and loaded with tender chunks of fresh apple, with a crisp cinnamon sugar topping that adds just the right amount of sweetness. It's easy to make with simple ingredients, doesn't need any eggs or dairy, and works just as well for dessert as it does with coffee or tea. I also love that the apples keep the cake tender without making it feel heavy.

Vegan apple cake slice on a plate with a fork, cinnamon sticks, and cake behind

Traditional apple cake recipes often use eggs, dairy milk or buttermilk, and sometimes butter. For this vegan version, I replaced those ingredients with soy milk, apple cider vinegar, and neutral oil, keeping the recipe simple while still giving the cake the structure and moisture it needs.

It's a great fall dessert, but it also works well for breakfast, brunch, or an afternoon snack with coffee or tea. Since it stays moist for several days, you can make it ahead of time and keep it covered at room temperature or in the fridge until you're ready to serve it.

If you're looking for more apple desserts, try my Vegan Apple Crisp, Vegan Apple Crumble, or Vegan Apple Pie. They're all great options for fall and a delicious way to make the most of fresh apples, whether you want something quick and easy or a more classic dessert for a special occasion.

Why You'll Love This Vegan Apple Cake

A few reasons I love this recipe:

Lots of apple in every bite: There are plenty of chopped apples folded into the batter, so you actually get tender pieces of apple throughout the cake.
Soft and moist without eggs: The combination of soy milk, apple cider vinegar, and oil keeps the crumb tender without needing flax eggs or applesauce.
That cinnamon sugar topping: It bakes into a lightly crisp, sweet layer on top, which is such a nice contrast with the soft cake underneath.
Really easy to make: You only need simple ingredients, there's no mixer involved, and the whole process is very straightforward.
Perfect for fall: It looks beautiful baked in a round pan and works just as well for dessert as it does for brunch or an afternoon snack with coffee or tea.

Vegan Apple Cake Ingredients

Unsweetened Plant Milk: I used Soy Milk, but almond, oat, or another unsweetened plant milk should also work.
Apple cider vinegar: Reacts with the plant milk and helps create a tender crumb. White vinegar or lemon juice can be used instead.
Granulated sugar: Sweetens the cake and is also used for the cinnamon sugar topping. Cane sugar also works.
Neutral oil: Keeps the cake moist without adding extra flavor. Canola, vegetable, sunflower, or avocado oil are all good options.
Vanilla extract: You can use store-bought or Homemade Vanilla Extract. It adds extra flavor and rounds out the sweetness, but you can leave it out if needed.
All-purpose flour: Gives the cake the best light, tender texture. I wouldn't recommend whole wheat flour unless you don't mind a denser cake.
Baking powder: Helps the cake rise and stay fluffy. Make sure it's fresh for the best results.
Ground cinnamon: Adds warm flavor that pairs perfectly with the apples and is also used in the cinnamon sugar topping. You can add a little nutmeg too if you like.
Salt: Balances the sweetness and brings out the other flavors.
Apples: Use firm baking apples like Honeycrisp, Granny Smith, Fuji, Pink Lady, or Gala. Peel and cut them into small pieces so they bake evenly.
Vegan Butter: Helps the topping clump slightly and brown as it bakes. Store-bought or Homemade Vegan Butter both work well; melted coconut oil should also work if needed.

Find the full recipe with exact measurements in the recipe card below.

How to Make Vegan Apple Cake

Preheat the oven to 350ºF (180ºC). Grease a 9-inch (23 cm) springform pan and line the base with parchment paper.

Plant milk mixed with apple cider vinegar

Mix the plant milk with the apple cider vinegar and let it stand for 5-10 minutes.

Whisk the flour, baking powder, cinnamon, and salt together in a large bowl.

In a separate bowl, whisk the sugar, oil, vegan buttermilk, and vanilla.

Add the wet mixture to the dry ingredients and stir just until combined.

Gently fold the diced apples into the batter.

Pour the batter into the prepared pan and smooth the surface.

Stir the sugar, cinnamon, and melted vegan butter together with a fork.

Scatter the cinnamon sugar mixture over the batter and spread it evenly.

Baked vegan apple cake cooling on a wire rack

Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for about 15 minutes, then transfer to a wire rack and let cool completely before slicing.

Tips for the Best Results

Use firm baking apples: Choose apples that hold their shape well, such as Honeycrisp, Granny Smith, Pink Lady, Fuji, or Gala. Softer apples can release more moisture and turn mushy as the cake bakes.
Keep the apple pieces small and even: Cutting the apples into roughly ½-inch (1.3 cm) pieces helps them cook through at the same rate and keeps the fruit evenly distributed throughout the cake.
Don't overmix the batter: Once the wet and dry ingredients come together, mix only until no dry flour remains. Overmixing can make the cake denser instead of soft and tender.
Watch the top near the end: If the cinnamon sugar topping starts browning too quickly before the center is done, loosely cover the cake with foil and continue baking.
Let it cool before slicing: The cake is more delicate while warm, so let it cool completely before cutting for cleaner slices and a better-set crumb.

Slice of apple cake with cinnamon sugar topping and the rest of the cake behind

Serving Suggestions

This vegan apple cake is delicious on its own, either at room temperature or slightly warm.

For a more indulgent dessert, serve it with a scoop of Vegan Ice Cream, a dollop of Vegan Whipped Cream, or a drizzle of Vegan Caramel Sauce.

It also pairs really well with coffee or tea, and in the fall I especially like serving it with a Vegan Pumpkin Spice Latte.

How to Store Vegan Apple Cake

Room temperature: Store the cake covered or in an airtight container at room temperature for up to 2 days.
Fridge: Store leftover vegan apple cake in an airtight container in the refrigerator for up to 4-5 days.
Freezer: Freeze individual slices or the whole cake, well wrapped, for up to 2-3 months.
Thaw: Thaw overnight in the refrigerator or at room temperature for a few hours before serving.
Reheat: Warm individual slices in the microwave for about 15-30 seconds, or until just warmed through.

Frequently Asked Questions

What are the best apples for vegan apple cake?

Firm apples that hold their shape well while baking are best. I used Honeycrisp, which worked really well, but Granny Smith, Pink Lady, Fuji, Gala, or Braeburn should also work.

Do I need to peel the apples?

I recommend peeling them for the softest texture. The peel is edible, but it can stay a little firmer than the cake and make the apple pieces more noticeable.

Why is my apple cake wet or underbaked in the center?

Apple cakes contain a lot of moisture, so the center can take longer to bake than the edges. Make sure the apple pieces aren't too large, measure the flour accurately, and test the very center with a toothpick before removing the cake from the oven.

Why did my apple cake sink in the middle?

The most common causes are underbaking, overmixing the batter, or using too much leavening. Since this cake is tall and contains plenty of fresh apple, make sure the center is fully baked before removing it from the oven. Test it with a toothpick inserted into the middle; it should come out clean or with just a few moist crumbs.

Can I bake this cake in a different pan?

I tested this cake in a 9-inch (23 cm) springform pan, which gives it a nice tall shape and makes it easy to remove. A regular 9-inch (23 cm) round pan should also work as long as it has high enough sides. You can use a different-size pan, but the baking time will change, so keep a close eye on the cake and check the center with a toothpick.