Vegan Apple Cake
This vegan apple cake is soft, moist, and filled with tender chunks of fresh apple, with a lightly crisp cinnamon sugar topping. It’s easy to make with simple ingredients and no eggs or dairy.
Servings: 12 slices
Calories: 307kcal
Ingredients
For the apple cake:
- 1 cup unsweetened plant milk I used soy milk
- 1 tablespoon apple cider vinegar
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup neutral oil like canola, vegetable, sunflower, or avocado oil
- 1 teaspoon vanilla extract
- 2½ cups apples peeled, cored, and diced into ½-inch (1 cm) pieces, I used Honeycrisp
For the cinnamon sugar topping:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon vegan butter melted
Instructions
- Preheat the oven to 350ºF (180ºC). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
- Make the vegan buttermilk by mixing the plant milk with the apple cider vinegar. Let it sit for 5-10 minutes, until slightly curdled.
- In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In another bowl, whisk together the granulated sugar, oil, vegan buttermilk, and vanilla until well combined.
- Pour the wet mixture into the dry ingredients and stir just until combined. Don't overmix.
- Fold in the diced apples until evenly distributed throughout the batter.
- Pour the batter into the prepared pan and spread it evenly with a spatula.
- Make the cinnamon sugar topping by mixing the granulated sugar, cinnamon, and melted vegan butter with a fork until evenly combined.
- Sprinkle the cinnamon sugar topping evenly over the batter, then gently spread it into an even layer with a fork.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for about 15 minutes, then remove it from the pan and transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Keep the cake covered or in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate it in an airtight container for up to 4-5 days.
- Freeze the whole cake or individual slices, well wrapped, for up to 2-3 months.
- Thaw overnight in the refrigerator or leave it at room temperature for a few hours.
- If you prefer it warm, microwave individual slices for about 15-30 seconds.
Nutrition
Serving: 1serving | Calories: 307kcal | Carbohydrates: 50g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Sodium: 173mg | Potassium: 87mg | Fiber: 2g | Sugar: 28g | Vitamin A: 93IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 1mg
