1 Golden Vegan Apple Cake

I still remember the first chilly evening I pulled this cake from the oven. The windows steamed as the scent of cinnamon filled the kitchen. I’d been searching for a plant-based dessert that felt like a cozy embrace at the end of a long day. Something simple, budget-friendly, and easy enough for any weeknight.

This vegan apple cake is tender, golden, and easy to make. I’ll guide you through it, step by step. You’ll learn how the batter should look and when the edges turn golden.

It’s perfect for both beginners and seasoned bakers. We’ll explore swaps, freezer plans, and how to reheat it gently. This way, you can enjoy it all week long.

Why This Treat is Worth Making

This apple cake is a cozy treat that brings warmth with cinnamon. It has a soft, bakery-style crumb, all without butter or eggs. It’s easy to make, thanks to simple vegan baking tips.

It’s a quick recipe that’s ready in under 2 hours. Each slice is tender, like a warm hug after dinner. It’s a healthy treat that makes weeknights feel special, filling your kitchen with a delicious aroma.

NOTE: I’ve included photos of various bakes from over the years. There is no set in stone right or wrong results. Always remember to have fun and make every bake your own.

Why You’ll Love This Goldenness

This vegan apple cake is tender, thanks to no eggs. Apple cider vinegar and baking soda create a light, airy texture. It’s like a classic apple cinnamon cake but even better.

You’ll love the big apple flavor in every bite. I use grated and diced apples for extra taste. Plus, it’s naturally sweet, so you don’t need to add much sugar.

The ingredients are easy to find. You probably have flour, sugar, oil, cinnamon, and non-dairy milk at home. Apples are the only fresh ingredient you need. It’s perfect for when you want a stress-free vegan recipe.

The batter is easy to work with. You can swap oils, choose different plant milks, or add whole-wheat flour. This makes the cake adaptable to your schedule and kitchen supplies.

This cake is a hit with everyone. The warm apple-cinnamon flavors make it irresistible. It’s great for any occasion, from potlucks to holiday meals. It’s a must-have on your list of vegan recipes.

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Optional add-ins: 1/2 cup chopped walnuts or pecans. 1–2 tablespoons raw sugar (turbinado) for topping.

NOTE: Every ingredient is key for dairy-free baking. They help keep the cake moist and full of flavor. The mix of spices and apples is sweet but still healthy, making it a great choice for any day.

Savory Substitutions

I use smart swaps to make this plant-based dessert flexible and reliable. These vegan baking tips help keep the texture right while you play with the flavors. Each change is perfect for busy weeknights and still brings cozy apple-cake feelings.

Gluten-free option: swap the flour for a 1:1 gluten-free baking blend with xanthan gum. Mix the batter well and let it rest for 10 minutes. This helps the crumb become tender without falling apart.

Oil swap: use 1/3 cup melted refined coconut oil for a clean taste. Make sure the milk and applesauce are at room temperature. This keeps the oil smooth and mixes well, making the dessert moist without a coconut taste.

Sugar swap: use 1 cup coconut sugar for a warm caramel flavor. It makes the dessert slightly darker and denser, which goes great with apples. It’s a simple way to add more sweetness to your plant-based dessert.

Spice swap: replace cinnamon and nutmeg with 2 teaspoons of pumpkin pie spice or 1 1/2 teaspoons chai spice. This adds a rich aroma and a gentle kick. It’s perfect for a café-style comfort without extra effort.

Nut-free topping: skip the nuts and make a quick oat streusel. Mix 1/4 cup oats, 1 tablespoon sugar, and 1 tablespoon oil. Sprinkle it on top for a crispy edge and a toasty finish. It’s budget-friendly and great for gluten-free treats when using certified oats.

Step by Step

1) Heat the oven to 350°F. Line a 9-inch round cake pan with parchment and lightly grease. This ensures clean edges and even color in your apple cinnamon cake.

2) Mix dry ingredients (2 minutes): In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until smooth. The spice blend makes the crumb smell amazing before baking.

3) Combine wet ingredients (2 minutes): In a second bowl or big measuring cup, whisk non-dairy milk, oil, applesauce, vinegar, and vanilla until smooth and glossy. This keeps the texture soft while staying true to dairy-free baking.

4) Bring batter together (1 minute): Pour wet into dry. Stir just until the flour disappears, no streaks, no dry patches. Fold in grated and diced apples, and nuts if you like. The batter should be thick and spoonable.

5) Pan and top (1 minute): Spread the batter into the prepared pan and level the surface. Sprinkle raw sugar over the top for a crisp, sparkling crust that adds contrast to the tender crumb.

6) Bake (35–45 minutes): Set the pan on the center rack. Start checking at 35 minutes. Doneness cues: the top turns deep golden, edges pull slightly from the sides, and a toothpick in the center comes out with a few moist crumbs, not wet batter. This timing gives reliable results across vegan recipes.

7) Cool (30–60 minutes): Rest in the pan on a rack for 15 minutes. Lift out using the parchment and cool 20–45 minutes more before slicing. The crumb sets as steam escapes, so each square cuts clean.

Why this matters: The vinegar plus baking soda creates lift that stands in for eggs, giving a tender bite without compromise in dairy-free baking.

Why this matters: Mixing only until combined limits gluten, so the apple cinnamon cake stays soft, not tough, which is key in many vegan recipes.

Variations

I love to give vegan apple cake a fresh twist. This keeps it exciting and fits your week. Each idea makes it a plant-based dessert and healthy without hassle.

Maple-pecan: Replace 1/4 cup sugar with 1/4 cup pure maple syrup. Add 1/2 cup chopped pecans. The crumb bakes 3–5 minutes longer. It turns toasty with a caramel note.

Caramel-apple glaze: Mix 1/2 cup powdered sugar with 1–2 tablespoons dairy-free caramel sauce. Drizzle over the cooled cake. It gets a shiny finish and a soft bite that highlights the fruit.

Raisin-oat: Add 1/3 cup raisins and 1/3 cup quick oats. You get extra chew and light nuttiness. It’s a heartier slice that’s still healthy for busy days.

Ginger-crumble: Add 1 teaspoon ground ginger to the batter. Sprinkle a quick crumble on top: 2 tablespoons flour, 1 tablespoon sugar, 1 tablespoon oil. Expect warm spice, crisp bits, and a neat plant-based dessert vibe in every forkful.

Mix and match these ideas to suit your pantry. Each one keeps the spirit of vegan apple cake. They offer a new aroma, texture, and mood.

Storage ‘n Reheating

I keep leftover apple cake covered at cool room temperature for up to 2 days. It’s best in an airtight container or wrapped on a plate to keep moisture in. This method is a key part of my vegan baking tips for keeping treats soft and healthy.

For longer storage, refrigerate it tightly covered for up to 5 days. Before serving, let slices sit on the counter to warm up. Or, give them a brief heat to restore that soft crumb. These steps are also great for gluten-free treats that use delicate flours.

For the freezer, wrap the whole cake well, or freeze individual slices for up to 2 months. Use parchment between slices to prevent sticking. Label the date, then thaw in the fridge overnight for the best texture.

Reheating is quick: warm slices in a 300°F oven for 8–10 minutes, or microwave for 10–15 seconds. If a piece feels dry, add a light splash of non-dairy milk before heating. A short warm-up reactivates the aroma and lightly crisps the sugar top.

I rely on these vegan baking tips to keep healthy sweets tasting fresh all week. Gentle heat protects moisture, while tight wraps prevent fridge air from drying it out. The same approach works well for gluten-free treats that need a softer touch.

Giselle’s Tips

I focus on texture to keep the apple cinnamon cake tender. I grate half the apples for moisture and dice the rest for juicy bursts. This trick is one of my top vegan baking tips for a moist plant-based dessert.

Make sure wet ingredients are at room temperature. Warm plant milk and applesauce blend smoothly with oil, making the batter glossy. This small step keeps the cake soft and enhances spice flavors.

Use a kitchen scale for accurate measurements. It prevents adding too much flour, which can make the cake heavy. Accurate measuring leads to a lighter cake and even rise.

The type of pan you use is important. Dark metal pans brown faster, I like using a sturdy 9‑inch dark nonstick cake pan, so start checking for doneness five minutes early. Glass pans stay cooler, so add a couple of minutes to ensure the cake is set.

Let the cake rest before slicing. Ten to fifteen minutes on a rack firms the crumb and seals in moisture. This way, the slices cut cleanly, the edges stay tender, and the spices are more pronounced.

I make this cake light yet satisfying by using apples and applesauce. They add moisture and sweetness, and also bring real fiber from fruit and flour. This fiber helps you feel full and keeps the texture steady, making it a healthy sweet treat.

To boost protein, I pair a slice with almond butter or peanut butter, or add soy yogurt. Walnuts or pecans add healthy fats and protein. This makes the plant-based dessert tender but feels like a snack, not a splurge.

Choosing oat milk or soy milk keeps the crumb soft and increases protein without changing the taste. If I’m planning ahead, I add chopped nuts to the batter. This makes each bite richer and heartier, a trick I use in my vegan recipes for staying power.

A slice is great with fresh berries or sliced pears on the side. They add fiber and color. Enjoy it slow and in small portions for balanced energy from fruit, grains, and nuts in healthy sweets that fit your day.

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FAQs

Can I use whole wheat flour?

Yes. You can replace up to 1 cup of all-purpose flour with white whole wheat flour. This will make the cake a bit denser. So, add 1–2 tablespoons of extra milk if it seems too thick.

Which apples work best?

Choose firm, tart-sweet apples like Honeycrisp, Pink Lady, or Granny Smith. Softer apples can make the cake mushy and add too much liquid.

Can I reduce the sugar?

You can reduce the sugar by 2–3 tablespoons without affecting the texture. Cutting more sugar might make the cake dry and reduce the apple flavor.

How do I make it nut-free?

To avoid nuts, skip them in the batter or toppings. Use oat or soy milk instead. This way, the cake is safe for those with nut allergies or who prefer gluten-free treats without nuts.

Can I bake as muffins?

Yes. Pour the batter into 12 lined wells and bake at 350°F for 20–24 minutes. The muffins will be domed and show moist crumbs when done. This is perfect for quick, dairy-free snacks.