This vegan apple cake is soft, moist, and full of sweet apple flavor, with a crisp cinnamon-sugar crust that adds the perfect finishing touch. It’s a cozy, comforting bake that works beautifully for dessert, a quick snack, or even breakfast. Made with simple plant-based ingredients, it’s easy to whip up any time I want something warm and delicious from the oven.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 apples (about 2½ chopped for the batter, 1½ sliced thinly for topping)
2 cups all-purpose flour
¾ cup sugar, plus 2 tablespoons for topping
1 cup almond milk (or any plant-based milk)
¼ cup olive oil or neutral vegetable oil
1 tablespoon baking powder
1 tablespoon vanilla extract
Zest of ½ lemon (optional)
1 teaspoon ground cinnamon (for topping)
⅛ teaspoon salt
Directions
I preheat the oven to 360°F (180°C) and line an 8.5-inch (21 cm) cake pan with parchment paper.
In a large bowl, I whisk together almond milk, olive oil, sugar, vanilla extract, and lemon zest until smooth.
I sift in the flour, baking powder, and salt, then mix until I have a smooth, thick batter. I make sure not to overmix.
Then I core and chop 2½ apples and gently fold them into the batter.
I pour the batter into the prepared pan, then arrange the thin apple slices from the remaining apples on top in a circular pattern.
I mix 2 tablespoons of sugar with the cinnamon and sprinkle it evenly over the top.
Next I bake the cake in the center of the oven for 55 minutes to 1 hour, or until a skewer inserted comes out mostly dry.
I let the cake cool in the pan for 15 minutes before removing it, then allow it to cool for at least an hour before slicing and serving.
Servings and timing
Servings: 10 slices
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Calories: Around 263 kcal per slice
Variations
I sometimes swap half the all-purpose flour with whole wheat flour for a more wholesome flavor.
If I want extra spice, I add a pinch of nutmeg or allspice to the batter.
I’ve also made it with pears instead of apples for a subtle twist.
For a nutty version, I stir in a handful of chopped walnuts or pecans.
A touch of maple syrup drizzled on top just before serving adds another layer of flavor.
Storage/Reheating
I store the cake at room temperature in an airtight container for up to 2 days. For longer storage, I keep it in the fridge for up to 5 days. To reheat, I warm individual slices in the microwave for about 15–20 seconds. If I want to crisp the top again, I reheat it in the oven at 300°F (150°C) for about 5–10 minutes.
FAQs
What kind of apples work best for this cake?
I like using firm, slightly tart apples like Granny Smith, Honeycrisp, or Pink Lady. They hold their shape well and balance the sweetness of the cake.
Can I make this recipe gluten-free?
Yes, I can substitute the all-purpose flour with a 1:1 gluten-free flour blend. I just make sure it includes a binding agent like xanthan gum for the right texture.
Is it possible to reduce the sugar?
Absolutely. I’ve made this cake with just ½ cup of sugar in the batter, and it still turns out delicious, especially with sweet apples.
Can I freeze this cake?
Yes, I freeze individual slices wrapped tightly in plastic wrap and stored in a freezer-safe container. They thaw quickly at room temperature or can be warmed up in the microwave.
Why does my cake sink in the middle?
This can happen if I overmix the batter or if the cake is underbaked. I always make sure to test with a skewer and give it enough time in the oven.
Conclusion
This vegan apple cake with cinnamon sugar topping is one of those simple, satisfying recipes I keep coming back to. It’s cozy, quick to make, and loaded with flavor from fresh apples and warm spices. Whether I’m baking for friends or just treating myself, this cake never disappoints.
📖 Recipe:
Print
Vegan Apple Cake with Cinnamon Sugar Topping
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Diet: Vegan
Description
This vegan apple cake is soft, moist, and full of sweet apple flavor, with a crisp cinnamon-sugar crust. Perfect for dessert, a snack, or even breakfast, it’s made with simple plant-based ingredients and comes together easily.
Ingredients
4 apples (about 2½ chopped for the batter, 1½ sliced thinly for topping)
2 cups all-purpose flour
¾ cup sugar, plus 2 tablespoons for topping
1 cup almond milk (or any plant-based milk)
¼ cup olive oil or neutral vegetable oil
1 tablespoon baking powder
1 tablespoon vanilla extract
1 teaspoon ground cinnamon (for topping)
Zest of ½ lemon (optional)
⅛ teaspoon salt
Instructions
- Preheat the oven to 360°F (180°C) and line an 8.5-inch (21 cm) cake pan with parchment paper.
- In a large bowl, whisk together almond milk, olive oil, sugar, vanilla extract, and lemon zest until smooth.
- Sift in the flour, baking powder, and salt, then mix until you have a smooth, thick batter. Do not overmix.
- Core and chop 2½ apples and gently fold them into the batter.
- Pour the batter into the prepared pan, then arrange the thin apple slices from the remaining apples on top in a circular pattern.
- Mix 2 tablespoons of sugar with the cinnamon and sprinkle it evenly over the top.
- Bake the cake in the center of the oven for 55 minutes to 1 hour, or until a skewer inserted comes out mostly dry.
- Let the cake cool in the pan for 15 minutes before removing it, then allow it to cool for at least an hour before slicing and serving.
Notes
Swap half the flour with whole wheat for a wholesome twist.
Add nutmeg or allspice for extra spice.
Use pears instead of apples for variation.
Stir in chopped walnuts or pecans for added texture.
Drizzle with maple syrup before serving for extra flavor.
Store at room temperature for 2 days or refrigerate for up to 5 days.
Reheat in microwave for 15–20 seconds or oven at 300°F (150°C) for 5–10 minutes.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 263 kcal
- Sugar: 18g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
