This Vegan Apple Cake is soft, moist, and warmly spiced with real apple flavor in every bite. Made with simple pantry staples and fresh apples, this easy one-bowl cake bakes up tender and bakery-worthy—without eggs or dairy. Perfect for fall baking, casual desserts, or a cozy afternoon treat, it’s a vegan cake recipe you’ll come back to again and again.
Ingredients
- Main Ingredients
- 2 cups finely chopped apples about 2 medium apples, peeled and cored
- 1¾ cups all-purpose flour spooned and leveled
- ¾ cup brown sugar packed
- ⅓ cup neutral oil vegetable, canola, or avocado
- ¾ cup plant-based milk almond, oat, or soy
- Flavor Base & Leavening
- 1 tsp vanilla extract
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg optional
- 1 tsp baking soda
- ½ tsp salt
- Pantry Staples
- 1 tbsp apple cider vinegar or lemon juice
- Optional Add-Ins
- ½ cup chopped walnuts or pecans
- Powdered sugar for dusting
Instructions
- Pre-Cooking Prep
- Preheat oven to 350°F (175°C).
- Grease an 8×8-inch baking pan or line with parchment paper.
- Peel, core, and finely chop apples.
- Make the Batter
- In a large bowl, whisk brown sugar, oil, plant-based milk, vinegar, and vanilla until smooth.
- Stir in chopped apples.
- In a separate bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
- Add dry ingredients to wet ingredients and mix just until combined.
- Fold in nuts if using.
- Bake
- Pour batter evenly into prepared pan and smooth the top.
- Bake for 40–45 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs.
- Cool in the pan for 15 minutes before slicing.
- Doneness & Texture Check
- Top lightly golden and set
- Center firm, not wet or gummy
- Toothpick shows crumbs, not raw batter
Notes
- Finely chopped apples ensure even baking and prevent soggy pockets.
- Sweet-tart apples like Granny Smith or Honeycrisp work best.
- Avoid overmixing to keep the crumb tender.