This Vegan Apple Cake tastes like Fall and is sure to become a staple dessert recipe come apple season! Best of all, it’s super easy to make in 1 bowl. Full of fresh diced apples with an optional caramel drizzle.
We are taking a quick detour from all of the pumpkin recipes I’ve been posting lately to celebrate apples. While I’m sad to see Summer go, Fall and Winter foods are my absolute favorite. Comfort foods like soups and potatoes are the best, as well as Fall flavored desserts like this Apple Cake.
This Vegan Apple Cake is like no other cake I’ve had. It is almost more apples than cake and it’s very rich! A small piece will satisfy your sweet craving. It’s the kind of cake your kids and grandkids will remember, and want you to make every year at least once.
You are going to love this apple cake! It’s:
- Full of fresh diced apples
- Cinnamon-y
- Moist and rich
- Easy to make in 1 bowl!
- Topped with a simple caramel drizzle that seeps into the cake
How to make vegan apple cake:
It’s so easy! First, preheat the oven to 350 degrees F and grease a 9 x 13 inch pan.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon and salt. Then pour in some melted coconut oil, applesauce and vanilla. Mix with a large spoon; the batter will be very thick, not like regular cake batter. This is because the apples add a ton of moisture when the cake bakes.
Fold in the apples and walnuts, using your hands if needed to incorporate them. Then press into your pan, and bake for 45-50 minutes, until golden brown and a toothpick inserted comes out clean.
All that’s left to do is make the optional caramel drizzle and pour it over the cake.
(SEE RECIPE CARD BELOW FOR FULL INGREDIENTS AND INSTRUCTIONS)
How long will apple cake keep?
Store leftover cake in the refrigerator for 4-5 days. At room temperature it will only last about 2 days.
Can it be frozen?
Yes, you can freeze apple cake. Freeze individual pieces or the whole cake. Just make sure to let it cool completely first, and wrap well or place in freezer friendly containers.
Possible substitutions:
- Whole wheat pastry flour can be used instead of white flour
- Too sweet? Cut back the sugar to 1 or 1 1/2 cups.
- Another oil or melted vegan butter can be subbed for coconut oil, such as canola oil
- You might be able to sub gluten free flour mix for the white flour, but I haven’t tried it myself
- Nut allergy or don’t like nuts? Just leave them out, no problem.
Want more Fall dessert recipes?
Recipe adapted from Southern Kitchen.
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1 Bowl Vegan Apple Cake
Ingredients
Apple Cake
- 3 cups all purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup melted coconut oil*
- 1/2 cup unsweetened applesauce
- 2 teaspoons pure vanilla extract
- 3 cups peeled and diced apples
- 1 cup chopped walnuts*
Optional Caramel Drizzle
- 4 tablespoons melted vegan butter
- 1/2 cup brown sugar
- 2 tablespoons non-dairy milk
Instructions
- Preheat the oven to 350 degrees F and lightly grease a 9 x 13 inch pan.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon and salt.
- Now pour in the melted coconut oil, applesauce and vanilla and stir until combined. The dough will be very stiff, not like most cake batters. This is because the fresh apples will provide a lot of moisture as the cake bakes.
- Fold in the diced apples and nuts. Use your hands if needed to get them incorporated.
- Press the cake batter into the pan, evenly. Bake for 45-50 minutes, or until golden brown and a toothpick inserted comes out clean. Let the cake cool while you prepare the caramel drizzle.
- Make the caramel drizzle: In a small pot on the stove, add the vegan butter, brown sugar and non-dairy milk. Heat over medium heat until the butter melts. Bring to a boil and stir constantly, being careful not to let the mixture overflow. Continue to boil for 2 minutes, stirring, then remove from heat.
- After the cake has cooled for about 20 minutes, drizzle the caramel sauce over it. Let cool for 10 more minutes before serving. Enjoy!
Recipe Notes
- Instead of coconut oil, you may use another oil such as canola or melted vegan butter. If you do not like coconut flavor, make sure to use refined coconut oil.
- You could substitute whole wheat pastry flour for the white flour, if desired. This may work with a gluten free mix, but I haven't tested it.
- You can use walnuts or pecans, or leave the nuts out entirely.
- Serve with a dollop of vegan whipped cream or vanilla ice cream, if desired.
Trina
Made this cake today. I did not have all purpose flour, all I had was bread flour. So I figured hey, let me try and see. It turned out perfect! So delicious! Thank you I will share this recipe in my vegan group on facebook.
Nora
I’m so glad you enjoyed the apple cake and that it worked with bread flour! Thank you.
Abby
Great recipe, thank you! I made this with almond extract, and half apple half pear. It was amazing.
Nora
You’re welcome! I’m glad it came out great!
Frankie
I just made this for Thanksgiving, and my entire family LOVED it. I made the cake part the night before and took it out 10 mins early. Made the caramel the next day and it is SO good and perfect. Thank you!
Nora
You’re welcome! So glad everyone loved it!
Susan Howard
Made your cake today wih Pillsbury best gluten free all purpose flour blend. Beautiful cake and so delicious! Would love to post the picture of it.
Nora
I’m so glad it turned out so well, thank you!
Meegan
I have made this recipe enough times to know it now by heart! Everyone loves it. Even non vegans. It’s very similar to an old family apple cake recipe that has been handed down from generations but without dairy ingredients. I’ll be making this for generations to come. Thank you for a delicious recipe Nora!!
Nora
You’re so welcome! I’m glad to hear that it’s so consistently good for everyone, vegans and non-vegans. 🙂
Anette
Wow!
I shredded the apples and didn’t make the caramel drizzle topping. The cake was so moist and delicious. And I never like Apple cakes. Finally there is one that I like!
Also my husband said it’s the best apple cake he has ever had !
Thank you for the recipe!
Laura
This was delicious!!! Thanks so much for the recipe. Will certainly make again. I made a few substitutions for things I didn’t have at home: vanilla extract for almond extract (super good!), canned pumpkin instead of applesauce, and brown sugar instead of white; also used half the amount of sugar. The flavor of the cake was amazing. Only thing I noted for next time is that it was a tad bit dry (probably due to my mistake or substitution). I’ll try adding in more pumpkin next time or maybe some non-dairy milk. Thanks again!
Nora
Sounds good! I’m glad you enjoyed it. The batter for this cake is very thick, but the cake should come out very moist because the apples release a lot of “juice” when it cooks.
Jay
Hi Nora, I tried your recipe and the cake turned out delicious. I wondered if I could bake these in a muffin pan. I want to take these when I visit my daughter in college for parents weekend and figured it would be easier to take them in a cupcake/muffin form. Thank you.
Nora
That would be fun! I think it would work well, but I haven’t tried it. They will need to bake for less time, I would check them after 20 minutes. Thanks!
FreezedriedAK
I halved the sugar, used mostly spelt plus a little teff plus oat flour, heavy, a little, on the apples, and lengthwise banana slices on top. It tastes delicious, nourishing, no caramel but would try if I had the time, Thanks!!!
Ali
I am shocked by how good this is!! My family devoured it. Thanks for another winner.
Eliana
Hello Nora!!! Wanted to tell you that I did the apple cake 3 days in a row and gave it to some friends of mine. They all LOVED IT and so did I!
Thanks for sharing! Whole wheat flour works great too!
Greetings from Cyprus !
Tamar Darel Fossfeld
Hi Nora, I made the apple cake and it is truly amazing, loved by one and all!
I decreased the amount of sugar, using coconut sugar for a third of the amount. I’d like to further decrease the amount of sugar. Do you think I could use 3/4 cup without it affecting the end result? Tamar
Nora
I’m pretty sure you could, yes! I’ms o glad you loved it! Thank you.
Christine
Hi! This looks great! I was wondering if anyone had tried this without the oil? And if so did you add more applesauce?
Thanks!
Gayla Walker
Can this be made into a pound cake?
Nora
I’m not sure, I haven’t tried it. It probably makes enough batter for 3 pound cakes, but I’m afraid it would be too dense in a loaf pan.
Gayla Walker
Do you think this would work in a bundt cake pan?
Nora
It might! It’s a pretty dense cake so I’m not positive it would hold up well in a bundt pan. Thanks Gayla!
Jennifer
Hi Nora! I can’t wait to try this. Would any type of apple work? Thank you so much!
Nora
Yes, any type of apple! I prefer pink lady, honey crisp or Granny Smith. Enjoy!