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!
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.
I subbed the applesauce with a very ripe mashed banana or 2, used less than 1 cup of sugar and halved the caramel and it still turned out great.
Good texture and taste. Followed recipe exclusively with no substitution. Baked perfectly at 42 minutes, afraid it was going to burn because it browned quickly. I will not change anything, shared receive and will certainly make again. I am certain friends and family will enjoy it as well!
I’m so glad it turned out great!!
I love all of your recipes as you already probably know lol!
I wanted a slightly healthier version so I did half of the sugar, half of the coconut oil and double the apple sauce, I substituted pastry flour because it’s all I had, did pecans instead of walnuts and it turned out heavenly!
The caramel sauce is bomb!
Thank you Nora ❤️
You’re welcome! Glad it was good!
Omg! Speechless
I couldn’t even get a pic before everyone started dipping into to it
The smell while it’s baking is soooo delicious
I added lemon juice to the apples since I chopped them first and didn’t think of the browning til after lol but this is overall the best Apple cake I’ve made
Thank you for this amazing vegan treat !
You’re so welcome! Thanks for the great comment!
Great recipe!! Thank you, my 2 daughters are vegan. My daughters were requesting for it and it came out amazing.
I’m so glad it came out amazing!! Thanks for the comment!
Hi Nora,
Any substitutions for the apple sauce?
Thank you!
I haven’t tried it with anything else so I’m not sure… Perhaps non-dairy milk but again I haven’t tested it.
I shredded an old apple!
Husband requested a vegan apple cake for his birthday. This was AMAZING. Made the glaze with oat milk and it was perfect!
I’m so glad to hear that it was amazing!!
This was absolutely amazing. I would venture to say it’s the best cake I’ve ever baked and I have made some delicious cakes!… I used 1/2 the amount of glaze but I swear I could have just eaten that by the spoonful! A big huge thank you for sharing this delicious recipe!
I’m so glad you liked the cake! Thanks for the comment!
I made this today with what I had on hand, a combination of honey crisps and d’Anjou pears, no baking soda, some fresh oj to replace some of the coconut oil and subbed the caramel for an orange juice based glaze, and it was absolutely delicious. Thank you so much for the wonderful recipe!
You’re welcome!
Hi Nora,
If I halved this, could I use an 8×8 pan? Do you think the cooking time would need to be adjusted? Thanks! (Can’t wait to try another of your recipes; they’re all amazing!)
Update: halved the recipe and used an 8×8 pan. Two apples for me was perfect. I also reduced the sugar to 3/4 cup. Ready in 35 minutes. Delicious! Thank you!
Yes, I think that would work just fine. The baking time would likely be a little less, so check it at 30-40 minutes.
AMAZING CAKE! all the non vegans in my house loved it. only thing i would say is i wish there was a way to make it with not so much oil 🙁
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.
I’m so glad you enjoyed the apple cake and that it worked with bread flour! Thank you.
Great recipe, thank you! I made this with almond extract, and half apple half pear. It was amazing.
You’re welcome! I’m glad it came out great!
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!
You’re welcome! So glad everyone loved it!
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.
I’m so glad it turned out so well, thank you!
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!!
You’re so welcome! I’m glad to hear that it’s so consistently good for everyone, vegans and non-vegans. 🙂
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!
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!
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.
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.
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!
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!!!
I am shocked by how good this is!! My family devoured it. Thanks for another winner.
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 !
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
I’m pretty sure you could, yes! I’ms o glad you loved it! Thank you.
Hi! This looks great! I was wondering if anyone had tried this without the oil? And if so did you add more applesauce?
Thanks!
Can this be made into a pound cake?
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.
Do you think this would work in a bundt cake pan?
It might! It’s a pretty dense cake so I’m not positive it would hold up well in a bundt pan. Thanks Gayla!
Hi Nora! I can’t wait to try this. Would any type of apple work? Thank you so much!
Yes, any type of apple! I prefer pink lady, honey crisp or Granny Smith. Enjoy!