I don’t think I’ve been this happy about a recipe in a while. See, this vegan apple cake took me about three years to perfect. In fact, I’d all but given up on getting it right. Year after year I’d attempt a new version only to have it come out too sweet or too dense or too soggy. I decided this year would be my last attempt, and wouldn’t you know it, the cake turned out magnificent! It’s moist but not too moist, perfectly sweet, and has just the right amount of spices to highlight the juicy sweet-tart flavor of our apples. The crumble topping and glaze are the icing on the cake. Tehehee! (Sorry.) Really though, our toppers add just the right amount of texture and sweetness to take this dessert to perfection. I totally stole them from my vegan coffee cake recipe, but they work great in this one too! A big square of this cake and a hot beverage is heaven.
Ingredients You’ll Need
Flour. I’ve only tested the recipe with all-purpose wheat flour, so I can’t say for sure if any other varieties will work. Brown sugar. Make sure this is organic in order to keep the recipe vegan. Spices. We’re using cinnamon, nutmeg, cloves, and ginger. Vegan butter. Look for brands like Earth Balance and Miyoko’s near where the regular butter is sold at your grocery store. Salt. Sugar. This also needs to be organic! Applesauce. Make sure it’s unsweetened and smooth (not chunky!). Vegetable oil. Any oil suitable for baking can be used here. Canola oil, coconut oil, and corn oil are all fine choices. Non-dairy milk. Choose a variety that’s unflavored and unsweetened. Cashew milk, oat milk, soy milk, and almond milk are all great choices. Canned coconut milk is really the only type that I don’t recommend using here. Check out my guide to dairy-free milks if you need extra guidance. Vanilla extract. Baking powder. Baking soda. Apples. I used a Granny Smith and a Fuji for a bit of sweet and a bit of tart. Feel free to use your favorites! Powdered sugar. Once again, make sure you’re using organic sugar.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Make the streusel toping first. Combine flour, brown sugar, cinnamon, and salt in a bowl, then cut in cold vegan butter. A pastry cutter works best for this, but a fork or couple of butter knives will do. The goal is to cut the butter into tiny pieces that are covered with dry ingredients. The topping is ready when it looks like coarse crumbs. Pop the bowl in the refrigerator to chill while you make the cake batter.
Tip: For an extra quick and easy version of this vegan apple cake, simply skip the crumble topping and/or glaze.
Combine your wet ingredients for the cake batter in a small container such as a liquid measuring cup: applesauce, milk, oil, and vanilla. Whisk your dry ingredients together in a large bowl: flour, sugar, brown sugar, baking powder, baking soda, spices, and salt.
Pour the liquid ingredients into the dry mixture and stir everything up by hand, just until combined. Be careful not to overmix the batter. Minimal stirring will give your cake the best possible texture. Fold in diced apples.
Pour the batter into an oiled 9 x 13 inch baking pan, then sprinkle your crumble topping evenly over it. Pop the cake into the oven to bake!
Place your cake on a cooling rack when it comes out of the oven. While it cools you can make the glaze by mixing up some powdered sugar, non-dairy milk and vanilla. The glaze will set up best if you wait until the cake is completely cool, but if you want to eat it warm that’s totally fine, just expect it to be extra messy!
Slice your vegan apple cake and enjoy! This dessert is excellent with a scoop of vegan vanilla ice cream.
Leftovers & Storage
Leftover vegan apple cake can be stored in it’s original container if covered tightly with plastic wrap, or cut and carefully placed in an airtight container. It will keep at room temperature for about 2 days, in the fridge for about 5 days, or in the freezer for about 3 months.
More Vegan Apple Desserts
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