Satisfy your sweet tooth with this delicious vegan apple cake with almonds and lots of cinnamon. It’s perfectly sweet, moist, and fluffy. And it’s a one-bowl recipe that couldn’t be much easier!
Why This Recipe Works
I’ve made this vegan apple cake so many times and it’s always a winner. It’s loaded with fresh apples and it’s super moist and fluffy at the same time!
You won’t need many ingredients for this recipe and you should be able to find everything in any regular grocery store. No fancy or hard to find ingredients.
For the perfect apple flavor, I added grated apples to the batter and sliced apples on top. Pure apple heaven so to say!
It’s perfectly sweetened with a combination of brown sugar and maple syrup. It’s sweet but not overly sweet. The cinnamon and the ground almonds go perfectly with the apples.
The flaxseeds serve as a great and very budget-friendly egg replacement in this recipe. They make the cake super fluffy!
All in all, you need 50 minutes from start to finish – 10 minutes of active preparation and 40 minutes of baking time. Easy, peasy!
It’s a one-bowl recipe and you don’t need an electric mixer or any other kitchen tools except for a large bowl and a wooden spoon.
The cake is also a great hit with kids and a real crowd-pleaser!
What Goes Into This Recipe
- Flour – I used all-purpose flour for this recipe.
- Flaxseeds – You need ground flaxseeds. They serve as an egg replacement. The recipe calls for two flax eggs (flaxseeds in combination with water).
- Almond Milk – use unsweetened milk. The recipe also works with oat or soy milk.
- Oil – I used canola oil.
- Brown Sugar – you could replace it with coconut sugar.
- Apples – I recommend Honeycrisp, Gala, or Fuji apples.
How To Make This Recipe
1. Step: Preheat the oven to 350 °F. Grate the apples.
2. Step: Place all ingredients (except for the sliced apples) in a large bowl.
3./4. Step: Stir with a wooden spoon until well combined.
5. Step: Slice the remaining apples.
6./7. Step: Grease an 11-inch round springform pan with vegan butter or margarine. Pour the batter into the pan.
8. Step: Arrange the sliced apples in circles on top and sprinkle with cinnamon.
9. Step: Bake for 40 minutes at 350 °F.
Recipe Notes:
- I used an 11-inch round springform pan for this vegan apple cake.
- I recommend Honeycrisp, Gala, or Fuji apples for this recipe. You could also use a combination of different apples.
- If you want to serve this apple cake for a fancier occasion, add some vegan vanilla ice cream and homemade vegan whipped cream on top.
- You can easily grind whole flaxseeds in a high speed blender or good food processor.
FAQs:
How Long Does This Cake Last?
Stored in an airtight container in the fridge, this cake will last 4-5 days. It’s important to store it in the fridge as the apples will go bad quickly if it’s stored at room temperature.
Can You Freeze It?
Yes, it freezes really well. Make sure to let it cool down completely before freezing it. You could either freeze it in a freezer-safe container or in a freezer bag for up to 3 months.
When you’re ready to it, let it thaw at room temperature.
Can I Make This Apple Cake Gluten-Free?
Yes, you can easily make it gluten-free by replacing the flour 1:1 with a gluten-free flour blend. I recommend Bob’s Red Mill flour blend.
Related Recipes
- Vegan Apple Pie
- Vegan Cinnamon Rolls
- The Best Vegan Chocolate Cake
- Vegan Lemon Cake
- Vegan Carrot Cake
- 28 Drool-Worthy Vegan Cake Recipes
- Vegan Cheesecake
- Vegan Birthday Cake
I Love to Hear From You!
I hope you like this vegan apple cake as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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The Best Vegan Apple Cake
Ingredients
- 3 cups flour
- 4 teaspoons baking powder
- 3 flax eggs 3 tablespoons ground flaxseeds soaked in 6 tablespoons of water for 5 minutes
- 1 1/2 cups almond milk
- 1/4 cup oil
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1 1/2 cups grated apples
- 1/2 cup ground almonds
- 1 teaspoon cinnamon
- 2-3 small apples, sliced
- more cinnamon, to sprinkle
Instructions
- Preheat the oven to 350 °F.
- In a large bowl, combine all ingredients (except for the sliced apples) and stir with a wooden spoon until well combined. Grease a 11 inch round springform pan with vegan butter or margarine.
- Pour the batter into the pan. Arrange the sliced apples in circles on top and sprinkle with cinnamon. Bake for 40 minutes.
- Let the cake cool down before you cut it. Enjoy!
Notes
- I used a 11-inch round springform pan for this vegan apple cake.
- I recommend Honeycrisp, Gala, or Fuji apples for this recipe. You could also use a combination of different apples.
- If you want to serve this apple cake for a fancier occasion, add some vegan vanilla ice cream and homemade vegan whipped cream on top.
- Stored in an airtight container in the fridge, this cake will last 4-5 days. It's important to store it in the fridge as the apples will go bad quickly if it's stored at room temperature.
- This cake freezes really well. Make sure to let it cool down completely before freezing it. You could either freeze it in a freezer-safe container or in a freezer bag for up to 3 months.
Just made this recipe tonight n it came out amazing, Sp easy n delicious. Only one major issue, stopping myself from devouring the the whole cake. Thank you for sharing. I will be making again. Looking forward to sharing with friends n family.
I had to cook it for 15 more min but it was delicious!
I made this vegan apple cake for a baking sale last week and it turned out super delicious! Very moist and filling with the nuts though! :-)
Can we use chia eggs instead of flax eggs?
Hello, I would like to try your recipe, but I am a bit confused about the size of the spring form…
Do you use a round 8 inch spring form? Or a 12 inch spring form? I have never heard about a 8 x 12 inch form.
Hi Bram, Oh I’m sorry about that. I used a 28 cm round spring form and I just googled again because I’m always a bit confused about inches and centimeters. This should be a 11 inch round spring form. So it’s a rather big baking form. Again I’m so sorry about that mistake! Just corrected it in the recipe. :-)
Just tried it and it tastes great. I’m going to try it with walnuts, too, I think, since I love the combination of apples and walnuts.