Vegan Apple Cake
A delicious and moist vegan apple cake, perfect for any occasion. This easy-to-make dessert is entirely plant-based and full of flavor.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- 1 cup unsweetened applesauce
- 1/2 cup plant-based milk
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 2 cups fresh apples peeled and chopped
Optional Additions
- 1/2 cup chopped walnuts optional
- 1/4 cup raisins optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure easy removal of the cake after baking.
- Peel, core, and chop the apples into small pieces. Toss them with a bit of lemon juice to prevent browning and set aside.
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Stir well to evenly distribute the ingredients.
- In another bowl, whisk together the applesauce, plant-based milk, brown sugar, and vanilla extract until smooth and well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can affect the cake's texture.
- Carefully fold the chopped apples into the batter along with any optional additions like walnuts or raisins, ensuring they are evenly distributed.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula for even baking.
- Place the cake in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Serve the cake warm or at room temperature, optionally pairing it with vegan ice cream or a dusting of powdered sugar.
- Store the cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week for longer freshness.
Notes
Pro Tips: Ensure not to overmix the batter to keep the cake light and moist. Ingredient Substitutions: Use coconut sugar instead of brown sugar for a different flavor profile. How to Serve: Pair with vegan ice cream or a dusting of powdered sugar. Storage & Freshness: Keep in an airtight container to maintain freshness. Make-Ahead Tips: Prepare the batter ahead and store it in the fridge for up to 24 hours before baking.