Easy Vegan Apple Cake

Pumpkin everything tends to get all the love this time of year, but this vegan apple cake is the perfect fall treat when you want something quick and easy.

Just like my Banana Snack Cake, this apple version takes just minutes to put together. It’s fluffy and moist and just sweet enough with juicy bits of apple in every bite.

We love it and think you will, too!

Ingredient notes and substitutions

Flour ~ All-purpose flour results in a soft, fluffy cake. White whole wheat flour may be used if you prefer. Spelt flour should also work, but I haven’t personally tried it.

Sugar ~ A combination of light brown sugar and cane sugar is the perfect amount of sweetness with hints of caramel, which is a perfect complement to the apples.

Spices ~ Cinnamon and a dash of nutmeg bring the warm fall vibes. You can add dried ginger, allspice, and/or cloves if you like those flavors as well. The more spices you add, however, the less the apple flavor will come through.

A dash of salt balances the flavor.

Apple cider ~ Apple cider is big on flavor and adds extra sweetness. This cake is definitely best made with the cider. But, if you don’t have cider, apple juice or even water will work. The final result will be a more mild apple taste, but still really yummy!

Oil ~ Oil adds necessary fat to keep the cake moist. I like grapeseed oil or canola oil for baking, but melted coconut oil can also be used.

Vinegar ~ Vinegar helps the cake to rise. I tend to always use apple cider vinegar and because we are making a fresh apple cake, it’s the perfect choice here. But, white vinegar may be used instead.

Apples ~ You’ll need two average size apples. As long as they are crisp and juicy, they will work. Nothing with a mealy texture. I like to use one tart and one sweeter apple, but you can use two of whatever you have.

Extras ~ Feel free to throw in some chopped walnuts or pecans if you like a little crunch in your snack cake.

Add all of the dry ingredients to a mixing bowl (1) and whisk together well (2).

In a separate large bowl, whisk together the liquid ingredients (3).

Add the dry ingredients to the wet ingredients and stir to combine (4). No white flour should be visible, but a few lumps are fine.

Add the diced apples (5) and gently fold in until evenly distributed (6).

Pour the cake batter into a prepared baking dish (7) and bake in a preheated oven until golden on top and a toothpick inserted into the center comes out clean (8).

Allow to cool completely before slicing.

I like to slice this cake into 16 small squares, but you could cut it into 9 bigger slices if you prefer.

Serving suggestions

We love this cake plain just as it is. It’s perfect for snacking, next to a cup of coffee or tea for breakfast, or served with a dollop of vegan ice cream or dairy-free whipped topping for dessert.

To really drive home the apple flavors, try sipping an Apple Crisp Oatmilk Macchiato with your next slice of apple snack cake!

To make this vegan apple cake recipe worthy of holiday entertaining, top it off with a crumbly streusel, sticky glaze, or creamy frosting.

Topping ideas:

• streusel topping like on this vegan pear cake
• vegan peanut butter frosting
• cashew cream cheese frosting like on this vegan carrot cake
• simple sugar glaze like on this blueberry breakfast cake
• cinnamon buttercream like on this pumpkin layer cake
• dusting of powdered sugar like on this vegan gingerbread cake

Storage

Counter: Store this vegan apple cake in an air-tight container on the counter at room temperature for up to 2 days.

Fridge: To keep this cake fresh longer, store it in the refrigerator in an airtight container for up to 5 days.

Freezer: You can even freeze this apple cake! You can freeze the whole cake or cut it into slices first. Wrap the cake or individual slices in parchment paper and then place in a freezer-safe plastic bag or container and freeze. It should keep well for up to 3 months.

To thaw: Transfer to the fridge to thaw overnight or place on the counter for several hours until softened. Keep the parchment wrapping on the cake while it thaws so it doesn’t dry out. A whole cake will take longer to thaw than individual slices.

Pro tips and tricks

~ Measure the flour using the spoon-and-level method. Fluff up the flour with a spoon, lightly spoon it into a measuring cup, and then level off the top with the back of a knife. Do not scoop the measuring cup directly into the flour and do not pack the flour into the measuring cup – both of which will result in too much flour used.

~ Apple juice or water may be used in place of the apple cider. I have done this several times and the cake is still delicious. The apple flavor will just be less pronounced.

~ Do not over mix the batter. Whisk the dry and wet ingredients together just until no visible white flour remains. A few lumps are fine and expected. This will ensure a light, tender crumb.

~ Dice the apples fairly small or, alternately, shred the apples. Apple chunks too big will make it hard for the cake to stay together.

~ Allow the cake to cool before slicing.

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