This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details. Advertisements displayed do not reflect endorsements or recommendations made by Veggie Inspired.
This Easy Vegan Apple Cake is everything a fall bake should be — soft, fluffy, and absolutely packed with juicy fresh apples. Just 10 minutes of prep, one bite and you’ll understand why reader Karen said she “wouldn’t change a thing.” It’s sweet enough to serve as dessert, light enough to enjoy with your morning coffee, and simple enough to make on a random weeknight when the craving hits.
Save this Post!
We'll email this post to you, so you can come back to it later!
The batter comes together quickly with no fancy equipment and no complicated techniques — just two bowls, a whisk, and a couple of crisp fresh apples. Apple cider in the batter amplifies the apple flavor throughout while the fresh diced apples give you gorgeous juicy bites in every slice. The result is a snack cake that tastes like fall in the very best way.
Why you’ll love this recipe
- Just 10 minutes of prep
- We No eggs, no dairy, no butter
- Completely vegan
- Soft, fluffy, and perfectly moist
- Loaded with fresh apple flavor
- Serve as dessert, breakfast, or a snack
- Gets even better the next day
- Easily customizable — top with streusel, glaze, or frosting for a showstopper
Ingredients you need
Ingredient notes and substitutions
- Flour ~ All-purpose flour gives the lightest, fluffiest result. White whole wheat flour can be used if you prefer a slightly heartier texture — the cake will be a little denser but still delicious. Spelt flour should also work though I haven’t personally tested it.
- Sugar ~ A combination of light brown sugar and cane sugar is the sweet spot here — the brown sugar adds a subtle caramel warmth that pairs beautifully with the apples.
- Spices ~ Cinnamon and nutmeg bring the warm fall flavor. You can add dried ginger, allspice, or cloves too if you love a more complex spice profile — just know that the more spices you add, the more they’ll compete with the fresh apple flavor.
- Apple cider ~ Apple cider is what gives this cake its deeply apple-forward flavor — it’s definitely worth using if you can find it. Apple juice works as a substitute and the cake will still be delicious, just with a slightly more mild apple taste. In a pinch, water works too.
- Oil ~ Oil is what keeps this cake moist and tender. Grapeseed or canola oil are both great neutral choices that won’t compete with the apple flavor. Melted coconut oil works too but adds a subtle coconut taste.
- Vinegar ~ Apple cider vinegar reacts with the baking soda to help the cake rise — it also enhances the apple flavor since we’re making an apple cake! White vinegar works as a substitute.
- Apples ~ Two average-sized crisp, juicy apples. Granny Smith, Honeycrisp, Fuji, Gala, Pink Lady — all work well. I like using one tart and one sweet apple to get the best of both worlds. Avoid mealy or soft varieties as they won’t hold up well during baking. Peel them for the most tender texture — technically optional but recommended.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
- Step 1: Whisk all the dry ingredients together in a medium bowl — flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Step 2: In a separate large bowl, whisk together all the wet ingredients — cane sugar, brown sugar, oil, apple cider, vinegar, and vanilla — until smooth.
- Step 3: Add the dry ingredients to the wet ingredients and stir just until no white flour is visible. A few lumps are fine — don’t overmix.
- Step 4: Fold in the diced apples until evenly distributed.
- Step 5: Pour the batter into a parchment-lined 8×8 baking dish and spread evenly.
- Step 6: Bake at 350°F for 40-45 minutes until golden on top and a toothpick inserted in the center comes out clean.
- Step 7: Cool completely before slicing — the cake sets as it cools and slices much more cleanly once fully cooled.
Topping and serving suggestions
This cake is wonderful plain — soft, lightly sweet, and perfectly apple-forward right out of the pan. But if you want to dress it up:
Simple toppings:
- A dusting of powdered sugar — classic and beautiful
- A sprinkle of cinnamon sugar on top before baking
- A drizzle of simple sugar glaze like on this Blueberry Breakfast Cake
Impressive toppings for entertaining:
- A crumbly streusel topping like on this Vegan Pear Cake
- Vegan Cashew Cream Cheese Frosting like on the Vegan Carrot Cake
- Cinnamon buttercream like on this Pumpkin Layer Cake
- Vegan Peanut Butter Frosting for a fun sweet-savory twist
Serving ideas:
- Plain with a cup of coffee or tea for breakfast
- Warm with a scoop of vegan vanilla ice cream or dairy-free whipped cream for dessert
- Alongside an Apple Crisp Oatmilk Macchiato for the ultimate apple moment
- Packed in lunchboxes as a treat — it travels well and holds up for days
Pro tips and tricks
Measure flour correctly. Use the spoon-and-level method — fluff the flour with a spoon, lightly spoon it into your measuring cup, then level off the top with the back of a knife. Scooping directly from the bag packs too much flour in and results in a dense, dry cake.
Don’t overmix. Once you add the dry ingredients to the wet, stir just until no white flour is visible. A few lumps are perfectly fine and expected — overmixing develops the gluten and makes the cake tough instead of tender.
Dice the apples fairly small. Very large chunks make it harder for the cake to bake evenly and can cause it to fall apart when slicing. Aim for roughly ½-inch pieces — or shred them on a box grater for a more uniform texture throughout.
Use apple cider if you can. The cider amplifies the apple flavor throughout the entire cake, not just in the apple pieces.
Let it cool completely before slicing. The cake continues to set as it cools — cutting into it while it’s still warm gives you crumbly, messy slices. Give it at least 30-45 minutes on the cooling rack.
This cake is even better the next day. The flavors deepen and the texture becomes even more moist and tender overnight. Make it the night before a gathering and it will be at peak deliciousness when you serve it.
Storage
Counter: Store in an airtight container at room temperature for up to 2 days.
Fridge: For longer storage, transfer to an airtight container in the fridge for up to 5 days. The cake is delicious cold or brought back to room temperature.
Freezer: This cake freezes beautifully! Freeze the whole cake or cut into individual slices first. Wrap in parchment paper and place in a freezer-safe bag or container. Freeze for up to 3 months.
To thaw: Transfer to the fridge to thaw overnight, or place on the counter for a few hours. Keep the parchment on while thawing to prevent drying out.
Make ahead tip: If adding frosting or glaze, wait until right before serving — don’t add it before storing.
FAQs
Any crisp, juicy apple works well — Granny Smith, Honeycrisp, Fuji, Gala, and Pink Lady are all great choices. I like using one tart and one sweet apple for a nice flavor balance. Avoid soft or mealy varieties as they’ll become mushy during baking and won’t hold up well.
It’s not strictly necessary, but peeling is recommended for the most tender texture. The peel can become slightly chewy in the baked cake. If you don’t mind that texture, you can leave the peel on — just wash the apples very well first.
I haven’t tested this substitution — the recipe is specifically designed around fresh diced apples for texture and fresh apple flavor. I wouldn’t recommend substituting applesauce as it would significantly change both
the texture and the moisture level.
Yes! Fill muffin cups about ¾ full and start checking for doneness at the 20-minute mark. They may take up to 25 minutes. Use a toothpick to check — it should come out clean when they’re done.
A sunken center usually means the cake was underbaked or the oven door was opened too early. Make sure the toothpick comes out completely clean before removing from the oven — not just mostly clean. Also make sure you’re measuring the flour correctly using the spoon-and-level method.
Absolutely — in fact, this cake is even better the next day! Let it cool completely and store in an airtight container. Add any frosting or glaze right before serving rather than in advance.
More sweet vegan apple recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Easy Vegan Apple Cake
Recommended Equipment
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup apple cider or water
- ½ cup cane sugar
- ¼ cup light brown sugar
- ⅓ cup grapeseed or canola oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 2 apples peeled and diced (about 1 ½ cups)
Instructions
- Preheat the oven to 350°F. Line an 8×8 baking dish with parchment paper and set aside.
- In a medium mixing bowl, stir together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate large mixing bowl, whisk together the cane sugar, brown sugar, oil, apple cider, vinegar, and vanilla until smooth.
- Pour the dry ingredients into the wet ingredients and stir just until no visible white flour remains. A few lumps are fine and expected.
- Stir in the diced apples until evenly distributed.
- Pour the cake batter evenly into the prepared baking dish.
- Bake for 40 to 45 minutes until the top is golden and a toothpick inserted into the center comes out clean.
- Transfer the pan to a cooling rack for 10 to 15 minutes then remove the cake from the pan and place it back on the cooling rack to continue cooling completely.
- Once the cake has cooled, slice and enjoy!
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Karen
I don’t normally leave reviews but this cake is absolutely delicious! I made it exactly as your recipe is written and wouldn’t change a thing! Easy, light and fluffy and perfectly sweetened. Thank you for a wonderful recipe!!
Jenn Sebestyen
That makes me so happy! I’m thrilled that you love it. Thank you so much for your comment and feedback.
Elisa
Delicious cake. I subbed 1 cup rolled oats for 1/2 the flour and reduced sugar. Plus I may have used a little more apples than it said…
Jenn Sebestyen
I’m so glad you enjoyed it! And glad it worked out with the changes. Thank you for your comment and feedback!
TinyL
This is delicious! I cut the cane sugar down to 1/4 cup because my cider was rather sweet. I also sprinkled a little cinnamon sugar on top, but other than that I followed the recipe. It has lasted well on the counter for 2 days. I froze half of it in slices so we can enjoy it longer. I only got 12 slices out of it because it is too good to have a smaller piece. I love the fact that I didn’t have to reduce the cider like most recipes. I will definitely make this again!
Jenn Sebestyen
Wonderful! I’m so glad you love it. Thank you for your comment.