Vegan Apple Cake
This Vegan Apple Cake is soft and fluffy with a tender crumb and features plenty of juicy fresh apples. It's easy to make and is perfect for snacking or dessert.
Servings: 16
Calories: 152kcal
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 8x8 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
~ 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 overmix 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.
Nutrition
Calories: 152kcal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 126mg | Potassium: 53mg | Fiber: 1g | Sugar: 13g