Vegan Apple Cake
This Dairy-Free and Eggless Vegan Apple Cake is chock full of in-season apples and lots of fall spices. It’s topped with a rich streusel crumble topping, thinly sliced apples, and a dusting of powdered sugar. This easy cake is completely vegan thanks to the applesauce which replaces the eggs!
Check out this recipe, step by step photos, and helpful tips on my blog HERE: https://tyberrymuch.com/eggless-apple-cinnamon-cake/
why we love this eggless apple cinnamon cake
This cake is super easy, can be made in one bowl, and is the perfect recipe for fall baking. This apple cake is made without any eggs or dairy, so it’s totally plant-based. It’s rich, with a caramelly flavor thanks to the brown sugar, and it’s packed with an abundance of apples. I also love the fact that it has pecans in it for some extra crunch and a nice nutty flavor.
eggless apple cinnamon cake tips & tricks
What kind of apples should I use in this apple cake?
For this recipe, I like to use Granny Smith since the texture holds up after baking and they have a tart flavor that helps balance the sweetness of the filling. I also prefer Honeycrisp apples since they have a very crunchy, crispy texture that helps texture and depth to the filling. You could also try Braeburn, Golden Delicious, or McIntosh apples!
Can I use eating apples instead of cooking apples for this cake?
Yes, you absolutely can. The texture once baked will be softer and the flavor won’t be as pronounced, but I’m definitely a fan of using ingredients you have on hand!
How many apples does this cake use?
This recipe calls for about 1 1/2 cups of chopped apples. This is about 4-5 medium-sized apples plus maybe 1 more if you want to top the cake with slices (so 6 total). But of course, the number will depend on how large the apples are. If you have a scale, this is about 180 grams of chopped apples.
Vegan Apple Cake
- 1/2 cup vegetable oil, or melted vegan butter 110g
- 1/2 cup white granulated sugar, 100g
- 1/2 cup loosely packed brown sugar, 100g
- 1/2 cup applesauce, 90g
- 1 tsp pure vanilla extract
- 2 tbsp apple cider, or substitute dairy-free milk
- 1 1/2 cups all-purpose flour, sifted 180g
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp ground cardamom
- 2 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 cups chopped apples, 180g
- 1/2 cup chopped pecans, 60g
- Thinly sliced apples, for topping
- Powdered sugar, for dusting
- 3 tbsp softened vegan butter
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- 1 tsp cinnamon
- Grease a 9” round cake pan.
- Preheat oven to 350F.
To Make the Crumble:
- To make the crumble topping, mix all of the crumble ingredients together in a small bowl. The mixture should form large crumbs.
To Make the Cake:
- In a medium-sized bowl, beat the oil and sugar until creamy. Add the applesauce, vanilla, and apple cider. Mix to combine.
- Sift the flour, baking soda, baking powder, cardamom, cinnamon, and salt together with a fine sieve onto the wet ingredients.
- Mix the wet and dry together until the mixture is smooth.
- Fold in the apples and pecans.
- Pour the batter into the cake pan.
- Top with the thinly sliced apples (optional) and sprinkle on the crumble topping.
- Bake for 55-60 minutes at 350F on the middle rack. A knife inserted into the batter should remove cleanly with only a few crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire cooling rack.
- To make a bundt cake, double the ingredients and bake the bundt cake at 350F for 50-60 minutes until golden on top and a knife removes cleanly from the center.