This Vegan Apple Cake tastes like Fall and is sure to become a staple dessert recipe come apple season! Best of all, it’s super easy to make in 1 bowl. Full of fresh diced apples with an optional caramel drizzle.
We are taking a quick detour from all of the pumpkin recipes I’ve been posting lately to celebrate apples. While I’m sad to see Summer go, Fall and Winter foods are my absolute favorite. Comfort foods like soups and potatoes are the best, as well as Fall flavored desserts like this Apple Cake.
This Vegan Apple Cake is like no other cake I’ve had. It is almost more apples than cake and it’s very rich! A small piece will satisfy your sweet craving. It’s the kind of cake your kids and grandkids will remember, and want you to make every year at least once.
You are going to love this apple cake! It’s:
- Full of fresh diced apples
- Cinnamon-y
- Moist and rich
- Easy to make in 1 bowl!
- Topped with a simple caramel drizzle that seeps into the cake
How to make vegan apple cake:
It’s so easy! First, preheat the oven to 350 degrees F and grease a 9 x 13 inch pan.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon and salt. Then pour in some melted coconut oil, applesauce and vanilla. Mix with a large spoon; the batter will be very thick, not like regular cake batter. This is because the apples add a ton of moisture when the cake bakes.
Fold in the apples and walnuts, using your hands if needed to incorporate them. Then press into your pan, and bake for 45-50 minutes, until golden brown and a toothpick inserted comes out clean.
All that’s left to do is make the optional caramel drizzle and pour it over the cake.
(SEE RECIPE CARD BELOW FOR FULL INGREDIENTS AND INSTRUCTIONS)
How long will apple cake keep?
Store leftover cake in the refrigerator for 4-5 days. At room temperature it will only last about 2 days.
Can it be frozen?
Yes, you can freeze apple cake. Freeze individual pieces or the whole cake. Just make sure to let it cool completely first, and wrap well or place in freezer friendly containers.
Possible substitutions:
- Whole wheat pastry flour can be used instead of white flour
- Too sweet? Cut back the sugar to 1 or 1 1/2 cups.
- Another oil or melted vegan butter can be subbed for coconut oil, such as canola oil
- You might be able to sub gluten free flour mix for the white flour, but I haven’t tried it myself
- Nut allergy or don’t like nuts? Just leave them out, no problem.
Want more Fall dessert recipes?
Recipe adapted from Southern Kitchen.
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1 Bowl Vegan Apple Cake
Ingredients
Apple Cake
- 3 cups all purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup melted coconut oil*
- 1/2 cup unsweetened applesauce
- 2 teaspoons pure vanilla extract
- 3 cups peeled and diced apples
- 1 cup chopped walnuts*
Optional Caramel Drizzle
- 4 tablespoons melted vegan butter
- 1/2 cup brown sugar
- 2 tablespoons non-dairy milk
Instructions
- Preheat the oven to 350 degrees F and lightly grease a 9 x 13 inch pan.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon and salt.
- Now pour in the melted coconut oil, applesauce and vanilla and stir until combined. The dough will be very stiff, not like most cake batters. This is because the fresh apples will provide a lot of moisture as the cake bakes.
- Fold in the diced apples and nuts. Use your hands if needed to get them incorporated.
- Press the cake batter into the pan, evenly. Bake for 45-50 minutes, or until golden brown and a toothpick inserted comes out clean. Let the cake cool while you prepare the caramel drizzle.
- Make the caramel drizzle: In a small pot on the stove, add the vegan butter, brown sugar and non-dairy milk. Heat over medium heat until the butter melts. Bring to a boil and stir constantly, being careful not to let the mixture overflow. Continue to boil for 2 minutes, stirring, then remove from heat.
- After the cake has cooled for about 20 minutes, drizzle the caramel sauce over it. Let cool for 10 more minutes before serving. Enjoy!
Notes
- Instead of coconut oil, you may use another oil such as canola or melted vegan butter. If you do not like coconut flavor, make sure to use refined coconut oil.
- You could substitute whole wheat pastry flour for the white flour, if desired. This may work with a gluten free mix, but I haven't tested it.
- You can use walnuts or pecans, or leave the nuts out entirely.
- Serve with a dollop of vegan whipped cream or vanilla ice cream, if desired.
WOW! I’m not good at baking at all, but this cake was a HUGE hit! In fact, a few of its eaters said it was the best cake they’d ever eaten!! Thanks for such an awesome recipe, Nora!
You are welcome, Jenni! I’m so thrilled the cake was a hit! This is truly one of my favorite cakes – delicious in any season! Thank you for taking time to share your stellar review and feedback! Happy cooking!
Followed the recipe exactly, however I only used one cup of sugar in the apple cake. I can’t get over how delicious it is!! So easy and so tasty. Will definitely make over and over again!
Has anyone made this with gluten free flour?
look no further for an apple recipe because this recipe is all you will ever need in your life. I made it with my nonvegan friend who usually is a certified hater but he, as well as my other nonvegan roommates, LOVED it.
my only note is that if you dont like your desserts sweet, I would cut down on the sugar (maybe to half of the flour content) and forego the caramel drizzle.
Made this for family and it was a hit! I didn’t have the chance to make the caramel drizzle but we had it with vanilla oat milk ice cream and some almond milk reddi whip and it was delicious! It was also great on its own. It’s not overly sweet and the diced apples really make it so so yummy. This recipe is definitely going to be a new staple for the fall season!
Hi Randi. How awesome the cake was a hit with your family! I often make it without the caramel sauce, and it’s just as delicious! I’m so excited it’s going onto your fall meal rotation! Thanks for sharing your awesome feedback and review!
This came out perfect!
Apples are one of my all time favorites and it’s so nice to find another use for them.
I used olive oil (on an olive oil cake kick) in place of coconut oil, a mix of honeycrisp and pink lady apples, and didn’t make the topping.
Another amazing recipe! SO yummy. I didn’t used almonds and pecans because it was all we had. Delicious. I am curious though Nora – how can I make these with more apples? The fresh apples hit so well and and I can’t tinker with the recipe on my own 🙂
I’m so happy you loved this apple cake! You can totally add some more fresh apples if you want. Try increasing to 4 cups perhaps instead of 3? Thank you!
Delicious! I’ll be making it again! Thanks, Nora
Mary Dmyterko
Cotopaxi, CO
Hi! If I’m planning to bake the cake the day before I serve it, do you recommended I wait to drizzle the caramel sauce until right before serving? Or drizzle it the day I baked it and let it soak into the cake for a day?
You could do either, but I prefer to drizzle the caramel on right before serving. Enjoy!
This was fantastic! I ended up making the cake the day of so I was able to drizzle the caramel sauce on right before serving. Although the caramel sauce hardened after it was on the cake for a few minutes and formed a crunchy shell topping. I’m not sure how I got it wrong but it was delicious nonetheless.
Hi Ayalah. I’m glad the cake was a delicious! Thanks for your wonderful review!
So delicious and so easy to make! I did half coconut oil and half vegetable oil and left out the walnuts and didn’t do the caramel drizzle because it was already so sweet and moist already! Shared it with my friend and fiancé who are both meat-eaters and even they can’t stop raving about how good it is.
Hi Lainey. This is hands down one of my favorite cakes! I’m so glad you all loved it! Thanks for your wonderful review and feedback!
Hi! Looks yummy. Would substituting the white sugar for the cake with coconut sugar work okay? 🙂
Yes, that should work just fine. Enjoy!
I love this recipe, it’s my go to every time.
Oh my, this was so good! Made it for a football playoff party, and it was quite the hit. Even the nonvegans loved it. Thanks for another winner, Nora!
You are welcome! Thank you for sharing your wonderful review!
I made this cake for dessert, with the drizzle, this year for our family Christmas celebration. Luckily it makes a big cake so I could divide it up and enjoy some the next day! My husband loves apple fritters and we both thought it tasted like one, and the best part is I can enjoy it because it’s vegan! This is so yummy, thanks so much!
You are welcome, Nancy! I’m so glad you guys enjoyed the cake! Thanks for your wonderful review and feedback!
Seriously one of the best cakes I’ve ever eaten! I’ve shared this cake, and the recipe with many who agree. I would like to bring this to a bake off next week, but I don’t know how to jazz up its appearance for the judges. I thought about a bundt pan, but I don’t know if it would work with this cake. Any ideas?
This sounds so delicious!! I’m wondering how long the leftovers will keep in the fridge?
Around 5 days or so in the refrigerator. Enjoy!
Nora, you are truly a gift!
Your recipes are amazing!
I was sceptyczki how the caramel drizzle will come out but that was a nice surprise!
I made this on Saturday for friends Christmas Eve Eve and everyone loved it! ❤️ yet again, no one could believe it was Vegan! We aren’t vegans but because of your recipes I am able to accommodate my daughter food allergies and safely enjoy baked goods!
Thanks for another recipe!
I always love it when I read that someone who lives with food allergies is able to enjoy delicious food! Allergies can be so challenging! Thank you for sharing your fabulous review ad encouraging feedback!
This is perfection! A wonderful cake enjoyed by all!
This apple cake is one of my most favorite cakes in the world. Seriously. I don’t know how you do it, Nora, but your vegan versions of cakes and desserts are amazing. The cakes are as light and delicious as non-vegan versions. I will say this particular cake is more akin to a bread pudding, which I absolutely love, and was so appropriate for a fall day. I did the caramel sauce over this and it was pure perfection. I shared it, grudgingly, with my co-workers and all were astonished that it was vegan. It was a big hit.
I’m so happy the cake was a hit! It’s perfect for fall, isn’t it? Thank you so much for your wonderful feedback and review 🙂
Thanks for this yummy apple cake recipe, Nora! I added 1/4 (or more) teaspoon of rum flavoring to the caramel sauce, making it taste like butter rum Life Savers!
The next time I make this, I’ll try using apples that are more tart…, and I’ll also cut back on the sugar, as this becomes a very sweet treat once the caramel drizzle goes on.
Such a good recipe!! I didn’t have apple sauce so i used a flax egg, and i didn’t have brown sugar so i used coconut sugar and still came out amazing.
I’m thrilled it worked out for you, Bella! Thank you so much for sharing your feedback and for your review!
My third time making this recipe with some de-dessertifying modifications: I swapped half the white flour for whole wheat, halved the sugar and left off the caramel drizzle. (Also added a pinch of nutmeg!) It tastes more like a muffin than a cake now. I can’t quite review as written but me & mine ADORE this slightly modified version!! Thanks for another smash hit 😀 next time I’ll try adding even more apples!
PS I didn’t bother peeling the apples (Pink Lady) and didn’t notice anything off in the final product, that seems to be more of an aesthetic
I enjoyed this recipe! It was perfect for me with half the sugar and without the drizzle. It tasted like breakfast muffins but without the shape of a muffin haha.
How long would you think if I baked mini muffins? 🙂
Same temperature or lower?
I’m so glad you loved the cake, Felicia! Thank you for sharing! I have never baked this recipe as muffins. I know that some have, and did have success with that. Regular size muffins, not mini. I would say bake about 20-25 minutes for muffins. Hope this helps!
I took a risk and made mini muffins! I baked them for 15min at 350 and they turned out great 🙂
I’ve commented before but here is more. Tonight is the Jewish new year and I brought this cake. Without any topping or sauce. This cake made everyone beg for more. Conversations were stopped because of this cake. Everyone wants the recipe. A happy sweet year ahead indeed. Thanks! 🍎
Deb, I feel so happy that this cake was wonderful for your gathering! Thank you for sharing this fabulous feedback and review! Happy Jewish new year to you!
I used 1/2 white flour, and 1/2 whole wheat flour. I used 1/4 cup coconut oil and subbed applesauce for the rest. It turned out amazing. I might try it oil free next time.
Hi Gina. Thank you for sharing your apple cake baking experience! I’m glad the cake turned out wonderful for you!
I was wondering if I could cut the coconut oil in half? 1 cup seems like a lot. Or will it become too dry?
It’s a pretty big cake, but you can sub 1/2 of the oil with something like applesauce or vegan yogurt probably.
I am planning on making this Apple cake. What are the best apples to use for it?
You can use any apples you like but I prefer to use pink lady, honey crisp, or Granny Smith apples. Enjoy!
So yum 🤤 I topped with your cream cheese frosting…super yum! A real winner. Thank you!
Every time I make this, I think “thank you Nora!”. One of the best cakes I’ve ever made.
Thank YOU for using my recipe and for your wonderful review 🙂 So glad you enjoyed it!
If you halve the recipe and bake in 9” square, how long would you bake it for? Also, could you use a little less oil and more applesauce?
Probably 30-35 minutes. Yes, you could use less oil and more applesauce. Thanks!
I cut the sugar in half and didn’t make the topping. Came out really good!
Thanks for the great recipe!!
You are welcome! Thanks for your great great review and feedback!