This vegan apple cake gives you an incredibly moist, apple-packed cake with simple pantry ingredients and a gorgeous apple topping—no eggs or butter needed.
If you love baking with apples, try our baked apple oatmeal, apple muffins, or apple bread next. They’re simple, cozy recipes that make the most of fresh apples.
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Why you’ll love our vegan apple cake
If you love apple cake, this is the one to make. 🍎 It’s ridiculously moist, packed with four whole apples, warmly scented with cinnamon, vanilla, and lemon, and finished with a gorgeous layer of caramelized apples on top.
This recipe is inspired by the apple cake my Nonna Lidia made for us growing up. I still remember running up the stairs to her home and smelling it baking. ❤️ Today, Louise and I make it again and again—and it’s every bit as comforting as I remember.
The ingredients couldn’t be simpler: everyday pantry staples, plenty of fresh apples, no eggs, and no butter. It’s naturally low in saturated fat and wonderfully fruit-forward, making it a feel-good treat for everyday baking.
Have it for breakfast, grab a slice with coffee in the afternoon, or serve it for dessert with vanilla ice cream. 🍰 Vegan or not, this is a seriously good apple cake.
P.S: For more simple homemade cakes, try our vegan lemon cake, carrot cake, or easy vanilla cake. They’re easy enough for everyday baking and made with familiar ingredients.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Apples: firm, sweet-tart apples are ideal. Try Honeycrisp, Pink Lady, Fuji, Gala, or Granny Smith.
- All-purpose flour: gives the cake a tender, reliable crumb. You can replace half with whole wheat flour for a heartier cake.
- Sugar: regular granulated sugar works perfectly. Cane sugar or light brown sugar are good alternatives.
- Almond milk: use unsweetened almond milk or substitute oat, soy, or another plant milk you enjoy.
- Vegetable oil: keeps the cake soft without butter. Use a neutral oil such as avocado, sunflower, or canola.
- Baking powder: gives the cake its lift. Make sure yours is fresh for the best rise.
- Vanilla extract: adds warmth and brings out the sweetness of the apples. Vanilla paste works too.
- Cinnamon: adds that classic warm apple-cake flavor. Pumpkin pie spice is a delicious alternative.
- Lemon zest: brightens the apples and makes the cake beautifully fragrant. Orange zest works well too.
- Salt: just a pinch makes the other flavors pop.
How to Make Vegan Apple Cake
Step 1. Make the batter
Line your cake pan with parchment paper and preheat the oven to 360°F (180°C).
In a large bowl, whisk together the almond milk, vegetable oil, sugar, vanilla, and lemon zest.
Sift in the flour, baking powder, and salt. Mix just until the batter is smooth and thick. Don’t overmix.
Pan size: We usually use an 8.5-inch (21 cm) pan. An 8-inch (20 cm) pan makes a taller cake and may need a few extra minutes, while a 9-inch (23 cm) pan makes a shorter cake and may bake a little faster.
Step 2. Add the apples
Core the apples and cut 2½ of them into small pieces. You can leave the peel on.
Fold the apple pieces gently into the batter with a spatula, then pour everything into the prepared pan and spread the top evenly.
This generous amount of fruit is what gives the cake its soft, apple-packed center.
Step 3. Decorate the top
Thinly slice the remaining apples and arrange them over the batter in a circular pattern, slightly overlapping the slices.
Mix the sugar and cinnamon, then sprinkle it evenly over the apples.
As it bakes, the topping becomes lightly caramelized and gives the cake its beautiful finish.
Step 4. Bake and cool
Bake on the center rack at 360°F (180°C) for 55 minutes to 1 hour.
Insert a skewer into the center. It should come out mostly dry. If you see wet batter, bake for another 5 minutes and check again.
Let the cake cool in the pan for 15 minutes, then remove it and cool for at least 1 hour before slicing. This helps the soft, fruit-filled center set before you cut into it.
Tips
- Cut the inside apples small: Small pieces distribute evenly through the batter and become tender as the cake bakes.
- Keep the peel on: There’s no need to peel the apples. It saves time, adds texture, and the peel softens as it bakes.
- Sift the flour: This removes lumps and adds a little air, helping the cake bake up lighter.
- Don’t overmix: Once the flour goes in, mix only until the batter is smooth and you no longer see dry flour.
- Expect a thick batter: With all those apple pieces, the batter will look thick and fruit-packed. That’s exactly what you want.
- Slice the topping apples thinly: Thin, overlapping slices soften nicely and make the top look beautiful.
- Don’t open the oven early: Keep the oven door closed for the first 30 minutes to help prevent the cake from deflating.
- Bake on the oven rack, not a baking tray: A hot tray can overcook the base of the cake.
- Watch the cake, not just the timer: Insert a skewer into the center; it should come out mostly dry, without wet batter.
- Don’t rush the cooling: This cake is very moist, so let it cool well before slicing to help the center set.
- Try the yogurt variation: For a slightly richer version, use ⅔ cup (160 g) plant yogurt + ½ cup (120 g) plant milk instead of the 1 cup of plant milk.
- Turn it into muffins: Divide the batter into a 12-muffin tin and bake at 360°F (180°C) for about 25–27 minutes.
Frequently Asked Questions
Any apple will work, but we prefer sweet, crisp varieties that hold their shape when baked, such as Honeycrisp, Pink Lady, Fuji, Gala, or Golden Delicious.
Our favorites are Honeycrisp and Pink Lady because they’re naturally sweet with just enough tartness to balance the cake.
No. We usually leave the peel on because it saves time and softens as the cake bakes. You can peel them if you prefer a more delicate texture.
Yes. For a richer, slightly creamier cake, replace the 1 cup of plant milk with ⅔ cup (160 g) plant yogurt and ½ cup (120 g) plant milk.
If you’re not vegan, you can use regular yogurt, low-fat Greek yogurt, or Skyr instead.
You can replace half of the all-purpose flour with whole wheat flour. Using all whole wheat flour will make the cake denser and more rustic.
Absolutely. Divide the batter among a 12-muffin tin and bake at 360°F (180°C) for about 25–27 minutes, or until a skewer comes out mostly dry.
With four apples, this is naturally a very moist fresh apple cake. If a skewer shows wet batter, continue baking in 5-minute increments. Also, let the finished cake cool for at least 1 hour before slicing so the center can set.
Let the cake cool completely, then keep it covered at room temperature for a short period or refrigerate it for longer storage. Bring refrigerated slices to room temperature before serving if you prefer a softer texture.
You can also freeze individual slices, well wrapped, then thaw them at room temperature when you want one.
Easy desserts & baking
- Vegan Banana Bread
- Almond Flour Blueberry Muffins
- Lemon Poppy Seed Muffins
- Banana Chocolate Chip Muffins
- Almond Butter Chocolate Chip Cookies
- Date Brownies
- Cake Donuts
- Banana Oatmeal Muffins
If you try this Vegan Apple Cake Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Vegan Apple Cake (Simple Pantry Recipe)
Video
Equipment
- 8, 8.5, or 9-inch (20, 21, or 23 cm) round cake pan
Ingredients
- 4 apples divided, 2½ for the filling and 1½ on top.
- 2 cups all-purpose flour
- ¾ cup sugar plus 2 tablespoons to sprinkle on top
- 1 cup almond milk or another non-dairy milk
- ¼ cup vegetable oil
- 1 tablespoon baking powder
- 1 tablespoon vanilla extra
- 1 teaspoon cinnamon
- ½ lemon the grated zest
- 1 pinch salt
Instructions
- Make the batter: Line a cake pan with parchment paper and preheat the oven to 360°F (180°C).Whisk 1 cup almond milk, ¼ cup vegetable oil¾ cup sugar, 1 tablespoon vanilla extra, and the grated zest of ½ lemon in a large bowl.Sift in 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 pinch salt, then mix just until smooth and thick. Don’t overmix.
- Add the apples: Core the apples and cut 2½ into small pieces; peeling is optional. Gently fold them into the batter, then pour into the prepared pan and spread evenly.
- Decorate the top: Thinly slice the remaining apples and arrange them on top, slightly overlapping. Mix the 2 tablespoons of sugar and 1 teaspoon cinnamon, then sprinkle over the apples.
- Bake and cool: Bake on the center rack at 360°F (180°C) for 55 minutes to 1 hour. A skewer inserted in the center should come out mostly dry. If you see wet batter, bake for 5 more minutes and check again.Cool in the pan for 15 minutes, then remove and let cool for at least 1 hour before slicing.
Notes
- Apples → Honeycrisp, Pink Lady, Fuji, Gala, or Granny Smith.
- All-purpose flour → Replace up to half with whole wheat flour.
- Sugar → Cane sugar or light brown sugar.
- Almond milk → Oat, soy, or another plant milk.
- Vegetable oil → Avocado, sunflower, or canola oil.
- Baking powder → No substitution listed.
- Vanilla extract → Vanilla paste.
- Cinnamon → Pumpkin pie spice.
- Lemon zest → Orange zest.
- Salt → No substitution listed.
- Cut apples small: They’ll soften evenly and spread throughout the cake.
- Skip the peeling: The peel softens as it bakes.
- Sift the flour: Fewer lumps, lighter cake.
- Don’t overmix: Stop as soon as the batter is smooth.
- Expect thick batter: Fruit-packed and thick is exactly right.
- Slice topping apples thin: They soften better and look beautiful.
- Keep the oven closed: Don’t peek during the first 30 minutes.
- Use the oven rack: A baking tray can overcook the bottom.
- Check with a skewer: Mostly dry means it’s done.
- Cool before slicing: Give the moist center time to set.
- Try yogurt: Use ⅔ cup yogurt + ½ cup plant milk for a richer variation.
- Make muffins: Bake 12 at 360°F for 25–27 minutes.
- Store well: Cool completely before covering or refrigerating; freeze individual slices for longer storage.
Nutrition
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
Hi – do you think I could times this by 1.5 and make it in a 9” x 13” cake pan or would it be best to double it?
Hi Cathy, I think it would be best to double it to fill a 9×13 cake pan, and bake it a few minutes longer. If you want to be more precise, multiply all ingredients by 1.85 (easier to do with metric system and a digital scale than cups).
Hope this helps 🙂
Nico
I just 1.5’d it for two smaller loaf pans and it turned out perfect. I also added Vanilla extract to the mix which increased the flavor a bit, too.
Hello. I noticed when toggling between the US/Metric tabs in the recipe, the conversion for the flour is 2 cups US, but 300g Metric. I thought 2 cups of flour equals 240g. Which one is accurate? Thanks, I’m going to make this for my wife’s birthday… not too much pressure!
Hi Dan 🙂 Thanks for your message. 300 grams is correct (2 cups is also correct for most casual bakers).
Note: we find that for MOST people, including myself, 1 cup US of all-purpose flour equals 150 grams. To make 1 cup = 120 grams, you would have to sift the flour multiple times before sprinkling it into a cup and leveling it off.
Anyways, for best results, use a kitchen scale. I hope your wife is going to LOVE this cake as much as mine does:-)
Thanks,
Nico
Hi, this recipe seems great… But before I make it, I would like to ask a few questions:
1) Can I substitute whole milk(cow’s milk) for nondairy milk. If so, can I substitute cows milk for plant based milk in the custard as well?
2) If I substitute water for oil, will the cake still be fluffy and moist? Or is the cake taste and texture better off with oil?
Thank you!
Hi Aleena,
Thanks so much for your comment! So,
1: We have never tried making it with cow’s milk, but since the protein content is very similar to that of soy milk, I’d say yes, it would work. The same is true for the vegan custard.
2: Yes you can substitute water (and unsweetened applesauce) for oil. The flavor of the cake is better with oil, but many of our readers make it with water instead and still get a cake they like.
I hope this helps, let me know if you have any other questions!
Happy Friday. Cheers, Louise
Can this be frozen?
Hi Katie! Yes, you can freeze the apple cake! Make sure to freeze it in a freezer-friendly plastic bag (just like you would with bread). Then thaw the cake in the fridge, and warm it up slightly in the oven. I hope that helps – enjoy!! Cheers, Nico
My (vegan) mum convinced me last minute to make the apple cake I planned to bake vegan, this was the first recipe I saw and so glad I tried it. I usuallg detest vegan cakes, always stodgy, turn to glue in your mouth, and I’ve tried many recipes. But this one is absolutely perfect. Light, springy sponge, I have no idea how it works so well but it’s the only vegan cake I’ll make henceforth. The only modification I made the the recipe was to reduce the sugar by 50g. Thank you!
I’m delighted to hear that you liked this cake – maybe you wanna try our other cakes too? (haha)! Thanks so much for coming back to leave such a nice comment! Have a great weekend, cheers Nico
I made the version of your recipe with half plant based milk, half plant based yoghurt, vegetable oil, and Cinnamon. It baked well: not too sweet, not too dense, and just a hint of apple tartness. Finally, it looked beautiful. I’ll be making this again for my next dinner party.
Hi Dianne, I’m delighted to hear – thanks so much for coming back to leave a comment. Have a great Monday! Cheers, Nico
Mine didn’t raise at all, any tips on what I could have done wrong? The flavour was amazing though
Hi Katie! I’m so sorry that the cake didn’t rise.
Typically, when a cake doesn’t rise, it comes down to 4 elements:
1. The leavening agent used – baking soda and baking powder cannot be interchanged, we highly recommend baking powder for this cake
2. Oven temperature – the oven temperature is necessary to allow the cake to rise before the structure sets. For example, if the oven is too hot, the cake will set too fast before the air bubbles have formed and it will not rise.
3. Potential overmixing – we advise just to whisk for a few seconds till you have a smooth and thick apple cake batter. If over-mixed, the cake will turn out gummy and compact.
4. Leaving the batter without baking – from the moment you add baking powder to the cake batter, try to finish the cake and bake it as fast as you can. This is because the baking powder starts working as soon as it touches the cake batter, and if you leave it out for too long without baking, you’ll lose some of its leavening power.
I hope this might help, Katie. Let me know if you have any other questions.
Kindest, Nico
Hi Nico,
I made your Vegan Apple Cake, and it was absolutely delicious! Just a great all around moist Apple Cake. Mine took a about 15 minutes longer to bake, but I just put a bit of foil on top and it came out perfect.
I’d like to try the custard recipe attached, but was wondering if the custard can be made and reheated when ready to use? Thanks again.
Maria
Hi Maria,
I am so happy the cake turned out well. It’s such a great tip to cover it with foil to extend the cooking time.
Yes, you can make the custard ahead and reheat it. To reheat it, you might need to add a touch of milk.
If it lumps up, you can either whisk it vigorously with a hand whisk or you can give it a quick blend with an immersion blender.
I hope this help.
Happy cooking 🙂
Nico
What a lovely recipe! We enjoyed this at our Thanksgiving dinner last night. I made the custard version. I used half of the custard from your custard recipe; stirring in part and adding a layer under the apple decoration. I used coconut cream in the custard and oat milk as my plant based milk. The only trick was making sure it was cooked in the center this took about 10 minutes extra at 375. Thanks for this recipe!!
Hi Hayden! I’m so happy to hear that, thanks for sharing. Good idea to add the custard, that is a delicious addition. Happy Thanksgiving, and enjoy! Many cheers, Nico
My 4 year old helped make this recipe today, and it turned out so delicious that we actually made a second one to share !
I love that everything was easily put together in one bowl and all of the ingredients were simple! Fantastic recipe!
Oh I’m so happy you all liked the cake, Paula!! Thanks so much for sharing, the greatest compliment we can get, is when families cook and share our recipes. Cheers, Louise
Thank you Nico & Louise
I made this cake for the first time yesterday and it came out great. I did as you suggested and substituted a little plant milk for coconut yoghurt. I especially love that the ingredients were all basic things I had in the cupboard anyway and are not overly expensive. I am looking forward to trying more of your recipes 😋.
Hi Anna, thanks so much for your kind comment, we’re so happy you liked the cake!! Welcome, and I hope you’re gonna like more of our recipes. Cheers, Nico
Hi Chef Nico, thanks for an amazing recipe! Easy to follow and absolutely delicious. I added 1/3c yoghurt and a little ground ginger. This is definitely one to make again!
Amazing Alice, we never tried with ground ginger – that sounds just perfect. Thanks for taking the time to leave a comment!
Hello chef Nico! I’m looking forward to making this cake for a family holiday next week. I’m wondering if I can make it in advance and freeze it, then warm it in the oven to serve? Or will it not freeze well? Trying to do as much ahead of time as possible. Thank you!
Hi Liat, yes you can freeze the apple cake! Make sure to freeze in a freezer-friendly plastic bag (just like you would with bread). Then thaw the cake in the fridge, and warm it up slightly in the oven. I hope that helps, enjoy your family holidays!! Cheers, Nico
Hi what sugar do you use?
Hi Helen,
We made this with both white sugar and with brown sugar. It works perfectly with both!
Hope this helps,
Nico