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 there, I know that this is a vegan cake but I wondered if I can use regular milk and regulat yogurt. Thanks.
Hi Zara,
We haven’t tested, but my guess would be that it would work. If you try it, let me know what you think!
Thank you for your comment! Kindest, Louise
Hello Dear Nicole;
Everytime I made this recipe, everyone fall in love with it. Its a special recipe and everyone’s favorite(Specially for eldery people who like to eat cake but are afraid of the health risks).
Thank you very much for sharing it.
Hi Zoha,
Thank you so much for leaving a comment – we’re super happy that you and your loved ones enjoyed the cake ❤️
All the best,
Louise
Hi I was wondering how much custard you recommend adding – hoping to make later this week for our vegan friends.
Hi Arc,
Sounds like a great idea! We add between 0.5-3/4 of a cup of custard into the batter before baking.
I hope this helps 🙂 Happy baking! Kindest,
Louise
I made this with 100% whole wheat flour and it was amazing! Best vegan apple cake I’ve ever eaten in my life! It was fluffy and delicious.
Fantastic, Samara, I’m so happy you loved it! Thank you for taking time to leave a comment here 🙂
/Louise
Can you make this into an upside down apple cake? So the apples are on the bottom and then pour the batter over? That way the apples will be more caramelised
Hi Emma,
Good question – we have never tried the upside down apple cake.
It does require a different approach and baking time, so I am not able to advise yet on that. It is, however, a recipe that we have on our “to-cook-list” for autumn 🙂
Have a great rest of your week! Kindest, Louise
Do you think I can sub the sugar with a sweetener like splenda?
Hi there,
We’ve never tested this cake with Splenda (or other sweeteners), as we would assume that it requires a bit of testing 🙂
If you try it out, do let us know! Have a wonderful week ahead.
Louise
Really good! Very easy. Will be making this again and again!
Hi Myriah,
That’s wonderful, I’m really happy you liked the cake!!!
Thanks for leaving a review 🙂 Kindest,
Louise
This is such a lovely recipe. I made it the other Day and loved it. I Just made it again but forgot to put in the vanillaextract and al the Apples are already placed on top. Will it be ok or can I do something to help the flavour without pulling the Apples off?
Hi Laura,
Thanks for your message 🙂 The cake is still delicious without the vanilla extract. I would just serve it without it 🙂
Hope this help,
Nico
Delicious! I made this yesterday evening and it was hard to wait for it to cool to enjoy. I wasn’t sure how long to leave it in the springform pan before releasing it, so waited the hour. I lived in Italy a few years and this brings back good food memories. I will speed up my apple slicing for the top next time as I kept adding more (small apples) and took a long while so mine didn’t rise as high as the photos in the recipe – still superb!
Hi Bonnie,
I’m so happy you liked the cake – and that it brought you back to your Italian adventure!
Indeed, speedy apple slicing is one of the main tips for making a high and fluffy cake 😉 Thanks so much for your comment, and have a great Sunday!
Kindest,
Louise
Can you use yogurt as an alternative to milk? ♥️
Hi Melissa,
Sure you can. If you’d like an even more moist apple cake, you can replace some plant milk with yogurt. In this case, we recommend adding 2/3 cup (160 grams) of plant yogurt and ½ cup (120 grams) of plant milk.
I hope this helps. Happy baking, Melissa 🙂
Kindest,
Louise
Very good! Used applesauce instead of oil and baked a 5 extra minutes (extra minutes at 375). Cake became more solid after the hour wait time. Easy and delicious!
Hi there! I’m so happy you enjoyed the apple cake.
Thanks so much for your tip about the apple sauce, and for taking the time to leave a comment here.
Have a wonderful week ahead! Kindest,
Louise
I really liked this cake and it is incredibly easy and quick to put together, however it became a little chewy. Perhaps it was the apples but I think next time I might try it with vegan butter (Stork) instead of oil, and fluff it up nicely, see how that goes. I like that you don’t use a lot of sugar, I actually used even less (shaved off 20gr) and next time will use even less as the apples do their job perfectly and I like to really taste them.
Hi there, thanks so much for your feedback – I’m delighted you liked the cake, and you feel like making it again and experimenting with sugar content. Thanks so much for taking the time to leave a comment, and have a wonderful week ahead!
Kindest, Louise
This cake is so yummy!!! I just made it for the first time this afternoon and was so happy with how it came out. Great flavour and so easy to make. I really thought there was going to be too many apples (my apples were huge!), I used 3 total. But it turned out perfect. Thank you for another lovely recipe!
Hey Sarah,
Oh, that’s wonderful, I’m delighted you enjoyed the cake 🙂
Thank you for your kind comment – and have a fantastic week!
Kindest,
Louise
Hi
Have you used gluten free flour for this cake?
I’m strict gluten free and diary free.
Alma
Hi Alma,
We haven’t tasted the gluten-free version, but a group of readers tried it and liked it. It’s best if you replace all-purpose flour with a gluten-free one, like a gluten-free all-purpose baking mix.
I hope that helps.
Best,
Louise
This cake is perfect. I needed to use some apples up and always thought I wasn’t much of a cake maker, but I’ve made this cake three times now and it has come out perfectly each time, moist and really tasty. Everyone who’s tried it loves it, thank you.
Hi there, thanks so much for your sweet comment – we’re so happy you feel confident baking this cake, and that you like the flavor too! Warm wishes from both of us. /Louise