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
Don’t Lose This Recipe
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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.
I’m currently waiting to take my first attempt out of the oven. It smells incredible!
Our mother is in her final hours, we’re in such limbo, and I have kept myself busy this afternoon by foraging in her garden for all the veggies and fruit. The apples are so beautiful and I wanted to make something lovely with them – thank you so much for such a brain-friendly recipe to occupy an addled mind.
I think it’s about ready…thanks again!
Dear Emma,
Thank your for taking precious time to leave a comment here. I hope that they cake turned out as you hoped, and provided a comforting treat for you and your family.
I wish you and your loved ones the very best. Kindest,
Louise
Had lots of apples from tree in my garden. Used some in this recipe. I was amazed how light this cake was and how pretty it looked with the apple slices on top.
Very easy to make, although I did use normal milk rather than plant milk and reduced volume of cinnamon as 16g seemed an awful lot.
Thanks, easy and delicious.
I made it upside down, first sugar and apple slices, then the dough and inverted it once cooked. The apple slices caramelized beautifully.
Wonderful, Clara. I’m so delighted that you enjoyed the cake, great idea to make it upside down 🎉
Kindest, Louise
This apple cake is absolutely yummylicious! I baked it today and it turned out absolutely picture perfect! I had to bake mine at 360F for about 1 1/2 hours in an 8 1/2″ springform pan before it was completely cooked through in the middle. I baked this cake for vegan guests and even though it was made for them, my husband and myself (who are not vegan) loved it with slices of old cheddar cheese. I want to try it with your vegan custard next time. Does the custard have to be cooled first before adding it to the apple cake mixture? Also want to comment that your recipes pictures are stunning and your recipe tips for alternate ingredients are very useful and far exceeds those of other sites. Well done and thank you for sharing this terrific recipe.
Fantastic, Missy!! I’m so delighted you enjoyed this cake as a family 🎉
So, for adding the custard, you would not need to cool it down, you can pour it after its cooked and it has reached its “custard-texture” 🙂
Thank you for your kind comment, feedback, and support. We’re so happy to have you here 🥰
Wooo Hoooo. What a great recipe, simple to make and simply delicious. I doubled up the recipe (what a great tool) as we had a large family gathering and the vegans and non vegans loved it. Thank you 😀
Hi Louise 🙂
That’s wonderful news, so happy that everyone enjoyed this cake – sounds like a success! 🎉
Thanks so much for sharing, and all the best. Louise
Hi ! I’m gonna to do this soon for my 1 year old son. Can I replace the sugar with compote or just recuce it to 75 g without modify the texture ? (Sorry, I’m not an english speaker)
Hi Elodie,
Yes, you can use half the sugar (75 g). It should work without a problem.
I am not sure about using apple compote. It should work fine, but I am not 100% sure.
I hope this helps,
Have a wonderful day.
Nico
Can you use almond flour?
Hi Rebecca,
We haven’t tried this with almond flour. I don’t think it would work with the ratios in the recipe as they are for a regular flour.
Sorry I can’t help further.
Nico
Can this be frozen please?
Hi Jazz,
Yes, you can freeze the cake for up to 3 months. Let it cool down completely, then place it in a freezer-friendly bag and freeze.
Thaw at room temp, in the microwave, or overnight in the fridge.
I hope this helps!
Best,
Nico
Hi! I was wondering which kind of apples you recommend to use. Thanks! I’ll try to make it tonight:)
Hi Mireia,
we tested this recipe with at least 7 varieties of apples and all worked perfectly. It’s really down to your personal preference.
If you prefer a sweeter cake (like us) then use golden delicious, pink ladies, or fuji apples. If you prefer a tarter, less sweet flavor, then use granny smith.
I hope this helps 🙂
Enjoy!
nico
I made it with coconut oil and it came out great – even my kids loved it.
Thank you for this nice recipe.
That is such wonderful news – I love that the whole family enjoyed this cake 🎊
Thanks so much for taking the time to leave a comment here, and have a great rest of your day.
Kindest, Louise
Great recipe! I followed as recommended except swapped out half of the apple for some rhubarb I had on hand. Perfect for spring!
Hi,
I made this cake yesterday and while it turned out tasting really really tasty, I’d like it to be a bit less dense. I felt it was a bit gummy, or too moist. I mixed quite shortly (to avoid overmixing) and followed the metric amounts. Do you have any advice?
Thank you in advance 🙂
Vera
Hi Vera,
Thanks for your message. What kind of flour did you use?
It could be that your flour has a high protein content. Try looking at the label and make sure it has below 11.5% protein for cakes.
However, this is is a moist cake (although it shouldn’t be gummy).
You could try reducing the liquid by 20-30 grams and adding 1 teaspoon of baking soda to make it lighter and more airy.
I hope this helps 🙂
Let me know if you have any other questions.
Cheers,
Nico
Delicious and moist. We are eating the other half this evening.