This vegan apple cake is soft, moist, and packed with apple pieces. It's an easy, 1-bowl recipe, made with 7 simple ingredients. You won't believe how soft, moist and easy this cake is.We love it so much that we even made a whole-wheat one and one filled with our mouthwatering vegan custard.
Course: Breakfast, Dessert, Snack
Keyword: Plant-Based, Vegan
Springform pan or cake pan (diameter from 8.5 to 9 inches or from 21 cm to 23cm). We use 8.5 inch /21 cm in the video.
1cupplant milksoy, almond, oats
¾cupsugarplus 2 tablespoon to sprinkle on top
¼cupvegetable oilsunflower oil, canola oil, or melted vegan butter
2cupsflourall-purpose, wholewheat, or 50% all-purpose and 50% wholewheat (see notes below for more info)
Oil your cake pan and dust it with flour.Preheat the oven to 360F or 180C.In a bowl, add plantmilk,oil, and sugar. Whisk to combine.
Sift in flour, cinnamon and baking powder. Whisk with a hand mixer for a few seconds to combine. You should have a smooth but thick batter. Important: Do not over-mix or it will turn out gummy.
Add small apple pieces from 1½ apples. If you apple is small you can add up to 2 apples. Apples should be peeled. Mix with a spatula to combine.
Pour the cake batter into the cake pan and cover the top of the cake with thinapple slices arranged in a circular pattern, overlapping the slices a bit. Sprinkle the apples with 1 to 2 tablespoons of sugar.
Bake at 360F or 180C for 1 hour in the center rack of your oven.Let cool down for at least 1 hour then sprinkle with some powdered sugar if you like.TIP: bake on a baking rack, not on a baking tray, because the tray will get too hot and might overcook the base of the cake.
Note: depending on your flours you might need to add a little more milk (2 to 4 tablespoons more) to reach the right batter consistency. You should get to a thick batter in the end. You can have a look at our video recipe below to see the right batter consistency.