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–+ servings
Baked whole vegan apple cake topped with overlapping cinnamon apple slices

Vegan Apple Cake (Simple Pantry Recipe)

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10 slices
Author: Nico Pallotta

  • 4 apples divided, 2½ for the filling and 1½ on top.
  • 2 cups (300 g) all-purpose flour
  • ¾ cup (150 g) sugar plus 2 tablespoons to sprinkle on top
  • 1 cup (250 g) almond milk or another non-dairy milk
  • ¼ cup (50 g) vegetable oil
  • 1 tablespoon (16 g) baking powder
  • 1 tablespoon vanilla extra
  • 1 teaspoon cinnamon
  • ½ lemon the grated zest
  • 1 pinch salt

  • 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.
    Step 1 Wet ingredients whisked with flour and baking powder for apple cake batter.
  • 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.
    Step 2 Chopped apples folded into thick vegan apple cake batter.
  • 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.
    Step 3 Unbaked vegan apple cake topped with overlapping cinnamon apple slices.
  • 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.
    Step 4 Golden vegan apple cake cooling on a plate with baked apple topping.
Substitutions
  • 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.
 
Tips
  • 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.
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