Fluffy Vegan Apple Cake Recipe
This Vegan Apple Cake is moist and fluffy, even without butter. It’s the perfect treat to savor during apple season!
Looking for vegan cake recipes? Try my Matcha Pound Cake, Banana Cake, or Dried Fig Cake!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Vegan Apple Cake Recipe:
How To Make Vegan Apple Cake: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Make apple mixture.
Step 2
Add wet ingredients to a mixing bowl and whisk.
Step 3
Add dry ingredients, apple mixture, and stir gently.
Step 4
Pour the cake batter into a loaf pan, score the surface, and bake.
Take it out from the pan, place it on a cooling rack, and let it cool for some time. Let the cake cool completely, then cut it into pieces and enjoy!
Storage
You can store this tender apple cake at room temperature for about 3 days. Be sure to use an airtight container. If the cake dries out, warm it in the microwave for about 20 seconds, and it will regain its fluffy texture.
For longer storage, wrap each slice of cake with plastic wrap before storing them in the freezer. The cakes will last about one month.
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Fluffy Vegan Apple Cake Recipe
Print Pin SaveEquipment
- 1 Loaf Pan 18cm (7 inches)
Ingredients
Apple Mixture
Wet Ingredients
- 3½ Tbsp Oil, 50g
- 4 Tbsp Maple Syrup, 70g
- ⅔ cup Soy Milk, 140g
- 1 tsp Vanilla Extract
Dry Ingredients
- 1⅔ cup All-purpose Flour or Cake Flour, 200g
- 2 tsp Baking Powder, 8g
Instructions
- Preparation: Preheat oven to 180C/356F. Cut apple into small pieces. Place parchment paper in a loaf pan
- Make Apple Mixture: Add the chopped apples, cinnamon powder, sugar, and water to a pan and mix. Then cover and cook on low heat for 8 to 10 minutes until tender.
- Combine Wet Ingredients: Put wet ingredients into a bowl and mix.
- Add Dry Ingredients: Place a strainer on the bowl, and add flour and baking powder. Then, sift and mix the flour mixture roughly.
- Add Apple Mixture: Add apple mixture to the bowl and mix.
- Bake: Pour the dough into your prepared loaf pan. Score the surface with a knife or skewer and bake for 35 to 40 minutes at 180C/356F.
Video
Notes
- Storage: It will last for 5 days at room temperature and one month in the freezer (wrap each slice in plastic wrap).
-
Avoid stirring the dough too much, as it will result in a firmer cake texture.
I made this recipe, for vegan customers, I did it 6x recipe. I noticed it didn’t contain enough sugar or sweetener. I modified the recipe by adding 12oz sugar. It rose perfectly. Flavors were really good. I made mini bundt cake and I’m topping some with vegan royal icing and some with streusel topping . Thank-you
Your version sounds so yum! Thanks for trying my recipe!
Hi Chef !
Can I substitute the maple syrup for sugar instead? If yes, would it be white or brown sugar? How many grams would that be?
Thank you!
Hi Grace, thanks for your comment! Yes, you can substitute maple syrup with sugar, and both white or brown sugar is ok. It’s your preference. I would add 40g sugar for this recipe, but the sweetness is moderate, so if you love sweeter cake, you can add 50g or more. And it’s better to change soy milk to 200g as you cut down on liquid ingredients. I hope it helps!
Thank you so much for the advice Chef 🙂
I am new to vegan baking.. may I find out whether margarine can be used as a substitute to vegan butter/oil?
Margarine is more easily available and usually cheaper than vegan butter. Same as how sugar is cheaper than maple syrup, but I understand maple is more nutritious and that’s why recommended!
Please call me Juri:) Yes, margarine is cheap and easy to get because it’s highly processed food. I suggest avoiding it as it contains trans fat, which is not good for your heart… You can use canola oil, avocado oil, olive oil instead. I like using raw sesame oil (taihaku oil) for baking, but it’s not sold outside Japan. Anyway, I hope you can find an easy substitute!
Thank you so much Juri! 🙂 Have a good day and looking forward to more yummy goodness on your blog 🙂
You are very welcome! You have a good day too, Grace!^^
おいしい！
loved the subtle flavour, great with some ocha for breakfast or a tea party 💛
wished it would have risen more 🤔 but I guess that’s the cook’s fault rather than the recipe 😅 maybe I overmixed it? either way thanks for the recipe! 🥰
Hi Tessi! I’m sorry it didn’t rise…It happens to me sometimes too. I found that it happens when I use a little old baking powder. If I use a new one, then it raises no problem. So since then, I buy a small box of baking powder and use it all before rising power gets weak. I hope that helps! Thanks for your comment!