Description

This moist and flavorful Vegan Apple Cake is a perfect dairy-free and egg-free dessert packed with fresh apples and warm cinnamon. It features a tender crumb with a crunchy pecan topping, making it an ideal treat for any occasion. Easy to prepare and bake, this cake is excellent served with vegan ice cream or a cup of coffee.

Ingredients

Scale

Cake Batter Ingredients

2 1/2 cups (315g) all-purpose plain flour (spooned and leveled; gluten-free option available)
1 cup (190g) packed brown sugar (or coconut sugar)
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon salt (optional)
1 cup (240g) dairy-free milk
1 medium-sized apple (180g), grated very coarsely or chopped finely
1/2 cup (120g) neutral flavored oil
1 tablespoon apple cider vinegar (optional)
1 teaspoon vanilla extract (optional)

Crumb Topping Ingredients

1/3 cup (35g) pecans, chopped
1/4 cup (30g) all-purpose plain flour (or gluten-free all-purpose flour)
2 tablespoons (30g) vegan butter (spreadable or softened coconut oil)
2 tablespoons (25g) packed brown sugar (or coconut sugar)
1/2 teaspoon ground cinnamon
1 medium-sized apple (180g), sliced thinly

Finishing

Powdered sugar or icing sugar (for dusting)

Instructions

Preheat and Prepare Pan: Preheat your oven to 180°C (350°F). Grease or line an 8-inch (20 cm) springform or loose-bottom cake pan with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, brown sugar, baking powder, ground cinnamon, and salt (if using). Stir until well blended to ensure even distribution of leavening and spices.
Add Wet Ingredients: Add the dairy-free milk, grated or finely chopped apple, neutral oil, apple cider vinegar (if using), and vanilla extract (if using) to the bowl with dry ingredients. Mix gently until just combined to avoid overmixing; the batter will be thick.
Pour Batter into Pan: Transfer the batter into your prepared cake pan, smoothing the top evenly with a spoon or spatula for a uniform surface.
Prepare Crumb Topping: In the same bowl or a small clean bowl, combine chopped pecans, flour, vegan butter, brown sugar, and cinnamon. Use a spoon or your fingertips to blend the ingredients until the mixture resembles coarse crumbs with no large chunks of butter remaining.
Assemble Cake Topping: Arrange the thinly sliced apple on top of the batter in decorative fan shapes or as you desire. Evenly sprinkle the crumb topping mixture into the gaps between the apple slices on the cake surface.
Bake the Cake: Place the cake in the preheated oven and bake for 55-60 minutes. If the crumble topping browns too quickly, cover the cake loosely with aluminum foil or an oven-safe plate to prevent burning. The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs, and the cake feels firm when gently pressed.
Cool the Cake: Allow the cake to rest in the pan for 10-15 minutes after baking. Then carefully remove the cake from the pan and transfer it to a cooling rack to cool completely.
Serve and Store: Before serving, optionally dust the cake with powdered sugar or drizzle with a simple glaze. Enjoy it with dairy-free yogurt, vegan ice cream, or a hot cup of coffee. Store leftovers airtight at room temperature for 1 day, refrigerate up to 3 days, or freeze for up to 1 month.

Notes

For a gluten-free option, substitute the all-purpose flour with a gluten-free all-purpose flour blend.
Using coarsely grated apples ensures moistness and texture within the batter.
Covering the cake midway through baking prevents the crumb topping from burning.
Powdered sugar or vegan glaze adds a lovely finishing touch but is optional.
This cake pairs well with vegan ice cream, dairy-free yogurt, and coffee.

Prep Time: 15 minutes
Cook Time: 55-60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: vegan apple cake, dairy-free dessert, egg-free cake, vegan baking, apple cinnamon cake, plant-based dessert