This Dutch Vegan Apple Cake has a light and fluffy texture, and moist crumb. It’s topped with fresh sliced apples and cinnamon sugar for a beautiful, yet easy-to-make cake!
Last weekend my family and I went on one of my all-time favorite fall outings; a trip to the orchard to pick apples, and enjoy cinnamon donuts and cider.
It was one of those quintessential autumn days. The air was cool and crisp, the sky was a bright blue, and the apple trees were dripping with ruby red apples.
When we arrived at the orchard we were told the McIntosh and the Prime Golds were ready to enjoy! I’m rather familiar with McIntosh apples which have a red-green skin, white flesh, and a tart flavor.
However, I had not heard of Prime Gold apples before. We were told that they are sweet and excellent for baking, so we headed in that direction!
Prime Gold apples were developed to be similar to the Washington State Golden Delicious. They have a yellow-green color, but when left on the tree to ripen they turn pink in color. Since they are so sweet, when used for baking, you don’t need as much sugar!
We came home with a bushel of apples! We’ve been slowly making our way through our stash. Luckily, everyone in the family adores apples, so they have been our go-to snack.
But I couldn’t let apple season pass without making a special treat. I’ve made my homemade sugar-free applesauce, vegan baked apples, and sugar-free apple crisp in the past, but this year, called for a spectacular yet simple cake!
This version is a take on a traditional Dutch apple cake. It is easier than an apple pie, but just as delicious, if not more so, in my opinion. It’s a layer of light fluffy vanilla cake, topped with slices of apples that are gently placed on top of the batter, then sprinkled with cinnamon sugar.
When it bakes in the oven the apples soften and the cinnamon sugar browns and bubbles for a caramel-like topping.
You’re sure to love this plant-based dessert any time of year, but it’s truly a must during apple season!
💗 Why You’ll Love this Vegan Apple Cake Recipe
- Easy and simple recipe
- Uses pantry ingredients
- Light and fluffy texture
- Moist crumb
- Sweet apple chunks
- The caramelized cinnamon sugar topping
- Full of fall flavors
- A perfect vegan dessert for Thanksgiving or the holidays!
🥣 Ingredients and Notes
- All-Purpose Flour: Used to create a light and fluffy texture. You could also use white whole wheat flour, but the cake will have a more dense texture.
- Baking Powder: Used as a leavening agent for this cake.
- Salt
- Coconut Oil: Creates moisture in this bake. You’ll also need a touch to grease the cake pan. Use the type in its solid form, not liquid.
- Raw Sugar or White Sugar: Creates a light-colored cake. You could substitute raw sugar for coconut sugar or brown sugar, but just be aware that it will have a darker color.
- Vanilla Extract: This brings out the natural flavors of the apples and gives the cake a vanilla flavor.
- Banana: Used as an egg replacer in this recipe. It also adds a touch of natural sweetness which decreases the need for refined sugar. Use a browning banana for the best results.
- Soy Milk: Adds moisture with a neutral flavor. Be sure to use unsweetened soy milk. Or use another non-dairy milk of your choice such as almond milk or oat milk.
- Apples of Your Choice: I used prime gold since that was what we picked at the orchard, however, any other baking apple would also work well. I suggest Granny Smith, Jonagold, or Honeycrisp.
- Cinnamon Sugar: Combine to create a caramelized topping for the apples.
📋 Step by Step Instructions
Step 1: Preheat the oven to 350 degrees F. In a medium bowl sift together the flour, baking powder, and salt. Whisk and set aside.
Step 2: In a large mixing bowl cream together coconut oil, sugar, and vanilla.
Step 3: Add one banana cut into slices. Cream together until combined and light and fluffy. Add the flour to the wet ingredients a little at a time, alternating with the soy milk. Fold it together until just combined.
Step 4: Lightly grease a 9-inch pan with coconut oil. Pour the cake batter into a cake tin lined with parchment paper and spread it evenly across the top.
Step 5: Slice and core apples into 8 pieces each or 16 pieces all together using an apple corer. Place apples in a circular pattern on top of the batter, lightly pressing the edges into the batter.
Step 6: Stir together cinnamon and ¼ cup of raw sugar in a small bowl. Sprinkle on top of the apples.
Step 7: Bake for 55 minutes at 350 degrees F, or until apples are soft, and a toothpick inserted in the cake comes out clean.
💭 Expert Tips for Making Vegan Apple Cake
- Choose a good baking apple such as Granny Smith, Prime Gold, Jonagold, or Honeycrisp. Some apples, such as red delicious don’t have firm flesh and break apart when baked.
- Use unsweetened soy milk or other unsweetened dairy-free milk. This cake is sweet enough with the sugar, banana, and apples, that you don’t want it to be overpoweringly sweet by also having the milk be sweetened.
- Banana is used as an egg replacer. It also adds more sweetness to the bake. If you choose you can reduce the added sugar to ¼ cup if you prefer a less sweet taste.
❓ Recipe FAQs
Serve this cake as a vegan dessert for Thanksgiving or the holidays! Top with coconut whipped cream, or dairy-free vanilla ice cream. Or simply eat it plain! It’s absolutely delicious all on its own!
Store the cake covered, and in the refrigerator. It will keep for up to 5 days.
Substitute the raw sugar for coconut sugar or maple syrup, and the coconut oil for applesauce. Use white whole wheat flour instead of all-purpose flour. The cake will have a different consistency with these substitutions and will take on a darker color due to the coconut sugar and whole wheat flour.
📖 Variations and Substitutions
Make it Gluten-Free: Use 1:1 gluten-free flour. I don’t recommend using almond flour, as it is not dense enough to create a fluffy cake.
No Coconut Oil: If you don’t have coconut oil, you can use melted vegan butter.
😋 Check out these other vegan cake recipes!
If you made this recipe, please comment below and leave a ⭐️ rating. You can also follow me on Instagram, Pinterest, and Facebook for more family-friendly vegan recipes!
Vegan Apple Cake
Equipment
- Flour Sifter
Ingredients
Dry Ingredients
- 1 ½ cups all purpose flour
- 1 tablespoon baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup coconut oil in its solid form
- ½ cup raw sugar
- 1 teaspoon vanilla extract
- 1 ripe banana
- ¾ cup soy milk
Topping
- 2 medium apples sliced into 8 pieces each
- ¼ cup raw sugar
- 1 tbsp cinnamon
Instructions
- Preheat oven to 350 degrees F. In a medium bowl sift together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl cream together coconut oil, sugar, and vanilla using a hand or stand mixer.
- Add one banana cut into slices. Cream together until combined and light and fluffy. Add the flour to the wet ingredients a little at a time, alternating with soy milk.
- Lightly grease a 9 inch pan with coconut oil. Add batter and spread evenly across the top.
- Slice and core apples into 8 pieces each or 16 pieces all together using an apple corer. Place apples in a circular pattern on top of the batter, lightly pressing the edges into the batter.
- Combine cinnamon and ¼ cup of raw sugar in a small bowl. Sprinkle on top of the apples.
- Bake for 55 minutes at 350 degrees F, or until apples are soft, and cake is completely cooked.
Video
Notes
- Choose a good baking apple such as Granny Smith, Prime Gold, Jonagold, or Honeycrisp. Some apples, such as red delicious don’t have firm flesh and break apart when baked.
- Use unsweetened soy milk or other unsweetened dairy-free milk. This cake is sweet enough with the sugar, banana, and apples, that you don’t want it to be overpoweringly sweet by also having the milk be sweetened.
- You can reduce the added sugar to ¼ cup if you prefer a less sweet taste.
- Store covered in the refrigerator for up to 5 days.
- Serve with coconut whipped cream or dairy-free vanilla ice cream.
- Use a good baking apple such as Granny Smith, Honeycrisp, Prime Gold, or Jonagold.
Lisa
How much apple sauce would I need to replace the coconut oil. Thanks!
Lisa
Also can I replace APF with whole wheat flour? Would I need to make adjustments?
Alison Corey
Yes, you can replace APF with whole wheat flour, but be aware that the cake might be more dense. I recommend replacing with white whole wheat flour.
Alison Corey
You can replace the coconut oil with applesauce 1:1.
Jacquie
the cake looks delicious but is there banana in it or isn’t there? i saw it mentioned in the text and instructions but not in the ingredients. I really hope aren’t any used as i don’t purchase them. Thanks.
Alison Corey
Hi Jacquie,
Yes, the recipe does call for a banana. I forgot to add it to the recipe card, but I fixed it! The banana is used as an egg replacer, so if you don’t buy bananas you could use a flax egg in it’s place.
Janelle
this is perfect to have with my cup of tea.
Erika
This cake looks amazing and I am loving that cinnamon apple glaze!
Rhonda Albom
I like the light flavour of this recipe. It makes a great snack with coffee.
Emily
This apple cake is so delicious and a perfect fall treat. Taste great paired with a warm cup of coffee.
Chichi
This looks moist and yummy. I ‘ve been in search of a nice vegan apple cake to make for my vegan friend. She will love it.