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…
- Easy and simple recipe
- Uses pantry ingredients
- Light and fluffy texture
- Moist crumb
- Sweet apple chunks
- Caramelized cinnamon sugar topping
- Full of fall flavors
- A perfect vegan dessert for Thanksgiving or the holidays!
- All purpose flour 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 is used as the leavening agent for this cake.
- Coconut Oil is used to create 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 sub raw sugar for coconut sugar, but just be aware that it will have a darker color.
- Vanilla Extract brings out the natural flavors of the apples and gives the cake a vanilla flavor.
- Banana is 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 best results.
- Soy Milk has a creamy texture and also a neutral flavor. Be sure to use unsweetened. Or choose another dairy-free milk of choice.
- Apples of 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 and sugar combine to create a caramelized topping for the apples.
Tools and Equipment
- 2 mixing bowls (one large, one medium), to combine the ingredients. You’ll use the large mixing bowl for the wet ingredients, and a medium bowl for the dry ingredients.
- Flour Sifter, to sift the flour, baking powder and salt. This will evenly combine the baking powder with flour, for a more even and fluffy bake.
- Hand Mixer or Stand Mixer to cream the wet ingredients, and combine the flour and milk to create the batter.
- Apple Corer, is not necessary, but is a handy tool to quickly core and slice your apple into even slices.
- 9 inch cake pan is best to create a round and beautiful cake!
How to Make Vegan Apple Cake – Step by Step
Step 1: Preheat oven to 350 degrees F. In a medium bowl sift together the flour, baking powder, and salt. 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 flour to wet ingredients a little at a time, alternating with soy milk.
Step 4: Lightly grease a 9 inch pan with coconut oil. Add batter and spread 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: Combine 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 toothpick inserted in cake comes out clean.
Top 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 a firm flesh and break apart when baked.
- Use an 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.
How do you serve vegan apple cake?
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 it’s own!
How do you store and keep vegan apple cake?
Store the cake covered, and in the refrigerator. It will keep for up to 5 days.
How do you make this recipe whole food plant-based no oil?
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.
Check out these other vegan cake recipes!
If you’ve tried my Dutch Vegan Apple Cake recipe, please rate the recipe and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!
Vegan Apple Cake
- 1 ½ cups all purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup coconut oil in its solid form
- ½ cup raw sugar
- 1 tsp vanilla extract
- 1 ripe banana
- ¾ cup soy milk
- 2 medium apples sliced into 8 pieces each
- ¼ cup raw sugar
- 1 tbsp cinnamon
- 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.
- Add one banana cut into slices. Cream together until combined and light and fluffy.Add flour to 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.
- 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.