Vegan Apple Cake

5 from 5 votes

This 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!

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 316kcal

Author: Alison Corey

Equipment

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. Line a 9 inch baking pan with parchment paper, and grease the sides of the pan with coconut oil.
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.
Add batter to the prepared cake pan 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.
Allow the cake to cool in the pan on a wire rack for about 10-15 minutes. Run a thin, sharp knife or an offset spatula around the edges of the cake. Place a serving plate on top of the cake and flip it so that it releases from the pan. The will be upside down. Take another plate and flip it again; it will be right side up. Allow the cake to cool completely before slicing and serving.

Video

Notes

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.
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.

Nutrition