Moist Vegan Apple Cake
Moist vegan apple cake made with few simple ingredients . This cake is egg free, dairy free and has no butter. Enjoy a warm slice with a cup of tea or a coffee . Gluten free options given .
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 9 servings
- 210 grams / 1 ¾ cup whole wheat flour
- 32 grams / ¼ cup Almond flour not almond meal (see notes)
- ½ cup granulated raw sugar or your choice ( not confectioners)
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon see notes
- ¼ teaspoon salt
- 240 ml / 1 cup Unsweetened Applesauce homemade or store-bought
- 79 ml / 1/3rd cup Veg oil of your choice *
- 120 ml / ½ cup almond milk or milk of your choice at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoon distilled white vinegar see notes *
Preparing the pan
Grease a loaf pan or one 8 “ round pan with oil on the base and on the side . Now sprinkle some flour and dust the entire pan .
Cut a parchment paper rectangle for the base of loaf pan or circle for the round pan .
Place the prepared parchment in the pan and set aside.
Preparing the batter -
In a bowl whisk in sugar , milk and vinegar until sugar dissolves fairly.
Now add in all the other liquid ingredients called for and whip it for a minute.
In another bowl sift in all the dry ingredients.
Now pour the liquid ingredients over the dry ones and mix gently with the spatula. Now whip it until the batter is lump free and smooth.
Whip in a circular motion clockwise. Do not over whip.
Now pour the batter in the prepared pan and bake it on the middle rack for 35-40 minutes or until the toothpick inserted comes out clean or with few crumbs. ( Not liquid batter. )
Once baked remove the pan from the oven .
Let the cake cool in the pan for 10 minutes .
Now gently loosen the sides of the cake with a butter knife and invert it on a cooling rack.
Lift up the pan , peel off the parchment paper and let the cake cool completely before slicing.
Serve this apple cake warm or cold along with tea or coffee .
Recipe for easy homemade applesauce here.
Almond flour is finer than almond meal so don't use meal.
How to make gluten free vegan apple cake –
Simply substitute whole wheat flour with store bought gluten free flour mix or do the following-
I have tested gluten free version of this apple cake with the following ingredients -
Replace the called 1 3/4th whole wheat flour with -
1 cup finely ground rolled oats / oat flour , ¼ cup cornstarch / tapioca starch , ¼ cup chickpea flour , ¼ cup rice flour , 1-2 tablespoon additional liquid – ( milk ) for adjusting the consistency . Rest everything remains the same. Bake as instructed.
Note- I do not use xanthan gum in my gluten free bakes . It does make your baked goods light and airy. So feel free to use 1 teaspoon if you have it.
Additional possible substitutes for this apple cake -
I have used avocado oil , use your choice of flavorless oil .
Substitute sugar in raw with coconut sugar or sugar of your choice .
Replace almond milk by your choice of milk at room temperature and not cold. You may skip cinnamon or replace it with pumpkin spice, chai spice or spice mix like ginger , cloves nutmeg and cardamom .
Replace whole wheat and almond flour with 2 cups all purpose flour for very tender outcome.
Substitute distilled vinegar with apple cider , rice vinegar or lemon juice .
You can add nuts or dried fruits like cranberries, raisins , chocolate chips , chopped apples to this apple cake too.
Storing apple cake
This apple cake is without frosting so it will last for up to 4 days in the fridge .
You may individually wrap the slices and freeze for 2 months . Thaw at room temperature for an hour and then warm up in a microwave if you like it warm .
Check out more easy & delicious bakes here .
Calories: 234kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Sodium: 144mg | Potassium: 171mg | Fiber: 3g | Sugar: 13g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 62mg | Iron: 1.1mg