Vegan Apple Cake
Fresh apples and the warm flavors of fall are baked right into this Vegan Apple Cake. It’s deliciously comforting, ultra moist, and, best of all, easy to make!
Servings: 12
Calories: 505kcal
Ingredients
- 2 ½ cups all purpose flour
- 1 tablespoon cinnamon
- 2 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 flax eggs (3 tablespoons ground flaxseed + 7 tablespoons water)
- 1 cup almond milk or milk of choice
- 1 cup coconut oil melted and cooled to room temperature
- 1 cup brown sugar
- ½ cup cane sugar
- 2 teaspoon apple cider vinegar
- 2 teaspoon vanilla extract
- 1 ½ cups grated apples from 2 small apples
- ⅓ cup walnuts chopped, optional
for the icing:
- 3 tablespoon vegan butter softened
- 2 tablespoon maple syrup
- 2 tablespoon almond milk or more as needed
- 2 cups powdered sugar or more as needed
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350° and grease a 9x13 baking pan with nonstick spray. I also recommend adding a piece of parchment paper on the bottom to ensure the cake doesn't stick.
- At this point, you should also make the flax eggs: Stir 3 tablespoons of ground flaxseed with 7 tablespoons of water together in a small bowl and set aside for 5-10 minutes.
- In a medium bowl, stir the flour, cinnamon, baking soda, baking powder, and salt together.
- In a large bowl, whisk the milk, melted coconut oil (make sure it's at room temperature), brown sugar, cane sugar, apple cider vinegar, and vanilla together, then add the flax eggs. Pour the dry ingredients into the wet, then stir to combine, being careful not to over-mix. Last, stir in the apples (and walnuts, if using).
- Pour the batter into the prepared baking dish, using a rubber spatula or the back of a spoon to smooth it out. Bake the cake for 30 minutes, or until a toothpick comes out clean. Leave the cake in the pan for 10 minutes, then carefully run a knife along the edges and invert the cake onto a cooling rack. Wait for the cake to cool before icing it.
- For the icing: use a hand or stand mixer to whisk the butter, maple syrup and milk together, then add the powdered sugar and cinnamon and whisk until smooth.
- Use a large spoon to dollop the icing over the cake, then smooth it out. Cut the cake into 12 slices and enjoy!
Video
Notes
*Calories are per slice and are an estimation
*Don't want to use coconut oil? Try avocado oil instead.
*You can grate the apples with a box grater, but I like to chop them into large chunks then add them into a food processor and pulse a few times
*Storage: wrap the cake and store it at room temperature for 1-2 days, or store it in the refrigerator for up to a week
Nutrition
Calories: 505kcal | Carbohydrates: 73g | Protein: 4g | Fat: 24g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 357mg | Potassium: 118mg | Fiber: 2g | Sugar: 50g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg