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Close up of a large square of apple spice cake from an angled view on a small plate. You can see bits of apple in the cake and it's topped with a thin layer of caramel.

Vegan Apple Cake

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  • Author: Deryn Macey
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Yield: 8
  • Category: Dessert
  • Cuisine: American
  • Diet: Vegan


The perfect cake for a fall dessert! This delicious vegan apple cake features plenty of warm cinnamon flavour and soft bites of apple throughout. 


For the Apple Cake

  • 1 cup light brown sugar, firmly packed (150 g)
  • ½ cup unsweetened applesauce (118 g)
  • 1 cup almond milk (150 g)
  • 1 ½ tsp vanilla extract
  • 3 cups white flour (400 g)
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 large apples, diced (about 2 ½ cups, 350 g)

For the Caramel

  • 1 cup light brown sugar, firmly packed (150 g)
  • ¾ cup coconut cream  (130 g)


  1. Prepare: Preheat the oven to 350 degrees Fahrenheit and rub down an 8×8 inch baking dish or 8-9-inch cake pan with coconut oil or spray with cooking spray.
  2. Mix Sugar and Applesauce: In a large mixing bowl, combine the brown sugar and applesauce. Stir the ingredients together until homogenous.
  3. Add Milk and Vanilla: Whisk in the almond milk and vanilla until the batter is runny and free of any clumps.
  4. Add Dry Ingredients: Gently whisk in the flour, cinnamon, cloves, baking soda, and baking powder until no clumps of dry ingredients remain in the mixture.
  5. Fold in Apples: Gently fold the apple chunks into the batter until they are evenly distributed.
  6. Bake: Pour the batter into the baking dish and bake in the preheated oven for 40 minutes, or until a toothpick can be cleanly removed from the center of the dish. Allow the cake to cool in the pan for 20 minutes.
  7. Prepare Glaze: Make the glaze by whisking together the brown sugar and coconut cream. Whisk together the brown sugar and coconut cream in a microwave-safe bowl. Heat the mixture in 30-second intervals in the microwave until the caramel begins to bubble or on the stovetop by constantly stirring over medium-low heat until the mixture begins to bubble. The glaze will initially be a little runny but will thicken as it cools.
  8. Glaze Cake: Pour the caramel glaze over the still-warm cake, serve, and enjoy!


Please see the Ingredients Notes section in the post for any possible substitutions. If I haven’t listed a substitution, it’s because I haven’t tested it and can’t guarantee results. If you’re confident with baking substitutions you can certainly make them, I just can’t guarantee how it will turn out.

Let the cake cook completely before storing. Store at room temperature wrapped in the pan or in a container for up to 4 days or in the fridge for up to 6 days. Note the caramel will harden if stored in the fridge. See the post above for freezing instructions.

Nutrition facts for the cake without the glaze, per square, are as follows: 302 calories, 1 g F/69 g C/5 g P.


  • Serving Size: 1 square with glaze
  • Calories: 414
  • Sodium: 195 mg
  • Fat: 5 g
  • Carbohydrates: 88 g
  • Fiber: 4 g
  • Protein: 6 g