How do I know if my cake is fully baked?

Baking time will depend on your oven size and temperature, pan size and the exact ingredients, so your cake make take more or less than the suggested 40 minutes to bake. The best way to check for doneness is with a clean toothpick or skewer inserted into the center of the cake. If the toothpick comes out wet with batter on it, bake the cake for a few more minutes and check again. You can check the cake at 35 minutes if you think it may be done but avoid opening the oven before that.

Can you freeze apple cake?

Yes. You can freeze apple cake just make sure it's completely cool before storing. Wrap the whole cake tightly in plastic wrap or foil or freeze individual slices in a freeze bag or sealed container. Freeze for up to 3 months. Thaw at room temperature or in the fridge before serving.

What kind of pan can I use?

You can use an 8-inch square pan, 8-9-inch deep pie tin, bundt cake pan or springform pan.

Can I make gluten-free apple cake?

You should be able to use a 1:1 gluten-free baking flour blend but I haven't tested it so I can't guarantee results.

What kind of apples should I use?

Any variety of apple works in this cake so I'd suggest any kind you prefer! Some of my favourites are gala, honey crisp, Fuji, envy and ambrosia. For more tartness, you can use Granny Smith or any other tart green apple. A mixture of apples also works for more depth of flavour.

How should you store vegan apple cake?

To store leftover cake, let it cool completely then wrap the whole pan tightly with plastic wrap or transfer to an airtight container. Store for up to 4 days at room temperature or in the fridge for up to 6 days. Just note the glaze will harden if stored in the fridge.

Vegan Apple Cake with Caramel Topping

Name: Vegan Apple Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 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); 1 cup light brown sugar, firmly packed (150 g); ¾ cup coconut cream (130 g)

Description

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

Ingredients

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)

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Instructions

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.
Mix Sugar and Applesauce: In a large mixing bowl, combine the brown sugar and applesauce. Stir the ingredients together until homogenous.
Add Milk and Vanilla: Whisk in the almond milk and vanilla until the batter is runny and free of any clumps.
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.
Fold in Apples: Gently fold the apple chunks into the batter until they are evenly distributed.
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.
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.
Glaze Cake: Pour the caramel glaze over the still-warm cake, serve, and enjoy!

Notes

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.

Nutrition

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

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