Vegan Apple Cake
The perfect cake for a fall dessert! This delicious vegan apple cake features plenty of warm cinnamon flavour and soft bites of apple throughout.
Servings: 8 servings
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
Instructions
- Prepare: Preheat the oven to 350 degrees Fahrenheit and rub down an 8x8 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: 1square with glaze | Calories: 414kcal | Carbohydrates: 88g | Protein: 6g | Fat: 5g | Sodium: 195mg | Fiber: 4g