It's a much simpler apple dessert than a pie or tart: there's no pastry, filling, or frosting to prepare, just a single-layer cake finished with powdered sugar. If you're after something more pastry-forward, try my French apple tart with frangipane or vegan apple pie.
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Why this recipe works
The apples bake into the cake rather than being mixed through it. Arranging them over the surface gives you distinct tender pieces of apple while allowing the vanilla sponge to stay light and fluffy underneath.
Creamed vegan butter gives the cake structure and softness. Beating the butter and sugar properly incorporates air before the remaining ingredients are added.
Vegan buttermilk and yogurt keep the crumb tender. They add moisture and acidity without making the batter excessively loose.
It's an easy single-layer cake. There's no filling or decoration needed - a little powdered sugar is enough once it cools.
Key ingredients
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Apples: I like using a mixture of Granny Smith and Braeburn. Granny Smith adds some tartness, while Braeburn brings sweetness and softens nicely without disappearing into the cake. Pink Lady or Honeycrisp are also good options.
Choose apples that are crisp and firm rather than soft or mealy. Because the fruit sits on top of the batter, you want the slices to soften while still keeping their shape.
Vegan block butter: Use firm block-style butter rather than a soft spread from a tub. The butter is creamed with the sugar, so its consistency affects both the structure and the lightness of the finished crumb.
Soy milk: This is my preferred milk for the vegan buttermilk because it reacts particularly well with the apple cider vinegar and gives the cake a soft crumb.
Vegan yogurt: Greek-style vegan yogurt works especially well because it adds moisture without making the batter too thin.
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How to make it
Here's a visual overview of this recipe. Please refer to the detailed card at the end of this page for full written instructions.
Cream the vegan butter and sugar until the mixture looks noticeably lighter and fluffier rather than simply combined. This aeration helps give the cake its soft texture, so it's worth giving this step enough time.
Once the flour and buttermilk are added, switch gears and mix much more gently. The finished batter is meant to be fairly thick and spreadable, not loose or pourable. Stop mixing as soon as there are no obvious streaks of flour - continuing beyond that can make the crumb heavier or slightly gummy.
Prepare the apples in quarters and make thin, even slices while keeping each quarter together in a fan shape. Press them gently into the surface rather than burying them; the cake will rise up around the fruit as it bakes.
Look for a golden surface and a springy center rather than relying on time alone. A toothpick inserted into the cake portion should come out clean or with a few soft crumbs, but no wet batter. Don't keep baking once it reaches this point - overbaking is the easiest way to turn an otherwise soft apple cake dry.
Let it cool before dusting with powdered sugar. The crumb is at its best once it has settled and returned to room temperature.
Christina's recipe tips
Use room-temperature block butter. It should be soft enough to cream easily but not greasy or partially melted.
Weigh the flour if possible. Too much flour is one of the quickest ways to make a simple sponge cake dry or heavy.
Don't overmix once the flour goes in. Mix only until the batter comes together; you're aiming for a soft, tender crumb rather than developing the gluten.
Start checking before the maximum bake time. Oven temperatures vary, and this cake is better taken out as soon as the center is properly baked rather than left in "just to be safe."
For another simple apple dessert without pastry, try my vegan apple crumble.
Make ahead and storage
This cake is best served at room temperature, when the crumb is at its softest.
If you're serving it the day it's baked, keep it covered at room temperature. For longer storage, refrigerate it in an airtight container for up to 3 days, then bring it back toward room temperature before serving.
You can also freeze individual slices for up to 2 months. Wrap them well and place them in an airtight container or freezer bag, then thaw overnight in the refrigerator and bring to room temperature before serving.
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📖 Recipe
Easy Vegan German Apple Cake (Apfelkuchen)
Ingredients
- 240 ml (1 cup) soy milk
- 1 tablespoon apple cider vinegar
- 100 g (3.5 oz) vegan butter room temperature *see notes
- 170 g (⅘ cup) golden granulated sugar or granulated sugar
- 85 g (3 oz) vegan Greek-style yogurt or soy/coconut yogurt
- 2 tablespoons vanilla extract
- 250 g (2 cups) all-purpose flour (plain flour)
- 2 ½ teaspoons baking powder
- ½ teaspoon sea salt
- 3 ½ apples I use a mix of Granny Smith and Braeburn, *see notes
- 2 tablespoons organic powdered sugar (confectioner's sugar), optional
- optional garnishes vegan vanilla ice cream, custard, or whipped cream
Instructions
- Prep: Preheat the oven to 350°F (175°C). Line the base of a 9-inch springform pan with parchment paper. Lightly grease the sides with oil or vegan butter, then dust with flour, tapping out any excess.
- Make the vegan buttermilk: Add the soy milk and apple cider vinegar to a medium bowl or large measuring cup. Stir and set aside for 5 minutes.
- Cream the butter and sugar: Add the butter and sugar to a stand mixer or large mixing bowl and beat with an electric mixer for 4-5 minutes, until light and fluffy. Add the yogurt and vanilla and mix again until combined.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Prepare the apples: Peel, quarter, and core the apples. Thinly and evenly slice each quarter, keeping the slices together so they form a fan shape.
- Make the batter: Switch to the paddle attachment on your stand mixer, or use a regular whisk. Add the vegan buttermilk and dry ingredients to the creamed butter mixture in 2 additions, mixing briefly between each addition until just combined. Be careful not to overmix.
- Assemble: Transfer the batter to the prepared pan and smooth the surface with a spatula. The batter should be thick and spreadable rather than pourable. Gently press the fanned apple slices into the surface of the batter.
- Bake: Bake for 40-45 minutes, until the top is golden brown and the center springs back lightly when touched. A toothpick inserted into the center should come out clean or with a few soft crumbs, but no wet batter.
- Cool: Allow the cake to cool in the pan for 15-20 minutes. Carefully remove the sides of the springform pan, then transfer the cake to a wire rack and allow it to cool for at least another 10-15 minutes.
- Serving: Dust with powdered sugar and serve at room temperature, optionally with a scoop of vanilla ice cream or vegan whipped cream.
- Storage: This cake is best served at room temperature for the softest, fluffiest texture. If not serving on the day it is baked, store it in an airtight container in the fridge for up to 3 days. Remove it from the fridge 1-2 hours before serving to bring it back to room temperature.
Notes
- Measure the recipe in grams. Using a kitchen scale will always give you the best results. If you must use measuring with cups, follow the scoop-and-sweep method.
- Vegan butter: Take this out of the fridge to sit at room temperature for 30 mins to 1 hour. Make sure you use vegan block butter, NOT spreadable butter from a tub. I use Flora plant butter, which is nut-free, coconut-free, and gluten-free.
- Some white sugar in the US is not vegan; if in doubt, use organic sugar.
- Apples: If you're not a fan of apple skins, you can peel them, but I love the color they give to the finished cake.
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I keep coming back to this cake. I love the vanilla apple combo is somehow refreshing becauce usually all apple cakes have cinnamon.
Thank you for the recipe you are the best:)
Hi Daniela,
That’s so lovely to hear, thanks for coming back to it again and for the kind words!
Too bad. Unfortunately, my cake didn't set. Was it because of the almond milk I used instead of soy milk? Unfortunately, it didn't work at all, even though the cake had been in the oven for a very long time.
Is this recipe possible with oat milk?
Hi Inne, Yes absolutely
I made this cake and it came out excellent! Will be making it again for sure.
Hi Tamar,
So happy to hear that, thank you! I’m really glad it turned out well for you, and I love that it’s a repeat bake already 😊
Hey! This recipe looks delicious. Would it also work with pears instead of apples?
Hi Sarah,
That's a lovely idea, absolutely!
This is such a great recipe! Thank you! I have egg allergies so always looking for a great cake recipe that doesnt use them. I used cows milk and butter but the results were great.
Live your recipes and have your book!
Wondering... did you mean 2 tsp of Vanilla instead of tablespoons? Just seemed like a lot more than I normally use. 🙂
Hi Natalia,
Thank you so much! 2 tablespoons is actually correct, that's the main flavor of the cake itself 🙂
Oh! Oops. I thought maybe a typo so I reduced it. I've never used that amount before. Thank you for the reply! I'm sure it will be great anyway, the batter was nice. And I'll make sure I follow the instructions next time. 🙂