Similar to classic Versunken Apfelkuchen (German sunken apple cake), fresh apples are arranged on top of the cake which bakes around them, leaving beautiful apple slices peeking out of the surface!
You can use green or red apples, depending on what you have to hand, or a combination of both like I did. Perfect served with a big dollop of vegan whipped cream or vegan custard, or a scoop of non-dairy vanilla ice cream.
🧾 Ingredients
Here's everything you need to make this delicious vegan apple cake from scratch:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Fresh Apples: You can pretty much use any eating apples. Pink lady, Braeburn, or Honeycrisp apples are sweet, whereas Granny Smith apples add acidity. If you're not a fan of apple skins, you can peel them - but I love the color they give to the finished cake.
- Vegan Buttermilk: This is a mixture of non-dairy and apple cider vinegar which creates a vegan buttermilk substitute. It reacts with baking powder, helping the cake to rise and giving it a moist crumb. Soy milk works best here, but you can use almond milk or oat milk if needed.
- Vegan Butter: I prefer to use butter instead of oil when it comes to vanilla-based cakes. Oil lacks the structure that vegan butter provides when at room temperature. This recipe calls for vegan block butter, and not margarine from a tub as this has a higher water content.
- Vegan Yogurt: Adds a slightly tangy flavor from the acidity and moisture to vegan cakes. My favorite is vegan Greek-style yogurt, but soy or coconut yogurt also works.
- Granulated Sugar: I use golden granulated here (organic cane sugar) as it has a slightly caramelized flavor.
- Vanilla Extract: As this is the main flavor for the base of the cake, try to get a good quality vanilla extract or vanilla bean paste.
🔪 Instructions
Here are step-by-step images showing how to make this easy vegan apple cake. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Step 1: Step 1: Cream the butter and sugar together in a stand mixer or large mixing bowl, until light and fluffy. Add in vegan yogurt and vanilla extract and whisk again to combine. Mix the dry ingredients in a separate bowl (all purpose flour, baking powder, and salt).
Step 2: Switch to a regular whisk or paddle attachment on your stand mixer, and alternate between adding the buttermilk and dry ingredients in 2 increments. Whisk to combine the ingredients, be careful not to overmix the batter.
Step 3: Transfer the batter into the prepared cake pan, and smooth out the top with a spatula.
Step 4: Arrange the apple slices on top of the cake in a circular pattern, and gently press them into the surface of the cake batter.
Step 5: Bake the cake in a preheated oven until golden brown, and transfer to a wire rack until completely cool.
Step 6: Dust the cooled cake with powdered sugar before serving.
💭 Expert Tips
Measure the recipe in grams. Using a kitchen scale will always give you the best results. Cups tend to be inaccurate, which can lead to problems when baking as it is truly a science! If you must use measuring with cups, follow the scoop and level method.
Use a springform pan. This will make removing the cake from the pan so much easier.
Don't overmix the batter. Whisk the ingredients together until just combined. Overmixing the batter can lead to a chewy or gummy mouth feel as it activates the gluten proteins. The goal is to have a light and tender crumb, so don't be tempted to over-whisk.
Prepare the apples at the last minute. To prevent the apples from discoloring, make sure you prepare most of the other elements before slicing them. The cake batter should not be left sitting around before baking, however. So get your buttermilk, wet ingredients, and dry ingredients ready, followed by the apples, and then mix the cake batter.
💬 FAQs
It will last for up to 3 days in an airtight container in the fridge.
Yes, unless you plan on eating it within the first 24 hours, the cake needs to be refrigerated.
Take it out of the fridge an hour or two before serving so it comes back to room temperature, otherwise, the crumb may appear a little denser when chilled.
Yes, apple cake can be frozen for up to 23 months. Wrap it well in parchment paper before freezing, then thaw in the fridge overnight before serving.
🍎 More Vegan Apple Desserts
📖 Recipe
Description
Ingredients
- 236 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) 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
- Preheat your oven to 175°C (347°F). Line the base of a 9" cake tin with parchment paper. Lightly grease the sides with some oil or vegan butter, and dust the sides with flour until lightly coated.
- Prepare the ingredients: To make the vegan "buttermilk" add the soy milk and apple cider vinegar to a medium bowl or jug, stir and allow to sit for 5 minutes.
- Add the butter and sugar to a stand mixer or large mixing bowl and cream them together with an electric mixer for 4-5 minutes, until light and fluffy. Add in yogurt and vanilla and mix again to combine.
- In a separate bowl, mix together the flour, baking powder, and salt.
- Prepare the apples: Wash, peel, and remove the cores from the apples. Quarter them, then slice each quarter thinly, keeping the slices intact to create a fan shape.
- Make the batter: Switch to a regular whisk or paddle attachment on your stand mixer, and add the buttermilk and dry ingredients to the creamed butter in 2 increments. Whisk to combine between each one, being careful not to overmix the batter.
- Assemble: Pour the batter into the prepared cake pan and smooth out the top of it with a spatula (expect the batter to be pretty thick). Press the apple slices into the surface of the batter.
- Bake: Bake for 40-45 minutes until the top of the cake is golden brown. Check the cake is done by piercing it with a toothpick or a knife, the knife should come out clean. Allow the cake to cool in the tin for 15-20 minutes. Then carefully remove the tin, and transfer it to a wire rack to cool completely for another 10-15 minutes.
- Serving: Dust with powdered sugar and serve with a scoop of vanilla ice cream or some vegan whipped cream.
- Storage: This cake is best served at room temperature to ensure it keeps its fluffy consistency. If you don't plan on eating it on the day it's baked, seal it in an airtight container and refrigerate for up to 3 days. Then remove the cake from the fridge about 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.
- If you like you can add a crumble topping, like in my pumpkin muffins.
Nutrition
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