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Vegan Apple Cake

This Vegan Apple Cake can be eaten hot or cold, either way it has the softest texture and the maple syrup 🍁 really takes it to another level.
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Course: Breakfast, Snack
Cuisine: American, British
Keyword: bramley apples, cinnamon and apples, cooking apples, vegan apple cake recipe, vegan cake
Prep Time: 20 minutes
Cook Time: 45 minutes
Resting time: 15 minutes
Total Time: 1 hour 20 minutes
Servings: 12 slices
Calories:
Author: Ella

Equipment

  • 20cm deep loose bottomed cake tin
  • Frying pan
  • Apple/vegetable peeler
  • Wooden spoon
  • Large mixing bowl
  • balloon whisk
  • Spatula
  • Cooling rack

Ingredients

Caramelised Vegan Apple Topping

  • 15 g vegan butter (a knob of vegan butter)
  • 250 g sliced Bramley cooking apples (2 medium Bramley apples)
  • 20 g muscovado sugar (2 tbsp)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 1 tbsp maple syrup

Vegan Apple Cake Filling

  • 200 ml almond milk or other dairy free milk, at room temperature (US = ¾ Cup plus 1 tablespoon)
  • 1 tablespoon cider vinegar
  • 210 g Plain flour (All Purpose Flour) (US = 1½ Cups)
  • ¼ tsp fine salt
  • ½ teaspoon bicarbonate of soda (baking soda) must be level
  • 1 teaspoon baking powder must be level
  • ½ teaspoon ground cinnamon must be level
  • 100 g light brown sugar (US = ½ Cup, packed)
  • 50 g golden caster sugar (super fine sugar) (US = ¼ Cup)
  • 65 ml vegetable oil (or other flavourless oil) (US = ⅓ Cup)
  • 2 teaspoon vanilla extract
  • 2 tablespoon maple syrup

Instructions

Caramelised Apple Topping

  • Grease your baking tin with a little oil.
  • Add your vegan butter to your frying pan and melt over a medium-high heat, remove from the heat as soon as melted, do not burn.
  • Whilst your butter is melting, peel, core and slice your apples into to 1 cm slices and then mix with your muscovado sugar.
  • Turning the heat down to medium, add your apples and then sauté for 1½ minutes.
  • Add your vanilla extract and cinnamon and continue cooking for about 20 seconds.
  • Add your maple syrup and turn the heat up to high. Keep stirring your apples constantly and if the liquid begins to burn turn the heat down.
  • After about 2 minutes you should find that your apples are quite soft when tested with a skewer and that the liquid has become syrupy.
  • Tip the apples into your oiled tin and spread them out evenly into a single layer, then place into your refrigerator to cool for 15 minutes (place on top of a plate if the tin base is hot).

Vegan Apple Cake

  • Heat your over to 160°C Fan/ 180°C/Gas mark 4/355°F and set the oven shelf in the centre.
  • Mix together your almond milk and cider vinegar and set aside for 10 minutes to curdle.
  • Sift your flour, salt, bicarbonate of soda (baking soda), baking powder and cinnamon into your large bowl.
  • Then tip it out and sift it a second time.
  • Add both of your sugars and mix around with your balloon whisk until evenly combined.
  • Add your oil and vanilla extract to your milk mixture and give it a quick beat with a small whisk until combined.
  • Make a well in the centre of your flour and tip the wet mixture in.
  • Beat with your balloon whisk until just combined.
  • Add your maple syrup and beat again for a minute or so until fully mixed together.
  • Pour your cake batter onto your cooled apples and bang the tin on the counter to release any large air bubbles.
  • Bake for 40-45 minutes until golden, risen and a skewer comes out clean when inserted into the centre of the cake.
  • Leave to cool in the tin on your cooling rack for 10 minutes.
  • If the cake has risen in the centre level it off with a sharp knife.
  • Then place the cooling rack on top of the cake tin and invert the cake onto it.
  • Leave to cool if having as cake, or serve warm with custard or ice cream.