Vegan Apple Cake Recipe
Introduction
This vegan apple cake is a moist and flavorful treat perfect for any occasion. Filled with tender apple chunks and topped with crunchy flaked almonds, it offers a delightful balance of textures and natural sweetness without any dairy or eggs.
Ingredients
- 150g dairy-free spread, melted, plus extra for the tin
- 300ml oat milk
- 1 tbsp lemon juice
- 350g self-raising flour, plus 1 tbsp to coat the apples
- 100g caster sugar
- 100g light brown soft sugar
- 1 tsp baking powder
- 1 tsp almond extract
- 300g Granny Smith apples, peeled, cored and chopped into 2cm cubes
- 2 tbsp flaked almonds
Instructions
- Step 1: Preheat the oven to 180°C (160°C fan) or gas mark 4. Use the melted dairy-free spread to grease a 20cm deep cake tin, then line it with baking parchment.
- Step 2: Pour the oat milk into a jug, add the lemon juice, and let it sit at room temperature for 5 minutes to thicken.
- Step 3: In a large bowl, combine the self-raising flour, caster sugar, light brown sugar, and baking powder. Pour in the thickened oat milk mixture, almond extract, melted dairy-free spread, and ½ tsp salt. Beat everything together using an electric whisk until smooth.
- Step 4: In a separate bowl, toss the chopped apples with 1 tablespoon of flour to coat. Fold the coated apples gently into the cake batter using a spatula.
- Step 5: Spoon the batter into the prepared cake tin, smoothing the top. Sprinkle flaked almonds evenly over the surface.
- Step 6: Bake in the center of the oven for 1 hour to 1 hour 20 minutes, or until the cake is golden and firm to the touch.
- Step 7: Allow the cake to cool for a few minutes in the tin before turning it out onto a wire rack to cool completely. Serve warm or at room temperature.
Tips & Variations
- For extra flavor, add a teaspoon of cinnamon or mixed spice to the dry ingredients.
- Replace the Granny Smith apples with any tart cooking apple you prefer.
- Use chopped nuts instead of flaked almonds for a different texture.
- If you don’t have almond extract, vanilla extract makes a great substitute.
Storage
Store the cake in an airtight container at room temperature for up to three days. It can be gently reheated in the microwave or enjoyed cold. For longer storage, freeze slices wrapped tightly in cling film for up to one month and thaw before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake gluten-free?
Yes, you can substitute the self-raising flour with a gluten-free self-raising blend, but make sure it contains a raising agent. The texture may vary slightly.
Is this cake suitable for nut allergies?
The recipe uses flaked almonds and almond extract, so you can omit these or replace them with safe alternatives if you have nut allergies.
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Vegan Apple Cake Recipe
- Total Time: 1 hour 40 minutes to 1 hour 40 minutes
- Yield: 8–10 servings 1x
- Diet: Vegan
Description
This vegan apple cake is a moist, flavorful treat made with dairy-free spread, oat milk, and fresh Granny Smith apples. Lightly sweetened with both caster and brown sugar and enhanced with almond extract and flaked almonds, it offers a delightful combination of textures and taste, perfect for a comforting dessert or a tea-time snack.
Ingredients
Cake Batter
- 150g dairy-free spread, melted, plus extra for the tin
- 300ml oat milk
- 1 tbsp lemon juice
- 350g self-raising flour, plus 1 tbsp to coat the apples
- 100g caster sugar
- 100g light brown soft sugar
- 1 tsp baking powder
- 1 tsp almond extract
- ½ tsp salt
Filling and Topping
- 300g Granny Smith apples, peeled, cored and chopped into 2cm cubes
- 2 tbsp flaked almonds
Instructions
- Prepare the Cake Tin and Oven: Butter a 20cm deep cake tin with dairy-free spread and line it with baking parchment. Preheat the oven to 180°C (160°C fan)/Gas mark 4.
- Make Vegan Buttermilk: Pour 300ml oat milk into a jug, add 1 tbsp lemon juice, and leave it to sit at room temperature for 5 minutes to curdle, creating a vegan buttermilk substitute.
- Mix Dry Ingredients: In a large bowl, combine 350g self-raising flour, 100g caster sugar, 100g light brown soft sugar, and 1 tsp baking powder.
- Combine Wet Ingredients and Dry Mix: Pour the thickened oat milk and lemon mixture along with 1 tsp almond extract and 150g melted dairy-free spread into the dry ingredients. Add ½ tsp salt. Beat the mixture together with an electric whisk until smooth and well combined.
- Prepare the Apples: Toss the chopped Granny Smith apples in a separate bowl with 1 tbsp self-raising flour to coat them. This prevents them from sinking to the bottom during baking.
- Incorporate Apples into Batter: Gently fold the floured apples into the cake batter using a spatula ensuring even distribution without overmixing.
- Fill Tin and Add Topping: Spoon the batter into the prepared cake tin and evenly sprinkle 2 tbsp flaked almonds on top for added texture and flavor.
- Bake the Cake: Place the cake in the center of the preheated oven and bake for 1 hour to 1 hour 20 minutes, or until the top is golden and the cake is firm to the touch. A skewer inserted into the center should come out clean.
- Cool the Cake: Allow the cake to cool in the tin for a few minutes before either serving warm or turning out onto a wire rack to cool completely.
- Storage: Once cooled, store the cake in an airtight container for up to three days to maintain freshness.
Notes
- Using lemon juice with oat milk creates a vegan buttermilk substitute that helps the cake rise and stay moist.
- Coating the apples in flour prevents them from sinking to the bottom of the cake batter during baking.
- This cake is best enjoyed fresh but can be stored airtight for up to three days.
- For a nuttier flavor, you can toast the flaked almonds before sprinkling them on the cake.
- Ensure the cake is baked thoroughly; the baking time may vary depending on your oven.
- Prep Time: 20 minutes
- Cook Time: 1 hour to 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
Keywords: vegan apple cake, dairy-free cake, plant-based dessert, apple dessert, vegan baking, almond extract cake
