Vegan Apple Cake Recipes

VEGAN APPLE CAKE

Vegan apple cake image

Make this apple and almond cake to fill your cake tin. It's an ideal treat for anyone following a dairy-free or vegan diet, and is delicious for afternoon tea with a cuppa

Provided by Esther Clark

Categories Dessert

Time 1h40m

Number Of Ingredients 10

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

Steps:

Use the spread to butter a 20cm deep cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Pour the oat milk into a jug, add the lemon juice and leave to sit for 5 mins at room temperature.
Put the flour, both sugars and the baking powder in a large bowl, pour over the thickened oat milk mixture and almond extract, then add the butter and ½ tsp salt. Beat everything together using an electric whisk. Tip the apples into a second large bowl, sprinkle over the extra 1 tbsp flour and toss to coat. Fold the apples through the cake batter using a spatula, then spoon the mixture into the prepared tin and sprinkle over the almonds.
Bake in the centre of the oven for 1 hr-1 hr 20 mins, or until golden and firm to the touch. Leave to cool for a few minutes in the tin. Serve warm, or turn out onto a wire rack and leave to cool completely. Once cool, will keep in an airtight container for up to three days.

Nutrition Facts : Calories 445 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 30 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 1.15 milligram of sodium

VEGAN APPLE CAKE

Vegan Apple Cake image

Light and fluffy vegan apple cake with a cinnamon sugar topping. Packed with fresh apple flavor and absolutely divine served warm with vegan whipped cream.

Provided by Alison Andrews

Categories Baking Cakes Dessert

Time 1h

Number Of Ingredients 16

Ingredients

2 1/2 cups All Purpose Flour ((312g))
1 1/2 cups Light Brown Sugar ((300g))
1 1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Ground Cinnamon
1/4 tsp Nutmeg
1 cup Vegan Buttermilk ((240ml) 1 Tbsp Lemon Juice + Soy Milk up to the 1 cup line)
1/3 cup Vegetable Oil ((80ml) or Canola Oil)
1 tsp Vanilla Extract
1 Tbsp Apple Cider Vinegar
2 Tbsp Applesauce
1 1/2 cups Granny Smith Apples ((188g) Peeled and Chopped)
1/2 cup White Granulated Sugar ((100g))
1 tsp Ground Cinnamon
1 Tbsp Vegan Butter (Softened)
Vegan Whipped Cream

Steps:

Preheat the oven to 325°F (160°C). Spray a 9x13 dish with non-stick spray and set aside.
Sift the flour into a mixing bowl and add the brown sugar, baking soda, salt, cinnamon and nutmeg and mix together.
Prepare your vegan buttermilk by adding 1 Tbsp fresh lemon juice to a measuring jug and then adding soy milk up to the 1 cup (240ml) line. Leave it for a minute to allow it to curdle.
Add the vegan buttermilk, oil, vanilla, apple cider vinegar and applesauce to the mixing bowl and mix in properly. The batter will be thick.
Add in the chopped apple pieces and fold in.
Transfer to your prepared baking dish and smooth down.
Prepare the cinnamon sugar topping by adding the sugar and cinnamon to a bowl and mixing together. Then add in softened vegan butter and mix it in until properly combined and the mixture is crumbly.
Sprinkle over the top of the cake.
Bake for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Serve warm with vegan whipped cream or vegan ice cream.

Nutrition Facts : ServingSize 1 Slice, Calories 301 kcal, Sugar 34.6 g, Sodium 289 mg, Fat 7.3 g, SaturatedFat 1.2 g, Carbohydrate 56.3 g, Fiber 1.4 g, Protein 3.4 g

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