Description
This Vegan Apple Cake is a moist and flavorful dessert that perfectly captures the essence of fall with warm spices and crisp apple chunks. Easy to prepare with simple pantry ingredients, it’s made in one bowl and baked to golden perfection for a delightful sweet treat suitable for vegan diets.
Ingredients
Units
Scale
Wet Ingredients
- 3/4 cup of sugar
- 1/3 cup of canola oil
- 1/4 cup of applesauce
- 3 tablespoons of plant-based milk
- 2 teaspoons of vanilla extract
- 1 tablespoon flax meal
- 3 tablespoons of warm water
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon of cinnamon
- 1 teaspoon of baking powder
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of salt
Fruit
- 2 apples, peeled and diced
Optional
- Powdered sugar for dusting
Instructions
- Preheat and prepare the pan: Preheat your oven to 325 degrees Fahrenheit. Lightly grease an 8-inch baking pan with oil to prevent sticking.
- Mix wet ingredients: In a medium bowl, combine the sugar, canola oil, applesauce, plant-based milk, vanilla extract, flax meal, and warm water. Whisk briskly until the mixture is smooth and well incorporated.
- Add dry ingredients: Add the all-purpose flour, cinnamon, baking powder, nutmeg, and salt to the bowl. Stir the mixture gently until just combined to avoid over-mixing.
- Fold in apples: Carefully fold the peeled and diced apples into the batter, ensuring even distribution without breaking down the fruit.
- Bake: Spread the batter evenly into the prepared baking pan. Bake for 30 to 40 minutes, or until the cake pulls away from the sides of the pan and a fork inserted in the center comes out clean.
- Serve: Remove the cake from the oven and let it cool slightly. Dust with powdered sugar if desired. Serve warm or at room temperature.
Notes
- This cake uses simple, wholesome ingredients to create a deliciously moist, spiced vegan dessert perfect for fall.
- Enjoy it as an afternoon snack paired with your favorite hot drink or as a dessert topped with vegan ice cream.
- The use of flax meal and warm water acts as an egg replacer, maintaining the cake’s structure.
- Make sure not to overmix once the flour is added to keep the cake tender.
- Peeling the apples is optional but helps create a smoother texture; you may leave skins on if preferred.
Nutrition
- Serving Size: 1 wedge (about 1/8 of cake)
- Calories: 250 kcal
- Sugar: 24 g
- Sodium: 207 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.04 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
