Posted in Recipes on 23.11.2018
Vegan Apple Cake
prep: 15 mins / cook: 1 hour 20 mins / inactive: 0 mins / total: 1 hour 35 mins / quantity: 8-10 slices Print recipe?
This Vegan Apple Cake is a rich, moist sponge brimming with soft apples and warming spices. Perfect as dessert or simply with an afternoon cuppa!
I can’t remember how many cakes I’ve made in my time. Everything from a simple chocolate cake, to lavish wedding cakes. And while most were made for other people to enjoy I do absolutely love a slice of cake for myself. And now the evenings are darker, the nip is definitely in the air and the leaves are turning their glorious colours of autumn my heart wants a BIG piece of spiced vegan apple cake.
How to make Vegan Apple Cake
This Vegan Apple Cake recipe could not be simpler, pop the apples on to cook, mix up a cake mix, combine together and pop it in the oven. Okay, so that’s a very stripped down version but it really is very simple and hugely satisfying, not to mention that it makes a smell that will have your neighbors popping round!
Tips for the perfect Vegan Apple Cake
Golden Delicious Apples – they’re a good all round apple Not too tart, not too sweet and with a firm enough texture that they can be cooked without turning to mush. For I also like bites of soft apple in my spiced vegan apple cake rather than just apple mush!
Apple Juice – this helps keep the cake deliciously light and moist
Ground almonds – these help give it a looser crumb so its not too dense.
Why we love this Vegan Apple Cake
I’ve seen many recipes on my travels that don’t cook the apples before you bake them in the cake. I’ve tried this and I’m honestly not a fan of crunchy bits of apple in soft, delicate sponge. Noppety nope, not for me. I also think cooking them before mixing into the cake batter really helps bring out that divine apple flavour.
With a lot of the things I make, particularly cake things, Phil and I taste them, taste them again just to make sure then I pack him off to work or the gym with any ‘spares’. This has a twofold benefit. We probably shouldn’t eat a whole cake or 12 muffins/mini loaves to ourselves. And I get less biased feedback than our own. But this spiced vegan apple cake didn’t make it to either of those destinations.
Now if you’ll excuse me I’m off to have another slice 😉
If you make these Vegan Apple Cake or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture!)
Vegan Apple Cake
prep: 15 mins / cook: 1 hour 20 mins / inactive: 0 mins / total: 1 hour 35 mins / quantity: 8-10 slices
- 4 Golden Delicious apples
- 1/2 tblsp coconut oil
- 2 tsp ground cinnamon
- 2 tsp ground nutmeg
- 1 tsp ground allspice
- 1 + 1/2 cups (250g) plain flour
- 3/4 cup (120g) coconut sugar
- 1/2 tsp bicarbonate of soda
- 2 tsp baking powder
- 1/2 cup (60g) ground almonds
- 1 cup (240ml) apple juice
- 1/3 cup (65ml) vegetable oil
- 1 tblsp apple cider vinegar
- Start by by cooking the apples - peel, remove the core and cut the flesh into smallish chunks. Put into a medium saucepan with the coconut oil, cinnamon, nutmeg and allspice and cover with a lid
- Bubble gently over a low-medium heat for 5 minutes, remove the lid, give a good stir and bubble without the lid for a further 10 minutes until the apple pieces are still whole but quite soft. Set aside to cool
- Preheat your oven to 160 Fan / 180 C / 350 F / Gas 4 and grease an 8 inch (20cm) loose bottomed cake tin. You can also dust with a little extra plain flour if your tin is like mine and losing its non-stick! Shake out any excess flour
- Into a large mixing bowl put the flour, sugar, soda, baking powder and ground almonds and mix together
- In a smaller bowl whisk together the apple juice, oil and vinegar then add to the bowl of dry ingredients along with the apple and mix well, scraping up from the bottom of the bowl so you don't get pockets of raw flour
- Tip into your prepared tin (see note) and bake for 1 hour 20 minutes or until a skewer or cocktail stick inserted in the center of the cake comes out clean
- Leave to cool in the tin for 10 minutes before carefully turning out onto a wire cooling rack to cool completely - unless you're serving this warm in which case slice away!
- Once completely cooled, store in an airtight container for a couple of days. You might extend its life by storing in the fridge but this might also make the cake a little more firm
- For the cake topping you can use sugar, icing sugar or maple syrup. If you're using sugar sprinkle a tablespoon or two across the top of the cake before baking. For syrup, brush the cake immediately after you take it out of the oven. For icing sugar dust the top of the cake once you've removed it from the tin
Some products I used in today's post...
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Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
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