Posted in Recipes on 23.11.2018
Vegan Apple Cake
prep: 20 mins / cook: 1 hour 20 mins / inactive: 0 mins / total: 1 hour 40 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 an easy chocolate fudge 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 this divine autumn cake:
I cook my apples before adding them to the cake. Yes it’s another step but I want to ensure the apples in the cake are meltingly soft. Crunchy apples, to me, have no place in a soft, moist sponge cake. Keep the chunks a reasonable size so that they don’t cook down to mush and you get flavour pops of apple with each bite!
Cook them with a little bit of vegan butter over a medium heat, stirring occasionally until they’re just soft. Then set aside to cool slightly while you make the cake.
Whisk together the apple juice or milk with the vinegar and oil. The cake works really well with either apple juice or milk. I discovered this when I decided to make it again recently having been given a HUGE box of apples but didn’t have any apple juice!
Into a large bowl put the flour, baking powder, baking soda, sugar, almonds and spices and stir together.
Stir in the liquid into the dry ingredients and mix well then stir in the cooked apple.
Pour the batter into a prepared tin. I grease and flour the sides of the tin and line the base with some parchment.
Bake the apple cake for 80-90 minutes until a cocktail stick or skewer inserted in the centre of the cake comes out clean with no raw cake clinging to it. If not return to the oven and repeat the process until cooked.
Allow the cake to cool a little before carefully removing from the tin onto a wire rack to cool completely. Though do try a slice while it’s still warm. Preferably with a dollop of vegan cream or ice cream.
Now if you’ll excuse me I’m off to have another slice 😉
Storing the apple cake:
Once the cake is cooled store in an airtight container at room temperature. This cake will keep lovely, soft and moist for a few days but it can also be frozen. I wrap individual slices (or a couple of slices together) in foil before freezing.
Looking for even more deliciously easy vegan cake recipes? Try these:
If you make this recipe or any of the recipes from The Cook & Him I’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 I’ll see your picture!)
Vegan Apple Cake
prep: 20 mins / cook: 1 hour 20 mins / inactive: 0 mins / total: 1 hour 40 mins / quantity: 8-10 slices
- 4 medium sized apples
- 1 tablespoon (15g) vegan butter or coconut oil
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1 teaspoon ground allspice
- 1 cup (240ml) apple juice or plant milk
- 1/3 cup (65ml) vegetable oil
- 1 tablespoon apple cider vinegar
- 1 + 1/2 cups (250g) plain flour
- 3/4 cup (120g) coconut sugar or light brown sugar
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 cup (60g) ground almonds
- Start by by cooking the apples - peel, remove the core and cut the flesh into medium sized chunks
- Put into a saucepan with the butter or coconut oil and cook over a medium heat, stirring from time to time, until just starting to soften. Take off the heat and set aside
- Preheat your oven to 160 Fan / 180 C / 350 F / Gas 4 and grease an 8 inch (20cm) loose bottomed cake tin. I also dust my (old) tin with flour, shake out the excess and cut a piece of parchment to fit the base
- In a small bowl or jug whisk together the apple juice or milk, oil and vinegar
- Into a large mixing bowl put the flour, sugar, baking soda, baking powder and ground almonds and mix together
- Add the liquid to the bowl of dry ingredients and mix well, scraping up from the bottom of the bowl so you don't get pockets of raw flour
- Stir in the cooked apples
- Tip into your prepared tin 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 few days. You might extend its life by storing in the fridge but this might also make the cake a little more firm. The cake can also be sliced and frozen
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. 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.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
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