This vegan apple cake is moist and fluffy and is topped with a pecan cinnamon streusel topping! It comes together in just 1 bowl with less than 10 ingredients. This cake can easily be made gluten-free, refined sugar-free and nut-free.
Simple ingredients you'll need
The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post.
Notes about the ingredients
Apple, grated coarsely or chopped finely. Similar to carrot cake, grated apple imparts more flavor than apple chunks. I recommend using a sweeter variety such as fuji, gala or honeycrisp. If you prefer a tart cake, use Granny Smith apples. The apples can be peeled or left unpeeled, depending on what texture you prefer!
Light brown sugar provides moisture and depth of flavor to this vegan apple cake. You can use coconut sugar for a less sweet cake. Granulated sugar will work but your cake will have less flavor.
Dairy-free milk. I recommend using a higher-protein milk such as soy milk as it makes this cake more tender. However, any milk such as oat milk or almond milk will work!
Apple cider vinegar (optional). Acidic ingredients make cakes more tender and fluffy. Alternatively, you can use white vinegar or lemon juice.
Even though this apple crumb cake has no eggs, you don't need any special egg replacers!
Tips for preparing the cake batter
The vegan apple cake comes together in one large bowl! All you need to do is:
- Whisk all the dry ingredients until combined.
- Add all the wet ingredients and fold until just combined. The batter should be pourable but thick and hold its shape.
- Keep the same bowl for the crumb topping because it saves you from washing extra dishes ;).
The cake batter is quite thick but don't worry, your final cake will not be dry! During baking, the moisture from the apples leaks into the cake and helps create a very moist cake.
How to prepare the crumb topping
Simply mix all the ingredients in a bowl until there are no chunks of flour or butter. I like using my fingertips as the butter melts slightly which helps bind all the ingredients.
I also included a healthier crumb topping that is refined sugar-free and oil-free (see the notes in the recipe card). The healthier version is crunchy and slightly chewy due to the liquid sweetener.
Decoration recommendations
I also topped my vegan apple crumb cake with thinly sliced apples, inspired by the design of German Apfelkuchen. It's a quick and easy way to make a cake presentable! However, you can also top your cake with:
- Cubed apples. This makes the cake easier to slice!
- Shredded coconut
- Pecans or other nuts by themselves
The baked cake is beautiful as is. But for something special, you can dust the cake with powdered sugar or drizzle a simple icing on top. It will make your morning or afternoon coffee even more special!
Top tips to make a FLUFFY apple cake
First, make sure your apple is NOT grated too finely otherwise can make your cake too moist! If your apple is very juicy, you may need to add more flour to your cake batter (details are in the notes of the recipe card below).
Second, I recommend using grams or the spoon and level method when measuring your ingredients!
Finally, make sure your oven is at the right temperature. If your oven is too hot, the top of your cake will burn quickly, and leave the middle uncooked. If your oven is too cold, your cake will be dense. I always recommend using an oven thermometer because many ovens (even new ones) don't operate at the right temperature!
Can I make this cake gluten-free?
I've tested this vegan apple cake with a few combinations of gluten-free flour and it works well with:
- 50% almond flour and 50% gluten-free all-purpose flour (my top recommendation), OR
- King Arthur's measure for measure flour. The batter will be thicker than pictured, and I recommend baking it for 63-68 minutes.
- 50% almond flour and 50% fine white rice flour
Expert Tips
I recommend using my vegan apple muffins recipe instead. The ingredients are similar to this recipe but the recipe is designed for a 12-cup muffin pan.
Some delicious additions to the cake itself are:
- chopped walnuts or pecans
- ground ginger, cardamon, nutmeg or other warm spices
- a cinnamon sugar layer, for example from my pumpkin coffee cake recipe
Feel free to substitute half of the oil with melted vegan butter. Butter solidifies at room temperature so can often make a cake feel dry so, for the best results, I suggest using only half melted butter.
Feel free to use spelt or whole wheat flour instead of all-purpose flour. Your cake will be denser than the original but still delicious! Coconut sugar is the best 1:1 replacement for brown sugar.
A few readers have successfully replaced the oil with unsweetened applesauce and dairy-free plain greek yogurt. However, I haven't tested them myself so can't vouch for results.
More vegan apple desserts
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Vegan Apple Cake
Ingredients
Dry ingredients for the cake
- 2 ½ cups (315g) all-purpose plain flour, (spooned and leveled, see note 1 for gluten-free option)
- 1 cup (190g) packed brown sugar, coconut sugar or regular sugar
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- Pinch of salt, optional
Wet ingredients for the cake
- 1 cup (240g) dairy-free milk
- 1 x (180g) medium-sized apple, grated very coarsely or chopped finely (note 2)
- ½ cup (120g) neutral flavored oil
- 1 tablespoon apple cider vinegar, optional
- 1 teaspoon vanilla extract, optional
Crumb topping (note 3)
- ⅓ cup (35g) pecans, chopped
- ¼ cup (30g) all-purpose plain flour, or gluten-free all purpose flour
- 2 tablespoons (30g) vegan butter, spreadable butter or coconut oil, softened
- 2 tablespoons (25g) packed brown sugar, coconut sugar or regular sugar
- ½ teaspoon ground cinnamon
- 1 x (180g) medium-size apple, sliced thinly
To serve (optional)
Instructions
- Preheat the oven to 180°C (350°F). Grease or line an 8-inch (20 cm) springform or loose-bottom cake pan with parchment paper.
Make the vegan apple cake:
- Add all the dry ingredients to a large mixing bowl and mix until everything is well combined.
- Add all of the wet ingredients to the bowl and mix until just combined. The batter should be thick. Scoop or pour the batter into the cake pan and smooth the top with a spoon or spatula.
Prepare the crumb topping:
- Using the same bowl (or a smaller clean bowl), add all the ingredients for the topping. Mix with a spoon or your fingertips until combined. There shouldn't be any chunks of butter or flour.
Assemble and bake the cake:
- Arrange the thinly sliced apple on the top of the cake in 'fan' shapes or as desired. Sprinkle the crumble in the gaps on top of the cake.
- Bake the cake for 55-60 minutes or until done. If the crumble topping is browning too quickly, tent the cake pan with aluminum foil or cover the pan with an oven-safe plate. The cake is ready when you insert a toothpick in the middle and there is no batter on it, though a few crumbs are fine. If you gently press the middle of the cake, it should feel firm. (note 4)
- Rest the cake in the cake pan for 10-15 minutes. Remove the cake from the pan and allow it cool entirely on a cooling rack.
- If desired, dust the cake with powdered sugar or drizzle with a simple glaze (note 5). Enjoy with dairy-free yogurt, vegan ice cream or/and a cup of coffee.
- Store leftovers in an airtight container at room temperature for 1 day, in the fridge for 3 days or in the freezer for up to 1 month.
Video
Notes
- Please measure the flour accurately, otherwise your cake will be dry and dense. If you're using measuring cups, use the spoon and level method where you fluff up the flour in the bag, use a spoon to add flour to a measuring cup, then level it off with a knife. Please son't use the measuring cup to scoop flour out of your container, as it will pack in too much flour. Alternatively, use the grams measurements.
To make a gluten-free vegan apple cake, use 1 ½ cups (150g) almond flour and 1 cup (160g) gluten-free all-purpose flour. Alternatively, this cake works well with using only King Arthur's gluten-free measure for measure flour. The batter will be thicker and the cake will be slightly denser than the almond flour version. I recommend baking the latter one for a few extra minutes. - This cake will be too moist if you grate the apples too finely. Ideally, the grated apple shouldn't leak any juice. If your apple is extra juicy, use an extra 3 tablespoons (25g) of flour in the recipe.
- For a healthier crumble, use the same amount of pecans, flour and cinnamon but combine it with 1 tbsp of maple syrup (instead of the sugar and butter). Mix all ingredients until there are no pockets of flour or syrup then crumble the mixture on the cake.
- This is a tall cake with a lot of fruit, so please don't be alarmed if your cake takes longer than 60 minutes to bake. Some ovens run cool, and some apples are extra juicy and these will affect the bake time.
- To make a simple glaze, mix 1 cup (100g) of powdered/icing sugar with 2-4 tablespoons of dairy-free milk until smooth. Add more sugar for a thicker glaze or more milk for a thinner glaze. Wait until the cake cools then drizzle the glaze on top.
Nutrition
This post and recipe was originally published in 2019 and updated in 2021 with a video, more detailed pictures and an easier crumb topping. The original healthier crumble is in the notes!
This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.
Mariana Parra says
The cake is really delicious, perfect for an afternoon snack 😋 just follow the measurements in grams and it will be perfect. I just thought the apples on the top ended up a bit dry, maybe it’s a good idea to brush them with something to keep more the moisture? Thank you!
Flavia says
Loooved it! used the lighter options for the crumble and it worked perfectly. guests almost finished it in one go 😀
Nora says
Hi Anthea,
this is such a great cake. It was fun and easy to make. I brought it to the office the day after baking, and everybody loved it 🙂
Annalea Magana says
I'm getting ready to make this cake for the third time in as many days! I followed the directions for making it gluten free (1/2 almond flour and 1/2 1:1 gf flour blend) and let me just say that it's one of the MOST delicious vegan and gluten free desserts I've ever tasted which, imho, can be a tricky recipe to create. Well done, Anthea! I served it with a dollop sweetened vanilla coconut whipped cream - YUM! The only changes were to add 1/2 tsp nutmeg to the cake batter in addition to the cinnamon, 1/4 tsp salt to the batter and 1/4 tsp salt to the crumble (which I doubled). Absolutely lovely!!! Thank you!
Kathleen says
Your apple crumb cake was very delicious. It was so moist and chock full of goodness. We were excited to make it and I’m so happy we did. Thank you for the great recipe.
Anthea says
Aw I'm so happy thank you enjoyed this cake Kathleen! It's one of my favorites :). Thanks for your wonderful feedback!
jacquie says
Lovely looking recipe but i was wondering about the size of your apple since they vary so much. Approximately what would it be in cups?
thanks
jacquie
Anthea says
Hi Jacquie, I'd strongly recommend using a scale to weigh the apple. It was about 1 1/2 cups but this will depend on how you cut the apple and pack it into your cup :). Thank you!
Dev says
Can this cake be frozen?
Anthea says
Yes!
Sam says
Great recipe. Pecans are super expensive here, so I made a rolled oat crumble topping, but that was also delicious. For those who like their cakes on the sweet side, this one might not be for you, but for me it's great! I used coconut oil for the cake and the topping. I didn't have apple cider vinegar, so replaced the acid with lime juice. Sorry for being one of *those reviewers*, but these substitutions are not too far off, I think 😀
Anthea says
Hi Sam! I'm glad you enjoyed this recipe and that it worked with your substitutions! It's always nice to hear how cakes are baked differently in homes around the world :). Thanks so much for your feedback!
Caroline says
Hi! This recipe looks amazing, however...how do you remove it from a cake tin without destroying the topping? Would this work in a springform pan or will the taller sides of the pan hinder the baking process?
Anthea says
Thank you! If you're concerned about the topping, you can line the sides with parchment paper, which you can see in the photos above :). A tall springform pan is fine - I used a 10 cm (4-inches) tall baking pan and it baked well! Hope that helps
Jan says
Made this cake for my family and everyone loved it so much and asked me to make it again immediately!! The crumble on top makes it fun and adds an interesting crunchiness
Anthea says
Aw I'm so happy you and your family loved this cake! Thanks Jan 🙂
Liz says
Hola, puedo usar harina de avena? Que proporción sería? Muchas gracias 😊
Anthea says
Hello, do you mean oatmeal or oat flour? I haven't tried this recipe with either so I can't say if it will work, sorry!
The Wandering Biologist says
Best apple crumble cake recipe EVER! Each time I make this for my (non-vegan) friends and family they are instantly happy. It is everyone's favourite cake. Very easy to make, especially since you can mix all the cake ingredients in just one bowl. The cake always turns out perfectly moist and delicious.
Anthea says
That's so so lovely to hear, especially that you've baked this cake so many times! And isn't it cool when non-vegan friends/family enjoy vegan treats?! Thanks so much for your comment x
Andreia says
This was delicious! Love your recipes!
Anthea says
Aw I'm glad you enjoyed this! Thank you!
Suchithra Sudagar says
Tried this recipe and it was so delicious. Can't wait to try other recipes from your blog! Your recipes are done with easily available ingredients yet they taste so good. Loved baking and eating this cake 🤩
Anthea says
It's my pleasure! Thanks so much for your support and feedback!
Vai says
Looove this one! Going to turn this into muffins next time, with 1:1 ratio of batter to crumble haha
I used spelt flour and finely chopped the apple. Also, for the crumble, I simply used roughly blitzed oats, sugar, cinnamon and vegan butter. I think next time I'll try mixing in some coconut flour for that extra crumbliness.
Overall, mega easy and destined to be a crowd pleaser!
Anthea says
Oooh now that sounds like my kind of muffins!!!! Isn't crumble just the best thing ever?!?!
Love your little substitutions and the coconut flour sounds like a delicious idea :). Thanks so much Vai! I hope you have a lovely week xx
Sarah says
Great recipe!
Super convenient as it uses common pantry ingredients, and having the measurements in both volume and weight made it super easy to measure out with a kitchen scale which saved having to use and wash measuring cups.
Most importantly, the cake itself turned out delicious and moist. Nice and strong apple flavour with a great crunchy texture from the topping, all without being too sweet. I usually have to modify online recipes for my preference of less sugary desserts, but this one was perfect as is!
Anthea says
Aw thanks for your feedback Sarah! I agree - it's soo much easier weighing out ingredients rather than using cups! Plus, it's just more accurate :). I'm so glad you enjoyed the flavour and texture of this cake too. Thanks again x
Mary says
Such an amazing recipe, I tried it out and it's absolutely delicious 😊
Anthea says
Aw I'm so happy that you enjoyed this Mary, thanks for your comment x
Misha says
Hi Anthea! Very interested in baking this lovely cake. Looks so delicious! I wanted to ask - is it possible for me to use oat milk as a dairy free milk rather than almond, soy or coconut?
Anthea says
Hi Misha! Yes, oat milk is absolutely fine! Almond, soy and coconut are just some examples :). I hope you enjoy this cake!