Fluffy and moist easy vegan apple loaf. Delicious topped with yoghurt and caramelised apples! Gluten-free and refined sugar free variations.
This loaf is:
- simple and easy
- moist and melts in your mouth
- delicious on its own (without any toppings) but amazing topped with yoghurt and caramelised apples!
It’s perfect for lunch boxes, for work afternoon teas or for bringing to gatherings :).
Ingredients you need to make this vegan apple loaf
I didn’t use any weird ingredients for this loaf. You probably already have everything in your pantry! All you need is:
- all-purpose or plain flour
- granulated sugar of choice (I used coconut sugar)
- one apple
- plant-based milk
- apple cider vinegar which reacts with the milk to create buttermilk and makes the loaf more moist (optional)
- cinnamon, baking powder and salt
What do I need to with the ingredients?
Like most of my recipes, all you need to do is mix the DRY ingredients with the WET ingredients then BAM! There’s no beating of aquafaba or egg whites. There’s no separating of certain ingredients.
I’m always up for simplicity, especially with wholesome loaves like these! Mixing the dry and wet ingredients this way will still create a fluffy and moist loaf :).
Decorating the vegan apple loaf
Even though the loaf is substantial by itself, you can top it with:
- coconut yoghurt
- vegan buttercream
- simple sugar glaze
- or your choice of frosting
Making caramelised apples for the topping
Caramelised apple pieces adds a lovely crunch and depth of flavour to the loaf. It’s optional but definitely makes the loaf pretty!
To caramelise the apples, all you need to do is chop one apple into cubes. Add the chopped apple to a frypan with 1-2 tablespoons of coconut sugar over medium heat. When the sugar starts to stick to the pan, add a dash of water.
Cook the apple pieces until they are golden brown or your desired softness. Add more water if you would like the apple to soften more! The longer you cook it, the softer and more caramelised the apple pieces will be!
Don’t walk away from the stove while you’re doing this… because sugar burns easily! The first picture in this blog post features apple pieces which look like sweet potato because I neglected the hot pan and burnt the sugar – whoops!
Customising the apple loaf
I’ve tested this recipe with varying substitutions. You can make the loaf:
- Gluten free
- Refined sugar free
To make the loaf gluten free, substitute the plain flour for a blend of almond meal and rice flour. The almond meal helps keep the loaf moist but is denser than regular flour so makes the loaf a little more dense. The below loaf was gluten free and, as you can see, it’s still pretty fluffy!
To make the loaf refined sugar free, simply use coconut sugar instead of regular cane sugar. I used coconut sugar for all the loaves in this blog post. Liquid sweeteners wouldn’t work well for this recipe as they tend to weigh down baked goods and make them very dense.
I hope you enjoy this recipe!
Easy vegan apple loaf
- 1 (~180g) medium-sized apple, core-removed and grated roughly
- 1 cup (250mL) plant-based milk, such as almond, soy or coconut,
- 1/3 cup (85mL) light-tasting vegetable oil, such as sunflower or rapeseed
- 1 tbsp apple cider vinegar, optional
- 1 (~180g) medium-sized apple, core-removed and chopped into cubes
- 1-2 tbsp coconut sugar
- 1 cup coconut yoghurt or frosting of choice
- Preheat the oven to 180°C (350°F). Line a 20 cm (8 inch) long loaf tin with baking paper.
- To make the loaf: Add all the dry ingredients to a medium-size mixing bowl. Mix until there are no lumps. Add all of the wet ingredients to the bowl and mix until combined. Pour the cake batter into the cake tin.
- Bake the loaf in the oven for 50 minutes or until a skewer can be inserted into the middle and there is no wet batter on it. The cake is very moist and there might be some crumbs on the skewer which is fine.
- Allow the loaf to rest in the tin for at least 5 minutes. Remove it from the tin and allow it to cool on a wire rack.
- To caramelise the apples (optional): Add the apples and coconut sugar to a fry pan over medium heat. If the sugar sticks to the pan, add a dash of water. Fry until the apples are golden or your desired softness.
- To decorate (optional): Dollop the coconut yoghurt and apples on top of the cake. Serve as desired.
- The loaf can be stored in an airtight container without the topping at room temperature for 1 day. Alternatively, store the loaf with the topping in the fridge for 3 days or in the freezer up to 1 month.
This post was originally published in October 2019 and updated in March 2020.
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.