Fluffy and moist easy vegan apple bread loaf. Delicious topped with yoghurt and caramelised apples! Gluten-free and refined sugar free variations.
This apple bread is:
- simple and easy
- very 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 :).
If you prefer a vegan apple cake which is more rustic (and with one less step), see my Apple Crumble Tea Cake recipe.
Table of contents
Ingredients you need to make this vegan apple cake
I didn't use any weird ingredients for this apple cake. 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
- dairy free milk
- apple cider vinegar which reacts with the dairy free milk to create buttermilk and makes the loaf more tender (optional)
- cinnamon, baking powder and salt
How to prepare this apple cake
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 vegan cakes like these! Mixing the dry and wet ingredients this way will still create a fluffy and moist vegan apple bread:).
Decorating the loaf
Even though the vegan apple bread 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 vegan apple bread. It's optional but definitely makes the bread pretty!
To caramelise the apples, chop one apple into cubes and add it 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 caramelising the apples... 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 vegan apple bread
I've tested this recipe with varying substitutions. You can make the loaf:
- Gluten free
- Refined sugar free
- Round (less baking time)
To make the vegan apple 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 vegan apple bread refined sugar free, simply use coconut sugar instead of regular cane sugar. I used coconut sugar for all the pictured loaves in this blog post.
Liquid sweeteners will NOT work well for this recipe as they tend to weigh down baked goods and make them very dense.
You can also bake this loaf in a round cake tin. My apple tea cake recipe uses the same ratios and is delicious!
This vegan apple bread is very moist and can be affected by the amount of water in your apples, the brand of your ingredients, humidity of your country etc. The fruit makes it more dense than a regular cake.
If your loaf is not baked in the middle by the 50 minute mark or it's browning too quickly on top, simply cover it with an oven proof bowl or aluminium foil and reduce the heat to 160°C (320°F). Bake it UNTIL it's fully cooked through. This is a universal tip that you can use for any recipe!
I used coconut sugar for the apple bread in the pictures so mine will be darker than yours. However, if your loaf is unusally pale, check the temperature your oven as it's likely not hot enough.
I hope you enjoy this recipe!
See my other vegan apple recipes
Easy vegan apple bread
- 1 (~180g) medium-sized apple, core-removed and grated roughly**
- 1 cup (250g) dairy free milk, such as almond, soy or coconut,
- ⅓ cup (85g) 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) or longer loaf tin with baking paper. The longer your loaf tin, the shorter amount of time it'll take to bake the loaf.
- 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 50-70 minutes OR until a skewer can be inserted into the middle and there is no wet batter on it.*** If the cake is still uncooked inside, cover the loaf with an oven safe bowl or aluminium foil, turn down the heat and bake for as long as needed. 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 has been updated several times since.