Fluffy and moist easy vegan apple bread topped with yoghurt and caramelised apples. I've also included 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 :).
Table of contents
Ingredients you need to make this vegan apple bread
This quick bread uses only common pantry ingredients! You probably already have everything to make this now! All you need is:
All-purpose or plain flour
Brown, coconut or regular sugar
Apple which has been coarsely grated or finely chopped. Apple which has been grated any finer will leak too much water and create an overly moist bread.
Dairy free milk
Oil such as sunflower, olive or rapeseed
Apple cider or white vinegar (optional). This reacts with the dairy free milk to create buttermilk which makes the loaf more tender.
Cinnamon, baking powder and salt
How to prepare this apple bread
Like most of my recipes, all you need to do is mix the DRY ingredients with the WET ingredients. Then BAM, you've made your cake batter! Mixing the ingredients like this will still create a fluffy and moist vegan apple bread :).
You don't have to whisk any aquafaba and there are no special techniques. As you can see below, the batter should be very thick.
Decorating the loaf
Even though the vegan apple bread is delicious 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
Yes, simply use coconut sugar instead of regular cane sugar. I used coconut sugar for all the loaves pictured in this blog post.
Yes, simply 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 bake this recipe in a round cake pan, I'd recommend following my
To bake this recipe as muffins, I'd recommend following my easy vegan apple muffins recipe.
Liquid sweeteners will NOT work well for this recipe as they tend to weigh down baked goods and make them very dense.
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.
At the 50 minute mark, if your bread hasn't baked in the middle or if 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.
See my other vegan apple recipes
- Easy Apple Muffins
- Classic Apple Pie
- Apple Crumb Cake
- Apple Crumble Pie
- Apple Custard Cinnamon Rolls
- Apple Berry Crumble Muffins
Easy vegan apple bread
- 1 (~180g) medium-sized apple, grated very coarsely OR chopped finely (note 2)
- 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 tablespoon apple cider vinegar, optional
- 1 (~180g) medium-sized apple, core-removed and chopped into cubes
- 1-2 tablespoons coconut sugar
- 1 cup coconut yoghurt or frosting of choice
To make the vegan apple bread:
- 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 (note 3).
- 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 the apple bread (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.
- To make this gluten-free, substitute the plain flour with 1 ½ cups (150g) almond meal and 1 cup (160g) white rice flour
- This recipe will not work if you grate the apples too finely! Sometimes hand held graters will grate the apple too finely. I used the largest grater attachment of my mini food processor which created apple pieces that resembled very large and dry match sticks. The grated apple shouldn't leak any juice. If your grated apple does leak juice, use only ¾ cup (190g) dairy free milk in the recipe OR chop your apples instead of grating them.
- If you don't want to wait 50-70 minutes to bake your bread, use a larger loaf tin or 20 cm (8 inch) round cake tin and bake for for 50-60 min.
This post was originally published in October 2019 and has been updated several times since.
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.