Vegan Apple Coffee Cake with a thick cinnamon sugar swirl, layer of juicy apples and buttery cinnamon crumb topping. This recipe is essentially half coffee cake, and half apple crumble!
Ingredients you'll need
The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post.
Apples, peeled and chopped. I prefer using sweet snacking apples, such as Fuji, Gala or Honeycrisp as they add natural sweetness to the cake. If you prefer a less sweet cake, you can use Granny Smith apples.
Unsweetened applesauce adds moisture to the cake and helps thicken the batter without adding more flour. We need a thick batter to support the weight of the fruit and crumble. Alternatively, you can use dairy-free yogurt.
Granulated sugar for the cake, and light brown sugar for depth of flavor in the crumb topping.
Non-dairy milk. I always like using soy milk in baked goods for texture and depth of flavor. Oat milk is also popular for baking!
No eggs are needed for this recipe! The baking powder, apple cider vinegar, and apple sauce all help replace the moisture and rising function of eggs.
Prepare the apples, crumb topping and cinnamon sugar
Even though this apple coffee cake has several components, they're all easy to make as you just mix the ingredients in separate bowls. No special equipment needed!
After mixing the crumb topping, I recommend popping it in the fridge. This helps set the mixture and ensures it remains crispy after baking.
Prepare the cake batter
The cake batter can be prepared just one large bowl, and you even don't need a mixer! It comes together like a simple muffin mix, where you mix the dry ingredients, add the wet ingredients and stir until combined.
Similar to my blueberry coffee cake, please ensure your applesauce and milk are at room temperature. If any of the ingredients are cold, the batter won't emulsify well and your cake won't bake consistently.
The batter is meant to be quite thick but don't worry - your cake won't be dry! The apple chunks, applesauce and oil in the cake ensure the cake doesn't dry out :).
Assemble the apple coffee cake
To layer this cake, you will need to:
- Scoop half of the cake batter into your cake pan, and smooth the surface.
- Sprinkle all the cinnamon sugar on top. (Image 3)
- Scoop the remaining cake batter on top, and smooth it out. As the batter is thick, it's easier to dollop the cake batter around the cake pan, rather than in the center. (Image 4)
- Sprinkle the apples on top. Don't press the apples into the batter. (Image 5)
- Scatter the crumb topping on top. (Image 6)
Then, bake the cake in your preheated oven for about 1 hour 5 minutes. The cake is ready when you can insert a toothpick in the center and there's no wet cake batter on it. Your toothpick might pick up some moisture from the apple layer which is fine.
This cake is the perfect treat with a hot cup of coffee in the afternoon or as a dessert with a scoop of vanilla ice cream!
Customizing this recipe
Yes you can! There are no changes to the recipe/bake time if you don't want to make the cinnamon sugar layer. If you bake it without the crumble, reduce the baking time to around 1 hour.
Alternatively, check out my classic coffee cake which has no fruit or my apple pie bars which have no cake layer.
Yes, but keep in mind that all fruits bake differently so you may need to reduce or increase the bake time. Alternatively, check out my other coffee cake recipes:
- pumpkin coffee cake
- blueberry coffee cake
- strawberry crumb cake
Yes, walnuts and pecans would be delicious add-ins! Add about ½ cup (50g) of chopped walnuts/pecans, and increase the melted butter to 6 tablespoons (90g).
If you don't enjoy the texture of chopped apples, you can make my vegan apple crumb cake that uses grated apples!
More recipes for apple season
Follow Rainbow Nourishments on Instagram, Facebook, TikTok and Pinterest, and subscribe via email to receive all of our latest recipes!
Vegan Apple Coffee Cake
Ingredients
Crumb topping
- ¾ cup (95g) all-purpose plain flour, spooned and leveled
- 3 tablespoons (40g) granulated sugar
- 3 tablespoons (35g) packed light brown sugar, or more granulated sugar
- 4 ½ tablespoons (65g) melted vegan butter
- ½ teaspoon ground cinnamon
Apple layer
- 2 x (~275g) small apples, peeled and chopped (weighed after peeling)
- 2 tablespoons (25g) granulated sugar
- 2 tablespoons (16g) all-purpose plain flour
- 1 ½ teaspoons ground cinnamon
Cinnamon Sugar layer (optional)
- ¼ cup (65g) packed brown sugar, light or dark
- 1 tablespoon ground cinnamon
Vanilla Cake
- 1 ¾ cups (220g) all-purpose plain flour, spooned and leveled
- ¾ cup (150g) granulated sugar
- 2 ½ teaspoons baking powder
- Pinch of salt
- ½ cup (130g) unsweetened applesauce, or unsweetened dairy-free yogurt, room temperature (note 2)
- ½ cup (110g) neutral flavored oil, (note 3)
- 3 tablespoons (65g) dairy-free milk, room temperature
- 1 tablespoon apple cider vinegar , or lemon juice (optional)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180°C (355°F). Line an 8-inch (20 cm) square tin with parchment paper, with some paper overhanging.
Make the crumb topping:
- Add all the ingredients to a small bowl and mix until combined. Set aside in the fridge until needed. (note 4)
Prepare the apple filling:
- Add all the ingredients to a medium bowl and toss until combined. Set aside.
Prepare the cinnamon sugar layer (optional):
- Mix together the brown sugar and cinnamon in a small bowl. Set aside.
Make the cake:
- Add all the dry ingredients to a large mixing bowl, and until well combined. Add all the wet ingredients and mix until just combined. The batter should be quite thick.
Assemble and bake the cake:
- Pour half of the batter into your prepared pan and smooth the surface. Sprinkle the cinnamon sugar on top. Pour the remaining batter into the cake pan and smooth the surface. When you smooth the second layer of cake batter, it won't stick to the cinnamon sugar. The trick is to avoid lifting your spatula as much possible, but don't worry if it's not perfect.
- Scatter the apples on top of the batter (don't press them down). Then, sprinkle the crumble on top of the cake.
- Bake the cake for about 1 hour 3 minutes to 1 hour 8 minutes. The cake is ready when the topping is golden brown. If you insert a toothpick in the center of the cake, it should have no wet cake batter on it.
- Allow the cake to cool in the pan for 30 minutes then carefully transfer to a wire rack to cool completely.
- Use a serrated knife to cut the cake into slices. Serve the cake as is, or with a scoop of ice cream (see note 4 to make a simple icing). This cake is best on the day of baking. You can store leftovers in an airtight container at room temperature for 1-2 days, in the fridge for up to 3 days or in the freezer for up to 1 month. The crumble will soften over time.
Notes
- For more depth of flavor in the cake, you can replace half of the oil with butter. Use 3 tablespoons (45g) oil and 3 tablespoons (45g) melted vegan butter.
- Please ensure your applesauce and milk are at room temperature otherwise your batter won't emulsify well, and your cake won't bake evenly. If you use yogurt, I recommend adding an extra 2 tablespoons (25g) of sugar to the batter as yogurt is less sweet than applesauce.
- For extra depth of flavor, instead of just oil, you can use ¼ cup (55g) of melted vegan butter and ¼ cup (55g) of a neutral oil.
- If your butter is still hot, your crumble may resemble a thick paste rather than a crumbly mixture. Don't worry because the fridge will help firm up the mixture.
- You can make a simple icing by mixing ¾ cup (75g) of powdered sugar and 3-4 teaspoons of dairy-free milk. Mix in more sugar for a thicker icing or more liquid for a thinner icing. When the cake has cooled, drizzle the icing on top of the cake.
Sharon Asselta says
Could you sub gluten free flour for this??
Anthea says
I haven't tested it, but it may work with King Arthur's measure for measure flour.
Nicole says
Made this coffee cake and it is amazing! The cake is light and fluffy and the apples make it perfect. I added pecans to the crumble topping and reduced the sugar in the cake to 1/2 cup because I did the cinnamon sugar filling. In the future I would check for doneness after 50-55 minutes, I checked after an hour and the top was a little crispier than I prefer. But overall this recipe is fantastic and the coffee cake came out delicious!
Anthea says
Hi Nicole, aw I'm so glad that you enjoyed this cake! Pecans would be a delicious addition to the topping. And thanks for letting me know how the cake baked in your oven - it just shows how all ovens are slightly different! I appreciate you taking the time to leave a review 🙂
Amy says
Not too sweet, nice balance of moist and crisp
Anthea says
Good to hear! Thanks Amy!
Andrea says
I made this cake the other day, and it has been my favorite vegan recipe I've made so far! I followed the recipe exactly, and the texture of the cake was super moist, all of the flavors combined very well. I added the icing as well, but reduced the amount to half, and it was a nice touch. My partner and friends really enjoyed it as well!
Anthea says
Aw that's amazing, Andrea - what a compliment!!! I'm so glad that you and everyone else enjoyed the combination of flavors and textures in this cake. Thanks so much for your lovely feedback 🙂
Annika says
I’ve been looking for an apple coffee cake recipe for a while and this one gets a 10/10!
I followed the recipe exactly and it came together really easily. I didn’t do an icing drizzle and the cake came out quite sweet, so I think it was perfect without it. Tastes even better the next day. Thank you!
Anthea says
Hi Annika, that's great to hear! I'm so glad that you found the recipe approachable and that the cake was sweet enough for you. Thanks so much for letting me know!
shivani says
I loved making this and it turned out to be super moist! Everyone who tasted it absolutely loved it. <3
I followed the recipe pretty much exactly, except I’d subbed applesauce with yogurt and added 5 tbsps of milk instead of 3. It was a solid 10/10.
Thank you!!!!!!!
Anthea says
Hi Shivani, I'm so thrilled that you and everyone else loved this cake!! Thanks so much for taking the time to leave a comment here ❤️
Yumiko says
I am so happy I have found your great recipe especially because you have explained why and how we use the ingredients. I have been making vegan apple cakes for a while, but never knew the apple sauce should be at room temperature !
I look forward to trying your apple coffee cake.
Anthea says
Hi Yumiko, I'm so glad that you find the blog post helpful! I hope you enjoy this cake and have many more delicious vegan apple cakes in the future 🙂