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4.72 from 28 votes

Easy vegan apple bread

Easy and moist apple bread! Vegan and can be made gluten free, nut free and refined sugar free!
Prep Time15 mins
Cook Time50 mins
Cuisine: American, Vegan
Servings: 12
Author: Anthea


Dry ingredients

Wet ingredients

  • 1 (~180g) medium-sized apple, grated very coarsely OR chopped finely (note 2)
  • 1 cup (250g) dairy-free milk,
  • cup (85g) light-tasting vegetable oil
  • 1 tablespoon apple cider vinegar, optional
  • 1 teaspoon vanilla extract, optional

Topping (optional)

  • 1 (~180g) medium-sized apple, core-removed and chopped into cubes
  • 1-2 tablespoons coconut sugar
  • 1 cup coconut yogurt or frosting of choice


To make the vegan apple bread:

  • Preheat the oven to 180°C (350°F). Line an 8-inch (20 cm) loaf pan with baking paper. (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 until you can insert a toothpick in the middle and there is no wet batter on it (some crumbs are fine). If the cake is still uncooked in the middle, cover the loaf with an oven safe bowl or aluminium foil, turn down the heat and bake until the bread is cooked.
  • Allow the bread 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.


  1. To make this gluten-free, substitute the plain flour with 1 ½ cups (150g) almond meal and 1 cup (160g) fine white rice flour
  2. This recipe will not work if you grate the apples too finely! Sometimes handheld 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.
  3. If you don't want to wait 50-70 minutes to bake your bread, use a longer loaf tin or 8-inch (20 cm) round cake tin. The bread/cake will bake in around 50 minutes, depending on your tin.


Serving: 1slice without topping | Calories: 191kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Sodium: 151mg | Potassium: 43mg | Fiber: 1g | Sugar: 7g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!