Apple Cake (Vegan & Oil-Free)

Pan of vegan apple cake cut into nine pieces with the center piece turned on its side, showing several apple chunks baked inside.

5 from 26 votes

This easy spiced apple cake is vegan, oil-free, and packed full of fall flavor. Perfect as-is or topped with vegan cream cheese frosting.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Breakfast, Dessert

Cuisine: American

Keyword: apples, breakfast, carrot cake, oil free, vegan, whole grain

Diet: oil-free, vegan, wfpb

Servings: servings

Calories: 166kcal

Author: Amber Asakura

Ingredients

Dry Ingredients

1 cup white whole wheat flour (see notes for substitutions)
½ cup cornmeal (can sub more white whole wheat flour)
⅓ cup coconut sugar
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon salt
⅛ teaspoon ground cardamom

Wet Ingredients

½ cup unsweetened applesauce
½ cup canned full fat coconut milk (see notes for substitutions)
1 Tablespoon molasses
1 teaspoon pure vanilla extract
1 teaspoon balsamic vinegar

Apples

2 medium apples (crisp variety, see notes), cored and chopped into ¼-inch pieces (peeled or unpeeled) (about 2 cups or 230g chopped)

For Sprinkling on Top

1 teaspoon coconut sugar (optional)

Volume - Weight

Instructions

Preheat the oven to 350°F and line an 8-inch square baking pan with parchment paper, letting ends extend up sides and hang over the edges.
In a medium bowl, whisk together the flour, coconut sugar, baking powder, cinnamon, ginger, salt, and cardamom.
In a smaller bowl, stir together the applesauce, coconut milk, molasses, and vanilla. Pour the wet ingredients into the dry ingredients and mix until mostly combined. Batter will be very thick, and some dry spots are okay.
Gently fold in the apples until they’re evenly distributed. Be careful not to overmix the batter.
Dump the batter into the prepared pan and use the back of a spoon or a silicone spatula to spread it evenly to the edges of the pan so that it’s smooth and level.
Sprinkle the coconut sugar evenly over the batter, if using it.
Bake the cake for 28-32 minutes, until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 15 minutes before serving, or cool completely before covering and placing it in the refrigerator. Refrigerate the cake for up to 5 days.
Cake can be served warm or at room temperature. If refrigerated, bring the cake to room temperature before serving.

Notes

Notes: White whole wheat flour can be replaced with an equal amount of oat flour, an all purpose gluten-free flour blend, or even regular all purpose flour.

The coconut milk can be replaced with ⅓ cup non-dairy milk plus 2 tablespoons of your favorite smooth and unsalted/unsweetened nut or seed butter (I tested it with almond butter). I have not tried this with peanut butter, but I think it would be good! If using salted peanut butter, omit the salt in the dry ingredients.

I’ve used Pink Lady and Gala apples in this recipe and both were equally delicious. I prefer to use organic apples and leave the peel on for added fiber and nutrients, but you can do whatever tickles your fancy.

Nutrition