This eggless apple cake recipe is one of my favorite fall dessert recipes. Made with apples, vegan yogurt, and cinnamon, it's moist, tender and delicious. You won't believe that it's vegan and dairy free!
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If you've made my apple turnovers or my healthy apple crisp, you'll know that I love to cook with apples. In fact, I have a huge apple tree in garden, and every year it produces a bumper crop of apples. This apple cake is my new favorite way to use them up. Not only is it moist and delicious, it's an elegant dessert centerpiece for any dinner party.
This eggless apple cake will convince you that you don't need eggs, milk and butter to make a tender cake with a delicate crumb. Plus, this cake only requires one bowl. It's that simple!
Lightly spiced with cinnamon and filled with juicy apples, this cake is the perfect dessert, or decadent breakfast. It would be perfect with a big scoop of vegan vanilla ice cream, or drizzled with a bit of caramel sauce.
How To Make Eggless Apple Cake
- Heat your oven to 350 F (180 C). Grease a spring form cake tin and line it with parchment paper.
- Sift your flour, sugar, baking powder, baking soda, cinnamon and salt into a large mixing bowl.
- Add your soy milk, lemon juice, vegan yogurt, apple sauce and vegetable oil. Mix until there are no lumps and all the dry ingredients have been incorporated. The applesauce will act as a surprisingly good egg substitute.
- Peel and finely chop one apple and gently fold it into the batter.
- Pour the batter into your prepared tin.
- Peel the remaining two apples and cut them into thin wedges. Arrange them in a circular pattern, overlapping them slightly until the cake is covered in fresh apples.
- Sprinkle the top of the cake with with a bit of caster sugar and bake it in the oven for 50-60 minutes. Your cake is done when a toothpick inserted in the center comes out clean.
- Allow the cake to cool for at least one hour before you take it out of the pan.
Cooking Tips
- I always recommend using a digital scale for baking, especially for vegan baking. Cups are just not accurate enough. I've provided you with both cups and metric measurements in the recipe card below. I also have an easy cup to grams downloadable graphic you can print and keep as a handy reference on your fridge.
- It's tempting not to sift your dry ingredients, but don't skip this step. Sifting ensures that your leavening agents (baking powder and baking soda) are evenly distributed throughout the cake.
- Be sure to let your cake cool fully in the pan. This is essential! If you release it from the pan too soon, it's likely to not hold together.
Did You Make This Recipe?
If so, I'd love to see it! Tag me on Instagram @thisdailydish. Or, leave me a comment below. It makes my day, and your feedback helps other readers!
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Frequently Asked Questions About This Recipe
No, I've used all purpose flour in this recipe, but you can use gluten free flour if you want a gluten free cake. Use your favorite gluten free blend in a 1:1 ratio.
This vegan apple cake is super moist, so you'll want to store it in the fridge to keep it fresh. It will stay fresh for 4-5 days in the fridge if you store it in an airtight container.
Absolutely! Allow the cake to cool fully. Cut it into individual pieces and freeze for two hours on a parchment lined baking sheet. Transfer the frozen cake pieces to an airtight container and freeze for up to 3 months. Defrost in the fridge.
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Recipe
Eggless Apple Cake
Ingredients
- 2 cups flour
- 1 cup plus 1 tablespoon (for topping) caster sugar or granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup soy milk *or any plant based milk you prefer
- 1 tablespoon lemon juice
- ½ cup vegan yogurt
- ½ cup apple sauce
- ¼ cup vegetable oil
- 3 large apples peeled
Instructions
- Preheat the oven to 350° F (180 C). Grease an 8 inch cake tin ( a spring form pan is best). Line it with parchment paper.
- In a large bowl sift together the flour, sugar, baking powder, baking soda, cinnamon and salt.
- Add the soy milk, lemon juice, yogurt, apple sauce and vegetable oil and mix until no lumps remain. *see note 1
- Peel and finely chop one apple and fold the pieces into the batter.
- Transfer the batter to the cake tin. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Peel and cut the remaining two apples into wedges. Arrange them in an overlapping circular pattern over the top of the cake. Sprinkle with 1 tablespoon of sugar.
- Allow the cake to fully cool before removing it from the pan. *see note 2
Notes
- Be careful not to over mix the cake batter, or your cake will come out too dense. Only mix until the lumps have disappeared from the batter.
- It's important to allow the cake to cool fully in the pan, before removing it and cutting it into pieces. If you take it out of the pan too soon, it may not hold together.
- For a gluten free eggless apple cake, simply substitute your favorite gluten free flour blend for the all purpose flour in a 1:1 ratio.
Des
I have to thank you for the inspiration! We subbed organic vanilla Greek yogurt and half & half for the vegan milk. My entire family loved it.
Keri Bevan
Hi Des, I'm so pleased you enjoyed the recipe. We have a giant apple tree, and love to make this cake!