I’ve been wanting to make an easy vegan apple snacking cake for years and tried a few times and failed but persevered and think I’ve finally hit the bullseye! I always loved a simple spiced cake and loved them even more when they were studded with pieces of apples. The fall is the best time of year for apples although we can get them year round. Some cakes I’ve seen have glazes or frostings and although those are quite nice, all this cake needs is a simple dusting of powdered sugar.
This cake is easily mixed by hand in one bowl so no fussy stand or hand mixers needed! It’s actually better for a quick bread style cake like this because you’ll be less tempted to over-mix the batter.
Let’s talk apples. Everyone has a favorite and mine are McIntosh. I grew up eating them in NY and often would pick them myself at the various orchards near us. I would suggest a similar sweet and tart variety to use and would avoid gala or delicious style apples. Granny Smith would work fine but they’re a little too tart for my liking. Any good apple you like to use to bake a pie will work.
The texture of this cake is amazing. Spongy yet firm and perfectly spiced, it’s really quite perfect and I defy anyone to tell that it’s vegan. You can add dried fruits if you like (raisins or dried cranberries would be great) but I prefer the classic walnuts added to this recipe. If allergic or you just don’t like nuts you can certainly leave them out. The cake will be great with or without the window dressing.
I baked this cake in an oblong 7×9 inch baking dish but an 8×8 is ideal. A 9×9 will also work but it will cook more quickly so you’ll need to adjust the baking time and it will not be as thick. I hope you enjoy this delicious cake any time of year but especially in the fall. It would also make a great cake to make for thanksgiving!
Easy Vegan Apple Snack Cake
12
servings20
minutes45
minutesThis is an easy and utterly delicious vegan apple cake you’ll be making again and again!
Ingredients
1/2 cup plain vegetable oil
1 cup brown sugar
1/2 cup unsweetened apple sauce
2 tablespoons finely ground flax meal
1 teaspoon vanilla extract
2 tablespoons orange juice
1 1/4 cups all purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon kosher salt
1 1/2 cups shredded peeled apples (about 2 large or 3-4 medium sized apples)
1/2 cup chopped walnuts
Directions
- Preheat oven to 350°. Butter and flour an 8×8, 9×9 or 7×9 baking pan or dish.
- Mix vegetable oil, brown sugar, applesauce, flax meal, vanilla and orange juice together in a large mixing bowl and let stand for five minutes. In the meantime, prepare the apples.
- Peel each apple and grate on the large holes of a box grater being careful not to hit the core. Measure in a dry cup measure being careful not to pack the apples down too hard. Just place them lightly in the cup and press slightly until you have the right amount. Too many apples will make the cake too wet. Add the apples to the wet mixture and stir to combine. Sift the dry ingredients over the wet and fold until almost combined. Add the walnuts (and any other mix-ins like raisins or cranberries) and finish mixing until there are no streaks of flour left but no more. Don’t over-mix! This is a quick bread and we don’t want to develop gluten as that will make the final bake tough.
- Bake for 45-50 minutes or until a cake tester comes out clean. It’s a very moist cake so better to cook an extra few minutes to be sure it’s completely baked.
- Cool completely then dust with powdered sugar, cut into squares and serve. This cake freezes beautifully up to six months.
Notes
- The apples you choose are up to you but choose one that’s both tart and sweet.
- You can try making this with a gluten-free flour mix but I have not tested it.
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