LoadingAdd to favorites

Apple Vegan Cake

Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on StumbleUponEmail this to someone
4.8 from 5 votes
Print

Apple vegan cake

Apple vegan cake, this is a delicious, egg-less and dairy free cake. Apple Vegan Cake is easy and basic. Cake has a soft and moist texture. It is hard to believe that this is vegan.

Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 people

Ingredients

  • 1 cup all-purpose flour (maida, plain flour)
  • 1-1/2 Tbsp corn starch (corn flour)
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1/2 tsp cinnamon powder
  • 1/4 tsp nutmeg
  • 1/3 cup oil (canola or any vegetable oil)
  • 3/4 cup sugar
  • 1-1/2 cups apple sauce
  • 1 tsp vanilla extract
  • 1 Tbsp powdered sugar (for garnishing)

Method

  1. Pre heat the oven to 350°F
  2. Square 8- inch cake pan, line with parchment paper and grease bottom and sides of the pan.
  3. Mix the dry ingredients together except sugar, flour, corn starch, baking soda, nutmeg, cinnamon, and salt.
  4. In a different bowl whisk oil and sugar together for about 2 minutes add apple sauce and vanilla extract mix it well.

  5. Add the dry ingredients to apple mix and mix it together gently making sure all the ingredients mix together well.
  6. Pour the mixture to cake pan and bake around 28 minutes, until cake begins to pull away from sides and/or toothpick inserted in the center pulls out clean.

  7. Let it sit for about 20 minutes bring to room temperature and slice the cake into 16 square pieces.

  8. Before serving lightly dust with powder sugar.

Please Subscribe to my YouTube channel


51 thoughts on “Apple Vegan Cake

  1. By the way, everyone likes cake, but i like something more. I have eaten a lot of cakes but it look very good and tasty. Today is my fast ,i’ll definitely try this tomorrow
    Thank you

  2. Thanks, Manjula, for a super easy recipe. The cake turned out great. I might reduce the oil the next time, since it seemed a bit too moist. I had to bake a few minutes longer since the center of the cake took longer to set. I plan on trying pumpkin puree next time. Perhaps even a bit of oat flour and white whole wheat flour. This recipe seems very adaptable to other variations. Thank you!

  3. Manjula, in my family we don’t consume oil (any kind). How can I replace it? Maybe more apple sauce? thanks for the amazing recipes!!

  4. Dear Manjula , thanks for this recipe. Very new and innovative. Can you please list the oils that can be used for baking cakes . I am in India.

    1. Aparna, coconut oil should work, you could also try peanut, sunflower or rapeseed oil, but they contain a lot of omega 6 so I prefer sticking to oils that contain less of them (if you are vegetarian you probably get enough omega 6 already)

  5. Thanks for the recipe. Made it with my 2 little boys last night. Easy to make and was delicious and moist. I reduced the amount of sugar to 1/3 cup and it turned out excellent. My Vegan friends at work enjoyed it too.

  6. Today I ‘ve tried apple vegan cake, in muffin cake pan and a flat cake pan. It was so delicious that I made it two times. So easy to make. Thank you Manjula for your receipt. You’ re the best.

    1. You can make vegan apple cake without oven, but it won’t taste very good. if you don’t have oven I recommend leaving out every thing except the apple sauce. Just eat the apple sauce. Let us know how it turned out.

      1. Greeg, some cakes can be baked on low heat in the pressure cooker. That is why Sunita was asking. There is a time and place for sarcasm and this is not it.
        Manjula, Thank you for this. I made it in bundt pan. It came out beautiful and delicious.

  7. Lovely recipe. Can we make the same recipe without any gluten in it. If yes then what substitute would you recommend?

    Thank you

  8. I donot want to use All purpose flour for cakes, How can I make using wheat flour ? Have tried but it does not come out very fluffy.Any tips please
    Thank you

      1. Yes you can but be careful that your oil is light-tasting, otherwise it could leave a strong olive taste. It happened to me once and it ruined the cake. But light EVO oil is fantastic for baking.

Leave a Reply

Your email address will not be published. Required fields are marked *

*