This light, fluffy Vegan Apple Cake topped with cinnamon sugar is the perfect cake for fall!
Now that the weather is getting colder, it's time for some fall baking sessions. First up on my fall baking list is this Vegan Apple Cake.
There is nothing better than fresh picked apples from the local apple orchard. If you are like me and buy too many apples, this cake is a great way to use up for apples!
Curl up on the couch in a warm, cozy sweater, cup a coffee, and slice of this sweet, but not overly sweet cake.
For the apples, I leave the peel on. I just don't want the extra step of peeling all of the apples. Plus, the peel has lots of nutrients!
I have found that two average size apples are the perfect amount for the recipe. I like to thinly slice the apples because it helps to evenly distribute the apples in the cake.
The cinnamon sugar layer on top of the cake takes this cake to the next level. The sugar topping is a little crunchy and addicting.
This cake is perfect for snacking, breakfast, or really anytime of day.
I love drizzling the cake with maple butter. Have you tried maple butter before?
It is just maple syrup that has been creamed into the most delicious spread. I picked some up at Trader Joe's last month. Unfortunately, it is a seasonal ingredient. Good thing you can find some on Amazon!
I just can't get enough of this cake!
Vegan Apple Cake
This light, fluffy Vegan Apple Cake topped with cinnamon sugar is the perfect cake for fall!
Ingredients
- 1 Flax Egg {I tablespoon ground flaxseed mix with 3 tablespoons warm water}
- 1 Cup Almond Milk
- 1 Tablespoon Apple Cider Vinegar
- 1 ½ Cups Light Brown Sugar
- ⅓ Cup Avocado Oil
- 1 teaspoon Vanilla
- 2 ½ Cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ¼ teaspoon Salt
- 2 ½ Cups Apples, thinly sliced
Cinnamon Sugar Topping
- ½ Cup Sugar
- 1 teaspoon Cinnamon
- 1 Tablespoon Avocado Oil
Instructions
- Preheat the oven to 325 F. Grease a 9 by 13 baking pan. Set aside.
- First, make the flax egg. Mix the ground flaxseed with the warm water. Set aside.
- Combine the almond milk and vinegar. Set aside for a few minutes. This will create a vegan buttermilk.
- In a large mixing bowl, add the brown sugar and oil. Whisk until combined.
- Add the flax egg and whisk to combine.
- Pour in the almond milk and vinegar mixture; stir. Add in the vanilla; stir.
- Add in the dry ingredients {flour-salt|}. Stir to combine.
- Fold in the sliced apples.
- Pour the batter into the prepared pan.
- In a small bowl, make the sugar topping. Add the sugar, cinnamon, and oil. Mix to combine.
- Pour the sugar topping over the cake; spreading it evenly.
- Bake for 45 minutes, or until a tester comes out clean.
- Serve and enjoy!
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Xo Jeni
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