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This gluten-free, dairy-free, Viral-Worthy Vegan (or Regular Apple) Cake is delicious and will have everyone asking for the recipe. It’s cozy, cinnamon-packed, and topped with apple slices. Perfect for fall vibes or any day you’re craving something sweet! Let’s get baking.
The humble apple has been a symbol of love, warmth, and health for centuries. From ancient Greek mythology to modern-day apple pies, apples bring people together. This Viral-Worthy Vegan or Regular Apple Cake celebrates that rich history while offering a healthier, more inclusive way to enjoy a classic dessert. Imagine a dessert that’s not only delicious but also kind to the planet and perfect for anyone, no matter their dietary needs. With every bite, you’re tasting history, love, and the benefits of plant-based baking.
Viral-Worthy Vegan or Regular Apple Cake
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings depending on size 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Method: Easy
- Diet: Vegan
Description
Why settle for a dessert that’s just okay when this Vegan Apple Cake can blow your mind? Bake it today, and you’ll never look at apples the same way again. You can also bake the regular version.
Ingredients
Wet:
- 250 ml – 1 cup plant milk (I use Earth’s Own Oat Milk)
For regular version: Any milk will work, 1%, 2%, Homo, Full Cream - 187.5 ml – 3/4 cup sugar + 2 tbsps for topping
- 62.5 ml – 1/4 cup vegetable oil
Dry:
- 500 ml – 2 cups Bob’s Red Mill GF 1-to-1 Baking Flour (spoon the flour into your measuring cup; don’t scoop!)
For regular version: Regular Cake flour - 12.5 ml – 1 tbsp baking powder
- 15 ml – 3 tsp cinnamon
- A pinch of salt
Apples:
- 3–4 apples (use 2 for filling and 1–2 for topping). Mix red and green for a sweet-tart combo. No peeling is needed; hello, rustic charm!
Decoration:
- 2–3 Tbsp Powdered sugar, also called confectioners’ sugar and icing sugar
- Maraschino cherries
- Pecan nut pieces
- Whipped cream (Coconut for Vegan) or regular cream
Instructions
- Line a baking pan with parchment paper, bottom and sides.
- Grease it lightly and dust it with flour.
- Preheat to 360°F (180°C).
- In a medium bowl, whisk together milk, oil, and sugar.
- Sift in Bob’s Red Mill GF 1-to-1 Baking Flour, baking powder, cinnamon, and salt.
- Whisk until smooth and thick, but don’t over-mix!
- Core and slice the apples, then dice 2 of them into chunks (one red, one green) for the batter. Slice the rest thin for the topping.
- Gently fold diced apples into the batter using a spatula.
- Pour batter into the prepared pan.
- Lightly spread the batter to get a uniform and smooth top.
- Arrange apple slices on top in an overlapping circle.
- Sprinkle with 2 tbsp sugar for that caramelized finish.
- Place the cake on the center rack (not a baking tray!) and bake for 55–60 minutes (depending on your oven). Test with a cake pin for doneness; a clean pin represents a happy cake!.
- Let it cool for about an hour.
- Dust with powdered sugar for extra flair and serve with whipped coconut cream.
- Decorate with maraschino cherries and pecan nuts (optional).
Notes
Created, Prepared, Tried, and Tested by Esme from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1 slice
- Calories: 261
- Sugar: 24.5 g
- Sodium: 31.6 mg
- Fat: 7.2 g
- Saturated Fat: 4.7 g
- Trans Fat: 0 g
- Carbohydrates: 49.3 g
- Fiber: 2.7 g
- Protein: 2 g
- Cholesterol: 4 mg
A Morning Cup of Joe is featuring us. Thank you so much for this honor. We appreciate the shoutout.
Why You’ll Love This Viral-Worthy Vegan (or Regular) Apple Cake:
- Gluten-free & vegan-friendly, and oh-so-delicious.
- Packed with real apples
- Simple, no-fuss ingredients you already have!
What’s your go-to fall treat? Let us know! Share with a friend who needs this recipe!
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Esme, this sounds delicious! Thank you for sharing your recipe with us at the Crazy Little Lovebirds link party.
Thank you Steph, always happy to share with you at Crazy Little Lovebirds. Thanks for having us. Enjoy your weekend.
I can smell the cinnamon and apples now! Please tell me why the parchment paper when the pan is oiled and flour dusted onto the pan? I am not the kitchen cook/baker!
Thank you for sharing!
Take care and best wishes.
The parchment – oh it’s only silly me, to make sure it does not stick.