Moist Vegan Apple Cake with Cinnamon Glaze

This vegan apple cake with caramel glaze is fluffy, moist, and infused with warm cinnamon and apple flavor. It’s simple to make in one bowl and ready in about one hour, making it perfect for brunches, holiday gatherings, or an everyday dessert.

The cake has a tender, spongy texture that sits between a coffee cake and a bundt cake. It remains eggless and oil-free while still delivering a moist, satisfying bite with soft pieces of apple throughout.

A large square of vegan apple cake on a plate. The cake is topped with a caramel glaze, there's a fork stuck in the cake and you can see some pieces of diced apple in the cake.

Serve this cake warm with coffee or tea, or pair a slice with vanilla ice cream for an extra-special treat. It’s an approachable recipe that adapts well to different apples and simple ingredient swaps.

Recipe Highlights

Makes with any fresh apples.
Warm cinnamon-apple flavor.
Soft, moist texture that’s eggless and dairy-free.
No flax eggs or oil required.
One-bowl method for easy cleanup.
Ready in about 1 hour.
Simple, wholesome ingredients.

Ingredient Notes

A visual ingredient list of the ingredients for vegan apple cake gathered in bowls and labelled with text.

Light brown sugar: Adds moisture and depth of flavor. White sugar or cane sugar can be substituted if necessary.
Applesauce: Unsweetened applesauce is recommended, since the batter already contains brown sugar.
Plant milk: Any unsweetened dairy-free milk works. Almond milk is suggested, but oat, soy, or cashew milk are fine.
Vanilla: Pure or imitation vanilla both work.
Flour: The recipe uses all-purpose flour. A 1:1 gluten-free baking flour may work but has not been fully tested here.
Spices: Cinnamon and ground cloves are used; substitute 2 teaspoons apple pie spice if preferred.
Leavening: Both baking powder and baking soda are used to ensure rise and light texture.
Apples: Use any variety you enjoy: Fuji, Gala, Honeycrisp, Ambrosia, Braeburn, Pink Lady, or Granny Smith. Apples soften during baking, so both firm and tender varieties will work.
Coconut cream: Used for the optional caramel glaze. Thick, canned coconut cream or high-quality thick coconut milk works best.

Measurements and the full ingredient list appear in the recipe block below.

Variations & Serving

Skip the glaze and serve with apple butter, berry jam, or a smear of coconut butter.
Use date paste or a date-based caramel for a lower-refined-sugar option.
Top with cashew cream cheese or vegan cream cheese frosting instead of caramel.
To make an apple-walnut cake, fold in up to 1/2 cup chopped walnuts before baking. Pecans or raisins also work well.
Sprinkle demarera, turbinado, or coconut sugar mixed with cinnamon on top before baking for a crunchy cinnamon-sugar crust.
A dusting of powdered sugar is a quick alternative to the glaze.
For a more Italian-style apple cake, omit the cinnamon and cloves.
Serve warm or at room temperature; pair with a scoop of ice cream or plant-based whipped cream if desired.

Step-by-Step Instructions

Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper. You can also use an 8–9-inch springform pan or a bundt pan if you prefer.

Light brown sugar and applesauce in a glass mixing bowl. There are bowls of diced apple and milk beside the mixing bowl.

Step 1: In a large bowl, combine 1 cup light brown sugar (firmly packed) and 1/2 cup unsweetened applesauce. Stir until smooth.

Vanilla and milk added to a glass mixing bowl with applesauce and sugar.

Step 2: Add 1 cup almond milk (or other plant milk) and 1 1/2 teaspoons vanilla extract. Whisk until combined.

Flour, cinnamon and baking powder added to a glass mixing bowl with cake batter in it.

Step 3: In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon ground cloves, 1 teaspoon baking powder, and 1 teaspoon baking soda. Add the dry mix to the wet ingredients and gently fold until just combined.

Raw apple cake batter with pieces of diced apple in a large glass mixing bowl.

Step 4: Fold in about 3 large diced apples (roughly 2 1/2 cups or 350 g). You can peel or leave the skins on, and you may grate apples instead of dicing for a different texture. If adding walnuts or raisins, fold them in now.

Raw apple cake batter with pieces of apple in it in a square glass baking dish.

Step 5: Pour the batter into the prepared pan and spread it into an even layer.

Overhead view of a baked apple cake in a square glass baking dish. You can see pieces of diced apple in the cake and the cake is a light golden brown colour.

Step 6: Bake for about 40 minutes at 350°F (175°C), or until a toothpick inserted into the center comes out clean. The cake should be golden and slightly firm to the touch. Cool in the pan for 20 minutes.

A brown sugar and coconut caramel glaze in a small white bowl.

Step 7 (Caramel Glaze): In a small saucepan or microwave-safe bowl, whisk together 1 cup light brown sugar and 3/4 cup coconut cream. Heat over medium-low, stirring constantly, until the mixture bubbles and the sugar dissolves. In the microwave, heat in 30-second intervals, stirring between intervals. The glaze will be loose while warm and will thicken as it cools.

Overhead view of an apple cake covered in a layer of caramel glaze.

Step 8: Pour the caramel glaze over the warm cake. Optionally, poke a few holes in the top with a toothpick so some glaze seeps in. Let the glaze set slightly, slice, and serve.

Enjoy the cake warm for a cozier dessert, or let it cool to room temperature if you prefer a thicker glaze. Leftovers keep well when covered and stored at room temperature for up to 4 days, or refrigerated for up to 6 days (glaze may harden in the fridge).

A large wooden spatula with a square of caramel glazed apple cake on it held over the cake it was removed from in a glass baking dish.

Recipe FAQs

How do I know if the cake is fully baked?

Oven temperatures vary, so check the cake with a clean toothpick inserted in the center. If it comes out with wet batter, bake for a few more minutes and test again. Start checking around 35–40 minutes.

Can you freeze apple cake?

Yes. Cool completely, then wrap the whole cake tightly in plastic wrap or foil, or freeze individual slices in airtight freezer bags. Freeze up to 3 months and thaw at room temperature or in the fridge.

What pan can I use?

Use an 8-inch square pan, an 8–9-inch deep pie tin, a springform pan, or a bundt pan. Adjust baking time slightly for larger or deeper pans.

Can I make this gluten-free?

A 1:1 gluten-free baking blend may work, but results can vary depending on the blend; this recipe has not been fully tested with gluten-free flour.

Which apples are best?

Any variety will work. Gala, Fuji, Honeycrisp, Pink Lady, Ambrosia, and Envy are great for sweetness; Granny Smith adds more tartness. Combining varieties can add depth of flavor.

How should I store leftovers?

Let the cake cool completely. Cover the pan or transfer slices to an airtight container. Store at room temperature for up to 4 days or in the refrigerator for up to 6 days. The caramel glaze will firm up in the fridge.

A fork with a piece of caramel apple cake on it held over a square of apple cake on a small plate.

Baking Tips

Don’t overmix. Mix only until the flour is incorporated to avoid a dense, gummy crumb.
Be prepared. Preheat the oven and prepare the pan before mixing so the batter goes into a fully heated oven and the leavening can do its work.
Measure accurately. Use a digital kitchen scale for best results; baking is precise and accurate measurements improve consistency.
Substitutions. Follow the recipe for reliable outcomes. If you want to substitute ingredients, proceed cautiously and only if you have experience with recipe changes.
Keep leaveners fresh. Store baking powder and baking soda in a cool, dry place and replace them if expired to ensure proper rise.

Vegan Apple Cake

The perfect fall cake with warm cinnamon and tender apple pieces. Makes about 8 servings.

Ingredients

For the Apple Cake

1 cup light brown sugar, firmly packed (150 g)
1/2 cup unsweetened applesauce (118 g)
1 cup almond milk (or other plant milk, 150 g)
1 1/2 tsp vanilla extract
3 cups all-purpose flour (400 g)
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp baking powder
1 tsp baking soda
3 large apples, diced (about 2 1/2 cups, 350 g)

For the Caramel Glaze (optional)

1 cup light brown sugar, firmly packed (150 g)
3/4 cup coconut cream (130 g)

Instructions

Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish or an 8–9-inch cake pan.
In a large bowl, combine brown sugar and applesauce until smooth.
Whisk in the almond milk and vanilla extract.
Add the flour, cinnamon, cloves, baking soda, and baking powder. Gently mix until just combined.
Fold in the diced apples (and any optional add-ins like nuts or raisins).
Pour batter into the prepared pan and bake for about 40 minutes, or until a toothpick comes out clean. Cool in the pan for 20 minutes.
To make the glaze, whisk brown sugar and coconut cream together and heat until bubbling and smooth. Pour over the warm cake and let set.
Slice and serve warm or at room temperature.

Notes

See the ingredient notes above for substitution ideas. Store cooled cake covered for up to 4 days at room temperature or up to 6 days in the refrigerator. Freeze slices for up to 3 months.

Nutrition (per square with glaze)