Plant-Based Cinnamon Apple Cake is more than just a dessert – it’s a warm hug on a chilly day. I still remember the first time I made this Plant-Based Cinnamon Apple Cake in my tiny kitchen. The smell of cinnamon and baked apples filled the air, instantly making the whole house feel cozier. I had a few apples sitting on the counter, looking a little too ripe, so I decided to turn them into something special. That’s how this Plant-Based Cinnamon Apple Cake was born – from a simple idea to avoid food waste and create something delicious.
A Cake Full of Comfort and Warmth
Every bite of this cake tastes like pure comfort. The tender apples melt into the soft, spiced cake, while the hint of cinnamon feels like the perfect autumn touch. It’s one of those cakes that makes people pause after the first bite and say, “Wow.” The best part? It’s 100% plant-based, so everyone can enjoy it. No eggs, no dairy – just simple, wholesome ingredients. I love serving it fresh out of the oven with a cup of tea or coffee. It’s one of those treats that feel both indulgent and nourishing.
How It Became a Family Favorite
What started as a “use up these apples” moment quickly became a family favorite. I shared a slice with my neighbor, and the next day, she asked for the recipe. My little cousins, who are usually picky eaters, kept asking for “more of that apple cake.” That’s when I knew it was something special. It’s not just a cake – it’s a shared experience, a reason for people to gather and enjoy something homemade. Whether it’s for a quiet afternoon snack or a centerpiece for a weekend brunch, this cake never fails to bring people together.
Why You Should Try It Too
If you’ve never tried making a Plant-Based Cinnamon Apple Cake, now’s the time. It’s simple to make, and the ingredients are probably already in your kitchen. Apples, cinnamon, flour, plant-based milk – nothing fancy, just simple ingredients that turn into something magical. Whether you’re looking for a cozy fall dessert or a year-round treat, this cake checks all the boxes. Plus, it’s a great way to use up those extra apples that are just a little too soft for snacking. Trust me – once you bake it, your kitchen will smell like heaven, and you’ll wonder why you didn’t make it sooner.
Table of Contents
Chef’s Notes- Plant-Based Cinnamon Apple Cake
- Measure Accurately: Use a digital scale to measure dry ingredients like flour for precise results. Too much flour can make the cake dense.
- Room Temperature Ingredients: Make sure plant-based milk, applesauce, and melted butter are at room temperature. This helps create a smooth, lump-free batter.
- Grease and Flour the Pan Well: Properly greasing and flouring the bundt pan ensures the cake releases smoothly. Missing this step may cause sticking.
- Don’t Overmix the Batter: Once the wet and dry ingredients are combined, mix just until smooth. Overmixing can lead to a dense, rubbery texture.
- Check for Doneness: Since oven temperatures vary, check the cake at 55 minutes by inserting a toothpick into the center. If it comes out clean, it’s done.
- Cool Before Inverting: Let the cake cool in the pan for at least 25 minutes. Attempting to remove it too soon may cause it to break.
- Customizable Spice Blend: Add 1 teaspoon ground ginger or 1/2 teaspoon cardamom to the spice mix for a unique flavor twist.
- Optional Toppings: Garnish the cake with fresh apple slices, extra walnuts, or a light dusting of powdered sugar for a bakery-style presentation.
- Glaze Tips: To achieve a perfectly smooth glaze, sift the powdered sugar before whisking it with the orange juice and milk. Adjust thickness by adding more sugar for a thicker glaze or more liquid for a thinner one.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Reheat slices for 10 seconds in the microwave for that fresh-baked warmth.
Plant-Based Cinnamon Apple Cake
Get ready to indulge in the ultimate plant-based delight with this Moist Vegan Apple Cinnamon Bundt Cake! Perfectly balanced with warm spices and tender apples, this recipe brings the cozy flavors of fall to your kitchen. Easy to make yet impressive enough for any occasion, it’s a must-try for both seasoned bakers and beginners. The soft, airy texture combined with the rich cinnamon aroma will surely wow your guests and satisfy your sweet tooth. Embrace the joy of healthy, delicious baking with this irresistible, customizable treat that proves vegan desserts can be just as delightful!
4
servings30
minutes1
hour450
kcal25
minutes1
hour55
minutesKeep the screen of your device on
Ingredients
- Dry Ingredients
1/2 cup organic brown sugar loosely packed
1 tablespoon granulated cane sugar
3 1/2 cups all-purpose flour
1 tsp baking soda
1 tbsp baking powder
4 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp freshly grated nutmeg
1/2 tsp sea salt
1/2 cup finely chopped walnuts
- Wet Ingredients
1 1/4 cups unsweetened plant-based milk (such as oat milk)
1 stick melted vegan butter (112g)
1/2 cup neutral oil (like sunflower)
3/4 cup unsweetened applesauce
3/4 cup no-sugar added apple juice
2 tsp pure vanilla extract
- For the Orange Glaze
1 1/4 cups organic powdered sugar
2-3 tablespoons plant-based milk
2 tablespoons freshly squeezed orange juice
- Alternative Ingredients:
Organic brown sugar: Substitute with coconut sugar or maple syrup.
All-purpose flour: Use a gluten-free flour blend for a gluten-free version.
Walnuts: Replace with pecans or almonds if allergic.
Plant-based milk: Almond milk soy milk, or coconut milk can be used.
Country Crock Plant Butter: Substitute with coconut oil or another vegan butter alternative.
Neutral-flavored oil: Replace with vegetable oil or avocado oil.
Unsweetened applesauce: Use mashed bananas for a different flavor and binding.
No-sugar added apple juice: Pear juice or orange juice are good alternatives.
Pure vanilla extract: Maple extract or almond extract can be used for varied flavors.
Organic powdered sugar: Use coconut sugar icing or an agar-based icing for a refined sugar alternative.
Directions
- Preheating and Preparing – Begin by heating your oven to 350°F (175°C). Thoroughly grease a 10-cup bundt pan using oil, vegan butter, or cooking spray to ensure easy release of the cake. To prevent sticking, lightly dust the pan with flour, then invert and tap out any excess. This preparation should take about 5 minutes.
- Mixing Dry Ingredients – In a medium bowl, combine 1/2 cup organic brown sugar, 1/2 cup finely chopped walnuts, 4 teaspoons ground cinnamon, 1 teaspoon ground cloves, and a heaping 1/2 teaspoon freshly grated nutmeg. Stir until all dry ingredients are well incorporated, which should take around 2 minutes.
- Preparing the Flour Mixture – In a large mixing bowl, sift together 3 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Ensure there are no lumps, taking approximately 3 minutes.
- Combining Ingredients – Fold the spiced brown sugar and walnut mixture into the dry flour mixture until evenly distributed. Create a well in the center of the mixture to incorporate the wet ingredients smoothly.
- Adding Wet Ingredients – To the well, pour in 1 1/4 cups plant-based milk, melted vegan butter, 1/2 cup neutral-flavored oil, 1 1/4 cups organic cane sugar, 3/4 cup no-sugar added apple juice, 3/4 cup unsweetened applesauce, and 2 teaspoons pure vanilla extract. Mix thoroughly until the batter is smooth, about 5 minutes.
- Baking the Cake – Pour the batter into the prepared bundt pan, ensuring it’s evenly distributed. Place in the preheated oven and bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean. Optional: Cover the top with foil if it starts to brown too quickly.
- Cooling – Remove the cake from the oven and let it cool in the pan for about 25 minutes. After cooling, carefully invert the bundt cake onto a wire rack to cool completely, which takes an additional 15 minutes.
- Preparing the Orange Glaze (Optional) – In a small bowl, whisk together 1 1/4 cups organic powdered sugar, 2-3 tablespoons plant-based milk, and 2 tablespoons freshly squeezed orange juice until smooth. Drizzle the glaze over the cooled cake for added sweetness and a beautiful finish.
Equipment
- mixing bowls
- measuring cups and spoons
- Pastry Brush
- digital scale
Notes
- Ensure your apple juice is no-sugar added to maintain the cake’s balanced sweetness. For a moister cake, consider adding an extra 1/4 cup of applesauce. Serve with dairy-free vanilla ice cream or a dollop of coconut whipped cream for an extra treat. Adding a teaspoon of ginger powder can introduce a spicy kick to the flavor profile. To enhance the presentation, garnish with thin apple slices or a sprinkle of additional chopped walnuts. Make sure all ingredients are at room temperature for a smoother batter and better texture.
Nutrition Facts
- Calories: 450kcal
- Fat: 20g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 200mg
- Carbohydrates: 65g
- Fiber: 3g
- Sugar: 40g
- Protein: 5g
- Vitamin A: 150IU
- Vitamin C: 5mg
- Calcium: 100mg
- Iron: 2mg
FAQ- Plant-Based Cinnamon Apple Cake
Can I make this cake gluten-free?
Absolutely! Replace the all-purpose flour with a gluten-free baking blend (preferably one with xanthan gum) to maintain the right texture.
How do I keep the cake from sticking to the bundt pan?
Grease the pan thoroughly with vegan butter or neutral oil and then dust it with flour. Tap out any excess flour to avoid a floury coating on the cake.
What can I use instead of applesauce?
Mashed bananas, mashed pears, or pureed pumpkin can be used as substitutes. Keep in mind that bananas may add a stronger flavor.
Can I make this cake ahead of time?
Yes! Bake it up to 2 days in advance. Store it in an airtight container at room temperature or in the fridge. Add the glaze just before serving for freshness.
How do I make the cake more moist?
Add an extra 1/4 cup of applesauce or reduce the flour by 1/4 cup. Be sure not to overbake, as that will dry out the cake.
