Take advantage of apple season with this Vegan Apple Cake recipe. This simple vegan apple upside-down cake is moist, warmly spiced, and finished with rich vegan salted caramel and tender apple slices.
This recipe was originally published on January 29, 2021 and updated on November 3, 2023.
Ingredients
- Flour – Use all-purpose flour or a gluten-free 1:1 measure-for-measure blend that includes xanthan gum.
- Salt – A pinch of fine sea salt balances the sweetness and highlights the spices.
- Baking soda & baking powder – Both give the cake a light rise.
- Cinnamon – Ground cinnamon complements the apples. Apple pie spice works as a substitute.
- Olive oil – Provides a pleasant depth of flavor; neutral oils like avocado or grapeseed also work.
- Brown sugar – Adds sweetness, moisture, and a subtle toffee note.
- Granulated sugar – For clean sweetness and structure.
- Non-dairy milk – Use unsweetened plain almond, soy, or oat milk.
- Flax egg – Mix ground flaxseed with water to create a gel that binds the batter.
- Vanilla – Pure vanilla extract or vanilla paste.
- Apple cider vinegar – Reacts with baking soda for extra lift.
- Apples – Choose apples that hold their shape and offer a touch of tartness, such as Jonagold, Honeycrisp, or Granny Smith. Peel and slice about 1/4-inch thick.
- Vegan salted caramel – A ready-made vegan salted caramel makes this upside-down cake quick and decadent.
How to Make Vegan Apple Cake
Step 1: Spread about half a jar of vegan salted caramel across the bottom of an 8-inch (20 cm) round cake pan. Arrange the apple slices on top of the caramel and set the pan aside while you prepare the batter.
Step 2: In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon.
Step 3: In a separate bowl, combine the olive oil, brown sugar, granulated sugar, non-dairy milk, flax egg (1 tablespoon ground flaxseed mixed with 2½ tablespoons water), vanilla, and apple cider vinegar.
Step 4: Add the dry ingredients to the wet ingredients and mix just until combined—stop when there are no visible streaks of dry flour. If using a gluten-free flour blend, allow the batter to rest 20–30 minutes so the flour can hydrate.
Step 5: Preheat the oven to 350°F (180°C) while the batter rests.
Step 6: Pour the batter over the arranged apple slices, smooth the top with a spatula, and bake 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for at least 10 minutes, then invert onto a plate or platter. Allow it to cool completely before slicing.
Tips for Making the Best Vegan Apple Cake
- Don’t overmix. Mix until the dry ingredients disappear. Overmixing can make the cake dense.
- Rest gluten-free batter. If using gluten-free flour, let the batter sit 20–30 minutes to avoid a gritty texture.
- Cool completely before slicing. Cooling lets the crumb set and keeps the cake moist when cut.
Storage Directions
Storage: Keep leftover slices in an airtight container in the refrigerator for up to 5 days. For gluten-free versions, consume within 3 days.
Freezing: Wrap individual slices in a couple of layers of plastic wrap, place them in a freezer bag or airtight container, and freeze for up to 2 months. Thaw in the refrigerator before serving.
More Delicious Vegan Desserts
- Vegan banana cupcakes—moist and flavorful.
- Vegan chocolate banana cupcakes—for chocolate lovers.
- Chocolate haupia pie—a no-bake, vegan, and gluten-free dessert with layers of coconut and chocolate.
- Chocolate chip chickpea cookies and gluten-free thumbprint cookies—great vegan cookie options.
Thanks for stopping by! I hope you enjoy this Vegan Apple Cake. For more dairy-free and vegan dessert ideas, check my social channels or subscribe to the recipe newsletter.
Vegan Apple Cake Recipe
Ingredients
- ½ jar vegan salted caramel
- 2-3 apples peeled and sliced into ¼ inch slices
- 1¼ cup gluten-free 1-to-1 flour or all-purpose flour
- ¼ teaspoon fine sea salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ cup olive oil
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ½ cup non-dairy milk
- 1 tablespoon ground flaxseed
- 2½ tablespoons water
- 1 teaspoon vanilla extract
- 2 teaspoons apple cider vinegar
Instructions
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Spread half a jar of vegan caramel in the bottom of an 8-inch (20 cm) round cake pan. Arrange apple slices over the caramel and set aside.
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Whisk together the flour, salt, baking soda, baking powder, and cinnamon.
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Combine the oil, brown sugar, granulated sugar, non-dairy milk, flax egg, vanilla, and apple cider vinegar in a separate bowl.
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Fold the dry ingredients into the wet until just combined. If using gluten-free flour, let the batter rest 20–30 minutes to hydrate.
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Preheat the oven to 350°F (180°C) while the batter rests.
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Pour the batter over the apples, smooth the top, and bake 40–45 minutes or until a toothpick comes out clean. Let cool 10 minutes in the pan before turning out, then cool completely before slicing.
Notes
Storage: Store leftover slices in an airtight container in the refrigerator for up to 5 days; for gluten-free versions, consume within 3 days.
Freezing: Wrap individual slices in plastic wrap, place in a freezer bag or airtight container, and freeze up to 2 months.