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    Home Β» Recipes Β» Cake & Cupcakes

    Vegan Apple Spice Cake

    Warming notes of cinnamon, ginger, allspice and sweet crisp apples come together in this simple vegan apple spice cake. This cake is made with olive oil instead of butter or coconut oil, however, any neutral flavoured vegetable oil will work. This is the perfect healthy-ish cake to serve with a hot cup of coffee or tea this autumn season.

    JUMP TO RECIPE

    head on image of vegan apple spice cake with bakers hands.

    Why I love this recipe

    Apple recipes are a favourite in our home. I'm hedging my bets, they make an appearance in your home this time of year, too!  Autumn is the perfect season to enjoy apples in a multitude of ways. It's easy to make healthy and simple desserts with this fruit.

    This vegan apple spice cake is no exception.  Warming spices like cinnamon, allspice, and ginger make this cake a delicious fall treat.  Diced apples keep this cake moist and sweet without the need to use very much sugar.

    This cake is exceptionally delicious with a beautiful golden and slightly crunchy exterior (think muffin tops). This vegan apple spice cake is moist, dense, and borders on pound cake texture. I think you'll love this recipe!

    head on image of icing sugar being dusted onto cake.

    close up of apples and a paring knife.

    This recipe is

    • vegan
    • dairy-free
    • egg-free
    • higher in fiber than traditional apple cakes
    • easy to make
    • elegant
    • moist and flavorful

    What are the best apples to use for this recipe?

    Pretty much any apple will work for this vegan apple spice cake. However, I recommend not using the red delicious variety as they tend to be on the drier side.  You want a fresh apple that is juicy, crisp, and will hold together well after baking. 

    As such, I recommend using gala, pink lady, honey crisp, jazz, or braeburn apples.  Source your apples as fresh and blemish free as possible. And I recommend using local or organic apples if possible; support your local growers when you can.

     

    head on image of vegan apple spice cake in bakers hands.

    What you will need

    To make this recipe, you will need a few basic ingredients:

    • ground flaxseed
    • water
    • olive oil or vegetable oil
    • sugar
    • almond milk
    • vanilla
    • apple cider vinegar
    • all purpose flour
    • baking soda
    • salt
    • cinnamon
    • ginger
    • allspice
    • 2 apples

    You will also need a 10" bundt cake pan.

    overhead image of vegan apple spice cake with slice removed.

    How to make this recipe

    The instructions for making this vegan apple spice cake are fairly straightforward, and I've abridged them below. More detailed instructions are below in the recipe card.

    The first step is to combine the flax meal and water and let stand for 5 minutes, or until thickened. The coat the prepared apple pieces in a bit of flour. Next, combine the wet ingredients to the flax mixture and mix well. Combine the dry ingredients together, then mix the wet and dry ingredients together and pour the cake batter into the prepared bundt pan and bake.

    head on image of vegan apple spice cake with bakers hands.

    7 Tips to make the best Vegan Apple Spice Cake

    Thoroughly grease the bundt pan - this recipe will fit a 10" bundt pan. As such, be sure to  grease every inch of the pan to prevent sticking. You may still need to run a long sharp knife gently around the edges and center of the pan to help it release.  However, if you pan was greased really well, it should come out in one beautiful piece no problem.

    Use Gala or Granny Smith apples - As mentioned above, avoid red delicious apples and opt for gala, granny smith, braeburn, pink lady or jazz apples.  The apple pieces need to stay in tact while baking and not leave you with a mushy mess.

    Cut the apples into Β½" cubes - the best size dice for the apples is about Β½" in size.  This will make them small enough that they won't create big craters or soft spots in the bake into the top f your cake.

    Use a neutral tasting vegetable oil - this recipe uses extra virgin olive oil, however, I have also made it successfully with vegetable oil. Avoid full bodied olive oils as they could alter the flavour of your cake. You could also opt for melted unrefined coconut oil.

    Don't over mix the batter-As with most cake recipes, you only want to mix until the flour is combined evenly. This means there should be no white streaks of flour in the batter. Over-mixing may cause your cake to be heavy and not rise properly.

    Spoon the batter into the bundt cake pan, don't pour -this will ensure you won't create any air bubbles or craters in the top of your cake

    Wait 10 minutes before releasing your cake from the pan - a hot cake is more prone to breaking. As such, place the cake tin on a cooling rack and wait about 10 minutes before unmolding. Don't extend the pan cooling time otherwise your cake will start to condensate and make it mushy on the outside.

    head on image of vegan apple spice cake with slice removed.

    Can I make this recipe oil-free?

    If you want to replace the oil in this recipe, use an equal measure (1:1 ratio) of unsweetened applesauce. 

    Can I use eggs for this recipe? If so, how many?

    I get this question a lot, so I'm going to start including this exchange in my recipes whenever possible. For this recipe, you will want to replace the 2 tablespoon of flax meal and the 4 tablespoon of water with 2 large eggs.  However, my advice is to give the flax a go- it's undetectable in this recipe and provides ample binding power and moisture to this recipe, same as eggs would!

    overhead image of vegan apple spice cake with slice removed.

    Can I use spelt or whole wheat flour in exchange for the all purpose flour?

    You can use the above mentioned flours in equal measure. Because whole wheat and spelt are heavier than all purpose, you may need to increase the liquid measure slightly, however, I have made this recipe successfully with both light spelt flour and whole wheat flour without needing to alter the liquid.  Of course, the moisture content of your apples also plays a role.

    In short, if the batter seems dry and hard to mix, add a couple tablespoons of non-dairy milk. The key it to have a batter that is spoon-able, but not so thick that it won't spread nicely in your baking pan.

    close up image of vegan apple spice cake.

    Can I make this recipe gluten free?

    While I have not tried it, you could use an all purpose gluten-free baking flour in exchange for the all purpose flour. However, I can't promise that this option will work well in a bundt pan- gluten helps the cake hold its shape.

    However, if you're keen, I might suggest replacing the flax and water with eggs as per above. Eggs will help provide more structure to the cake and prevent it from falling apart during unmolding.

    You will also need to adjust the baking time for this cake. Gluten-free flour blends can cook faster than wheat based flour. As such, check your cake halfway through the baking time to make sure it's not over browning or burning.

    Tips for making the perfect bundt cake

    For tips on baking in bundt or molded cake pans, see this post I shared over on BAKED the Blog. It's full of the best tips for working with bundt pans for perfect results every time! Again, the biggest key is to have a thoroughly greased bundt pan (and don't forget to grease the inner tube)

    head on image of vegan apple spice cake on pedestal.

    head on image of vegan apple spice cake in bakers hands.
    4.88 from 16 votes
    Print

    Vegan Apple Spice Cake

    Warming notes of cinnamon, ginger and allspice combined with sweet seasonal apples feature in this simple vegan apple spice cake. This cake is made with olive oil instead of butter or coconut oil, however, any neutral flavoured vegetable oil will work. This is the perfect healthy-ish cake to serve with a hot cup of coffee or tea this season.

    Course Dessert
    Cuisine American
    Keyword apple, bundt, cake, spice
    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour
    Servings 10 people
    Calories 308 kcal
    Author Heidi Richter

    Ingredients

    • 2 tbsp flax meal
    • 4 tbsp water
    • Β½ cup extra virgin olive oil or vegetable oil
    • ΒΎ cup organic cane sugar
    • 1 Β½ cups unsweetened almond milk or non-dairy milk of choice
    • 2 tsp vanilla extract
    • 1 teaspoon apple cider vinegar
    • 2 Β½ cups all purpose flour
    • 2 tsp baking soda
    • ΒΌ tsp salt
    • 4 teaspoon ground cinnamon
    • 2 tsp ground ginger
    • 1 tsp ground allspice
    • 2 medium (300g) apples peeled, cored and diced into Β½" pieces
    • 1 tablespoon all purpose flour

    Instructions

    1. Preheat the oven to 375Β°F. Thoroughly grease the bundt pan. Set aside.

    2. In a small bowl, combine the flax meal and water and let stand for 5 minutes, or until thickened. In a small bowl, combine the apples and the 1 tablespoon flour until evenly coated.

    3. In a large bowl, combine the olive oil, sugar, almond milk, apple cider vinegar, and vanilla. Add the flax mixture and stir until combined.

    4. To a medium bowl, sift together the flour, baking soda, salt, cinnamon, ginger and allspice.

    5. Add the dry ingredients to the oil mixture and stir just until moistened. Stir in the apples until evenly distributed. Spoon the mixture into the prepared bundt pan and smooth the top. Bake in the preheated oven for 45-50 minutes or until the a toothpick inserted into the center comes out clean.

    6. Let the cake cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely. Top with a generous dusting of powdered sugar.

    Recipe Notes

    Be sure to grease your bundt pan very well- this will ensure your cake comes out in one piece.Β  If you prefer, you can make this cake in a large loaf pan, however you may need to increase the baking time slightly. Light spelt flour or whole wheat flour can be used in equal measure for all purpose flour.

    Nutrition Facts
    Vegan Apple Spice Cake
    Amount Per Serving
    Calories 308 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 2g13%
    Sodium 328mg14%
    Potassium 89mg3%
    Carbohydrates 46g15%
    Fiber 3g13%
    Sugar 19g21%
    Protein 4g8%
    Vitamin A 20IU0%
    Vitamin C 2mg2%
    Calcium 65mg7%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet. This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.

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    About Heidi Richter

    Heidi is the recipe developer, photographer and gardener behind The Simple Green. She fuels her passion for food, gardening and photography with plenty of matcha tea and sourdough bread.

    Reader Interactions

    Comments

    1. Crystal Hughes says

      November 09, 2019 at 4:56 pm

      This is such a beautiful bunt cake Heidi! Love all the gorgeous photos. Can’t wait to make this.

      Reply
      • Heidi Richter says

        November 09, 2019 at 5:43 pm

        Thank you so much, Crystal! I hope you love it!

        Reply
    2. Leah Christie says

      November 11, 2019 at 10:03 pm

      5 stars
      LOVE this recipe! Cake turned out beautifully, and you will be able to fool even the toughest vegan critics.
      Perfect with a cup of coffee on a cold Saskatchewan winter day
      XO

      Reply
      • Heidi Richter says

        November 11, 2019 at 10:12 pm

        Thank you so much, Leah! Really happy to hear the feedback and glad it could warm up your chilly day a little xo

        Reply
    3. Steve says

      November 12, 2019 at 2:17 am

      5 stars
      Yummy Happy Tastebuds!

      Reply
    4. Megan says

      November 14, 2019 at 3:48 am

      5 stars
      I've never baked using any vegan recipes before, but I will be from now on after trying this one!! This was the nicest cake I've ever tried and made myself. Taste and texture-wise. Am definitely going to make this again this week and maybe try it with raisins! Thanks!

      Reply
      • Heidi Richter says

        November 14, 2019 at 4:05 am

        So happy to hear it! Thanks, Megan xo

        Reply
    5. Janine Snelgrove says

      December 27, 2020 at 12:51 pm

      5 stars
      I will right away grab your rss as I can not find your email subscription link or newsletter service. Do you have any? Please let me know so that I could subscribe. Thanks.

      Reply
    6. Hilary says

      January 11, 2021 at 5:33 pm

      5 stars
      Very simple and delicious cake! I made it for my partner and I using some older apples sitting in my fridge and it was a huge hit! Love the simple, clean ingredients and subtle sweetness and spice in this cake. Thank you for the recipe!

      Reply
      • Heidi Richter says

        January 11, 2021 at 6:06 pm

        Thank you so much for making my recipe, Hilary! Glad you enjoyed it πŸ™‚

        Reply
    7. stinkycheezwhiz says

      April 28, 2021 at 5:59 am

      5 stars
      Light and fluffy vegan apple cake with a cinnamon sugar topping. Packed with fresh apple flavor and absolutely divine served warm with vegan whipped cream.

      Reply
      • Heidi Richter says

        September 28, 2021 at 2:53 am

        So glad you like the recipe πŸ™‚

        Reply
    8. KAYSWELL says

      May 23, 2021 at 2:50 pm

      5 stars
      Would you mind if I share your blog with my twitter group? Please let me know!

      Reply
      • Heidi Richter says

        May 24, 2021 at 7:05 pm

        Yes, of course you can!

        Reply
    9. Carrie Newell says

      June 04, 2021 at 9:13 am

      5 stars
      This turned out great. I baked it in a 9x13 pan instead because bunt pans don't ever work for me hahaha. It was so good!

      Reply
      • Heidi Richter says

        June 08, 2021 at 5:34 pm

        Haha! I feel you; they can be a challenge depending on the recipe and type of pan. I'm so happy you like it, Carrie πŸ™‚

        Reply
    10. Regina says

      June 09, 2021 at 4:42 pm

      5 stars
      I really like your blog and your recipes look delicious even though i am not a vegan at all. I look forward to trying this on the weekend and I'll let you know how it goes! Looks beautiful, too.

      Reply
      • Heidi Richter says

        June 09, 2021 at 5:53 pm

        Thank you, Regina! Let me know how it goes πŸ™‚

        Reply
    11. Heike says

      November 13, 2021 at 9:43 am

      Hi Heidi,

      yesterday evening I found your recipe via google search and was attracted on firsts glance. The photos are so stunningly beautiful. The recipe had all my attention after scrolling through and I knew I had to make it.
      I used a fifty fifty variation of whole and white spelt flour and used 50% coconut blossom sugar.

      This cake is ΓΌber delicious! I baked it in a rectangular decoartive mold and it was ready in 40 min. Many thanks for this, we will enjoy it over the weekend.

      Hugs, Heike

      Reply
      • Heidi Richter says

        November 14, 2021 at 12:31 am

        Hi Heike! I am so pleased to hear it πŸ™‚ Thank you for choosing to make my recipe!
        big hugs,
        Heidi

        Reply
    12. Jillian says

      August 29, 2022 at 4:24 pm

      Hi! Do you think this recipe would turn out alright if I subbed the apple chunks for apple sauce?

      Reply
      • Heidi Richter says

        December 07, 2022 at 4:28 am

        HI Jillian! I suspect that the batter may become too wet, so I wouldn't suggest using applesauce in exchange for the apple chunks.

        Reply
    13. fiona says

      October 13, 2022 at 10:10 pm

      5 stars
      Beautiful and delicious cake! My partner loves Jewish Apple Cake and we looked and looked for a vegan recipe, had a few fails but this one hit the spot and came out perfectly! We've made it twice now in a few weeks. Thank you for creating this recipe and I will definitely check out some more.

      Reply
      • Heidi Richter says

        December 07, 2022 at 4:24 am

        I am so happy to hear this, Fiona! Glad you like it πŸ™‚

        Reply
    14. Susan Wong says

      November 05, 2022 at 7:52 pm

      5 stars
      Lovely! Made it in a 4x8 loaf pan plus one mini loaf pan, topped with toasted walnuts, sprinkled with powdered sugar. Used the mini as a taster - delicious and just subtly sweet as described. Taking the big loaf to a vegan dinner tonight.

      I like the mini loaf a bit more as less time in the oven resulted in the perfect walnuts. The larger loaf had tiny bits of charring on nut edges which is also nice, but added a tiny bit bitterness. I guess it comes down to personal preference as both are very yummy.

      I think it would make about 4 mini loafs and I would like to try it in a muffin tin next as muffins would be perfect for freezing for grab-and-go snacks.

      Thanks for sharing!

      Reply
      • Heidi Richter says

        December 07, 2022 at 4:22 am

        I'm so happy to hear you like the recipe, Susan! Apologies for the late reply; your message was sent to my spam folder, sadly.

        Reply
    15. Diane says

      December 14, 2022 at 2:13 pm

      Hi Heidi,
      This looks so delicious! I’m wondering if I can substitute regular spelt flour for light? Is there a difference in the baking and outcome of the cake? Thanks for this beautiful recipe!

      Reply
      • Heidi Richter says

        December 15, 2022 at 11:15 pm

        Hi Diane! Thank you πŸ™‚ That's a great question and yes you certainly can. You may need to add a bit more almond milk to the recipe as both regular and whole spelt flour can absorb more liquid. Let me know how it turns out for you!

        Reply
    16. Adamy says

      December 26, 2022 at 4:56 am

      3 stars
      Cake looked good and smelled good, but came out a tad dry but definitely needed more salt. Next time I will start checking at about 35 minutes and will try 1/2 - 1 tsp salt.

      Reply
      • Heidi Richter says

        December 27, 2022 at 1:54 am

        Thank you for the feedback πŸ™‚ Dryness could also be due to the amount of moisture in the apples used.

        Reply

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    Hi! I'm Heidi, the recipe developer, gardener, and photographer behind The Simple Green. I specialize in simple and seasonal plant-based recipes, both sweet and savory!

    Learn more about me.

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