This version of traditional German apple cake (apfelkuchen) is vegan friendly and made with spelt flour. Topped with cinnamon, this vegan German apple cake is a perfect Autumn indulgence that also happens to be high in fiber. Most importantly, in true German apple cake fashion, this recipe retains the soft and moist crumb and develops a perfect caramelized sugar ring around the edge (so good)!
My family grew up with many German traditions thanks to my very German father. As such, we ate traditional German fare, including Apfelkuchen (apple cake) on occasion. The smell of apfelkuchen, apricot dumplings, chamomile tea, and sauerkraut will always bring me back to my youth, a happy time filled with lots of German comfort foods.
While there are certain German foods I can’t exactly make vegan friendly, apple cake is easy enough to do and it’s sure to please any nostalgic palette. My dad thoroughly enjoys this cake; I like to think it reminds him of “the old country” as he calls it!
This version is made with spelt flour which lends a healthy dose of fiber to this simple, yet beautiful cake. Most importantly, in true German apple cake fashion, this recipe retains the soft and moist crumb and develops a perfect caramelized sugar ring around the edge (so good). Note that the batter for this recipe is thick; as a result, you will need spread the batter into your pan somewhat.
Enjoy this vegan German apple cake with a scoop of dairy-free ice cream or whipped cream on the side. This cake is also perfect on it’s own with a cup of tea or coffee.
Guten appetit xx
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Vegan German Apple Cake [Apfelkuchen]
This version of traditional German apple cake (apfelkuchen) is vegan friendly and made with spelt flour. Topped with cinnamon sugar, it's a perfect Autumn indulgence.
- 2 Medium-large Gala Apples, peeled, cored and cut lengthwise into 1/4" slices
- 1/2 Cup vegetable Oil
- 1/2 Cup Organic Cane Sugar
- 2 TBSP flax meal + 4 tbsp water, mixed together
- 1/4 cup almond milk
- 1/2 tsp Almond extract
- 1 1/4 Cups Spelt flour
- 2 tsp Baking Powder
- 1 tsp ginger root power
For the Topping
- 2-3 TBSP Organic Cane Sugar
- 1/2 tsp ground cinnamon
Preheat the oven to 375' F. Line the bottom and lightly grease an 8" round spring-form pan. Set aside. Combine the flax meal and water and let stand for 5 minutes.
In a large bowl, mix together the vegetable oil, sugar, almond milk, almond extract and flax mixture. In a small bowl, sift together the flour, baking powder and ginger. Add the dry ingredients to the wet ingredients and mix just until combined.
Spread the batter evenly into the prepared pan and arrange the apple slices in concentric circles on top. Combine the sugar and cinnamon in a small bowl and sprinkle over the cake making sure to cover the entire surface.
Bake the cake in the preheated oven for approx 45-50 minutes or until a toothpick inserted into the centre comes out clean. Let the cake stand for 10 minutes before unmolding. Use a knife and gently run around the edge of the cake to help it release. Cool completely before serving.