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 adds fiber and a slight nutty flavour to this simple, yet beautiful vegan apple 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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If you like this recipe, check out my other favourite apple recipes!
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. This recipe varies slightly from the YouTube version in that it uses flax meal instead of egg replacer powder and spelt flour instead of all purpose flour.
Ingredients
- 2 Medium-large Gala Apples, peeled, cored and cut lengthwise into ¼" slices
- ½ Cup vegetable Oil
- ½ Cup Organic Cane Sugar
- 2 TBSP flax meal + 4 tbsp water, mixed together
- ¼ cup almond milk
- ½ tsp Almond extract
- 1 ¼ Cups Spelt flour
- 2 tsp Baking Powder
- 1 tsp ginger root power
For the Topping
- 2-3 TBSP Organic Cane Sugar
- ½ tsp ground cinnamon
Instructions
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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.
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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.
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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.
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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.
Recipe Video
Made this cake today and it was wonderful!
I only needed one apple and the top of my cake was quite sufficiently covered. Also, I used all of the sugar recommended for the top, and it is perfect. However, mine is much sugarier than the one pictured.
I’m so happy to hear you like the recipe, Emily! Yes, the size of the apple(s) will determine how many you may actually need…I can imagine how beautiful it must have looked 🙂
Should you store this in the fridge or can you put it in a cake stand container. making tonight 🙂
Hi Ebony! I’ve kept it in the fridge in the past, however, it can also be kept covered in a cake stand. Let me know how you like the recipe 🙂
I made this cake for our parents who are German and it was really good. They enjoyed it. Thank you for the recipe and I will keep this one for their next visit.
That’s wonderful! Thank you for sharing your feedback, Kristin!
Hi!
I’m making this now and there is an inconsistency in you recipe. In the ingredient listing you speak of baking powder, but later in the instructions you say baking soda…! Which is it?
Hi Gijs! It should read baking powder. My sincere apologies for the inconsistency in the direction listing. I will ensure this is corrected! Thank you for pointing that out.
Delicious and super easy!
Thanks, Susan! So happy to hear you like it!
I made this last night and used 1 cup unbleached all purpose flour + 1/4 cup whole wheat flour because I didn’t have any spelt. My springform pan is also 9″ instead of 8″ but I still cooked it for ~50 minutes and it turned out beautifully! So simple yet delicious and impressive looking.
I’m so happy you like it, Lauren! And thank you for sharing your success with all purpose and whole wheat flour!
Salve!Avrei tanto piacere di provare questa ricetta,se potresti indicare le dosi degli ingredienti in grammi e ml?Sarei molto grata!
Hello Yaryna! I’m sorry I didn’t include measurements in grams, however, this is a helpful list for doing the conversions yourself https://www.kingarthurflour.com/learn/ingredient-weight-chart
In future I plan to include gram measurements for all my recipes 🙂
Ciao Yaryna! Mi dispiace di non aver incluso le misure in grammi, tuttavia, questo è un elenco utile per eseguire le conversioni da solo. In futuro ho intenzione di includere misurazioni di grammi per tutte le mie ricette.
https://www.kingarthurflour.com/learn/ingredient-weight-chart
Loved how fast+easy it came together! The smell and taste are spot on – like my German grandma used to make 🧡
I’m thrilled to hear the feedback, Lara! Thank you so much!
Fantastic recipe! It was sticky, gooey and tasted like Christmas. I subbed the white sugar for coconut sugar.
I so happy to hear it, Pen! Thank you so much for making my recipe 🙂
Hi! I absolutely love this cake! I’ve made it 3 times and it’s perfect every time! Earned some brownie points from the German in-laws too! If I wanted to double the recipe what size baking tin would you recommend? Thanks xx
Thank you so much for the feedback, Diane! So happy to hear it. Hmm, that is a good question and I’m not entirely sure which size tin would be best for doubling the recipe. You could opt to make it in a rectangular pan perhaps a 9×13? Let me know if you give it a try!
I am sorry, you use cup measure and i do not understand how big is the cup and how many grams are inside? Using your link for conversions it gives me 1 cup of spelt flour = 99 grams. so for this cake needs 1 1/4 cups = about 124 grams. But it is too less for this cake I think. Normally I use around 300 gr of flour for such dimension of cake. So I do not know how to cook it(((
Hi Natalia! Thank you for the question and I am endeavoring to update my recipes to all include weight measurements. For this recipe, 1 1/4 cups of spelt flour equals about 195g. The cake itself is not tall, so it may seem like not enough flour.
I made this amazing cake in the morning today and it turned out absolutely fabulous!! I am not a baker and I am always skeptical as my cakes never turn out as cake at all!
But this recipe is absolutely perfect to the tee and I loved it! Thank you so much for making lives easy for people like me who cannot bake at all. I would love to try other recipes too!
Thank you once again
I am so very happy to hear it, Shruti! Your comment made my day 🙂
I add more apple less sugar on the top and it was amazing thanks
Thank you for the feedback, Nanou! I’m so happy it turned out for you!
Hi! The recipe written here and the YouTube video have different recorded measurements and I was curious which ones are accurate. In the youtube video it says 1 cup flour and 1 tablespoon baking powder but here on your blog it is 1 1/4 cup flour and 2 teaspoons baking powder? I have been eyeing this cake recipe for a while and am very eager to make it correctly!
Hi Julia! Both recipes are accurate, however, the blog version was changed slightly from the YouTube version in that it uses flax meal instead of egg replacer powder and spelt flour instead of all purpose flour. This was done due to my new preferences to use spelt flour in baking, however, feel
free to use either version you like 🙂