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.
Ingredients
- 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
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.
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!