This easy Vegan Apple Cake is made with fresh ingredients that come together quickly. No need to fuss with frosting.....a simple sprinkle of cinnamon sugar is all the bling it needs!!
Light and fluffy vegan apple cake. Packed with fresh apple flavour and absolutely divine served warm with vegan pouring cream or vegan ice cream.
It has all those gorgeous fall flavours like cinnamon and nutmeg and it's topped with a cinnamon sugar combination that creates the most delicious caramelized crust on top of this cake.
Ingredients:
For the Apple Cake:
- 312g (2½ cup) plain flour
- 300g (1½ cup) light brown sugar
- 1½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- 240ml (1 cup )vegan buttermilk ( 1 tbsp lemon juice + soy milk)
- 80ml (1/3 cup) vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 2 tbsp applesauce
- 188g (1½ cup) granny smith apples, peeled and chopped
For the Cinnamon Sugar Topping:
- 100g ( ½ cup) granulated sugar
- 1 tsp ground cinnamon
- 15g vegan butter, softened
Serving:
- vegan pouring cream or vegan ice cream
Method:
Preheat the oven to 160ºC. Grease a 9x13 dish and set aside.
Sift the flour into a mixing bowl and add in the brown sugar, baking soda, salt, cinnamon and nutmeg and mix together.
Prepare your vegan buttermilk by adding 1 tbsp fresh lemon juice to a measuring cup then adding soy milk up to the 1 cup line. Leave it for 5 minutes to allow it to curdle.
Add the vegan buttermilk, oil, vanilla, apple cider vinegar and applesauce to the mixing bowl and mix well. The batter will be thick.
Add the chopped apple pieces and fold in.
Prepare the cinnamon sugar topping by adding the sugar and cinnamon to a bowl and mixing together. Then add the softened vegan butter and mix it in until well combined and the mixture is crumbly.
Sprinkle over the top of the cake.
Bake for 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean.
Serve warm with vegan pouring cream or vegan ice cream.
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