Get ready for a cozy treat! Imagine a warm and comforting vegan apple cake with walnuts, drizzled with a sweet cinnamon glaze. It’s an old family recipe from great grandma, made vegan and gluten-free so everyone can indulge. Whether you’re craving a fall dessert, a snack, or even breakfast, this delightful cake has you covered.
Now, let’s dive into the easy steps to whip up this deliciousness!
Vegan Apple Cake
- 2 flax eggs (2 tbsp ground flax meal + 5 tbsp water)
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- ¼ cup nondairy milk
- 1 tbsp vanilla extract
- 1 ½ tsp apple cider vinegar
- 2 cups gluten-free all-purpose flour (or regular AP flour)
- 1 cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp salt
- Pinch of allspice
- Pinch of ground cloves
- ¾ cup chopped walnuts or pecans
- 2 cups diced (peeled apples)
**Cinnamon Sugar Glaze:**
- â…” cup powdered sugar
- 1 tsp lemon juice
- 1 ½ tsp vanilla extract
- 1-2 tsp nondairy milk
- ½ tsp cinnamon
- Preheat oven to 350°F / 175°C. Make flax eggs by mixing flax meal and water; let sit for 10-15 minutes. Grease a 9″x9″ pan.
- In a large bowl, mix flour, baking powder, baking soda, spices, and salt.
- In a separate bowl, whisk sugar, oil, applesauce, milk, flax eggs, vanilla, and apple cider vinegar.
- Pour wet ingredients into dry ingredients; stir until the batter is mixed. Add nuts and apples.
- Pour into the baking pan, spread evenly, and bake for 45-50 min. Rotate the pan once during baking.
- Once done, let the cake cool. Meanwhile, whisk glaze ingredients until smooth; pour over the cooled cake.
- Our favorite baking apples are Honeycrisp, Granny Smith, and Pink Lady.
- Store leftovers in the refrigerator for up to 5 days.
- Give the flax egg 10-15 minutes to thicken.
- Consider using a 1-to-1 gluten-free baking flour for a better texture.
- Rotate the pan during cooking for an evenly baked cake.
