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Vegan Apple Cake

Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Course Dessert
Servings 12

Ingredients
  

  • 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:**

  • ⅔ cup powdered sugar
  • 1 tsp lemon juice
  • 1 ½ tsp vanilla extract
  • 1-2 tsp nondairy milk
  • ½ tsp cinnamon

Instructions
 

  • 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.

Notes

  • 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.