Vegan Apple Cake Recipe That’s Soft, Full of Flavour and Gluten Free

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There are many ways to make a vegan apple cake. But this one, to me, is the most satisfying, because it has everything you could want from an apple cake.

There’s the abundance of apples, the softness of the crumb, and the gentle crunch of a crumble topping. The sweetness comes naturally from the fruit, balanced by a subtle savory note in the batter. Warm spices bring depth, creating a flavour that feels both rustic and quietly refined. And all of this comes together in a cake that is vegan, gluten-free, and made without refined sugar! 

In this recipe, you’ll find everything you need to make a vegan apple cake that is soft, moist, and full of flavor, from the ingredients that create the perfect texture, to step-by-step instructions, helpful tips, and the full recipe card below.

Ingredients for a Soft and Moist Vegan Apple Cake

The ingredients for this apple cake are simple and minimal, but each one plays an important role. It’s precisely this simplicity that allows you to achieve a soft, moist, and well-balanced result, where texture and flavor come together naturally.

Apples (Structure, Moisture & Flavor)

Apples are the heart of this cake. You can use the variety you prefer, depending on how sweet or slightly tart you want the final result to be. However, some types work particularly well because they hold their shape while becoming soft and flavorful during baking. Using a mix of sweet and slightly tart apples often gives the most balanced flavor.

The best options are:

• Fuji (naturally sweet, very juicy)
• Gala (mild sweetness, soft texture)
• Honeycrisp (balanced sweetness and acidity, slightly crisp)
• Granny Smith (more tart, perfect for contrast)

Dry Ingredients (Structure & Balance)

The dry ingredients are what give the cake its structure and stability. For this apple cake, I used a ready-made gluten-free flour mix by Schär, which works perfectly for this kind of recipe. If you have another gluten-free blend, it will work just as well. To this base, I add almond flour for a softer texture and a slightly nutty flavor, coconut sugar for a more natural sweetness, a teaspoon of baking soda, and a generous pinch of salt to balance everything.

Wet ingredients (moisture & softness)

To bring the cake together and give it a soft, tender texture, I use a combination of simple wet ingredients. Start with a vegan buttermilk made by mixing soy milk with one tablespoon of lemon juice, this adds lightness and helps the cake rise. Then add vanilla extract for aroma, grapeseed oil for a neutral and delicate richness (if you don’t have it, check the substitutions below), a small amount of coconut yogurt for extra moisture, and one tablespoon of apple cider vinegar to enhance the texture and balance the sweetness.

Crumble Topping (Texture & Contrast)

The crumble is what gives this cake its final character. It adds a delicate crunch that contrasts beautifully with the soft, moist interior, creating a more interesting and layered texture. In this recipe, the crumble is kept simple but intentional, designed to be lightly crisp on the outside while remaining slightly tender underneath, so it melts subtly into the cake as it bakes. It brings not only texture, but also a deeper, slightly toasted flavor that completes the overall balance of the cake. I used the same Schär flour mix combined with oats for texture. Then simply added cinnamon and coconut sugar to create that warm, slightly caramelized topping that makes the cake even more satisfying.

How to Make The Vegan Apple Cake Step by Step

For the exact measurements and full ingredient list, you’ll find everything in the recipe card below.
Here, we focus on the process, how to make this vegan apple cake step by step, so it turns out soft, moist, and well balanced in both flavour and texture.

1. Prepare the apples

Peel and cut the apples into thin slices or small pieces, depending on the texture you prefer in the final cake. As you cut them, drizzle a little lemon juice over the apples and gently toss to coat them evenly. This prevents oxidation (so they don’t turn brown) and also adds a subtle brightness that enhances the overall flavour of the cake.

2. Prepare the dry ingredients

In a large bowl, combine all the dry ingredients. Mix them well to ensure everything is evenly distributed, this step is important to achieve a uniform texture and a well-balanced crumb once the cake is baked. Taking a moment to properly blend the dry ingredients will help the batter come together more smoothly in the next step.

3. Prepare the wet ingredients and combine

Start with a vegan buttermilk: mix soy milk with one tablespoon of lemon juice and let it sit for about 5–10 minutes, until it slightly thickens and curdles. This step adds lightness and helps the cake rise. Mix all the wet ingredients until smooth and well combined ( in a separated bowl )

Pour the wet mixture into the bowl with the dry ingredients and gently mix until a uniform batter forms. Avoid overmixing, stir just enough to combine everything. This helps keep the cake soft and prevents the texture from becoming dense. Once the batter is ready, fold in the apples, making sure they are evenly distributed throughout.

4. Prepare the crumble

In a small bowl, combine the crumble ingredients and mix until you achieve a slightly coarse, sandy texture. The mixture should hold together lightly when pressed, while still remaining crumbly. Set it aside, you will add it later during baking.

5. Bake the cake (first stage)

Pour the batter into a prepared baking pan, spreading it evenly. Place the cake in a preheated oven at 180°C (350°F) and bake for about 30 minutes. This initial bake allows the structure to set before adding the crumble.

6. Add the crumble

Remove the cake from the oven and gently sprinkle the crumble over the surface, distributing it evenly without pressing it down. This helps it stay light and crisp.

7. Bake the cake (second stage)

Return the cake to the oven and bake for another 15–20 minutes, or until golden on top and fully set. To check if it’s ready, insert a toothpick into the center, if it comes out clean or with just a few moist crumbs, the cake is done.

8. Let it cool

Let the cake cool slightly before slicing. This allows the structure to set and the flavors to fully develop.

Substitutions & Variations

This vegan apple cake is simple and flexible, and can be easily adapted based on your preferences or what you have available.

Apples

You can use different types of apples depending on the flavor you prefer.

• Sweeter apples (like Fuji or Gala) for a softer, more delicate taste
• Tart apples (like Granny Smith) for more contrast
• A mix of both (for the best balance)

Sweeteners

If you want to adjust the sweetness, you can use different natural options depending on the flavor you prefer:

• Maple syrup (deep, rounded sweetness)
• Date syrup (rich, slightly caramel-like)
• Rice syrup (milder, more neutral sweetness)
• Coconut sugar (subtle caramel notes)

You can also reduce or omit added sweeteners altogether if you’re using naturally sweet apples, such as Fuji or Gala. In this case, the cake will rely more on the fruit itself, resulting in a lighter and more delicate sweetness.

Crumble Topping

If you prefer a simpler version, you can skip the crumble. Alternatively, you can make it:

• More crunchy (adding nuts or seeds)
• Softer (using less fat)

Grapeseed oil

I like to use grapeseed oil because of its neutral flavor, it adds moisture and richness without interfering with the taste of the apples and spices. If you don’t have it, you can substitute it with:

• sunflower oil: the closest in flavor and lightness
• light olive oil: works well, but choose a mild one
• melted coconut oil (unsweetened): slightly richer, with a subtle coconut note

The key is to use an oil with a relatively neutral taste, so it supports the cake without overpowering its natural flavors.

FAQ

Here are some of the most common questions about the vegan apple cake. If you have a more specific question or something I haven’t covered, feel free to leave it in the comments, I’ll be happy to help.