Vegan Apple Cake

Total time1 hr 20 min

Prep time20 min

Cook time45 min

Warm cinnamon and nutmeg run through every bite of this tender, apple-studded cake, with juicy chunks of fresh apple folded into a soft, moist crumb. A flax-and-water gel does the binding work here, so the batter comes together thick and glossy before it's studded with apple pieces and a handful of walnuts for crunch. That cinnamon-sugar topping bakes up into a delicate, crackly crust that plays perfectly against the tender interior underneath. It slices into neat squares that are just as good with coffee in the morning as they are for dessert. Straightforward mixing-bowl steps and a single 9x9 pan make this an easy weekend bake with minimal cleanup. It's a genuinely satisfying, cozy option to add to a vegan baking rotation.

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Ingredients

9 servings

For the flax egg

For the cake

1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
¾ cup granulated sugar
¼ cup packed light brown sugar
½ cup unsweetened applesauce
⅓ cup neutral oil (such as canola oil or vegetable oil)
⅓ cup whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
1 tsp vanilla extract
2 medium apples, peeled, cored, and cut into ½-inch chunks (about 2 cups)
½ cup chopped walnuts (optional)

For the topping

1 tbsp granulated sugar
¼ tsp ground cinnamon

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking pan and line the bottom with parchment paper.
2
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.

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