This vegan and gluten-free apple cake is full of warm cinnamon and sweet apple flavor covered in a deliciously decadent and dramatic glaze. Made with simple ingredients and methods, this is a cake that anyone can master even though it may look fancy. The texture is light and fluffy and each bite has the perfect amount of plump baked apple chunks that sweeten the deal. This is a must-make dessert for fall!
Apple cake has always been one of those quintessential fall desserts, especially around Rosh Hashanah. It's cozy, warmly spiced and the kind of cake that always seems to disappear quickly.
Once I needed a version without gluten, eggs or dairy, I wanted to recreate that same nostalgic apple cake in a way that worked for my dietary needs. This vegan and gluten-free version has all of that classic fall flavor, with plenty of apples and warm spices in every bite.
So, for Rosh Hashanah I knew I wanted to create an allergy-friendly apple cake that still felt every bit as special and delicious as a traditional version. After a couple of attempts, I landed on this gluten-free and vegan apple cake, and it checks all the boxes. It's made without dairy, eggs, gluten or refined sugar and uses avocado oil instead of butter.
The cake is tender, warmly spiced and packed with apple flavor. My guests were honestly blown away and asked me for the recipe immediately - always a very good sign!
All you need for this gluten-free and vegan apple cake:
- apples
- oats - ground into a flour
- almond flour
- arrowroot powder
- coconut oil
- plant-based milk
- maple syrup
- apple sauce
- spices
- baking powder
Oh, and this to-die-for bundt pan that will get you all the compliments. It makes for a dramatic glaze situation that is a show-stopper. I learned about it from my blogger friend, Molly from Spices in My DNA.
To spice it up I used ground cinnamon and apple pie spice. Your kitchen will have all the yummy fall aromas and vibes when you bake the apple cake.
It's also incredibly simple; this recipe would be great for a novice chef. The apple cake can even be made ahead of time so that when you serve it all you have to do is pour the glaze overtop.
What are the health benefits of apples?
Apples don't get the same buzz as popular "superfoods". But don't overlook them. They are chock-full of powerful disease-fighting nutrients and health benefits, in addition to being affordable and portable. Apples are low in calories, full of dietary fiber, hydrating, immune boosting and help to meet our daily fruit intake. According to the Academy of Nutrition and Dietetics, apples are loaded with the powerful antioxidant quercetin. Quercetin is a phytochemical with anti-inflammatory and heart-protecting qualities, and may reduce the growth and spread of cancer cells.
This gluten-free and vegan apple cake contains four apples. I like to use a combination of two tart green apples (Granny Smith) and two sweet red apples (Honeycrisp). They give a nice variety of apple flavor and the combination makes every bite perfectly balanced. I also like to dice the apples pretty tiny for this cake. Some prefer larger apple chunks and that is totally fine too. But for me, I like every bite to include lots of cake and lots of apples. Dicing them super small helps ensure each bite is perfection.
How to select the best apples and store them for optimal freshness.
Choose apples with the stem intact. Also try smelling them - you should be able to actually smell the freshness.
Apples can stay fresh in your refrigerator for up to three weeks. Keep them in a plastic bag and away from other foods with strong odors.
The apple cake glaze
The glaze is entirely optional but highly recommended if you know you have a crowd with a sweet tooth. I personally love it plain and it is healthy enough plain that you can eat it for breakfast. But, if you are going all out and serving this as the star dessert then definitely go for the glaze. The glaze does contain refined sugar so while the cake itself is refined sugar-free, glazing it will change that. You can add a light drizzle of the glaze or really pour it on thick. Whatever you do just don't add it too soon before serving it as it will start to sink into the cake over time.
Who's ready to get baking!?
You all can definitely master this easy apple cake recipe. I hope this gluten-free and vegan version allows everyone at your next fall feast to enjoy a slice!
Okay now, time to do this thing! Let's get baking!
Vegan and Gluten-Free Apple Cake
- Total Time: 65
- Yield: 16 slices 1x
- Diet: Dairy-Free, Gluten-Free, Vegan
Description
This vegan and gluten-free apple cake is full of warm cinnamon and sweet apple flavor covered in a deliciously decadent and dramatic glaze. Made with simple ingredients and methods, this is a cake that anyone can master even though it may look fancy. The texture is light and fluffy and each bite has the perfect amount of plump baked apple chunks that sweeten the deal. This is a must-make dessert for fall!
Ingredients
For the cake
- 3 cups store-bought oat flour (gluten-free if desired)
- ¾ cup arrowroot starch
- ¼ cup tapioca starch
- 1 cup maple sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1 teaspoon apple pie spice
- ¾ cup unsweetened plain non-dairy milk,
- ½ cup pure maple syrup
- ½ cup avocado oil
- 2 tablespoons unsweetened applesauce
- 1 tablespoon white distilled vinegar or apple cider vinegar
- 1 tablespoon pure vanilla extract
- 3 medium apples (350 grams peeled, cored and finely diced), see notes
For the glaze (optional):
- ¾ cup powdered sugar
- 1-2 tablespoons unsweetened, plain plant-based milk of choice*
Serve with:
Instructions
- Preheat oven to 350 degrees Fahrenheit. For this recipe we'll be using a 9.5-inch non-stick bundt pan. If your pan is not non-stick, lightly grease it with avocado oil.
- In a large mixing bowl, whisk together the oat flour, arrowroot starch, tapioca starch, maple sugar, baking powder, baking soda, salt, cinnamon and apple pie spice.
- In a separate bowl, whisk together the non-dairy milk, maple syrup, avocado oil, applesauce, apple cider vinegar and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold together with a silicone spatula just until no dry flour remains. Do not overmix.
- Gently fold in the finely diced apples until evenly distributed. See notes.
- Immediately transfer the batter to the Bundt pan and smooth the top into an even layer. The pan should be no more than about three-quarters full.
- Bake on the center rack for 50-60 minutes, or until the cake is well risen, the surface springs back when gently pressed and a toothpick inserted into the thickest portion comes out clean or with a few moist crumbs.
- For the most reliable doneness check, insert an instant-read thermometer into the thickest portion of the cake without touching the pan. The center should register approximately 200-205°F.
- Allow the cake to cool in the pan for 15-20 minutes.
- Carefully invert onto a cooling rack and allow the cake to cool completely before slicing or glazing.
Notes
Important Apple Prep: Dice the apples quite small (about ¼-inch pieces). I use my food chopper after peeling, coring and slicing the apple. Large chunks can weigh down the batter and create wet pockets inside the cake. For the best flavor, use a combination of a tart apple such as Granny Smith and a naturally sweeter apple such as Cosmic Crisp or Honeycrisp.
This cake is refined sugar-free without the glaze. It is delicious as is but is extra decadent and beautiful with the glaze.
- Prep Time: 15
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American
Valerie says
Hi- will be trying this for this weekend as practice for Rosh Hashana. Do you use refined or unrefined coconut oil?
Thanks 🙂
Elaine Gordon says
Hi Valerie: Oh wonderful! Please let me know what you think either way! You can use either in this recipe. If you want the coconut flavor you can use unrefined and if you want zero coconut flavor than use refined. For me I usually use unrefined and I still don't taste it with the cinnamon in this recipe. Happy early New Year to you and your family! Best, Elaine
Arthur M says
The flovor is very good, but not enough liquid for the amound of flour etc.. Came out more like a pudding/cake. Used oat flour by measuring 4 cups of rolled oats and using the equivalent amount of oat flour. Added more mile (1/2 cup or so) and still ended up with a very dense dough.
Elaine Gordon says
Hi Arthur: I'm so sorry to hear this. I think I may not the issue here. When I substitute oat flour for oats I do 3/4 cup of oat flour for 1 cup of oats (that would then get blended into a flour). What did you do? It definitely would be dense if you did a 1 to 1 substitution. Please do let me know when you get a chance. Thank you so much, Elaine
Paula Shook says
It’s cooking now, but the batter was more like cookie batter than cake batter. I had to use my hands to mix the apples into it as well as smash it into the Bundt pan. There are 6dry cups of flour and very little liquid less than 3. Is there a misprint?
Elaine Gordon says
Hi, Paula: Oh no, I'm so sorry to hear this. How did it turn out for you in the end. It should have been easy to pour in to the pan. Did you use store bought oat flour?
Paula Shook says
I used rolled oats and put them in my bullet. I couldn’t mix in all the apples either. It did taste good and it seemed to cook well. I are the quantities for the liquids correct? I am thinking of making it this week for Thanksgiving
Paula Shook says
I did use 4 cups of rolled oats. Does that end up equaling 4 cups once it’s ground down?
Elaine Gordon says
No - once it is ground down it would be 3/4 of that. So about 3 cups of oat flour. Is that about what it measured for you?
Elaine Gordon says
I believe the quantities are correct, yes. Please let me know if you make it again how it goes for you this time. And if you don't want to make an entire cake you could make my apple muffins: https://www.eatingbyelaine.com/blender-vegan-apple-muffins-with-cinnamon-streusel-topping-gluten-free-and-refined-sugar-free/
Nancy says
Allergic to almond…can I substitute oat flour for almond flour? Must be gluten free.
Elaine Gordon says
Hi, Nancy: Unfortunately for this particular recipe that would not work. Oat flour has a completely different texture than almond flour. It is difficult to substitute almond flour in baking recipes since it doesn't absorb like most flours and has such a fine texture. I would recommend finding a different recipe such as these apple muffins which are made with oats and are nut-free: https://www.eatingbyelaine.com/blender-vegan-apple-muffins-with-cinnamon-streusel-topping-gluten-free-and-refined-sugar-free/ - I hope that helps! Best, Elaine
Alene says
I don't have a high speed blender. Would the Cuisinart work? Being gluten free, I do have oat flour. Thank you. And le'shana tovah tekasevu!
Elaine Gordon says
Hi, Alene - what Cuisinart are you referring to? L'Shana Tova to you too! 🙂 Best, Elaine
Alene says
My food processor
Elaine Gordon says
A blender would be ideal for this recipe to get a super fine oat flour. Store bought is okay if needed but I have found homemade oat flour in a blender yields the best results for this recipe. Happy and healthy new year to you and yours!