Vegan Apple Cake with Cinnamon Streusel

This Vegan Apple Cake with Cinnamon Streusel will be your new favorite go-to apple recipe! It’s soft, moist, topped with crunchy crumbles, and super simple yet incredibly delicious. The perfect afternoon treat or dessert to serve your family or friends after a scrumptious meal.

Apple cake is one of my go-to cake simply because of its amazing flavor. Everybody loves apple and it goes well with various toppings, from ice cream to yogurt, the choices are endless. This makes it a dessert that will surely be enjoyed by kids and basically everyone.

What do I need to make this Apple cake?

The ingredients of this vegan apple cake are pretty easy to find. You also don’t have to worry about breaking your budget since all the ingredients are inexpensive. Here are the ingredients that you need:

Apple Cake

• Apples – this is basically the heart of your cake so find the freshest apples for your recipe, this will make your cake more delicious and tastier.
• All-purpose – you can also use spelt flour or gluten-free flour blend 1:1. If you prefer a different kind of flour, you can also try it as well you just might need a little less or more. The texture of the cake may also change.
• Cane sugar – or other sugar, depends on the sweetener that you prefer.
• Pure vanilla extract – this is optional but adds a lovely flavor to the cake.
• Apple cider vinegar – alternatively, you can also use lemon juice or white vinegar.
• Apple sauce – unsweetened. You can also use one mashed banana, dairy-free yogurt, or more plant milk instead.
• Vegan butter, melted – you can substitute this with margarine, coconut oil, or another neutral oil.
• You will also need non-dairy milk, baking powder, baking soda, salt, and cinnamon.

Cinnamon Streusel Topping

For the Vegan Apple Cake Streusel topping, you only need three ingredients + cinnamon:

• All-purpose flour – or spelt flour.
• Brown sugar – or other sugar/sweetener.
• Vegan butter – or coconut oil.
• Cinnamon – is optional but adds a yummy flavor!

Which apples can I use? Can I make this recipe with other fruit? Which non-dairy milk is best? How can I store the cake and how long does it keep? -> The answers to all these questions are listed below!

How to make Vegan Apple Streusel Cake

Ready to make this heavenly apple cake? Here’s an easy step-by-step instruction to follow. Please also note the tips and tricks below for making the best vegan apple cake! The full recipe and exact measurements can be found in the recipe card below.

First, let’s start with the apple cake

1. Preheat oven to 355˚F (180˚C) and prepare a springform pan, lightly grease the sides of a 9-inch springform pan (22 cm) then line the bottom with parchment paper.
2. Whisk the flour, baking powder, baking soda, salt cinnamon, and sugar together in a large mixing bowl. Set aside.
3. Then, whisk together the non-dairy milk, vanilla extract, and lemon juice in a measuring jar. Pour the milk mixture into the dry flour mixture. Add the apple sauce along with the melted vegan butter and stir with a spatula thoroughly.
4. Lastly, transfer the batter into your prepared pan. On top, spread the chopped apples then gently press them into the dough.

Making the streusel topping

5. Mix the flour, cinnamon, sugar, and cold vegan butter pieces into streusel then crumble it over your cake.

Let’s start baking!

6. Bake in the preheated oven for approx. 45-50 minutes or until a skewer inserted in the center of the cake comes out almost clean.

Serve and enjoy!

7. Make sure it’s completely cooled before your slice it. Serve with vegan ice cream, pecans, vegan caramel sauce, or as it is!

What kind of Apple can I use?

When baking any fruit cake, I get this question a lot. For this cinnamon streusel apple cake, the answer is any. You can use any apple that’s available to you, just make sure they’re fresh. If you choose a sweeter variety, the cake will of course be sweeter than if you use sour apples. However, feel free to adjust the amount of sugar to your desired taste.

Can I make this recipe with other fruits?

Yes! You can even use other stone fruits like pears or mix fruits. Just make sure they’re not too moist and too juicy or they will make your cake soggy. If you think they contain more moisture than apples, simply toss them with a little cornstarch or all-purpose flour like I did in my Stone Fruit Galette Recipe. This will help to absorb excess fruit juice.

Which non-dairy milk is best for vegan cakes?

I prefer to use soy milk since it contains soy lecithin which has a binding effect and is therefore perfect to replace eggs in any vegan cake. However, feel free to use any other dairy-free milk that you like; such as almond, cashew, or oat milk. The cake may turn out a little more delicate but will still be delicious!

Storage and Serving Instructions

Do you have some leftover cake? It can last for a day at room temperature, just make sure to cover it. Now if you’re planning to eat it on a later date, you can keep it refrigerated for up to 4 days.

Want to keep it longer than that? You can freeze it and it will probably last you for 3 months though I don’t really recommend storing it for that long. If you’re ready to eat/serve it after freezing, you can thaw it by simply transferring in the refrigerator overnight. Then bring it to room temperature before serving or gently heat it in the microwave for a few seconds if you love enjoying a warm piece of apple cake for dessert!

Tips and Tricks for Making the Best Vegan Apple Cake

• Measure – get the perfect cake by measuring your ingredients accurately. This way, your cake will taste delicious and cook evenly.
• Whisk/spatula – when you’re mixing your ingredients, use a whisk or spatula, not an electric hand mixer, and stir until just combined. Please do not overmix – a few lumps are okay!
• Use a Skewer – not sure if your cake is cooked? Use a skewer to test if it’s ready, if you poke the cake with a skewer and it’s clean then it’s ready.
• On the go dessert – if you want to make this as an on the go dessert, instead of using a springform pan, use a loaf tin or muffin pan instead! Just be sure to adjust the baking time as smaller cakes are done sooner.
• Rest before serving – avoid breaking your cake by letting it cool/rest for 20 minutes in the pan. Then take it out of the pan and allow to cool completely. Once cool and settled, you slice and enjoy it!

This Vegan Streusel Apple Cake is:

• Easy to make
• Egg-free, Dairy-free
• Can be made gluten-free 
• Light
• Soft & fluffy
• Moist
• Fruity
• Crumbly
• Budget-Friendly!
• Can be frozen
• Perfect for dessert

Looking for more easy vegan apple recipes?

I have so many simple yet delicious vegan apple dessert recipes that you should try! I’m sure you’ll find something on this list to suit your tastes!

• Vegan Apple Pie
• Apple Bread Loaf
• Invisible Apple Cake
• Apple Sheet Cake
• German Apple Cake
• Vegan Mini Apple Pies
• Apple Pie Roll-Ups
• Apple Hand Pies
• Moist Apple Blondies
• Vegan Frangipane Apple Tart

Recipe Video

If you try this Vegan Apple Cake with Cinnamon Streusel, please leave me a comment below sharing how you liked the recipe! And if you take a picture of your dessert and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka, so I won’t miss your post! Have fun trying!

The Best Vegan Apple Cake with Cinnamon Crumble Topping

Author: Bianca Zapatka

This Vegan Apple Cake with Cinnamon Streusel will be your new favorite go-to apple recipe! It’s soft, moist, topped with crunchy crumbles, and super simple yet incredibly delicious. The perfect afternoon treat or dessert to serve your family or friends after a scrumptious meal.

5 von 37 Bewertungen

Print Pin Review

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Cake, Dessert

Cuisine German

Servings 12 Servings

Calories 224 kcal

You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!

Ingredients

Apple Cake

• 1 lbs (450 g) apples chopped
• 2 cups (250 g) all-purpose or spelt flour or gluten-free flour, *see notes
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ cup (100 g) cane sugar or other sugar
• ½ cup (120 ml) non-dairy milk
• 1 tsp pure vanilla extract optional
• 1 tbsp apple cider vinegar or lemon juice
• ⅓ cup (100 g) apple sauce unsweetened* (3.5oz)
• 3.5 oz (120 g) vegan butter melted (or sub margarine, coconut oil or another neutral oil)

Cinnamon Streusel

• ½ cup (75 g) all-purpose or spelt flour or gluten-free flour, *see notes
• ½ tsp cinnamon optional
• 3 tbsp brown sugar or other sugar
• 3 tbsp (35 g) vegan butter cold and cut into small pieces, or sub coconut oil

Instructions 

*Note: For the best results, I recommend watching the recipe video and checking out the step-by-step pictures + tips and tricks above!

• Preheat oven to 355 ℉ (180 ℃). Lightly grease the sides of a 9-inch springform pan (22 cm) and line the bottom with parchment paper (*as shown in the pics above).
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar. Set aside.
• In a measuring jar, whisk together the non-dairy milk, vanilla extract, and lemon juice. Pour the milk mixture into the dry flour mixture. Add the apple sauce and melted vegan butter and stir with a whisk or spatula until just combined.
• Transfer the batter into your prepared pan. Spread the chopped apples on top, and gently press them into the dough. (If you use sour apples, you can mix them with a bit of brown sugar beforehand.)
• Make the streusel by mixing the flour, cinnamon, sugar, and cold vegan butter pieces into streusel (see step-by-step photos above). Then crumble it over your cake.
• Bake in the preheated oven for approx. 45-50 minutes or until a skewer inserted in the center of the cake comes out almost clean (*see notes).
• Allow to cool for 20 minutes in the pan. Then remove onto a wire rack and allow to cool completely. Once cool and settled slice and enjoy with vegan ice cream, pecans, vegan caramel sauce, or as it is!

Notes

• Flour: I suggest using light all-purpose or spelt flour or a gluten-free flour blend 1:1. Feel free to try it with other flours but since all types of flour absorb another amount of liquid, you may need adding less or more. Take note that if using a heavier flour, such as whole wheat flour, the cake will be denser. So I would rather use a mix of light flour and whole wheat flour.
• Vegan butter: You can substitute vegan butter with margarine, coconut oil, or another neutral oil such as canola oil if you prefer.
• Apple sauce: You can use one mashed banana or dairy-free yogurt or more plant milk instead.
• Apples: If your apples are very juicy, I recommend tossing them in a bit of flour or cornstarch which helps to absorb excess liquid, preventing a soggy cake.
• Storage: You can store leftover cake covered at room temperature for 1 day or in the refrigerator for up to 4 days or freeze it for up to 3 months. To thaw, simply place in the refrigerator overnight, then bring to room temperature before serving.
• Do a cake test: The baking time may vary, depending on your oven, or your pan, or if you cover the cake during baking. So please be sure to test with a skewer as mentioned in the instructions before removing the cake from the oven. If you want a moist apple cake, avoid overbaking.
• Muffins: You can make about 15 muffins with this recipe. The baking time takes about 25 minutes.
• Please read my blog post for helpful tips, recipe variations, and further information!

Nutritions

Serving: 1Serving | Calories: 224kcal | Carbohydrates: 35g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Sodium: 314mg | Potassium: 91mg | Fiber: 2g | Sugar: 13g | Vitamin A: 508IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg

Nutrition is calculated automatically and should be used as estimate.

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