This Dairy-Free and Eggless Apple Cinnamon Cake is chock full of in-season apples and lots of fall spices. It’s topped with a rich streusel crumble topping, thinly sliced apples, and a dusting of powdered sugar. This easy cake is completely vegan thanks to the applesauce which replaces the eggs!
Why You’ll Love This Eggless Apple Cinnamon Cake
Every year around Fall, I love to start baking with lots of apples and pears. This recipe is a great way to use up all of that in season fruit! (If you’re looking for more ways to use up a bunch of apples or pears, you could also make my cozy, silky smooth Apple Curd or my Ginger Walnut Pear Crumble!)
Here are a few more reasons we love this recipe and you will too:
- 1 Bowl Wonder: This cake is super easy, can be made in one bowl, and is the perfect recipe for fall baking.
- Eggless & Vegan: This apple cake is made without any eggs or dairy, so it’s totally plant-based.
- Full of Fall Flavor: It’s rich, with a caramelly flavor thanks to the brown sugar, and it’s packed with an abundance of apples.
- Fruity and Nutty: I also love the fact that it has pecans in it for some extra crunch and a nice nutty flavor.
Why This Recipe Works
No eggs are necessary for this apple cake! Applesauce serves as a fantastic egg replacer in this cake, plus it adds to the apple flavor.
Since eggs also help leaven cakes, today we’re adding both baking soda and powder to help the cake rise.
This recipe calls for oil which means it’s also dairy-free and vegan. Of course, you could substitute in melted vegan butter if you’d like!
The Vegan Apple Cake Ingredients
This recipe packs as much apple flavor into the cake as possible. It uses fresh diced apples, applesauce, and apple cider to make sure the apple flavor really comes through! This easy vegan apple cake only uses 13 ingredients plus some salt.
You’ll need to gather the following ingredients to make this cake:
- Brown Sugar
- Granulated Sugar
- Apple Cider
- Baking Soda + Powder
Equipment and Tools
This vegan apple cake recipe makes 1 round 9″ cake. You could also make an apple bundt cake by doubling the ingredients in the recipe card below! That being said, to make this recipe you’ll want a few tools or pieces of equipment to helps it turn out perfect!
Below are some suggested tools to make this apple cake:
- Digital Kitchen Scale: to measure all the ingredients accurately
- 9″ Cake Pan
- Measuring Cups or Scoops
- Fine Sieve or Sifter: for sifting the dry ingredients
🎥 Video Tutorial is Above the Recipe Card Down Below!
how to make the eggless apple cinnamon cake
The prep time for this cake is super fast. It takes about 10 minutes to mix together. Like most cakes, the longest part is just waiting for it to bake! Because this cake has apples inside of it, it takes a bit longer to bake, about 55 minutes.
Below are the main steps for making this eggless apple cinnamon cake:
STEP 1: Beat the oil and sugar until creamy. Add the applesauce, vanilla, and apple cider. Mix to combine.
STEP 2: Sift the flour, baking soda, baking powder, cardamom, cinnamon, and salt together with a fine sieve onto the wet ingredients.
STEP 3: Mix the wet and dry together until the mixture is smooth.
STEP 4: Fold in the apples and pecans. Pour the batter into the cake pan. Top with the thinly sliced apples (optional) and sprinkle on the crumble topping.
STEP 5: Bake for 55-60 minutes on the middle rack. A knife inserted into the batter should remove cleanly with only a few crumbs.
STEP 6: Cool in the pan for 5 minutes, then transfer to a wire cooling rack.
the crumble topping
I think what makes this cake go from great to fantastic is the crumble topping. This streusel topping adds a bit of decadence to the cake, as well as some more cinnamon flavor. To make the crumble topping, you really only need 4 ingredients: vegan butter, flour, brown sugar, and cinnamon.
When you mix those ingredients together with a fork, they should form big crumbs. Then, once you have the cake batter all mixed up and in the cake pan, you can sprinkle the crumbles on the top right before baking.
I also like to top the cake with some sliced apples. These are such cute decorations for the top of the cake. The trick here is to make sure that these are very thin slices.
If the slices are too thick, they’ll weigh the cake batter down and prevent it from rising properly.
Serving & Storage
Once the cake has cooled, it’s ready to slice and serve! You can dust it with a bit of powdered sugar or serve it with coconut whipped cream on top.
It would also be delicious with some vanilla ice cream or even a drizzle of coconut caramel sauce.
To store the cake, wrap it tightly with plastic or place in an airtight container. It will stay fresh at room temperature for 2-3 days. If you’d like to store it longer, you can freeze the slices for up to 2-3 months.
Eggless Apple Cinnamon Cake Tips & Tricks
For this recipe, I like to use Granny Smith since the texture holds up after baking and they have a tart flavor that helps balance the sweetness of the filling. I also prefer Honeycrisp apples since they have a very crunchy, crispy texture that helps texture and depth to the filling. You could also try Braeburn, Golden Delicious, or McIntosh apples!
This post has lots of info on the best apples for baking.
Yes, you absolutely can. The texture once baked will be softer and the flavor won’t be as pronounced, but I’m definitely a fan of using ingredients you have on hand!
This recipe calls for about 1 1/2 cups of chopped apples. This is about 4-5 medium-sized apples plus maybe 1 more if you want to top the cake with slices (so 6 total). But of course, the number will depend on how large the apples are. If you have a scale, this is about 180 grams of chopped apples.
Looking for more vegan Cake Recipes?
- Vegan Biscoff Cake
- Strawberry Crunch Cake
- Vegan Strawberry Shortcake
- Italian Pear Almond Cake
- Spiced Orange Bundt Cake
- Eggless Baked Cheesecake with Strawberries
- Healthy Apple Oatmeal Cake
- Gingerbread Apple Cake
Did you make This Vegan and eggless apple cake Recipe?
⭐️ I’d love to know! Leave a star rating and comment below! ⭐️
- 1/2 cup (110g) vegetable oil, or melted vegan butter
- 1/2 cup (100g) white granulated sugar
- 1/2 cup (100g) loosely packed brown sugar
- 1/2 cup (90g) unsweetened applesauce
- 1 tsp pure vanilla extract
- 2 tbsp apple cider, or substitute dairy-free milk
- 1 1/2 cups (180g) all-purpose flour, sifted
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp ground cardamom
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 1 1/2 cups (180g) chopped apples
- 1/2 cup (60g) chopped pecans
- Thinly sliced apples, for topping
- Powdered sugar, for dusting
- 3 tbsp softened vegan butter
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- 1 tsp cinnamon
- Grease a 9” round cake pan.
- Preheat oven to 350F.
To Make the Crumble:
- To make the crumble topping, mix all of the crumble ingredients together in a small bowl. The mixture should form large crumbs.
To Make the Cake:
- In a medium-sized bowl, beat the oil and sugar until creamy. Add the applesauce, vanilla, and apple cider. Mix to combine.
- Sift the flour, baking soda, baking powder, cardamom, cinnamon, and salt together with a fine sieve onto the wet ingredients.
- Mix the wet and dry together until the mixture is smooth.
- Fold in the apples and pecans.
- Pour the batter into the cake pan.
- Top with the thinly sliced apples (optional) and sprinkle on the crumble topping.
- Bake for 55-60 minutes at 350F on the middle rack. A knife inserted into the batter should remove cleanly with only a few crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire cooling rack.
- To make a bundt cake, double the ingredients and bake the bundt cake at 350F for 50-60 minutes until golden on top and a knife removes cleanly from the center.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 171Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gSodium: 91mgCarbohydrates: 18gFiber: 1gProtein: 2g
Nutritional info is an estimate.
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