Cake - Vegan gluten free apple cake recipes

Author: Richard Luna  

This vegan and gluten-free apple cake is full of warm cinnamon and sweet apple flavor covered in a deliciously decadent and dramatic glaze. This Wholesome Vegan Apple Cake is a dense & cozy gluten-free cake filled with chunks of sweet, fragrant apples and warm fall spices.

The Best Vegan Apple Cake

The Best Vegan Apple Cake
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.
Provided by: Bianca Zapatka
Total time: 65 minutes
Cook time: 45 minutes
Prep time: 20 minutes
Yields: 12 servings
Number of ingredients: 16
Ingredients:
  • 1 lbs apples (chopped)
  • 2 cups 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 cane sugar (or other sugar)
  • ½ cup non-dairy milk
  • 1 tsp pure vanilla extract (optional)
  • 1 tbsp apple cider vinegar (or lemon juice)
  • ⅓ cup apple sauce (unsweetened* (3.5oz))
  • 3.5 oz vegan butter (melted (or sub margarine, coconut oil or another neutral oil))
  • ½ cup all-purpose or spelt flour (or gluten-free flour, *see notes)
  • ½ tsp cinnamon (optional)
  • 3 tbsp brown sugar (or other sugar)
  • 3 tbsp vegan butter (cold and cut into small pieces, or sub coconut oil)
Nutrition:
  • Calories: 224 kcal
  • Carbohydrate: 35 g
  • Protein: 3 g
  • Fat: 8 g
  • Saturated Fat: 2 g
  • Sodium: 314 mg
  • Fiber: 2 g
  • Sugar: 13 g
  • Serving Size: 1 Serving
How to cook:
  1. *Note: For the best results, I recommend measuring the ingredients in grams. Simply click on the word "metric" right above the ingredient list. Also, make sure to check the step-by-step pictures + tips and tricks for making the perfect apple cake above!
  2. Preheat oven to 355˚F (180˚C). 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).
  3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar. Set aside.
  4. 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.
  5. 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.)
  6. 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.
  7. 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).
  8. 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: Tender Gluten Free Apple Cake, Vegan gluten free apple cake. If you replace both the butter and the eggs as described above, and make sure that your granulated sugar isn't

Healthy Vegan Gluten-Free Apple Cake

Today I'd like to show you how to make healthy vegan apple cake. The recipe is gluten-free Duration: 3:17

Gluten-Free Vegan Apple Cake

Gluten-Free Vegan Apple Cake
This Gluten-Free Vegan Apple Cake is perfectly spiced, packed full of sweet, juicy apples and so easy to make!
Provided by: Rhian Williams
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 13
Ingredients:
  • 60 g coconut oil ((or sub olive or vegetable oil))
  • 200 ml unsweetened almond milk ((or any other plant-based milk))
  • 1 tablespoon apple cider vinegar ((ensure gluten-free if necessary))
  • 8 tablespoons date syrup ((or sub maple syrup or any other sweetener))
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • Pinch salt
  • 300 g grated apple ((two medium-sized apples))
  • 150 g ground walnuts (* (or sub ground almonds/almond meal))
  • 150 g gluten-free flour blend ((or sub plain flour if not gluten-free))
  • 2 heaped teaspoons baking powder ((ensure gluten-free if necessary))
  • 1/4 teaspoon bicarbonate of soda (baking soda)
Nutrition:
  • Calories: 322 kcal
  • Carbohydrate: 33 g
  • Protein: 4 g
  • Fat: 20 g
  • Saturated Fat: 7 g
  • Sodium: 69 mg
  • Fiber: 4 g
  • Sugar: 17 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
  2. Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
  3. Once melted, add the milk to the same bowl along with the vinegar, date syrup, vanilla, ginger, mixed spice, salt, grated apple and ground walnuts.
  4. Sift in the flour, baking powder and bicarbonate of soda.
  5. Mix well, adding a tiny splash more milk if it’s looking too dry.
  6. Transfer mixture into a baking dish lined with greased baking paper - I used a 22.5cm/9inch pie dish.
  7. Bake in oven for around 30 minutes until risen and an inserted skewer comes out clean.
  8. Best when fresh but keeps covered in the fridge for up to a few days.
Notes: Vegan German Apple Cake [Apfelkuchen], Ingredients · 2 Medium-large Gala Apples, peeled, cored and cut lengthwise into ¼" slices · ½ Cup vegetable Oil · ½ Cup Organic Cane Sugar · 2 tablespoon flax meal

Wholesome Vegan Apple Cake

Wholesome Vegan Apple Cake
This Wholesome Vegan Apple Cake is a dense & cozy gluten-free cake filled with chunks of sweet, fragrant apples and warm fall spices. A rustic autumn treat!
Provided by: Caitlin Shoemaker
Total time: 100 minutes
Cook time: 80 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 17
Ingredients:
  • ~6 apples, diced (I used honeycrisp and granny smith)
  • 2 tablespoons coconut sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 2 cups rolled oats, blended into a fine flour*
  • 1 cup blanched almond flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon cardamom (optional)
  • 1/4 teaspoon nutmeg (optional)
  • 1/2 teaspoon sea salt
  • 3/4 cup full-fat coconut milk
  • 3/4 cup coconut sugar (or sub brown sugar)
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • Optional: powdered sugar or an icing drizzle, for serving
How to cook:
  1. Prep:
  2. Preheat the oven to 350F and grease a 9″ cake pan and set aside. Add the diced apples, sugar, cinnamon, and salt to a large bowl. Mix well and set aside.
  3. Dry Ingredients
  4. Sift the oat flour, almond flour, baking powder, cinnamon, ginger, nutmeg and cardamom (if using), and salt into a large bowl. Sifting the flours creates a lighter cake texture, and I strongly recommend it. Whisk to combine.
  5. Wet Ingredients:
  6. Whisk the coconut milk, sugar, applesauce, and vanilla together in a smaller bowl. Once uniform, pour into the bowl with the dry ingredients and gently stir to form a smooth batter. Fold 3/4 of the cinnamon apples and all of their juices into the batter.
  7. Assemble:
  8. Transfer the apple-studded batter into the cake pan, then top evenly with the remaining apples. Bake in the center rack of the oven for 80 to 90 minutes, until the cake is golden and the center is cooked. Transfer the cake tin to a cooling rack and let cool; run a knife along the edges of the pan once cool, then transfer to a serving dish.
  9. Serve:
  10. serve as-is, or topped with a dusting of powdered sugar or an icing sugar drizzle. Leftovers will keep at room temperature for up to 3 days, or can be sliced and frozen for up to 2 months. This cake is delicious at room temperature, but can also be reheated in the toaster oven for an extra cozy bite.
Notes: Gluten-Free Vegan Apple Cake, This Gluten-Free Vegan Apple Cake is perfectly spiced, packed full of sweet, juicy apples and so easy to make! Also refined sugar free.

Vegan and Gluten-Free Apple Cake

Vegan and Gluten-Free Apple Cake
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!
Provided by: Elaine Gordon
Total time: 27674274 minutes
Cook time: 27674274 minutes
Prep time: 10 minutes
Yields: 16 servings
Number of ingredients: 16
Ingredients:
  • 4 cups gluten-free old-fashioned oats
  • 2 cups blanched super fine almond flour (not almond meal)
  • 1/4 cup arrowroot powder or arrowroot flour
  • 4 teaspoons ground cinnamon
  • 1 teaspoon apple pie spice
  • 2 teaspoons baking powder
  • 1 cup unsweetened, plain plant-based milk of choice (I used almond milk)
  • 1/2 cup coconut oil, melted
  • 1/2 cup + 2 tablespoons pure maple syrup
  • 1/4 cup unsweetened apple sauce or my homemade apple butter*
  • 4 large apples (I used two Granny Smith and two Honeycrisp for a tart and sweet combination), peeled, cored and diced
  • 3/4 cup powdered sugar
  • 1-2 tablespoons unsweetened, plain plant-based milk of choice*
  • Vegan Caramel Sauce
  • Blender Ice Cream (vegan)
  • Sautee Cinnamon Apples
How to cook:
  1. Preheat oven to 375 degrees Fahrenheit and grease a 10-cup bundt pan with coconut oil.
  2. In a high speed blender that is completely dry, add the oats and process until a fine oat flour is formed. I do not recommend using store-bought oat flour in this recipe.
  3. Add the homemade oat flour and all the dry ingredients (almond flour, arrowroot powder, spices and baking powder) to a large mixing bowl with a pour spout. Whisk to combine.
  4. Add the wet ingredients into a separate bowl and use a hand mixer to combine. Pour the combined wet ingredients into the large mixing bowl with the dry ingredients and use the hand mixer to combine well.
  5. Gently fold the diced apples into the cake batter until well incorporated. Pour the batter into the prepared bundt pan and use a mini spatula to spread into an even layer. It should fill the 10-cup bundt pan perfectly.
  6. Bake for 45-50 minutes until golden brown. Watch closely at the end to avoid burning. Check for doneness with a knife pierced into the thickest part of the cake.
  7. Remove the bundt pan from the oven and set on a safe surface to cool and set for 20-30 minutes. Place a wire cooling rack on top of the bundt pan and then carefully flip the cake onto the cooling rack so that the rack is now on the bottom beneath the bundt pan. Carefully and gently lift the bundt pan to reveal the apple cake. If you are not glazing the cake you can slice and enjoy at this time. If you are using the glaze see the remaining recipe instructions below.
  8. Allow the cake to fully cool before adding the optional glaze. You can even stick the cake in the refrigerator or freezer for a bit to really chill the surface so that the glaze will not melt into the cake.
  9. To make the optional glaze, in a mixing bowl add the powdered sugar and 1 tablespoon of milk. Whisk together well and if a thinner consistency is desired add another tablespoon of milk. You do want the glaze to have some thickness to it so it sets beautifully on the cake and doesn't seep into the cake. Add more powdered sugar for a thicker glaze.
  10. Just before serving, drizzle or pour the glaze overtop the apple cake. Slice and enjoy.
  11. Store leftover cake in an airtight container in your refrigerator for up to five days.
Notes: Easy Apple Coffee Cake (GF, Vegan), Classic apple crumb cake made plant-based and gluten-free! Perfect for afternoon tea & beyond. Simple ingredients and just 1 bowl required!
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