Vegan Apple Cake with Cinnamon Sugar Glaze
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.When it is apple season, my baking knows no bounds, and this vegan apple cake with cinnamon sugar glaze turns fresh apples into a gorgeous dessert with minimal effort. A light vanilla cake is topped with sliced apples and cinnamon sugar that turns into a sweet, caramelized topping as it bakes.
This vegan apple cake is inspired by traditional Dutch apple cake with a soft, spongy base and fresh apple slices arranged across the top. I use a ripe banana instead of eggs and unsweetened soy milk for moisture, while the cinnamon-sugar topping adds flavors similar to a vegan apple cobbler. For a dessert that is delicious and attractive, I recommend trying this recipe as soon as apples are in season.
A few years ago I attended a party where there was a range of vegan desserts, but it was the gluten-free apple tea cake that caught my eye. Sadly, it was made with eggs, but my husband and kids were sure to tell me just how delicious it was. The next day I set out to make my own apple cake. I made sure to put the rest of the cake away, so my family came into the kitchen just in time to see me taking the last bite from my plate. I told them how delicious it was, giving them a taste of their own medicine. After a sneaky giggle, I brought out the remaining cake, and they agreed that this cake tasted way better. They could have just been buttering me up for a second slice, though.
👩🏽🍳 Why I Love This Recipe
Vegan apple cake with cinnamon sugar glaze has a light and fluffy crumb with tender apples baked right across the top and a sweet cinnamon sugar topping. The banana works as an egg replacer while adding natural sweetness, and the apples bring fiber along with vitamin C. From a health coach perspective, I love having a plant-based dessert that uses familiar pantry ingredients while still leaving room for fresh fruit to be the star.
The method for making this vegan apple cake with cinnamon sugar glaze is similar to many other cake recipes. I start by sifting the dry ingredients together, then in a separate bowl, I cream the solid coconut oil with sugar and vanilla, before adding the sliced banana. I mix until the batter becomes light and fluffy before adding in the soy milk and flour mixture. Once the batter is in the pan, I arrange the apple slices on top, sprinkle them with cinnamon sugar, and bake the cake at 350F for 55 minutes before cooling completely.
After making this cake for many years, I recently decided to challenge myself with a little change. Last week I had an entire afternoon to myself with a bowl of apples staring at me. I started gathering everything together to make this cake, and then decided to try something different with the topping.
I cored my apples and used small cookie cutters to cut out the apples in fun shapes. I ended up making 2 cakes, one with heart-shaped apples and another with flower shapes. My husband and kids came home, smelled the cake, and headed straight to the kitchen. They were all starving and hardly even noticed the difference until I pointed it out. Ha! Luckily, I am very forgiving. How would you style your apples when you make this cake?
🥘 Ingredients
I use a short list of familiar baking ingredients for this vegan apple cake with cinnamon sugar glaze. This is everything I need to create a light cake and caramelized apple topping:
All-purpose flour: I use this as the base of the cake for a light and fluffy texture.
Baking powder: This helps the cake rise as it bakes.
Salt: A small amount balances the sweetness and rounds out the flavors.
Coconut oil: I use solid coconut oil to add moisture and richness to the cake while also greasing the pan.
Raw sugar: This sweetens the cake and yields a light-colored crumb. I also use it for the cinnamon sugar topping.
Vanilla extract: I add vanilla to bring out the natural apple flavor and add warmth to the cake.
Ripe banana: I use a browning banana as the egg replacer. It also adds natural sweetness and additional moisture.
Unsweetened soy milk: This has a neutral flavor and contributes moisture to the batter.
Baking apples: I prefer firm apples such as Granny Smith, Prime Gold, Jonagold, or Honeycrisp for this recipe.
Cinnamon: I mix cinnamon with sugar for the topping, which browns over the apples as the cake bakes.
🔪 How To Make
I build this vegan apple cake with cinnamon sugar glaze in layers, starting with a fluffy vanilla base. This is how I make it from start to finish:
Preheat and prepare: I start by preheating the oven to 350F and lining a 9-inch cake pan with parchment paper. Then I grease the sides with solid coconut oil.
Mix dry ingredients: Next, I sift the flour, baking powder, and salt into a medium bowl and whisk everything together.
Cream sugar and coconut oil: I add the solid coconut oil, raw sugar, and vanilla to a separate large mixing bowl, and cream them together with a hand or stand mixer.
Add banana: Once the wet ingredients are well creamed, I add the sliced banana and continue mixing until the mixture is combined and light and fluffy.
Fold in dry ingredients: I add the flour mixture to the wet ingredients a little at a time, alternating it with the soy milk. I fold the ingredients together until the batter is combined.
Pour batter into pan: Then I spread the batter into the prepared cake pan.
Arrange apples on top: I core the apples, cut each one into 8 pieces, and arrange the slices in a circular pattern over the batter, lightly pressing the edges into the cake. 
Make cinnamon sugar mixture: In a small bowl, I stir the cinnamon and raw sugar together before sprinkling the mixture over the apple slices.
Bake: I bake the cake at 350F for about 55 minutes, checking that the apples are soft and a toothpick inserted into the cake comes out clean before removing it from the oven.
Cool and slice: I let the cake cool in the pan on a wire rack for 10-15 minutes. Then I run a thin, sharp knife or offset spatula around the edges, place a serving plate over the pan, and carefully flip the cake onto the plate. I flip it once more onto another plate so the apple topping is facing up, then let the cake cool completely before slicing.
💭 Expert Tips
My #1 Secret Tip for this vegan apple cake with cinnamon sugar glaze recipe is to use a firm baking apple rather than an apple that softens quickly in the oven. Softer varieties can break apart and lose their shape during the 55-minute bake.
Other Tips To Keep In Mind:
- Use solid oil: I make sure the coconut oil is solid when I cream it with the sugar. Melted coconut oil will change the consistency of the batter and will not cream in the same way.
- Stick to unsweetened milk: I use unsweetened soy milk or another unsweetened dairy-free milk since the cake already contains sugar, banana, and apples.
- Use a ripe banana: A banana with plenty of brown spots blends into the batter more easily and contributes a natural caramel-like sweetness.
- Arrange carefully: I place the apple slices in a circular pattern and press them into the batter to help them stay positioned on top as the cake bakes.
- Cool before cutting: I let the cake reach room temperature before slicing. A fully cooled cake is much easier to cut and less likely to crumble.
📖 Variations
I like having a few ways to change this vegan apple cake with cinnamon sugar glaze to suit different occasions. These are 3 variations my family loves:
Spiced apple cake: I add 1/4 teaspoon of ground cardamom and 1 tablespoon of finely minced fresh ginger alongside the cinnamon for a warm aromatic variation. I love this version for winter baking.
Tipsy cake: I stir 1-2 tablespoons of dark rum or bourbon into the wet ingredients before adding the flour. This adds a little extra warmth and richness, which my husband loves.
Coconut apple: For a subtle tropical flavor, I replace the soy milk with unsweetened coconut milk and fold 1/2 cup of unsweetened shredded coconut into the finished batter. This is my boy’s favorite.
🍽 Serving Suggestions
If you are having a slice of vegan apple cake with cinnamon sugar glaze during your quiet time, I recommend curling up with a good book and a lavender latte. This combination is unbeatable on rainy days and really lifts your mood. Of course, you could also try it warmed up with a scoop of caramel nice cream when you need a serious pick-me-up.
The last time I made this cake for my boys, they said they wanted it to taste like a caramel apple. Usually I serve it to them with some vegan whipped cream and a drizzle of vegan honey, but on this day they said it needed to be paired with vegan caramel sauce. Even my mouth was watering, and I opted out of my usual helping of pear compote and added a generous lashing of caramel to my slice.
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftover cake slices in an airtight container in the refrigerator for up to 5 days. I let the cake cool completely before covering it so condensation does not build up inside the container.
Freezing: I prefer not to freeze this cake as the cinnamon sugar topping and baked apples lose their texture after thawing.
Reheating: I can enjoy this cake chilled or bring individual slices closer to room temperature before serving. If I want a warm slice, I heat it gently in the microwave for a few seconds until just warmed through to avoid drying the crumb.
❓ Recipe FAQs
Why is my vegan apple cake not fluffy?
If my cake is not as fluffy as expected, I first check that my baking powder is still active and that I did not overmix the batter after adding the flour. I also make sure that my coconut oil is completely solid and that my banana is ripe, as both can affect the structure of the batter.
How do I stop the cinnamon sugar topping from burning?
If the topping is browning too quickly before the cake is fully baked, I loosely cover the cake with foil for the remaining baking time. This protects the cinnamon sugar while allowing the center of the cake to finish baking.
Why did my cake stick to the pan?
If the cake sticks to the pan, the pan may not have been greased well enough, or the cake may have been turned out before it had cooled for 10-15 minutes. This is why I run a thin knife or spatula around the edges before carefully flipping the cake onto a plate. It lessens the chances of the cake sticking and tearing when I remove it from the pan.
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🎥 Watch How to Make It
Vegan Apple Cake
When it is apple season, my baking knows no bounds, and this vegan apple cake with cinnamon sugar glaze turns fresh apples into a gorgeous dessert with minimal effort. A light vanilla cake is topped with sliced apples and cinnamon sugar that turns into a sweet, caramelized topping as it bakes.
Servings: 8
Calories: 316kcal
Ingredients
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup coconut oil in its solid form
- 1/2 cup raw sugar
- 1 tsp vanilla extract
- 1 ripe banana
- 3/4 cup soy milk
Topping
- 2 medium apples sliced into 8 pieces each
- 1/4 cup raw sugar
- 1 tbsp cinnamon
Equipment
- Flour Sifter
- 9-inch cake pan
- Apple Corer
Instructions
- Preheat oven to 350 degrees F. Line a 9 inch baking pan with parchment paper, and grease the sides of the pan with coconut oil.
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl cream together coconut oil, sugar, and vanilla using a hand or stand mixer.
- Add one banana cut into slices. Cream together until combined and light and fluffy. Add the flour to the wet ingredients a little at a time, alternating with soy milk.
- Add batter to the prepared cake pan and spread evenly across the top.
- Slice and core apples into 8 pieces each or 16 pieces all together using an apple corer. Place apples in a circular pattern on top of the batter, lightly pressing the edges into the batter.
- Combine cinnamon and 1/4 cup of raw sugar in a small bowl. Sprinkle on top of the apples.
- Allow the cake to cool in the pan on a wire rack for about 10-15 minutes. Run a thin, sharp knife or an offset spatula around the edges of the cake. Place a serving plate on top of the cake and flip it so that it releases from the pan. The will be upside down. Take another plate and flip it again; it will be right side up. Allow the cake to cool completely before slicing and serving.
Notes
- My #1 Secret Tip for this vegan apple cake with cinnamon sugar glaze recipe is to use a firm baking apple rather than an apple that softens quickly in the oven. Softer varieties can break apart and lose their shape during the 55-minute bake.
- Use solid oil: I make sure the coconut oil is solid when I cream it with the sugar. Melted coconut oil will change the consistency of the batter and will not cream in the same way.
- Stick to unsweetened milk: I use unsweetened soy milk or another unsweetened dairy-free milk since the cake already contains sugar, banana, and apples.
- Use a ripe banana: A banana with plenty of brown spots blends into the batter more easily and contributes a natural caramel-like sweetness.
- Arrange carefully: I place the apple slices in a circular pattern and press them into the batter to help them stay positioned on top as the cake bakes.
- Cool before cutting: I let the cake reach room temperature before slicing. A fully cooled cake is much easier to cut and less likely to crumble.
Nutrition
Calories: 316kcal | Carbohydrates: 45g | Protein: 3g | Fat: 14g | Saturated Fat: 12g | Sodium: 317mg | Potassium: 105mg | Fiber: 2g | Sugar: 24g | Vitamin A: 112IU | Vitamin C: 4mg | Calcium: 137mg | Iron: 2mg
This looks yummy but i don’t use bananas so is there something else i can use? I would still also want to reduce the sugar as 1/2 is too much for me if that makes a difference in terms of possible replacements.
thanks.
How much apple sauce would I need to replace the coconut oil. Thanks!
Also can I replace APF with whole wheat flour? Would I need to make adjustments?
Yes, you can replace APF with whole wheat flour, but be aware that the cake might be more dense. I recommend replacing with white whole wheat flour.
You can replace the coconut oil with applesauce 1:1.
the cake looks delicious but is there banana in it or isn’t there? i saw it mentioned in the text and instructions but not in the ingredients. I really hope aren’t any used as i don’t purchase them. Thanks.
Hi Jacquie,
Yes, the recipe does call for a banana. I forgot to add it to the recipe card, but I fixed it! The banana is used as an egg replacer, so if you don’t buy bananas you could use a flax egg in it’s place.
this is perfect to have with my cup of tea.
This cake looks amazing and I am loving that cinnamon apple glaze!
I like the light flavour of this recipe. It makes a great snack with coffee.
This apple cake is so delicious and a perfect fall treat. Taste great paired with a warm cup of coffee.
This looks moist and yummy. I ‘ve been in search of a nice vegan apple cake to make for my vegan friend. She will love it.