This Gluten-Free Vegan Apple Bread is fruity and fragrant, super easy to make and perfect for sharing!
After making this Gluten-Free Vegan Bread and this Gluten-Free Vegan Cornbread, I’ve been experimenting with lots of different vegan quick-breads, including this Gluten-Free Vegan Apple Bread.
Why you’ll love this Gluten-Free Vegan Apple Bread
- This moist and fluffy bread is jammed full of juicy apples made fragrant with warming cinnamon, and sweetened with a refined sugar free salted caramel.
- It’s also super easy to make, as it’s yeast-free which means there’s no kneading or proving required.
- This bread is great for breakfast, brunch, afternoon tea, a snack or dessert. It’s perfect for sharing with a crowd, and is great for Thanksgiving, Christmas and other holidays!
How to make this Gluten-Free Vegan Apple Bread
Scroll down to the bottom of the post for the full recipe including measurements and instructions.
- Start by making the apples. Heat up the coconut oil in a pan and add the coconut sugar.
- Cook for about a minute until coconut sugar has melted.
Tip: Watch it carefully so it doesn’t burn.
- Add the plant-based milk, apples, vanilla, cinnamon and salt
- Leave to cook on a low heat, stirring occasionally, for about 10 minutes until slightly softened – it doesn’t matter if not completely cooked.
- Mix together all the ingredients for the bread batter in a
glass mixing bowl – use a measuring jug to measure out the plant-based milk.
- Transfer half of the bread batter to a one-pound loaf tin.
Tip: Line the tin with greased 
baking paper to make the bread easier to remove.
- Now carefully place the cooked apple mixture on top of the bread mixture in the loaf tin.
Tip: Make sure to leave a little gap around the edges so that the apples don’t spill out of the bread.
Transfer the remaining half of the bread mixture into the loaf tin, making sure the apples are completely covered.
Use a chopstick or a skewer to swirl through the batter to create a marbled effect – start at one side and insert the chopstick or skewer all the way through to the bottom. Move it up and down in a zigzag shape until you get to the other side of the loaf tin.
- Bake in the oven for around 45 minutes, until risen and an inserted skewer comes out clean.
Tip: Leave to cool completely on a 
cooling rack before slicing.
How long does this Gluten-Free Vegan Apple Bread keep for?
This Apple Bread keeps covered in the fridge for up to a few days. Make sure to wait until it has cooled down completely before packing away to store, otherwise the trapped moisture in the bread will condense and it will become soggy. It’s delicious reheated in the toaster.
Substitutions you can make to this recipe:
- you can use any type of oil: coconut oil, olive oil or vegetable oil
- you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
- you can use any type of liquid sweetener: date syrup, maple syrup, agave syrup, brown rice syrup etc
- the apple cider vinegar is crucial as the acidity reacts with the alkali bicarbonate of soda (baking soda) – it can be substituted with lemon juice
- you can substitute the ground almonds with ground walnuts
- you can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free
- you can top this cake with chopped walnuts, pecan nuts or flaked almonds before baking
- you can add raisins, chopped dates, chopped dried figs or dried cranberries to the batter.
More gluten-free vegan quick-bread recipes:
- Gluten-Free Vegan Bread
- Gluten-Free Vegan Blueberry Banana Bread
- Gluten-Free Vegan Chocolate Banana Bread
- Gluten-Free Vegan Cornbread
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Apple Bread
Ingredients
For the apples:
- 1 tablespoon coconut oil
- 3 tablespoons coconut sugar
- 2 tablespoons unsweetened almond milk (or any other plant-based milk)
- 3 apples , cored, peeled and diced
- 1 teaspoon ground cinnamon
- Pinch salt to taste
For the bread:
- 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
- 200 ml (4/5 cup) unsweetened almond milk (or any other plant-based milk)
- 1 tablespoon apple cider vinegar *(ensure gluten-free if necessary)
- 6 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- 150 g (1 1/4 cup) ground almonds (almond meal) **
- 150 g (1 1/4 cup) 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)
Instructions
For the apples:
- Heat coconut oil in a pan
- Add coconut sugar and cook for about a minute until coconut sugar has melted - watch carefully so it doesn’t burn
- Add the milk, apples, cinnamon and salt
- Leave to cook on a low heat, stirring occasionally, for about 10 minutes until slightly softened - doesn’t matter if not completely cooked
For the bread:
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- 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)
- Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla and ground almonds
- Sift in the flour, baking powder and bicarbonate of soda
- Mix well, adding a tiny splash more milk if it’s looking too dry
- Transfer half of the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper
- Now carefully place the cooked apple mixture on top of the bread mixture in the loaf tin - make sure to leave a little gap around the edges so that the apples don't spill out of the bread
- Transfer the remaining half of the bread mixture into the loaf tin, making sure the apples are completely covered
- Use a chopstick or a skewer to swirl through the batter to create a marbled effect - start at one side and insert the chopstick or skewer all the way through to the bottom. Move it up and down in a zigzag shape until you get to the other side of the loaf tin
- Bake in the oven for around 45 minutes, until risen and an inserted skewer comes out clean
- Leave to cool on a wire rack before slicing
- Keeps well in the fridge for up to a few days
Notes
almond flour. Make sure to wait until it has cooled down completely before packing away to store, otherwise the trapped moisture in the bread will condense and it will become soggy. It's delicious reheated in the toaster. Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.
Mary
Can this bread be frozen?
Rhian Williams
Yes should be ok – slice it up before putting it in the freezer, then reheat in the toaster!
Chan Yen
can I use Coconut flour or rice flour or any flour instead of the gluten-free flour and almond flour? Because i can’t eat almond.
Rhian Williams
You can replace the almond flour with a fifth of the amount coconut flour! Hope that helps!
Janet Paula
If I want to use buckwheat flour or quinoa flour only, instead of a gluten-free flour blend, do I need to add something like Xanthan gum or pysillium husk for the missing gluten, so it doesn’t fall apart? Thanks so much.
Rhian Williams
Hi, I’m not sure about quinoa flour, but I think you should be able to make this recipe with buckwheat flour instead of the gluten-free flour no problem! I would recommend adding a tablespoon of tapioca flour or a teaspoon of Xanthan gum to make sure it holds together. Hope that helps and would love to hear how you get on!