Want to know why I love this Gluten-Free Vegan Apple Cake? It’s:
- perfectly spiced
- packed full of sweet, juicy apples
- so easy to make!
Now that I’ve made an Apple Upside Down Cake and an Apple Pie recipe, I knew it was time to make a spiced apple cake with a squidgy, slightly fudgy texture, kind of between a pudding and a sponge cake.
The base of the cake is my go-to sponge, and the ground almonds add a deliciously fluffy yet moist texture. But instead of maple syrup, I used date syrup. If you’ve never tried date syrup, it’s thick and nectar-like and looks and tastes a little like molasses.
It adds an amazingly rich flavour, whilst still being refined sugar free. Although you can use maple syrup instead, I love the stickiness that the date syrup adds.
Instead of adding large chunks of apple, I went for grated apple. It’s much easier as you don’t have to peel the apple first, and this method also allows you to pack in tons of apples and helps create an amazingly squidgy texture.
I love to add some spices like ground ginger, cinnamon, nutmeg, cloves and vanilla for a warm, toasty, fragrant flavour reminiscent of all things cosy and autumnal.
I personally love to go down the pudding route and smother this apple cake in a thick duvet of rich custard. Most custard powder brands you find in the shops should be vegan-friendly, gluten-free and refined sugar free.
I hope you’ll love this Gluten-Free Vegan Apple Cake! For more fruit desserts, check out my:
- Matcha Strawberry Sponge Layer Cake
- Lemon Blueberry Cake
- Cherry Bakewell Cake
- Black Forest Cake
- Strawberry Sponge Layer Cake
- Blueberry Pie
- Fig Upside Down Cake
- Lemon Drizzle Cake
- Apple Pie
- Pear Dark Chocolate Pudding
- Cherry Pie
- Raspberry Dark Chocolate Blondies
- Apple Upside Down Cake
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 on Instagram! Thank you.
This Gluten-Free Vegan Apple Cake is perfectly spiced, packed full of sweet, juicy apples and so easy to make!
- 8 tablespoons coconut oil (or sub olive or vegetable oil)
- 200 ml (4/5th cup) milk, any kind
- 1 tablespoon 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
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon mixed spice (or sub a mixture of nutmeg, cinnamon and cloves)
- Pinch of salt
- 300 g (10.6oz) grated apple (two medium-sized apples)
- 150 g (1 1/4 cup) ground almonds
- 150 g (1 1/4 cup) gluten-free flour (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking power (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda
Preheat oven to 180 degrees (350 degrees)
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, date syrup, vanilla, ginger, cinnamon, mixed spice, salt, grated apple 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 mixture into a greased baking tin lined with baking paper (I used a 7inch/18cm springform baking tin)
Bake in oven for around 30 minutes until risen and an inserted skewer comes out clean
Best when fresh but keeps covered in the fridge for up to a few days. See notes for serving suggestions*
- pecan nuts, roughly chopped
- vegan cream cheese frosting
- custard (ensure vegan/gluten-free if necessary)
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