Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)
Yield: 12 servings | Prep time: 20 minutes
Cook time: 35 minutes | Total time: 55 minutes
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This vegan apple cake will knock the socks off of anybody who tries it. It's fluffy, chunky, perfectly sweet, and tastes like fall in a cake. It's the perfect Thanksgiving treat and can be enjoyed as either breakfast or desert. And the fun part is that you can really play around with the icing flavors: try adding some chai spice, apple pie spice, almond or vanilla extract, or anything else you think would be good!
Cake Ingredients:
1/2 cup neutral oil
1/4 cup pure maple syrup
1/2 cup unsweetened applesauce
1/4 cup apple cider
1 tsp vanilla extract
1/4 cup light brown sugar (packed)
2 tsp pumpkin pie spice*
1/2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
2 cups all-purpose flour
2 large apples, peeled and diced
Icing Ingredients:
1/4 cup powdered sugar
3 tbsp pure maple syrup
Directions:
Preheat your oven to 350° F. Grease a bundt cake pan and set aside.
Peel and dice the apples into small pieces and set aside.
In a medium sized mixing bowl, combine the wet ingredients: oil, syrup, applesauce, cider, and vanilla.
Mix in the brown sugar, spices, baking powder, and baking soda.
Mix in 1 cup of the flour until it's evenly incorporated.
Mix in the 2nd cup of flour until it's evenly incorporated.
Gently fold in the diced apple.
Pour the batter into the greased bundt cake pan and spread it out evenly.
Bake on the middle rack of your oven for about 30-35 minutes, or until an inserted toothpick comes out clean.
Remove from the oven and set the bundt cake pan on a drying rack for 5 minutes to cool.
Once the bundt cake pan is cool enough to handle (you might still need oven mitts), flip the pan upside down on the drying rack and gently shake it a few times until the cake falls out of the pan.
Let it cool for another 10-15 minutes.
While the cake is cooling, make the icing.
Mix the powdered sugar and maple syrup in a bowl, and whisk until a smooth icing forms.
Drizzle the icing over top of the cake in a stripe design.
Let the icing set for a few minutes, then slice, serve, and enjoy!
Tips and Tricks:
If you don't have apple cider on hand, substitute the same amount for any non-dairy plant milk.
If you don't have oil on hand, substitute the same amount for any non-dairy butter spread (melted).
No the pumpkin pie spice isn't a typo! It works really well in this recipe. If you don't have a premade blend of pumpkin pie spice, mix together 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, 1/8 tsp nutmeg.
Store any leftover cake in an air-tight container or covered with plastic wrap in the fridge for up to 3 days.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 1 slice (yields about 12+ slices depending on the size)
Calories: 221
Total Fat: 10g
Carbs: 32g
Protein: 2g
^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if different quantities of ingredients are used or added.
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