Vegan Apple Cake with Cinnamon Custard. Easy Apple Cake that is soft and light. Served with a creamy vegan vanilla custard. Soyfree Recipe. Nut-free Gluten-free Options. Jump to Recipe
You all love my simple cakes! Here’s another simple Apple cake that is served with a vanilla custard! I like lighter cakes during spring and summer and this lightly sweet custard is perfect accompaniment with the cake. No loads of sugar to make an iciing. The Custard adds the right amount of moisture, flavor and texture combination with this cake.
This Vegan Apple Cake is simple vanilla cake batter with some cinnamon and apples mixed in. The batter is topped with a little coconut sugar mixture to make a caramelized and spiced crust. Serve it warm with the creamy 5 ingredient vegan custard. Just like my popular upside down pear cake, this cake comes together really quickly and is great to serve for breakfast (add some nuts and seeds to the batter) or as dessert.
Ingredients for Vegan Apple Cake and substitution options
- Non dairy milk, applesauce/yogurt and oil make up the wet ingredients that add moisture to the cake. You can sub the oil with some applesauce or non dairy yogurt, see recipe ingredient list and notes for subs.
- vinegar balances the flavor and helps the baking powder work better for a fluffy result
- light brown sugar or coconut sugar as sweetener adds a nice caramelly flavor.
- vanilla, almond extract and cinnamon add a light spiced flavor to the cake.
- a mix of whole grain and all purpose flour works best for light enough texture with some whole grain. See notes on the recipe for gluten-free. You can also use a mix of almond flour and gf blend of choice, equal amounts. Gluten-free flours tend to dry out much faster, so definitely add some nut flour and top generously with coconut sugar.
- apple is finely chopped and tossed in maple syrup before mixing into the batter. This helps create a barrier between the apple and the cake and helping reduce gummyness around the fruit.
- coconut sugar sprinkled on top melts during baking making a caramel crust which works really well with the apple cake.
More Cakes
- Cinnamon Swirl Cake
- Eggnog Pound Cake
- Easy Coffee Cake – Cinnamon Streusel Cake GF option
- Peanut Butter Chocolate Marble Cake
- Applesauce spice cake GF option
- Pumpkin Cake with Chocolate Pumpkin Frosting. GF option
Gluten-free
- GF Cashew Butter Chocolate Marble Cake.
- Gluten-free Cinnamon Roll Bread yeast-free.
- GF Carrot Banana Bread – Also grain-free.
- Sweet Potato Crumb Cake. GF
Step by Step Photos:
Mix all the wet ingredients for the cake in a bowl until well combined. Then add in the dry. When mixing, mix the dry ingredients above the wet for a few seconds and then mix in into the wet.
Toss apple in maple syrup then fold into the batter. Drop the batter into parchment lined pan and spread to even it out. Sprinkle coconut sugar and bake.
To make the custard, bring the non dairy milk to a boil with sweetener and extract/flavors. Once boiling, mix the cornstarch into the reserved cold non dairy milk until mixed and then pour into the boiling milk. Bring to a good boil and the mixture will thicken a bit. Take off heat, the custard wil feel runny, but will continue to thicken as it cools.
Slice the apple cake, drizzle generously with the custard and serve. The recipe looks long as theres custard recipe in there too. Make just the cake or just the custard or both! Takes less than 30 mins of active time.
Tips to make Vegan custard
- Mix the starch in cold milk until completely combined and then add to the boiling milk.
- Mix using a whisk to avoid lumps
- Once the mixture with the starch is boiling, take off heat. Thee custard continues to thicken as it cools
- This custard is a thinner custard for drizzling, for thicker, add 1 tsp flour(all purpose of rice flour for glutenfree) with the starch andmix in into the cold milk.
Vegan Apple Cake with Cinnamon Custard
Ingredients
Wet:
- 1 cup (244 g) non dairy milk such as almond or soy
- 2 tbsp applesauce or non dairy yogurt or cashew cream or more non dairy milk (applesauce or yogurt work best)
- 1 tsp apple cider vinegar
- 1/3 cup (66.67 g) sugar
- 1/4 cup (56 g) neutral oil or use 3 tbsp applesauce to make oil-free
- 1 tsp vanilla extract
- a few drops of almond extract , optional but wonderful
Dry:
- 1.5 to 1.75 cups (187.5 g) of flour (I use 1 cup Spelt flour and 3/4 cup unbleached all purpose). See GF option in notes
- 2 tsp baking powder
- 1/4 tsp (0.25 tsp) baking soda
- 1/2 tsp (0.5 tsp) cinnamon or pumpkin pie spice
- 1/2 tsp (0.5 tsp) salt
- 1 apple chopped small
- 1 tbsp maple syrup
- 1.5 tbsp coconut sugar
Custard:
- 1 cup (236.59 ml) + 1/4 cup non dairy milk
- 2 tbsp sugar or sweetener
- 1/2 tsp (0.5 tsp) vanilla extract
- 2 drops almond extract
- a pinch of salt
- 1 tbsp cornstarch or potato starch
- 1/8 tsp (0.13 tsp) cinnamon , 1/8 tsp turmeric for color (optional)
Instructions
- Line a pan with parchment with parchment hanging on the sides. Preheat the oven to 350 deg F (176 C). In a bowl, mix in the wet ingredients for the cake, until the sugar is fully combined.
- Add 1 1/2 cup flour, baking powder, baking soda, cinnamon and salt.
- Fold into the wet until just about combined. Add more flour if needed 1 tbsp at a time to make just slightly thick batter.
- In another bowl, drizzle maple over chopped apple and toss to coat. Add the apple to the batter and fold in.
- Pour into the parchment lined pan and even it out. Sprinkle coconut sugar over the batter
- Bake at 350 degrees F for 35 to 45 mins (depends on the pan, cake height etc). Cool for 10 mins, then remove from pan. Cool completely before slicing. Store on the counter for the day, refrigerated for upto 7 days, freeze (slices) for upto a month
- To make cupcakes/muffins: Bake for 22 to 24 mins for regular size muffins.
Custard:
- Heat 1 cup non dairy milk with the sugar, vanilla extract, almond extract and bring to a boil over medium heat. Add cinnamon or other flavoring as needed. Add a pinch of turmeric for color.
- Mix the starch in 1/4 cup nondairy milk then add to the boiling milk. Bring to a good boil and take off heat. Custard will thicken as it cools. (See tips in the post if it doesnt thicken). Serve apple cake slices drizzled with custard
Notes
Nutrition
Sandi says
April 30, 2019 at 4:15 pmHi Richa!
I haven’t made this recipe yet because I just this minute got it in my email. BUT, I DID get your Everyday cookbook in my mail today—- and I’m VERY excited to use these recipes…looks terrific. I love your Indian book…and your blog recipes…and also, your article in VegNews…top of my list!! Thanks! I’m really a fan
Richa says
July 14, 2019 at 11:20 pmThank you so much Sandi!! I am so happy you got the book!
Bhavna says
April 30, 2019 at 9:33 pmAmazing Recipes ….. 😊
Richa says
May 1, 2019 at 11:52 pmThanks!
Jewel says
May 1, 2019 at 2:24 pmMy custard never does thicken. I used cashew milk and cornstarch and followed the recipe exactly. Dunno what I have done wrong.
Richa says
May 1, 2019 at 2:30 pmthats odd. It didnt thicken on cooling? whenthe mixture boils, it will thicken slightly, and then continue to thicken as it cools. try refrigerating. You can also use 1 tsp flour and 1 tbsp starch next time or a different kind of starch such as potato starch which is a stronger thickener.
Eric says
May 9, 2020 at 9:40 amCouldn’t find where to initiate a new comment.. Maybe it’s too late. Anyway, I really liked this recipe. I’m not vegan but my daughter is. When she comes home from school I try to make a lot of vegan meals. I enjoy the challenge — but that challenge is made much easier with really good recipes like this! Turned out perfect. Exactly like the picture. For those having issues getting the “custard” to thicken, just do it earlier. I’d recommend anyone do the custard first and it WILL thicken over time. To me seems like it takes a good hour. And it doesn’t need to be as thick as some people seem to think. Anyway, thank you
Richa says
May 9, 2020 at 1:05 pmAwesome, it’s not a thick custard as it needs to be drizzleable. But you can adjust it to preference!
Sharon Rausch says
May 2, 2019 at 6:42 amThank you so much for sharing your helpful information. It’s very unique post
Darlene says
May 5, 2019 at 1:07 pmThis cake is so moist and delicious. Neither my husband or I were crazy about the vanilla custard, but we both thought a crumb topping would be good. I’ll make this cake again!
Richa says
May 5, 2019 at 11:15 pmAwesome! Yes you can add a crumb to the cake easily. or serve with whipped coconut cream
LT says
May 6, 2019 at 4:15 amHey Richa,
Will the custard work with homemade cashew milk, or is this one of those times that a store-bought milk will work better?
Thanks!
Richa says
May 6, 2019 at 10:30 amyes definitely. Cashew milk would make a creamier custard. i usually like cashew milk over the store bought, i should mention that. Store bought milk just makes it quicker.
LT says
May 6, 2019 at 4:37 pmAwesome, thanks! I will make and rate this weekend 👍🏼👍🏼
I’m sure it’s going to be delish.
LT says
May 12, 2019 at 5:18 amThis came out great! Everyone really liked it and it was so simple to make. I used a richer homemade cashew milk for the custard and it started to thicken even before I added the corn starch slurry, so I might not have needed a full T of corn starch. Will try a little less next time. Also might add a pinch of black salt next time.
Richa says
May 12, 2019 at 9:38 amAwesome! Yes depending on the cashew concentration, you will need much less cornstarch as cashew milk thickens quite some on heating.
Sam says
May 7, 2019 at 5:47 pmThe cake is so moist, you don’t even know it’s vegan. The flavor is light but nice. Next time I would put in more apple pieces. I tried using oat milk for the custard – it wasn’t the best because I could mostly just taste the oat milk flavor. I would probably try normal custard (like bird’s) next time. Overall, great recipe!
Richa says
May 7, 2019 at 6:49 pmAwesome!! yes it doesnt need a custard, its very moist. You can pair it with anything, some ice cream, salted caramel, custard, whipped coconut cream.
Sonakshi Arora says
April 4, 2020 at 7:25 pmCan I make the custard with dairy milk instead? Will I need to make any changes for cornstarch measurements etc?
Adriana says
May 10, 2019 at 9:51 amHi Richa! What can I use to replace non dairy milk? Can I just skip it?
BTW, I love your work <3
Richa says
May 10, 2019 at 10:39 amin the cake you can use water. for custard, you can use coconut milk from a can or some cashew milk(blend 1/3 cup cashews with 1.25 cups water unti smooth and use that
Adriana says
May 10, 2019 at 11:42 amAwesome! Tks 🙂
Gayatri Rajamani says
May 12, 2019 at 5:29 amCan we use Tapioca starch/flour instead of potato starch or would corn starch work ?
Thanks
Richa says
May 12, 2019 at 9:37 amtapioca starch will work
Cassie Autumn Tran says
May 13, 2019 at 7:36 pmWowwie, this looks like such a scrumptious cake! I totally will try this cake out with yogurt and applesauce instead of the oil. The custard recipe sounds super interesting as well. Can’t help but enjoy a large slice for myself!
Adriana says
May 16, 2019 at 9:31 amHi Richa, I just want you to know that I made it and it was delicious! Maybe a little bit more of apple and even raisins 🙂
Richa says
May 16, 2019 at 11:37 amyay!
Barbara says
May 18, 2019 at 12:57 pmThis cake is absolutely delicious! I made my custard with almond milk and Coconut sugar and it came out perfectly.
Richa says
May 18, 2019 at 2:36 pmAwesome!
Lianne says
June 11, 2019 at 5:16 amI made the cake at the weekend but didn’t have any apples so I didn’t include the chopped apple pieces. It was still delicious! The crispy sugared top added an extra layer of sweetness which was really lovely! I had it with homemade vegan coconut ice cream – so good!
I’m thinking of trying the GF version for a friend but don’t have any potato starch. Do you know if arrowroot or corn starch would work in its place?
Bec Haas says
June 20, 2019 at 9:17 amDelicious! Great texture.
Richa says
June 20, 2019 at 10:42 amThanks!
kim says
July 16, 2019 at 9:11 amI had to add a little more corn starch to custard to thicken,I also added nutmeg to the custard because it reminded me of a bread pudding topping my grandma made when I was a kid. This was half almond flour and half gluten free flour also used applesauce instead of oil. This is my first gluten free recipe looks delish had to try it. My whole family loved it and so did some kids in my COOP.
Richa says
July 16, 2019 at 9:36 amawesome! the custard thickens on cooling, and with extra cornstarch it can get too gloopy, so i use a conservative amounnt. you can definitely adjust it!
Nil says
July 31, 2019 at 4:20 pmThis apple cake is so tasty and really simple to make, just like the pear upside down cake. I left the custard out this time. It has become a family favourite. Thank you!
Richa says
July 31, 2019 at 4:45 pmawesome!
Moo says
August 4, 2019 at 3:34 pmWasn’t quite awake when I was making this so I added 2 tbsp of ceylon cinnamon instead of the required amount. It still was awesome! Thanks for your wonderful recipes.
Richa says
August 4, 2019 at 10:38 pm🙂
ks says
August 14, 2019 at 5:08 amDoes the cake need custard? Is it moist enough to be served without any frosting/cream etc?
Richa says
August 14, 2019 at 10:07 amyou dont need the custard or the sugar on top. no need to change anything
ks says
August 14, 2019 at 5:10 amAnd can I skip the sugar on the top? If yes, will I need to increase the sugar in the batter?
ks says
August 16, 2019 at 6:06 pmThis turned out so yumm!
Which other chopped fruits can be used instead of apple?
Richa says
August 17, 2019 at 9:36 ampineapple, pear.
Ks says
August 23, 2019 at 4:10 amcan I replace the milk by apple sauce? If so how much? What other modifications would I need to make in the other ingredients?
Richa says
August 23, 2019 at 10:47 amnope. applesauce is a volume ingredient in baking. direct sub wont work. you can use 3/4 cup water mixed with 2 tbsp applesauce.
Nicci says
September 1, 2019 at 12:20 amHi Richa
I am making this gluten free what can use instead of sugar in the wet ingredients as I don’t do normal sugar can . Could I use more natural like dates or coconut sugar without mucking Up the texture?
Thank you!
Nicci
Richa says
September 1, 2019 at 9:15 pmCoconut sugar will work
Lotte says
September 22, 2019 at 6:56 amreally yummy!
Richa says
September 22, 2019 at 1:26 pmthanks!
Lauren Vaught says
September 25, 2019 at 4:06 pmHi Richa, I’m looking to make this soon as I have an abundance of apples! Do you know if this cake freezes well, and for how long is it good in the freezer? Thanks, Lauren
Richa says
September 25, 2019 at 6:04 pmI think it should be fine. Cool completely and slice and freeze, so that you can thaw individual slices
Renee says
October 1, 2019 at 8:16 pmThis is SUCH a wonderful dessert. My husband even gave it a 5-star rating and he’s not vegan. Truly fabulous.
Richa says
October 2, 2019 at 12:03 amyay!
Jane says
October 9, 2019 at 4:07 amHi Richa,
What shape and size oven container do I need for the cake please?
Richa says
October 9, 2019 at 12:05 pmBrownie pan, 8 by 8, or 9 by 9 inch
Malika says
October 23, 2019 at 7:12 pmLoved this recipe! It had all the comforts of a classic an apple cake, without the typical overbearing sweetness. I did not make the custard, because I was lazy lol. It was delicious without!
Richa says
October 23, 2019 at 10:22 pmyay!
Jo Parsons says
October 31, 2019 at 6:59 amHi Richa
I made this without sugar at all and with your suggested gluten free flour mix …it really didnt rise at all , although still tastes nice …should I maybe have just reduced the liquid maybe ? as I did add some extra flour …it was very very moist , almost not cooked in middle , despite longer in oven
Thanks
Richa says
October 31, 2019 at 10:41 amsugar adds a lot of volume and moisture. Gluten-free vegan baking is incredibly tricky to begin with, and without the volume from the sugar it might have needed extra help to rise. Sugar also thickens the wet mixture which maybe why you needed more flour. if it was too moist and gummy,then you needed more flour and more help for the rise i.e a bit more starch in the flour mix. The gf v batter should be stiff and thick. hope this helps.
Jo Parsons says
October 31, 2019 at 10:48 amThanks so much Richa , yes I cook with gluten free all the time , so i know what you mean thank you …I will alter the ratios in flour …thanks for getting back to me so quickly, it’s still tasty though …it was better when I left it for a few days ! Maybe given it more time to firm up a bit , Due to my changes of course ! Lol 😂
David says
November 10, 2019 at 7:21 amHi Richa, this looks amazing! Will it work if I only use spelt flour? Can I use flour to replace the cornstarch?
Thank you!!
Richa says
November 10, 2019 at 12:24 pmYes use spelt flour. You will need a few tbsp less flour as spelt absorbs more moisture
David Naj says
November 11, 2019 at 4:50 amThanks Richa! Can I use only spelt flour in the recipe (vs. spelt + all-purpose)?
Thank you! Love all your delicious recipes 🙂
David
Richa says
November 11, 2019 at 11:37 amyes use all spelt. You will need a few tbsp less than the total flour amount listed
Kia says
January 8, 2020 at 3:00 pmI’m making this cake gluten free but just wondering if it would work with coconut flour with a mixture of self raising gluten free flour ?
Thanks
Richa says
January 8, 2020 at 10:04 pmi dont think so
Bozey says
January 11, 2020 at 12:18 pmFor the gluten free flour mix, could I use arrow root or tapioca flour instead of potato starch ? And just like for like , quantity wise ?
Thank you …I’ve liked every recipe I’ve tried of yours too , from website and book 😊
Richa says
January 11, 2020 at 1:31 pmuse tapioca. same amount
Bozey says
January 12, 2020 at 8:05 amThank u so much Richa ! I have made it before but messed about too much I think , hence my issues , I will leave sugar out again but take heed of advice u said previously to me …thanks again x
Ivana says
February 3, 2020 at 2:38 pmHello, can i do a cake with grinded almonds??
Richa says
March 8, 2020 at 3:08 pmSee the notes for GF, it uses almonds.
RJ says
April 4, 2020 at 10:12 pmHi! I sooo… want to make this NOW but I only have a red sweet apple, not a Granny Smith. Will I have a sweet overloaded cake if I use a sweet apple?
Richa says
April 5, 2020 at 5:20 pmshould work fine
Cecília says
April 6, 2020 at 8:15 amHi there! I tried this recipe yesterday and had to adapt some parts of it, but I can say that I loved it! It was my first successful vegan cake recipe ever! Even my cousin that hates cakes with pieces of fruits within them loved it too!
Would it be okay if I shared this recipe in Portuguese in my vegan blog with credits to you?
Richa says
April 6, 2020 at 3:18 pmsure
Dana says
April 17, 2020 at 5:54 amI don’t usually leave comments unless I stumble upon an amazing recipe, and this one is beyond amazing. I haven’t tried the custard on top, but that’s because I’m not a huge fan of custard in general. I serve my cake with a drizzle of powdered sugar glaze and I use more apples than the recipe suggests.
Even with those changes, the recipe is fantastic and makes for a soft and moist cake that’s absolutely delicious. I’ts become a standard request in my house and I’ve probably made this cake 20+ times since I found the recipe.
It also freezes very well, that’s when I have actual leftovers which happens rarely. Thank you for this great recipe!
Vegan Richa Support says
April 17, 2020 at 12:49 pmwow! thank you!
Natalie says
April 21, 2020 at 3:15 pmHi Richa! This recipe is amazing!! I made it gluten free by using 1.5cups bobs red mill GF all purpose flour and 1tbsp flax meal, and baked it for close to 45 minutes. I also used a streusel topping (using the recipe from your coffee cake!) I am always worried about texture when baking new GF recipes but this was incredible! It’s so soft and moist without being crumbly, and the flavours are absolutely excellent. Would totally recommend people try this if they’re looking for a break from banana bread and brownies!
Meg says
April 23, 2020 at 9:28 amI’m not sure what happened to mine, but on the second day, the peels on the apple pieces had turned a very un-appetizing dark greenish-black color. I wondered if I had missed a direction to peel the apples so I came back to check. The only ingredient substitution I made was to use dairy-based yogurt because it’s all I had. I could only think that maybe the vinegar caused a chemical reaction? Next time, I would definitely remove the peel.
I was also surprised that it didn’t fully crumb; it was almost too moist. Tasty, but an odd texture. I think I’ll stick with your wonderful savory recipes. 🙂
Richa says
April 23, 2020 at 9:57 amI think it’s the baking powder. Baking powders with aluminum can sometimes react with certain fruits/veggies. It’s still edible.
The moisture content was prob too high coz of the yogurt. Before baking add a bit more flour if the mixture feels too moist. I haven’t baked with dairy ingredients in more than a decade, so I don’t know how they work as a substitute esp in baking where changes affect the outcome a lot more that stove top cooking recipes where you adjust as you go in btwwwen. Higher moisture will cause the cake to rise and then fall and make a gummyish result
Christine says
May 3, 2020 at 2:01 pmAwesome! This turned out great using all applesauce (to replace oil). Love that you give so many options for ingredients ❤️
Fi says
June 1, 2020 at 1:48 amOMG these are seriously the best vegan muffins or muffins I have ever baked. They are delicious. Thank you so much. I make them with some left over tinned apples, no yoghurt/ apple sauce and a full teaspoon of cinnamon and they were perfect. I could have just eaten the batter on its own.
Vegan Richa Support says
June 1, 2020 at 12:33 pmthat’s awesome