Dive into the essence of fall with this Autumnal Vegan Apple Cake, where the tartness of Granny Smith meets the sweetness of Braeburn apples, complemented by the rich tones of vanilla and a tender, moist crumb made possible by vegan buttermilk.
Ingredients:
For the Tender Cake Base:
- 1 cup (236ml) soy milk
- 1 tbsp apple cider vinegar
- 3.5 oz (100g) vegan butter, room temperature
- ⅘ cup (170g) golden granulated sugar
- 3 oz (85g) vegan Greek-style yogurt
- 2 tbsp vanilla extract
- 2 cups (250g) plain flour
- 2 ½ tsp baking powder
- ½ tsp sea salt
For the Layered Apple Topping:
- 3 ½ apples (a mix of Granny Smith and Braeburn recommended)
For the Optional Sweet Dusting:
- 2 tbsp organic powdered sugar
For Optional Garnishes:
- Vegan vanilla ice cream, custard, or whipped cream
Instructions:
- Preheat your oven to 347°F (175°C). Prepare a 9″ cake tin with parchment and a light dusting of flour.
- Mix soy milk and apple cider vinegar to create a vegan “buttermilk” and let sit for 5 minutes.
- Cream the butter and sugar until fluffy, then add yogurt and vanilla, blending until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Wash, peel, core, and thinly slice the apples into fan shapes.
- Gently combine the buttermilk and dry ingredients with the creamed mixture, mixing just until incorporated.
- Transfer the batter to the cake tin, smooth the top, and press in the apple slices.
- Bake for 40-45 minutes until golden brown. A toothpick should come out clean when tested.
- Let the cake cool in the tin before transferring to a wire rack to cool completely.
- Dust with powdered sugar and serve with optional vegan ice cream or whipped cream for an indulgent touch.
Enjoy the warm, comforting flavors of this Vegan Apple Cake, perfect for a cozy afternoon or as a festive dessert. Share this delightful recipe with family and friends, and be sure to bookmark our site for more vegan treats that capture the spirit of the seasons!
