Vegan Apple Walnut Cake
Indulge in the warm, spiced flavors of this Vegan Apple Walnut Cake, a moist and tender dessert that’s perfect for any occasion. Packed with freshly grated apples, crunchy walnuts, and fragrant hints of cinnamon and nutmeg, this plant-based treat is as wholesome as it is delicious. Made with simple pantry staples, unsweetened applesauce, and a splash of plant-based milk, it’s a dairy-free and egg-free delight that’s easy to whip up. Whether served plain or with a light dusting of powdered sugar, this cake is a crowd-pleaser that pairs beautifully with a cup of tea or coffee. Ready in just over an hour, it’s a must-try recipe that celebrates the cozy flavors of fall while being completely vegan-friendly.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.75 cups Unsweetened applesauce
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar
- 0.75 cups Plant-based milk (such as almond or soy milk)
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 1.5 cups Grated apples (approximately 2 medium apples)
- 1 cup Chopped walnuts
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan with a light coating of vegan butter or oil. Optionally, line the pan with parchment paper for easy removal.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, combine the unsweetened applesauce, granulated sugar, and brown sugar. Whisk until smooth.
Add the plant-based milk, apple cider vinegar, and vanilla extract to the wet mixture and whisk until combined.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula or wooden spoon. Avoid overmixing; the batter should be just combined and a little thick.
Fold in the grated apples and chopped walnuts until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and serve the cake as is, or dust it with powdered sugar for an extra touch. Enjoy!
Nutrition Facts
Calories |
2847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2853 mg | 124% | |
| Total Carbohydrate | 505.4 g | 184% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 285.0 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 477 mg | 37% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1624 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
