Easy Vegan Apple Loaf Cake

 A soft and moist vegan apple cake baked in a loaf tin. It's easy to make, tastes delicious, and can be frozen in slices.

EASY VEGAN APPLE LOAF CAKE

I'm so pleased with this cake.

It's super appley, I know that's not a word but it has so much apple flavour and is soft and moist.

I would venture to say it is almost a pudding.

While it is delicious served cold, it would also be amazing served warm with vegan custard, vegan pouring cream or vegan vanilla ice cream.

You really have to try it!

WHY LOAF CAKES ARE SO AWESOME

You may have noticed I make rather a lot of loaf cakes.

I have come to the conclusion they are my favourite type of cake. Here is why I like them.

1. They are super easy to make. 
2. You don't need an electric hand whisk or a stand mixer to make them. A wooden spoon or spatula will do.
3. You can sieve the flour if you like, but to be honest, you can just throw in all the dry ingredients and not worry about sieving the ingredients, they still come out soft and fluffy.
4. You don't have to make flax eggs, chia eggs or use any other egg substitute. A wee chemical reaction between lemon juice or vinegar and baking powder does all the work for you.
5. Loaf liners make it super easy to line your tin. 
6. They slice well when they are cool.
7. They stay fresh for a few days.
8. They freeze well.
9. You can serve them plain or top them with a citrus drizzle, an icing drizzle or with vegan buttercream.
10. They taste amazing.

LOAF CAKE TIPS

Here are a few tips for making the best loaf cakes.

1. OVEN - Always preheat the oven.
2. SETTING UP THE OVEN - Set a shelf in the centre of the oven (before pre-heating it of course).
3. LOAF TIN - Line your loaf tin. 
4. LINE IT - Loaf tin liners are essential in my opinion. Buy some, they are cheap and fabulous.
5. GLUE - To hold the loaf liners in place while you pour the batter in, rub a little margarine (vegan spread or butter) around the inside lip of the loaf tin, then press the loaf liner onto it. It will hold the loaf liner in place so it doesn't flap about while you are pouring the batter in.
6. SOMETHING ACIDIC - Always add the lemon juice or vinegar to the milk first and set it aside. In 5-10 minutes you will have a great substitute for vegan buttermilk.
7. TO SIEVE OR NOT TO SIEVE - You don't have to sieve your flour, but you can if you like.
8. RISING AGENT - Make sure your baking powder is fairly fresh. Old baking powder can result in a cake that doesn't rise.
9. DRY INGREDIENTS - Give the dry ingredients a good mix before adding the wet ingredients.
10. MIXING THE BATTER - Just fold the wet ingredients into the dry ingredients until just combined. If you overmix it, the cake will be rubbery and heavy.
11. BE QUICK - As soon as the cake is mixed, pour it straight into the tin and then pop in the oven. Time is of the essence. You want the chemical reaction to happen in the oven.
12. TEST IT - When testing to see if it is ready, use a toothpick or skewer. Insert into the centre of the cake. When removed, if it has cake batter on it, it needs a little longer. You can cover it with tin foil to stop it browning if it seems it needs longer. 
13. THE EXCEPTION - Chocolate cake is the one cake you can get away with it being a little underdone, in fact, it sometimes results in the best chocolate cake.
14. STEP AWAY FROM THE CAKE - Leave the cake in the tin for 10 minutes, when it comes out of the oven.
15. COOL IT - Carefully remove from the cake tin and continue cooling on a baking rack until completely cool.
16. LEAVE IT ALONE - I know it looks and smells great, but do not ice, frost or slice it until it is completely cool. You are a baking ninja, you can do this.
17. CUT IT - A sharp bread knife is the best knife for the job. Always keep your knives sharp, it is safer and better for cutting cakes.
18. PLAY IT COOL - Try not to eat it all at once and remember it is kind to share.
19. FREEZE IT - If you are freezing it, freeze it plain without icing or buttercream.
20. FLASH IT - If you are freezing it, it's a good idea to flash freeze slices of the cake, then move it to a freezer bag and pop it in the freezer or wrap slices in freezer-friendly non-stick baking paper. Defrost slices in the fridge.

MORE VEGAN LOAF CAKES TO TRY

Here are 10 of my favourite loaf cakes for you to try:

1. Blackberry Lime Drizzle Loaf Cake
2. Carrot Loaf Cake with Orange Icing
3. Cherry Bakewell Cake
4. Chocolate Chip Banana Bread
5. Chocolate Loaf Cake
6. Coconut Loaf Cake
7. Coffee & Walnut Loaf Cake
8. Dark Treacle Gingerbread Loaf Cake
9. Jaffa Orange Loaf Cake
10. Lemon Drizzle Loaf Cake
11. Pineapple Coconut Loaf Cake
12. Pistachio Loaf Cake
13. Sticky Golden Syrup Loaf Cake

To find all my loaf cakes and tips for making the best loaf cakes, go to my article Easy Vegan Loaf Cake Recipes.

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INGREDIENTS FOR APPLE CAKE

Here are the simple ingredients you need to make this heavenly cake.

• OAT MILK - or your regular milk
• LEMON JUICE - or white wine or cider vinegar
• VANILLA EXTRACT - not essence
• APPLE SAUCE - jarred is fine
• VEGETABLE OIL - or any mild oil
• PLAIN FLOUR - also known as all purpose flour
• CASTER SUGAR
• BAKING POWDER
• GROUND CINNAMON
• SALT - just a little
• RED APPLES

Also try -  Vegan Apple Sponge Pudding

WHICH APPLES ARE BEST FOR APPLE CAKE

I use red apples for this apple cake.

I usually use gala apples or pink lady apples as they are the ones I usually have in the house.

Red apples add a certain sweetness that works really well.

Of course, you could use green apples instead. The cake won't be as sweet, but it will still be utterly delicious.

Long story short, use whichever apples you have but if you are buying apples especially, buy red apples.

ALL THE APPLES

For the ultimate apple flavour I used a combination of apples in this cake.

I added both grated apple and jarred apple sauce.

To complement the apple I added cinnamon.

This is the BEST apple cake.

Oh goodness, I want another one to eat right now!

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HOW TO MAKE VEGAN APPLE CAKE

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then save as a PDF.

STEP 1

• Preheat your oven and line your loaf tin (2 lb loaf tin).
• Add flour, sugar, baking powder, cinnamon and salt to a large mixing bowl and mix well.

STEP 2

• Add milk and lemon juice to a jug (or bowl) and set aside for 5-10 minutes.
• Add apple sauce and vanilla to the milk.
• Then add the oil.

STEP 3

• Mix the oil into the milk mixture.
• Grate the apple, toss it in the dry ingredients.

STEP 4

• Pour the wet ingredients into the dry ingredients.
• Fold in but don't overmix. Just fold in until just combined.
• Pour into your lined loaf tin and pop in the oven.

STEP 5

• Bake the cake. 
• Check with a skewer or toothpick in the centre of the cake. If there is batter on it, it needs longer.
• Leave to cool in the tin for 10 minutes before moving to a baking rack to continue cooling.
• Cut when it's cooled and enjoy!

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Baking

British, vegan

Yield: 10 slices

Author: Jacqueline Meldrum

Easy Vegan Apple Loaf Cake

A soft and moist vegan apple cake baked in a loaf tin. It's easy to make, tastes delicious, and can be frozen in slices.

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients

• 100ml (1/3 cup) oat milk (or your regular milk)
• 1 tsp lemon juice
• 1 tsp vanilla extract
• 150g (1/2 cup + 2 tbsp) apple sauce (I use jarred)
• 100ml (scant 1/2 cup) vegetable oil
• 250g ( 1  1/2 cup + 1 tbsp) plain flour (all-purpose flour)
• 200g (1 cup) caster sugar
• 1 tsp baking powder
• 3 tsp ground cinnamon
• pinch of salt
• 150g (1  1/4 cups or 2 medium apples) red apple, grated (with the skin on)

Vanilla Icing (optional)

• 3 tsp icing sugar
• 1/4 tsp vanilla extract
• 1 tsp water

Instructions

1. Preheat the oven to 180c/160c fan/350f/gas mark 4.
2. Line a 2 lb (900g) loaf tin.
3. Measure the milk into a jug and add the lemon juice and set aside.
4. Add the apple sauce, vanilla extract and oil to the milk and mix.
5. Add the dry ingredients (flour, sugar, baking powder, cinnamon and salt) into a large mixing bowl.
6. Add the grated apple to the dry ingredients and mix in.
7. Pour the wet ingredients into the dry ingredients and fold in until just combined. DO NOT OVERMIX!
8. Pour the cake batter into the loaf tin and bake for an hour to an hour 10 minutes.
9. Check it near the hour mark with a toothpick or skewer in the centre of the cake, if there is no batter on it it's done. If it does, pop it back in for a few minutes.
10. Leave to cool in the tin for 10 minutes, then remove from the tin and continue cooling on a baking rack until cool.

Icing Drizzle (optional)

1. If you are adding an icing drizzle, add it once the cake is completely cool. 
2. To make the icing add the ingredients to a small bowl and mix. You can thicken it with a little more icing sugar if you think it needs it.
3. Enjoy!

Notes:

• The calories do not include the icing drizzle, but it's not too bad as it's a small amount.
• You can freeze this cake. Cut into slices, then flash freeze on a tray and then move to a freezer or wrap slices in non-stick freezer-friendly baking paper. Defrost it in the fridge when you need a slice of cake.
• This cake is good served warm as a pudding too served with custard or cream.

Nutrition Facts

Calories

276.53

Fat (grams)

9.53

Sat. Fat (grams)

0.74

Carbs (grams)

45.84

Fiber (grams)

1.70

Net carbs

44.14

Sugar (grams)

24.67

Protein (grams)

2.76

Sodium (milligrams)

63.76

Cholesterol (grams)

0.00