This vanilla apple cake is a simple, wholesome vegan loaf that delivers big flavour with very little effort. It's made with self-raising flour, almond flour, real vanilla, and fresh apples. The result is two moist, tender loaves that stay delicious for days. It's light, aromatic, and perfect for everyday baking. Enjoy it for breakfast, as a snack, for gifting, or anytime you want that warm bakery smell in your kitchen.
About This Recipe
Every now and again, a recipe comes along that feels instantly familiar. This vanilla apple cake was one of those moments. I wanted a bake that celebrated Irish seasonal apples, especially the ones we had just harvested from our orchards. I also wanted a recipe that truly showcased the depth of real vanilla.
The goal was simple: a vegan cake that was reliable, comforting, and not too heavy. Something you could mix in one bowl, pour into tins, and trust to bake beautifully every time.
After a few rounds of testing, this version worked out perfectly. It's soft, fragrant, and gently sweet. The apples bring natural moisture, and the vanilla adds real elegance to the flavour.
I tested a version with oats sprinkled on top, which added a rustic crunch. You can try this, or keep it simple with a few thin apple slices laid across the top before baking.
The recipe makes two medium loaves, which is incredibly practical. Enjoy one now and freeze the other, or share both. Either way, this is the kind of cake that disappears quickly in any household!
Notes & Recommendations
- Dice the apples small, so they distribute evenly.
- Do not overmix; a gentle fold gives the best crumb.
- Allow the loaves to cool fully for a clean slice.
- Perfect toasted the next day with coconut yogurt or nut butter.
- Freezes exceptionally well.
Vanilla Apple Cake Recipe Variations
Add oats on top: Sprinkle a tablespoon of rolled oats over each loaf before baking for a rustic, toasty finish.
Gluten-free option: Use a 1:1 gluten-free flour blend in place of the self-raising flour. Add 1 tablespoon of ground flaxseed to help with structure and moisture balance.
Extra cinnamon: If you prefer a warmer spice profile, increase the cinnamon or add a pinch of nutmeg or cardamom.
Apple-walnut version: Fold in a small handful of chopped walnuts for added crunch and richness.
Maple vanilla glaze: Once cooled, drizzle the loaves with a simple glaze made from maple syrup and vanilla paste for extra sweetness and shine.
One large cake: Bake the batter in one 20-22 cm round tin. Increase the baking time to 55-65 minutes, depending on your oven.
More Recipes To Try
- Banana Walnut Bread
- Spelt Banana Bread
- Chai Spiced Banana Bread
- Pineapple Bread
- Sweet Potato Brownie
We hope you enjoy this delicious recipe. If you give it a try, let us know in the comments below - we love hearing your feedback and seeing your recreations.
📋 Recipe
Vanilla Apple Cake
Ingredients
Equipment
Method
- Preheat the oven 180 °CLine two 9 × 5 inch (23 × 13 cm) loaf tins with baking parchment.
- In a large bowl, whisk together the 150 g Self-raising flour, 100 g Almonds - ground, 80 g Coconut sugar, 5 g Baking powder, 2 g Baking soda, 4 g Cinnamon powder and 2 g Pink salt150 g Self-raising flour, 100 g Almonds - ground, 80 g Coconut sugar, 5 g Baking powder, 2 g Baking soda, 4 g Cinnamon powder, 2 g Pink salt
- In a separate bowl, whisk the 240 ml Plant milk and 10 ml Cider vinegar. Let stand for 10 minute to create vegan buttermilk.240 ml Plant milk, 10 ml Cider vinegar
- Split the vanilla pod and scrape out the seeds. (reserve the pod for another use)
- Add the melted 60 ml Coconut oil and 1 each Vanilla pod seeds to the wet mixture. Whisk until smooth.60 ml Coconut oil, 1 each Vanilla pod
- Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined.
- Fold in the 200 g Apples. Do not overmix.200 g Apples
- Divide the batter evenly between the two prepared loaf tins.
- Arrange thin 50 g Apples slices on top of each loaf.50 g Apples
- Bake at
180 °C for 50-55 minutes, or until the tops are golden and a skewer inserted into the centre comes out clean. - Cool completely in the tins before slicing. The crumb will firm up as it cools.
Adam says
Amazing recipe, so easy and incredible texture