Vanilla Apple Cake

A wholesome vegan apple and vanilla loaf cake made with wholegrain flour, almond flour, Little Pod vanilla, and a touch of coconut yogurt for a soft, tender crumb. Packed with juicy apples and finished with a walnut–oat–cinnamon topping, this recipe bakes into two beautiful, moist loaves - perfect for breakfast, snacking, or sharing.

Prep Time 15

Cook Time 55

Resting time 30

Total Time 1 40

Course Bakery

Cuisine British, French, Irish

Servings Slices (2 Medium Loaves)

Calories 171 kcal

Equipment

1 Weighing scales
3 Mixing bowls
1 Sieve
1 Whisk
1 Spatula
2 Bread tin (9 × 5 inch / 23 × 13 cm)
1 Baking parchment
1 Cooling rack

Ingredients

Dry Mix

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
2 g Pink salt

Wet Mix

240 ml Plant milk
10 ml Cider vinegar
60 ml Coconut oil (melted - cooled)
1 each Vanilla pod (scrape the seeds (or use vanilla paste))
200 g Apples (peeled diced small)

Topping for baking

50 g Apples (sliced thin)

Method

Prepare

Preheat the oven 180 °C
Line two 9 × 5 inch (23 × 13 cm) loaf tins with baking parchment.

Dry Mix

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 salt
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, 2 g Pink salt

Wet Mix

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.

To Bake

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.

Recipe Notes

Dice the apples into small cubes (8–10 mm), so they fold evenly into the batter.
Do not overmix the batter - this keeps the crumb tender.
If the tops brown too quickly, tent the loaves with foil for the last 10 minutes.
These loaves stay moist for 3–4 days and freeze well.

Nutrition Facts

Serving: 60gCalories: 171kcalCarbohydrates: 21gProtein: 3gFat: 9gSodium: 152mgPotassium: 79mgFiber: 2gSugar: 7gVitamin A: 12IUVitamin B1: 0.01mgVitamin B2: 0.01mgVitamin B3: 0.1mgVitamin B5: 0.1mgVitamin B6: 0.01mgVitamin C: 1mgVitamin E: 0.1mgVitamin K: 1µgCalcium: 68mgCopper: 0.03mgFolate: 5µgIron: 1mgManganese: 0.2mgMagnesium: 5mgPhosphorus: 43mgSelenium: 5µgZinc: 0.1mg