Search This Blog

Search This Blog

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!

Vegan apple cake sliced on a green platter


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.

lined loaf tin


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.


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


Sign up for my Tinned Tomatoes newsletter for a selection of recipes delivered to your inbox each week or sign up for my email updates and don't miss out on the latest recipe. Check your spam folder they don't arrive.

Sign up for my Vegan Lunch Box newsletter for lunch ideas and recipes straight to your inbox when they are published.

vegan red apple cake on a platter


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
  • SALT - just a little

red gala apples


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.

grated red 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!

pin it for later
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.
Follow me on PinterestFacebookTwitter and Instagram

Also, join my Facebook group Living on the Veg. It's a very friendly community with lots of recipes and chat. I'm in there every day chatting to group members.

Remember and say hi. I'm always happy to chat and answer questions.


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.

Apple cake - Step 1 - Dry ingredients in a mixing bowl


  • 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.

Apple cake - Step 2 - Wet ingredients in a jug


  • 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.

Apple cake - Step 3 - Add wet ingredients to dry ingredients


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

Apple cake - Step 4 - Cake batter poured into loaf tin and baked


  • 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.

Apple cake - Step 5 - Bake the cake


  • 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!
apple cake, vegan apple cake, easy vegan apple cake, easy vegan cake, vegan apple loaf cake, vegan loaf cake, dairy-free apple cake, egg-free apple cake
British, vegan
Yield: 10 slices
Author: Jacqueline Meldrum
Easy Vegan Apple Loaf Cake

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


  • 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


  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!


  • 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



Fat (grams)


Sat. Fat (grams)


Carbs (grams)


Fiber (grams)


Net carbs


Sugar (grams)


Protein (grams)


Sodium (milligrams)


Cholesterol (grams)



  1. Oh no what are you doing to me here. I need this cake in my life.

    1. Haha sorry about that, although I'm sure you'll enjoy it

  2. That is my plan for this morning sorted out and if it is anything as good as your lemon drizzle it will be amazing. Jill

    1. I hope you liked it Jill. It's one of my favourites.

    2. It is so good. I'll definitely make it again. My family devoured is.

  3. What amazing timing, my friend just gave me a bag of apples from her tree and I was wondering what to do with them.

  4. I just love this moist cake that its vegan the crumb looks sensational! Trying it today!

  5. I am so ready for all the apple desserts this autumn. This looks delicious.

    1. It's definitely coming quickly, it's getting dark earlier and earlier.

  6. The apple cake looks delicious! All the apples, plus cinnamon -- you know it is going to taste just like fall.

  7. My boys just love apples and we just bought so many that won't be eaten, so glad I came across this beautiful apple cake! So excited to make this lovely cake today with my daughter! Definitely going to be a hit here and gone so fast!

  8. You are right it is super apple-y and moist! The whole family loved it!

    1. Yay! I am so glad you enjoyed it. Thanks for letting me know

  9. This was such a delicious dessert and perfect for late summer and fall; easily, a new favorite treat! Loved every bite!

    1. I am so glad you enjoyed it Sara, it's a real favourite here now too.

  10. Oh wow, this looks so delicious. My family is going to devour it!

  11. Can you use green apples that is all I have just now.

  12. I have some bananas that need using up this week, but this is definitely on my list for next week, and with a bit of luck, my friend has an apple tree and usually gives me a bag of apples right around this time of year. Looks and sounds delicious as ever x

  13. Great flavour but the loaf sank as it cooled. Followed instructions carefully, didn’t overmix. Baked for 70 min, toothpick was dry, cooled in pan as recommended. Not sure what went wrong.

    1. Sounds like your oven was too hot. Ovens vary so much. It may gave been a bit hotter than mine and even a shelf being in a different position. If you make it again, I'd turn it down a little and bake it longer.

  14. How can I get away with using as little sugar as possible. Trying to keep it healthy for my toddler.

    1. It's lower sugar than most, but lowering it further would change the end result. Why not try my sin free chocolate mousse instead. Tastes like such a decadent chocolate mousse but it's healthy and no added sugar as it's sweetened with banana. A good boost of protein too. You will find it by using the search bar (bottom of the page mobile and top on pc(

  15. Hello! This looks amazing. Do you think this would work with a flour alternative such as almond flour or oat flour?

    1. don't see why not. I've made a few of my banana breads and cakes with oat flour

  16. Hi Jacqueline! You have no idea what a kick I get that I'm reading and using recipes from SCOTLAND! I'm in
    California. Love your blog. This cake looks terrific. Thank you!!!

  17. Awww thanks Deb *waves from Scotland* and do try the cake, you'll love it.

  18. Hello, I'm hoping to make this for my husband's boss who is vegan, is there a sugar I can substitute for the cane sugar? Or a specific brand name that you know for sure is vegan? I'm in the US and some sugar isn't vegan. I just want to make sure I get the right stuff lol. I always send treats with him to work and she never gets any since it's not vegan.

    1. I have heard that. Any brown or white sugar would be fine I would either check with a friend or read the labels carefully. As I haven't been to the US I don't have experience of the sugars there. Good luck snd I am sure he will love it.


I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x