Embrace fall flavors with this dairy free apple cake recipe! It’s tender, filled with warming aromatic spices, and packed with lots of fresh apple chunks. This simple cake works well at brunch served alongside a good cup of coffee, or for dessert after dinner. Enjoy it on it’s own, or garnish with a dollop of coconut cream.
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Vegetable oil – Neutral oil works best in this cake recipe. If you prefer avoiding soy oil, you can use another neutral oil like avocado oil.
- Dairy free milk – Almond milk, oat milk, soy milk…they all work!
- Apples – Apples that are firm work best for this cake recipe, and you can use those that are on either the sweeter or tarter end of the spectrum. Honeycrisp, granny smith, zestar, ginger gold, and pink lady are some of my favorites to use in baked goods like this cake.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
In a bowl, mix together the brown sugar, granulated sugar, egg, vegetable oil, vanilla, cinnamon, nutmeg, and allspice. Whisk until well combined.
In another mixing bowl, stir together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients, and pour in the dairy-free milk. Stir a few times, then fold in the chopped apples.
Pour the batter into a parchment-lined 9-inch cake pan, and bake in the oven for about 30-35 minutes.
Let cool in the pan for 15 minutes, then flip onto a plate or cooling rack. Enjoy!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Store leftovers in the refrigerator for up to 3-4 days. This cake is quite moist and should not dry out in the fridge.
Sure. If you’re craving a sweeter cake, try adding a topping of ¼ cup sugar, 2 tablespoons melted dairy free butter, 1 teaspoon cinnamon, and ¼ cup chopped pecans. Mix that together and dollop on top of the cake before baking. It adds extra richness and a little crunch. As an alternative, you can also try a topping of some sprinkled powdered sugar, or a simple glaze, or a dollop of whipped coconut cream after baking.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free.
This recipe does contain wheat/gluten (in the flour) and egg (in the egg). It will also contain soy or nuts, depending on the type of dairy-free milk used. Vegetable oil is also made of soy, and while it’s not required to be labeled as an allergen, I know most folks with a soy allergy choose to avoid that.
I do not recommend making this cake without the wheat and egg, as it is already a bit fragile due to the ample apple chunks throughout. I’m not sure substitutions will work in this particular recipe.
You can easily make this soy free or nut free by choosing a safe dairy free milk (like oat milk) and a different oil (like avocado oil).
More Dairy Free Apple Treats
If you’re looking for more fun fall dairy-free recipes using apples, be sure to give one of these a try:
- Dairy free apple crisp
- Crockpot apple butter
- Vegan apple pancakes
- Dairy free apple pie
- Bacon apple crisp
I hope you enjoy this recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Dairy Free Apple Cake
Ingredients
- ⅓ cup vegetable oil
- ⅔ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ tsp ground allspice
- 1 ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups peeled and chopped apples (about 2 medium apples)
- ⅓ cup plain dairy-free milk (almond, soy, oat, etc.)
Instructions
-
Preheat the oven to 350 degrees F. Line a 9-inch cake pan with parchment paper.
-
In a large mixing bowl, whisk together the vegetable oil, brown sugar, granulated sugar, egg, vanilla, cinnamon, nutmeg, and allspice.
-
In another mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir until well combined.
-
Pour the dry ingredients into the wet ingredients, and pour in the dairy-free milk. Stir a few times, then fold in the apples. Stir until just combined.
-
Pour the batter into the parchment-lined cake pan. Bake at 350 degrees F for 30-35 minutes, or until a toothpick pulls out clean from the center. Let cool in the pan for about 15 minutes, then flip onto a cooling rack or plate to continue cooling. Enjoy!
Recipe Notes
- This is a simple and moderately sweetened apple cake. If you’re craving a sweeter cake, try adding a topping. Mix ¼ cup sugar, 2 tablespoons melted dairy free butter, 1 teaspoon cinnamon, and ¼ cup chopped pecans. Dollop that on top of the cake before baking. It adds extra richness, sweetness, and a little crunch.
Nutrition analysis (approximate per serving): 284 calories, 10 g fat, 1.5 g saturated fat, 235 mg sodium, 46 g carbohydrate, 1.5 g fiber, 28.5 g sugar, 3 g protein, Vitamin D: 1%, Calcium: 6%, Iron: 7%, Potassium: 2%
Please pin this post to share with others! 🙂
