Vegan French Apple Cake

Make a delicious Vegan French Apple Cake with fresh apples & plant-based ingredients. Quick & easy recipe, perfect for any occasion.

There’s nothing like a slice of Vegan French Apple Cake to make your kitchen smell like fall in Paris. This cake is a humble, cozy dessert that feels straight out of a Parisian café, yet it’s completely plant-based and easy to make at home.

It’s the kind of dessert that fills your kitchen with warmth as it bakes.

The cake is tender and moist thanks to the applesauce and almond flour, while the apples provide natural sweetness and a little bite. Lemon zest brightens the flavor, and sliced almonds add a delicate crunch on top. It’s light, aromatic, and never overly sweet.

It’s the kind of recipe that reminds you that less is more when you start with good ingredients. 

This recipe relies on pantry staples and fresh fruit; just flour, sugar, almond butter, applesauce, plant milk, and apples, so you don’t need anything fancy or hard to find.

Plus, it’s naturally plant-based and free from eggs or dairy, making it accessible for vegans and anyone with dietary restrictions.

The recipe is straightforward: mix, layer, bake – no complicated techniques or special equipment required. Yet the finished cake looks elegant and rustic, giving you that “wow” factor without the stress.

It works for breakfast, brunch, afternoon tea, or dessert. Serve it warm, room temperature, or even chilled, plain or with toppings like vegan ice cream, whipped cream, or a drizzle of maple syrup. 

Why you need to make this cake today:

• Easy & plant-based
• Tender, moist crumb
• Sweet & tangy apple flavor
• Beautiful rustic look
• Keeps well for days

It actually tastes better a day after baking, and it stores beautifully at room temperature, in the fridge, or even in the freezer. That makes it ideal for planning ahead & meal prep.

Trust us, this Vegan French Apple Cake will become your go-to dessert this winter!

Vegan French Apple Cake Ingredients

This cake comes together with a handful of simple, wholesome ingredients: a mix of pantry staples and fresh apples that create a tender, fragrant crumb. Choose crisp, flavorful apples and good-quality almond butter for the best results.

Here’s what you will need to make this recipe:

• All-purpose flour: for body and a soft crumb. You can substitute with a gluten-free all-purpose blend if desired, though the texture will be slightly denser.
• Ground almond flour: adds a moist, tender texture and a subtle nutty richness. It also helps keep the cake soft for days. You can use hazelnut meal or finely ground sunflower seeds if you want a nut-free option.
• Baking powder: leavens the cake, giving it lift and lightness despite the absence of eggs.
• Pinch of salt
• Sugar: sweetens the cake and helps it brown beautifully. You can use white sugar for a classic flavor, or swap in coconut sugar for a deeper, caramel-like taste.
• Almond butter (or another nut/seed butter): acts as a fat source and mild binder in place of butter or eggs. It gives a slightly creamy richness. Other great options: cashew butter for a mild taste, tahini for a subtle bitterness, or sunflower seed butter for a nut-free alternative.
• Unsweetened applesauce: keeps the cake moist and tender while also replacing eggs as a binder. It subtly boosts the apple flavor, too.
• Plant milk: adds liquid for mixing and contributes to tenderness. You can use almond milk, soy milk, cashew milk, or oat milk.
• Vanilla extract
• Lemon, juice and zest: the zest adds brightness and a delicate citrus aroma; the juice adds subtle tang that balances the sweetness and complements the apples.
• Apples (Granny Smith, Honeycrisp, or another firm variety): the star ingredient! Firm apples hold their shape while baking, giving nice chunks of fruit in every bite. Mix sweet and tart varieties for a more layered flavor. Peel and slice thinly or cube, depending on texture preference.
• Sliced almonds (for topping): adds a beautiful crunch and golden finish on top of the cake. You could also use chopped pecans, walnuts, or a sprinkle of oats if preferred.
• Powdered sugar for dusting (optional): gives a classic French pâtisserie look and a delicate sweetness when sprinkled over the cooled cake before serving.

How to make Vegan French Apple Cake

Delicately sweet, tender, and filled with layers of soft, fragrant apples, this cake captures the rustic charm of a Parisian pâtisserie without using eggs or dairy.

Made with almond flour for richness, applesauce for natural moisture, and a hint of lemon for brightness, it’s the perfect balance of cozy and refined. 

Here’s your step-by-step instructions to make sure your Vegan French Apple Cake Recipe turns out perfectly every time:

Preheat and prepare your pan

Preheat the oven to 350°F (175°C). Grease a 22 cm (9-inch) round cake pan with a thin layer of vegan butter or neutral oil, then dust lightly with flour to prevent sticking.

Alternatively, line the bottom with parchment paper for easy release (this is what we did!). If using a springform pan, line the base with parchment paper and grease the sides only. This helps the cake rise evenly and release cleanly.

Prepare the apples

Peel, core, and slice 3 medium apples into thin, even slices (about 3–4 mm thick). You can slice them into wedges or half-moons, depending on the look you want.

You can toss the sliced apples in a small squeeze of lemon juice to prevent browning. For more flavor, sprinkle them lightly with cinnamon or a touch of sugar.

Choose a firm apple like Granny Smith or Honeycrisp so it holds its shape and doesn’t turn mushy during baking.

Mix the dry ingredients

In a large mixing bowl, whisk together flour, almond flour, baking powder, and a pinch of salt. Whisking instead of sifting helps evenly distribute the baking powder and prevents clumps. For a lighter texture, you can sift the flours if you want an extra fine crumb.

Combine the wet ingredients

In a separate bowl, add sugar, almond butter (or nut/seed butter of choice), unsweetened applesauce, plant milk, vanilla extract, plus the juice and zest of 1 lemon.

Whisk until smooth and creamy, making sure the nut butter fully emulsifies into the mixture.

Room-temperature ingredients blend more evenly, so if your milk or applesauce is cold, let them sit out for 10–15 minutes first.

If your almond butter is thick or separated, warm it briefly (10–15 seconds in the microwave) to make mixing easier.

Combine wet and dry ingredients

Gradually pour the wet mixture into the dry mixture, stirring gently with a spatula or wooden spoon until just combined. The batter should be thick but smooth, not runny.

Avoid overmixing! Overworking the batter can develop gluten, resulting in a tougher cake. Stir just until you don’t see any dry flour streaks.

Assemble the cake

Spread half of the batter evenly into the prepared pan.

Arrange half of the apple slices over the batter in a circular or spiral pattern.

Pour the remaining batter over the apples and spread it gently with an offset spatula or the back of a spoon.

Top with the remaining apple slices, arranging them attractively on top. Press the top layer of apples lightly into the batter so they bake in slightly but still peek through for that classic golden finish.

Sprinkle 1/4 cup sliced almonds evenly over the surface.

Bake

Bake in the preheated oven for 45–50 minutes, or until:

• The cake is golden brown on top.
• A toothpick inserted into the center comes out clean (a few moist crumbs are fine, but no wet batter).

If the sliced almonds start to brown too quickly, tent the cake loosely with foil for the last 10–15 minutes.

Every oven varies, so start checking around the 40-minute mark. If your cake is browning too quickly, move it to a lower oven rack.

Cool the cake

Remove the cake from the oven and let it cool in the pan for 10–15 minutes. Then carefully transfer it to a wire rack to cool completely.

Cooling allows the crumb to set and the flavors to deepen. If you try to remove it too soon, the cake may break since it’s quite moist when hot.

Finish and serve

Once completely cool, dust lightly with powdered sugar for a classic French finish.

This cake tastes even better the next day. The flavors meld, and the texture becomes even more tender and moist. Store covered at room temperature for 1 day or refrigerate up to 4 days.

See below our serving ideas and storage tips.

Serving ideas

Traditionally, French apple cake is served at room temperature, often dusted with a delicate layer of powdered sugar.

It’s a simple, rustic dessert that lets the flavor of the apples shine. It goes perfectly alongside a cup of coffee or tea in the afternoon, or as a light ending to a cozy dinner.

For a more authentic Parisian touch, serve each slice with a spoonful of vegan crème fraîche or a dollop of unsweetened coconut yogurt. The gentle tang balances the cake’s sweetness beautifully.

If you want to dress it up for a special occasion, try these fun variations:

• Serve the cake slightly warm with a scoop of vegan vanilla or cinnamon ice cream.
• Add a drizzle of warm maple syrup, caramel sauce, or even a touch of salted tahini for a modern twist.
• Pair a small slice with a glass of sparkling cider, champagne, or a latte with oat milk for a sophisticated brunch treat.
• In autumn, sprinkle a pinch of cinnamon or cardamom over the top before serving.
• In spring, garnish with fresh berries or a few edible flowers for a lighter look.

This cake’s charm lies in its balance: not too sweet, perfectly moist, and effortlessly refined.

Storage tips

One of the best things about this vegan French apple cake is how beautifully it keeps. Its moist texture and gentle sweetness only improve after a day or two.

Here’s how to store it so every slice stays tender and delicious:

• At room temperature:
  Keep the cake covered with a cake dome or wrapped loosely in parchment paper for up to 2 days. This allows the crumb to stay soft while the top retains a slight crust.
• In the refrigerator:
  For longer storage, cover the cake tightly or place it in an airtight container and refrigerate for up to 4–5 days.
  Before serving, let it come back to room temperature or warm slices gently in the microwave or oven for the best flavor and texture.
• In the freezer:
  This cake also freezes wonderfully. Wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months.
  Thaw overnight in the fridge or at room temperature before serving.

If you plan to freeze the cake, skip the powdered sugar dusting until after thawing, as it will dissolve during storage.

Add a fresh dusting before serving for that perfect French finish.

 

Similar recipes:

Salted Caramel Apple Crumb Bars

Carrot Cake Apple Breakfast Muffins

Homemade Apple Hand Pies

Vegan Plum and Cinnamon Cake

This recipe is sponsored by Hofer Austria. | Naročnik oglasa: Hofer KG