Vegan Apple Cake With No Refined Sugar – Moist, Cozy, and Easy

This vegan apple cake is soft, fragrant, and naturally sweet—no refined sugar in sight. It’s the kind of recipe that makes your kitchen smell amazing and feels special without a lot of fuss. The sweetness comes from apples and maple syrup, so every bite tastes warm and real.

You don’t need fancy ingredients or equipment, just a mixing bowl and a pan. It’s simple enough for a weekday bake, but lovely enough to share with friends.

Vegan Apple Cake With No Refined Sugar – Moist, Cozy, and Easy

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 8 servings

Ingredients

  

• Fresh apples (2 medium, about 2 cups grated or finely chopped) – Choose sweet-tart varieties like Honeycrisp, Pink Lady, or Braeburn.
• Maple syrup (1/2 cup) – 100% pure; this replaces refined sugar.
• Unsweetened applesauce (1/2 cup) – Adds moisture and natural sweetness.
• Extra-virgin olive oil or melted coconut oil (1/3 cup) – For tenderness and richness.
• Vanilla extract (2 teaspoons) – Rounds out the flavor.
• Whole-wheat pastry flour (1 1/4 cups) – Lighter than standard whole wheat.
• Almond flour (3/4 cup) – Adds softness and gentle nuttiness.
• Baking powder (1 1/2 teaspoons) – For lift.
• Baking soda (1/2 teaspoon) – Works with vinegar to rise.
• Fine sea salt (1/2 teaspoon) – Balances sweetness.
• Ground cinnamon (2 teaspoons) – Classic apple spice.
• Ground nutmeg (1/4 teaspoon) – Optional but lovely.
• Apple cider vinegar (1 teaspoon) – Reacts with baking soda for a better rise.
• Chopped walnuts or pecans (1/2 cup) – Optional, for crunch.
• Raisins or chopped dates (1/3 cup) – Optional, for extra natural sweetness.
• Lemon zest (from 1/2 lemon) – Optional, brightens the flavor.

Instructions

 

• Prep your pan and oven. Heat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment for easy release.
• Grate or chop the apples. Core the apples (no need to peel unless you prefer) and grate on the large holes of a box grater, or chop finely. You want about 2 cups. If very juicy, lightly pat with a paper towel—don’t squeeze them dry.
• Mix the wet ingredients. In a large bowl, whisk together maple syrup, applesauce, oil, vanilla, and vinegar until smooth.
• Combine the dry ingredients. In a separate bowl, whisk whole-wheat pastry flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg to break up any clumps.
• Bring it together. Add dry ingredients to the wet and stir gently until just combined. Fold in the apples, nuts, dried fruit, and lemon zest if using. The batter will be thick; that’s normal.
• Fill the pan. Spoon the batter into the prepared pan and smooth the top. If you like, sprinkle a few chopped nuts on top for texture.
• Bake. Bake for 35–45 minutes, or until the top is golden and a toothpick comes out mostly clean with a few moist crumbs (not wet batter).
• Cool. Let the cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely. This helps it set and stay moist.
• Serve. Enjoy plain, with a dusting of cinnamon, or a dollop of coconut yogurt. For a gentle glaze, whisk 2–3 tablespoons maple syrup with 1 tablespoon tahini and drizzle over the cooled cake.

Why This Recipe Works

This cake leans on apples for both flavor and moisture, which means a tender crumb without eggs or dairy. Maple syrup gives it a deep, caramel-like sweetness that plays perfectly with cinnamon and vanilla.

A mix of whole-wheat pastry flour and almond flour keeps it light but slightly nutty, avoiding that dense “brick” texture. Apple cider vinegar reacts with baking soda for lift, so you get a cake that rises well and slices cleanly. It’s balanced, cozy, and not overly sweet—ideal for breakfast, snack time, or dessert.

What You’ll Need

• Fresh apples (2 medium, about 2 cups grated or finely chopped) – Choose sweet-tart varieties like Honeycrisp, Pink Lady, or Braeburn.
• Maple syrup (1/2 cup) – 100% pure; this replaces refined sugar.
• Unsweetened applesauce (1/2 cup) – Adds moisture and natural sweetness.
• Extra-virgin olive oil or melted coconut oil (1/3 cup) – For tenderness and richness.
• Vanilla extract (2 teaspoons) – Rounds out the flavor.
• Whole-wheat pastry flour (1 1/4 cups) – Lighter than standard whole wheat.
• Almond flour (3/4 cup) – Adds softness and gentle nuttiness.
• Baking powder (1 1/2 teaspoons) – For lift.
• Baking soda (1/2 teaspoon) – Works with vinegar to rise.
• Fine sea salt (1/2 teaspoon) – Balances sweetness.
• Ground cinnamon (2 teaspoons) – Classic apple spice.
• Ground nutmeg (1/4 teaspoon) – Optional but lovely.
• Apple cider vinegar (1 teaspoon) – Reacts with baking soda for a better rise.
• Chopped walnuts or pecans (1/2 cup) – Optional, for crunch.
• Raisins or chopped dates (1/3 cup) – Optional, for extra natural sweetness.
• Lemon zest (from 1/2 lemon) – Optional, brightens the flavor.

Instructions

1. Prep your pan and oven. Heat oven to 350°F (175°C).

   Grease a 9-inch round cake pan and line the bottom with parchment for easy release.

2. Grate or chop the apples. Core the apples (no need to peel unless you prefer) and grate on the large holes of a box grater, or chop finely. You want about 2 cups. If very juicy, lightly pat with a paper towel—don’t squeeze them dry.
3. Mix the wet ingredients. In a large bowl, whisk together maple syrup, applesauce, oil, vanilla, and vinegar until smooth.
4. Combine the dry ingredients. In a separate bowl, whisk whole-wheat pastry flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg to break up any clumps.
5. Bring it together. Add dry ingredients to the wet and stir gently until just combined.

   Fold in the apples, nuts, dried fruit, and lemon zest if using. The batter will be thick; that’s normal.

6. Fill the pan. Spoon the batter into the prepared pan and smooth the top. If you like, sprinkle a few chopped nuts on top for texture.
7. Bake. Bake for 35–45 minutes, or until the top is golden and a toothpick comes out mostly clean with a few moist crumbs (not wet batter).
8. Cool. Let the cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.

   This helps it set and stay moist.

9. Serve. Enjoy plain, with a dusting of cinnamon, or a dollop of coconut yogurt. For a gentle glaze, whisk 2–3 tablespoons maple syrup with 1 tablespoon tahini and drizzle over the cooled cake.

Keeping It Fresh

Store the cake covered at room temperature for up to 2 days. After that, move it to the fridge for another 3–4 days.

For longer storage, slice and freeze pieces in an airtight container for up to 2 months. Thaw at room temperature or warm gently in a low oven. Tip: Slip a piece of parchment between slices to prevent sticking in the freezer.

Why This is Good for You

This cake skips refined sugar and relies on whole ingredients, so it’s naturally sweet without being cloying. Apples and whole-wheat pastry flour bring fiber, which helps you feel satisfied and supports steady energy.

Almond flour adds healthy fats and a bit of protein, making the cake more filling. Olive oil contributes heart-friendly monounsaturated fats. You still get a treat, but with better-for-you sweetness and a short, recognizable ingredient list.

Common Mistakes to Avoid

• Overmixing the batter: Stir just until combined.

  Overmixing can make the cake tough.

• Using regular whole-wheat flour: It can be too heavy. Choose whole-wheat pastry flour or use a 50/50 split with all-purpose if needed.
• Too-wet apples: If your apples are extra juicy, lightly pat them so the batter doesn’t become soggy.
• Wrong pan size: A smaller pan can cause underbaking in the center. Stick to a 9-inch round or an 8-inch square.
• Cutting too soon: Let it cool so the crumb sets.

  Slicing hot can make it crumble.

Variations You Can Try

• Apple-Oat Snack Cake: Swap 1/2 cup of the whole-wheat pastry flour for quick oats and add 1 tablespoon of ground flaxseed.
• Ginger Spice: Add 1 teaspoon ground ginger and 2 tablespoons finely chopped crystallized ginger (sulfite-free, if preferred).
• Carrot-Apple Blend: Replace 1 cup of apple with 1 cup grated carrot for a lighter, springlike twist.
• Maple Pecan: Use pecans, a pinch of cardamom, and brush the warm cake with 1 tablespoon maple syrup for shine.
• Gluten-Free: Replace the whole-wheat pastry flour with a 1:1 gluten-free baking blend and keep the almond flour. Check for doneness a few minutes earlier.
• Oil-Free: Swap the oil for more applesauce (same amount). The cake will be softer and slightly denser but still tasty.

FAQ

Can I use a different sweetener instead of maple syrup?

Yes.

Date syrup or coconut nectar both work well. Honey isn’t vegan, and agave is sweeter, so reduce the amount by about 2 tablespoons if using agave.

What apples are best for baking this cake?

Go for firm, flavorful apples like Honeycrisp, Pink Lady, Braeburn, or Granny Smith. A mix of sweet and tart apples gives the best flavor and texture.

Can I make this as muffins?

Absolutely.

Fill a lined muffin tin about 3/4 full and bake at 350°F (175°C) for 18–22 minutes. Check for doneness with a toothpick.

How do I prevent the cake from sticking?

Grease the pan well and line the bottom with parchment. Let the cake cool 10 minutes before turning it out onto a rack.

Is this cake very sweet?

No—it’s gently sweet.

If you prefer a sweeter dessert, add 2–3 tablespoons more maple syrup or a handful of chopped dates.

Can I skip the almond flour?

You can. Replace it with more whole-wheat pastry flour or a 50/50 mix of all-purpose and whole-wheat pastry flour. The texture will be a bit less tender.

What if I don’t have apple cider vinegar?

Use lemon juice instead.

You just need a little acidity to activate the baking soda for lift.

How do I know it’s done without overbaking?

Look for a golden top and edges pulling slightly from the sides. A toothpick should come out with a few moist crumbs. Start checking at 35 minutes.

Can I add a frosting that’s still refined sugar-free?

Try a maple-tahini drizzle or blend soaked cashews with maple syrup, vanilla, and a splash of lemon for a creamy topping.

Does it hold up well for gatherings?

Yes.

It slices cleanly, travels well, and tastes great at room temperature. You can bake it a day ahead and store it covered.

Wrapping Up

This Vegan Apple Cake with No Refined Sugar is simple, cozy, and full of real flavor. It uses everyday ingredients, bakes reliably, and delivers a tender crumb without eggs or dairy.

Keep it classic, or try one of the easy variations to make it your own. Whether it’s breakfast with coffee or a calm, after-dinner treat, this cake fits the moment. Bake once, and you’ll keep it in your rotation.