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

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

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.

Method
 

  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.