Name: 1 Bowl Vegan Apple Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: Apple Cake:; 3 cups all-purpose flour; 2 cups granulated sugar; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 cup canola oil or melted coconut oil; 1/2 cup unsweetened applesauce; 2 teaspoons pure vanilla extract; 3 cups peeled and diced apples; 1 cup chopped walnuts; Optional Caramel Drizzle:; 4 tablespoons vegan butter; 1/2 cup brown sugar; 2 tablespoons non-dairy milk

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This 1 Bowl Vegan Apple Cake is everything you love about fall wrapped into one easy, delicious recipe. It’s moist, fluffy, and full of warm cinnamon, fresh apples, and crunchy walnuts. The best part? It’s mixed entirely in one bowl for a no-fuss cleanup. Finish it off with a rich, gooey vegan caramel drizzle for an irresistible treat that’s perfect for gatherings, holidays, or cozy afternoons.

1 Bowl Vegan Apple Cake

Why You’ll Love This Recipe

One-bowl simplicity – Easy prep and minimal cleanup.
Perfect fall flavor – Filled with apples, cinnamon, and nuts for a warm, cozy bite.
Moist and tender – Apples release moisture during baking for a soft, fluffy texture.
Vegan-friendly – No eggs or dairy required.
Customizable – Add nuts, leave them out, or change up the drizzle.
Great for a crowd – Makes a large 9×13-inch cake, perfect for sharing.
No mixer needed – Just a whisk and spoon will do.
Freezer-friendly – Great for making ahead and enjoying later.
Dairy-free caramel topping – Optional but recommended for a decadent finish.
Kid and adult-approved – Everyone will love a slice!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup canola oil or melted coconut oil
½ cup unsweetened applesauce
2 teaspoons pure vanilla extract
3 cups peeled and diced apples
1 cup chopped walnuts

Optional caramel drizzle:
4 tablespoons vegan butter
½ cup brown sugar
2 tablespoons non-dairy milk

Directions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt.
Add wet ingredients: Pour in the oil, applesauce, and vanilla. Stir until a thick batter forms—it will be stiff at this point.
Fold in apples and walnuts: Gently mix in the diced apples and chopped nuts until evenly distributed. Use your hands if necessary.
Transfer to pan: Press the batter evenly into the prepared baking dish.
Bake: Bake for 45–50 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for about 20 minutes before adding the drizzle.

Make the caramel drizzle (optional):

In a small saucepan, combine vegan butter, brown sugar, and non-dairy milk over medium heat.
Bring to a boil while stirring constantly. Let it boil for 2 minutes, then remove from heat.
Drizzle over the slightly cooled cake and let sit for another 10 minutes before serving.

Servings and timing

Servings: 16 slices
Prep Time: 15 minutes
Cook Time: 45 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 30 minutes

Variations

Make it gluten-free: Use a 1:1 gluten-free baking flour blend.
Nut-free version: Omit the walnuts or replace them with seeds like pumpkin or sunflower.
Add raisins or dried cranberries: For extra sweetness and texture.
Use different nuts: Pecans or almonds work great instead of walnuts.
Spice it up: Add nutmeg, ginger, or cardamom for a deeper spice blend.
Top with powdered sugar: A quick dusting is a simple, elegant alternative to caramel.
Add citrus zest: A bit of lemon or orange zest brightens the flavor.
Make cupcakes: Divide batter into lined muffin tins and bake for 25–30 minutes.
Use maple syrup: Swap part of the sugar for maple syrup for a richer, natural sweetness.
Serve with toppings: Vegan whipped cream or dairy-free ice cream pair beautifully.

Storage/Reheating

Storage:
Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Reheating:
Warm slices in the microwave for 15–20 seconds for a just-baked feel, especially if caramel is on top.

Freezing:
Wrap individual slices or the whole cake tightly and freeze for up to 2 months. Thaw at room temperature or in the fridge overnight.

FAQs

Can I use whole wheat flour instead of all-purpose?

Yes, but the texture will be denser. For best results, use half whole wheat and half all-purpose.

Do I need to peel the apples?

Peeling is recommended for a smoother texture, but you can leave the peels on for added fiber.

What type of apples are best?

Firm, tart-sweet varieties like Granny Smith, Honeycrisp, or Fuji work well.

Can I use a different oil?

Yes, avocado oil or another neutral oil can be substituted for canola or coconut oil.

Is this recipe sweet?

Yes, it’s moderately sweet from the sugar and apples. You can reduce the sugar by ½ cup if desired.

Do I need to refrigerate the cake?

Only if keeping it longer than 2 days or if you add the caramel drizzle.

Can I leave out the caramel drizzle?

Absolutely. The cake is delicious on its own or with a dusting of powdered sugar.

How do I make it without nuts?

Simply skip the walnuts—no need to replace them unless you want extra texture.

Can I use store-bought caramel sauce?

Yes, just make sure it’s vegan if you’re keeping the recipe plant-based.

Can I bake this in a different pan?

Yes, use two 9-inch round pans or a bundt pan (adjust baking time as needed).

Conclusion

This 1 Bowl Vegan Apple Cake brings cozy fall flavor and easy prep together in one delicious dessert. With its moist crumb, tender apples, and sweet caramel drizzle, it’s a crowd-pleaser for vegans and non-vegans alike. Whether you’re baking for a holiday, a special occasion, or just a sweet weekday treat, this cake is a simple and satisfying way to celebrate the season.