This Vegan Apple Cake is the most delicious vegan fall dessert packed with juicy, soft apple pieces and fragrant cinnamon ginger spices.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save it in your account at: https://www.theconsciousplantkitchen.com/vegan-apple-cake/
Preheat the oven to 350°F (180°C). Line a 9-inch x 13-inch pan with parchment paper and lightly oil paper. You can also use a 10-inch round pan, but the cake takes longer to bake and comes out thicker.
In a medium bowl, stir almond milk and apple cider vinegar. Set aside 5 minutes until it curdles. This is the vegan buttermilk.
In a large bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
In another large bowl, whisk the vegan buttermilk made before, melted vegan butter, unsweetened apple sauce, and soft brown sugar.
Stir the dry ingredients with the wet ingredients until a smooth cake batter forms. Don't over-stir it.
Fold in chopped apples and transfer the cake batter into the prepared pan.
To make the toppings, place the softened vegan butter, vanilla, sugar, and cinnamon in a bowl. Press with a fork or crumble between your fingertips until it resembles a crumbly buttery mixture.
Sprinkle the cinnamon sugar all over the top of the vegan apple cake.
Sprinkle slivered almonds and place some of the apple slices on the cake.
Bake on the center rack of the oven for 50 to 80 minutes or until a toothpick inserted in the center of the cake comes out clean. If the top browns too fast, tent the pan with a large piece of foil.
Let the cake cool down for 15 minutes in the pan before transferring it to a cooling rack.
Cool completely before slicing, and decorate with icing sugar if desired.
Store leftovers in an airtight cake box in the fridge for up to 4 days or freeze for up to one month in sealed containers.