This easy cinnamon apple cake is so delicious with a soft and moist vanilla cake filled with pieces of tender apple, a crunchy cinnamon sugar topping, and a sweet vanilla glaze. This is the perfect cake for morning tea, plus it’s completely dairy-free!
I have had ‘apple cake’ on my to-be-made list for the website for the last couple of years but I just wasn’t sure what kind of cake it should be. This year, I’ve been really enjoying baking with apples and was inspired to create an apple cake similar to a coffee cake.
This cake is well worth the wait because it’s incredible. I know I always say that, but from the first bite of this cake, I was obsessed and declared that it may be the best cake I’ve made.
There is a secret ingredient that makes this cake different from any other recipe on my website, and that is the addition of dairy-free sour cream. The sour cream makes this cake so incredibly soft and moist in a way that I’ve not achieved with any other combination of ingredients.
Similar to a coffee cake, this is a fairly dense cake, but thanks to the sour cream and the use of oil instead of butter, we have a cake that is so tender and carries a lot of flavour. Combined with the pockets of sweet and tart apple pieces and the crunchy, sweet, cinnamon sugar topping, I cannot find fault with this cake (nor can I stop eating it!).
If you have guests coming over and want to serve something delicious with tea or coffee, or need to take something sweet into the office, this is the recipe for you. It’s easy, it transports well, and it’s so good that everyone will be asking you to make it again.
Key Ingredients
This cake uses simple ingredients that, when combined, create a soft and tender apple cake with a crunchy cinnamon sugar topping.
Note: All ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Apples – Use firm and crisp apples that won’t break down when cooked. I am using Granny Smith apples, but Pink Lady would also work well. For this recipe, I recommend peeling the apples.
- Sugar – The cake itself uses white sugar for structure and flavour, while the top has a sprinkle of brown sugar.
- Eggs – This cake doesn’t contain a lot of leavener, so the eggs really work to provide structure and add air into the batter to lift the cake.
- Sour cream – The secret ingredient to making this apple cake so soft and moist is using dairy-free sour cream. This can usually be found in the vegan section of the supermarket. Dairy-free yoghurt can be substituted if necessary, but make sure it’s a really thick and creamy variety.
- Plain flour – Also known as all-purpose flour. I have not tested this recipe using gluten-free flour.
- Vanilla extract – To flavour the cake.
- Canola oil – Keeps the cake really moist and tender. You can use any vegetable oil without a strong flavour for this recipe.
- Baking powder – Just a little bit is used to help the cake rise and remain soft.
- Cinnamon – The cinnamon gets mixed with the brown sugar to create a crunchy topping for the cake that is so delicious.
Step-By-Step Instructions
This apple cinnamon cake is very simple to prepare, coming together in one bowl. I like to use a handheld electric mixer to prepare the batter however you can use a whisk instead. To bake, I recommend using a 23×23 cm (9×9 inch) square cake pan, but you can also bake it in a 23 cm (9 inch) round springform tin.
I like to peel the apples for this recipe as it results in a nicer texture when baked in a cake. Use any apples you like, then remove the core and chop them into small pieces. You want the pieces to be small so they aren’t too heavy in the cake batter, which would cause them to sink to the bottom.
Using your electric mixer, beat together the sugar and oil. Add the eggs, one at a time, beating well between each addition until the mixture becomes paler in colour. This helps incorporate air into the batter to keep the cake soft. Add the dairy-free sour cream and vanilla extract and mix until combined.
Add the flour and baking powder to the bowl (in this order so the baking powder doesn’t directly touch the wet ingredients) and mix until just combined. Switch to a rubber spatula to scrape down the sides and ensure the flour is fully incorporated. The batter will be quite thick and sticky.
Add the apple pieces to the batter and fold through gently using your spatula, ensuring the apples are distributed evenly in the batter without overmixing. Pour the batter into the prepared cake pan and smooth out the top.
In a small bowl, mix together the brown sugar, ground cinnamon, and melted dairy-free butter until it resembles wet sand. Sprinkle this mixture evenly over the top of the cake batter.
Place the cake in the oven and bake for 45 minutes or until the cake is golden brown on top and a skewer inserted into the centre comes out clean. Allow the cake to cool in the pan for about 15 minutes before lifting it out using the baking paper overhang and allowing it to cool completely on a wire rack.
Mix together the icing sugar and vanilla extract with a little dairy-free milk until it’s thick but of a consistency that allows you to drizzle. Drizzle the glaze over the top of the cooled cake and allow it to set before slicing and serving.
Storage and freezing instructions
Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Let the cake sit at room temperature for 15-20 minutes before serving.
Freezing: Once the cake has cooled completely, wrap either the whole cake or individual slices tightly in plastic wrap, then in aluminium foil or place in a resealable freezer bag. The apple cake can be frozen for up to 3 months. When ready to eat, allow the cake or cake slices to defrost at room temperature before unwrapping. Enjoy the cake as is or warm slightly in the microwave after thawing.
Recipe FAQs
I haven’t tested this recipe using gluten-free flour; however, if you want to try, I recommend using a good quality gluten-free flour blend that has xanthan gum added for the best results, such as Bob’s Red Mill.
It’s best to use apples that are firm and have a balance of sweetness and tartness. Some of the best varieties for baking are Granny Smith, Honeycrisp, Pink Lady, or Fuji.
More recipes with apples:
Caramel Apple Galette
Easy Apple Turnovers
Apple Cinnamon Bread
Vegan Apple Crumble
Cinnamon Apple Cake
Ingredients
For the apple cake:
- 1 cup white sugar
- ½ cup canola oil
- 2 eggs room temperature
- ½ cup dairy-free sour cream
- 2 teaspoons vanilla extract
- 2 cups plain flour
- 1 teaspoon baking powder
- 2 cups peeled and chopped apples
For the cinnamon sugar topping:
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon melted dairy-free butter
For the vanilla glaze (optional):
- ½ cup icing sugar
- ¼ teaspoon vanilla extract
- 1-2 tablespoons dairy-free milk
Instructions
- Preheat the oven to 180°C (350°F) and line a 23×23 cm (9×9 inch) square cake pan with baking paper, allowing the sides to overhang for easy removal.
- In a large mixing bowl, beat together the sugar and oil. Add the eggs, one at a time, beating well between each addition until the mixture becomes paler in colour. Add the dairy-free sour cream and vanilla extract and mix to combine.
- To the bowl, add the flour and baking powder and mix until just combined. Switch to a rubber spatula to scrape down the sides and ensure the flour is fully incorporated. The batter will be quite thick and sticky at this point.
- Add the peeled and chopped apple pieces to the batter and fold through gently, being careful to ensure the apples are distributed evenly in the batter without overmixing.
- Pour the batter into the prepared cake pan and smooth out the top.
- In a small bowl, mix together the brown sugar, ground cinnamon, and melted dairy-free butter until it resembles wet sand. Sprinkle this mixture evenly over the top of the cake batter.
- Place the cake in the oven and bake for 45 minutes or until the cake is golden brown on top and a skewer inserted into the centre comes out clean. Let the cake cool completely on a wire rack.
- Make the glaze by mixing the icing sugar and vanilla extract with a little dairy-free milk until it’s thick but of a consistency that will allow you to drizzle. Drizzle this glaze over the cooled cake and allow to set before slicing and serving.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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