Deliciously Moist Vegan Wholemeal Apple Cake: An Easy & Healthy Homemade Treat

Indulge in our simple wholemeal apple cake – a wonderfully moist, entirely vegan wholemeal cake generously filled with fresh, tangy apple chunks and aromatic spices. This easy-to-make recipe is ideal for a wholesome mid-morning or afternoon snack, or even a light breakfast.

While there’s undeniable joy in crafting an elaborately decorated, iced layer cake, the desserts I truly crave and find myself reaching for most often are usually far simpler. These are the humble bakes that might not win beauty contests but offer unparalleled comfort and a delightful, satisfying taste without any guilt. They’re the kind of cakes that are perfect for a generous slice at any time of day, making an ideal companion for your morning coffee or afternoon tea.

For several weeks, I had a persistent craving for a wholesome apple cake. As luck would have it, our garden apple tree produced a small bounty of apples that, while not ideal for eating fresh, were absolutely perfect for baking. This timely harvest finally prompted me to satisfy that craving with this wonderfully simple wholemeal apple cake recipe.

This isn’t just any apple cake; it’s a remarkably moist and flavorful creation, packed with tender, tangy chunks of fresh apple. The inclusion of wholemeal flour gives it a satisfyingly hearty texture and a deeper, more nuanced flavor compared to cakes made with refined flour. To elevate it further, a sprinkle of demerara sugar on top creates a delightful, subtle crunch, adding another layer of texture that beautifully complements the soft interior. The aroma of warm spices infuses every bite, making it an irresistible treat.

What makes this wholemeal apple cake truly special is its incredible ease of preparation. You’ll be delighted to know that this recipe requires only one bowl, minimizing cleanup, and there’s absolutely no need for an electric mixer. The method involves a classic “rubbing in” technique for the vegan butter and dry ingredients, similar to making pastry, which ensures a tender crumb. After that, the remaining ingredients are simply stirred in with a spatula, making it a truly fuss-free baking experience even for novice bakers.

This robust apple cake keeps exceptionally well in an airtight container at room temperature. Although, fair warning, it rarely lasts long in our household – typically disappearing within two days! It serves as a fantastic mid-morning or afternoon snack, and many even enjoy it as a wholesome breakfast option. For a slightly more indulgent experience, consider serving it warm with a dollop of vegan custard or cream. However, I personally find it utterly perfect as is, accompanied by a steaming mug of tea, allowing its natural flavors to shine through.

Essential Ingredients for Your Simple Vegan Wholemeal Apple Cake

Crafting this delicious and healthy wholemeal apple cake requires a few key ingredients. Here’s a detailed look at what you’ll need and some considerations for each to ensure the best possible outcome:

Apples: You will need three medium-sized eating apples, roughly 350-400g in total before preparation. I highly recommend using a sharper variety, such as Cox or Braeburn, as their tartness beautifully balances the sweetness of the cake and prevents it from becoming cloyingly sweet. While sweeter varieties like Gala can also work, they might result in a less complex flavor profile. Feel free to peel them if you prefer a smoother texture, but leaving the peel on adds extra fiber and a lovely rustic touch.

Self-Raising Wholemeal Flour: This is a crucial ingredient for the cake’s characteristic hearty texture and nutty flavor. Wholemeal flour (known as whole wheat flour in the USA) retains the bran and germ of the wheat grain, offering more fiber and nutrients than white flour. The self-raising aspect ensures a good rise. If you can’t find self-raising wholemeal flour, you can easily create your own by combining plain wholemeal flour with 2 teaspoons of baking powder for this recipe.

Vegan Butter: For the best results, it’s essential to use a block-style vegan butter rather than the softer, spreadable kind found in tubs. Block butter has a higher fat content and less water, mimicking traditional dairy butter’s properties, which is vital for the “rubbing in” technique and for achieving the correct cake structure. My go-to brands are Naturli Vegan Block or Flora Plant Butter, but any similar firm vegan butter block will work perfectly.

Sugar: I use light brown soft sugar (sometimes called light muscovado sugar) within the cake batter. This type of sugar contributes a deeper, caramel-like flavor and helps retain moisture, resulting in a more tender crumb. Once the cake comes out of the oven, I sprinkle the top with demerara (or turbinado) sugar. This optional step is highly recommended as it creates a beautiful, crunchy crust that contrasts wonderfully with the soft cake. I generally don’t recommend swapping the light brown sugar for granulated white sugar, as it will significantly alter both the flavor depth and the moist texture of the cake. If you must, coconut sugar could be a very distant alternative, but the brown sugar truly makes a difference.

Milk: Unsweetened soy milk is my preferred choice for this recipe due to its neutral flavor and good protein content, which can contribute to the cake’s structure. However, this recipe is quite forgiving, and most unsweetened non-dairy milks will work well. Oat or cashew milk would be excellent alternatives, providing a creamy texture without overpowering the apple and spice flavors. Always opt for unsweetened varieties to control the overall sweetness of your cake.

Spices: A comforting blend of cinnamon and mixed spice perfectly complements the natural sweetness and tartness of the apples. If you’re outside the UK and mixed spice isn’t readily available, don’t worry! You can easily substitute it with an equal amount of apple pie spice or pumpkin pie spice, as these blends share a similar aromatic profile that works beautifully with autumnal bakes.

Baking Your Delicious Vegan Wholemeal Apple Cake: A Step-by-Step Guide

(For precise measurements and detailed instructions, please refer to the recipe card conveniently located at the bottom of this page.)

To begin, thoroughly combine the self-raising wholemeal flour, salt, cinnamon, and mixed spice in a spacious mixing bowl. Ensure all the dry ingredients are evenly distributed. Next, add the cold, cubed vegan butter to the flour mixture. Using your fingertips, gently rub the butter into the dry ingredients. This process, similar to making pastry, is crucial for creating a light and tender crumb. Continue rubbing until the mixture resembles coarse sand and there are no visible lumps of butter remaining. This step helps to evenly distribute the fat, preventing a dense cake.

Once your dry mixture is perfectly crumbly, stir in the light brown soft sugar, ensuring it’s well incorporated. Then, add the prepared diced apples. Give everything a good stir to distribute the sweet sugar and fresh apple chunks throughout the flour and butter mixture. This ensures every slice will have a delightful apple burst.

Finally, pour in the unsweetened non-dairy milk and mix everything together with a spatula until a cohesive batter forms. Don’t be alarmed if the mixture appears quite stiff or even a little curdled; this is perfectly normal for a wholemeal cake of this type and will result in a beautifully moist texture once baked. Carefully scrape the entire mixture into your pre-greased and lined 18cm (7-inch) round, deep cake tin. Use the back of your spatula or a spoon to gently spread the batter evenly across the tin. Bake in your preheated oven for approximately 1 hour, or until golden brown and firm to the touch.

As soon as you remove the golden-brown cake from the oven, immediately and generously sprinkle the demerara sugar over the hot top. The residual heat will help the sugar adhere and create that irresistible crunchy crust. Allow the cake to cool in the tin for a good half-hour or so; this crucial step allows the delicate cake to firm up and prevents it from breaking when you attempt to remove it. After this resting period, carefully turn the cake out onto a wire rack to cool completely before slicing and serving. This ensures the cake’s structure is fully set and its flavors are optimally developed.

Top Tips for Perfecting Your Vegan Wholemeal Apple Cake

Achieving baking perfection often comes down to a few key details. Here are some of my best tips to ensure your vegan wholemeal apple cake turns out beautifully every time:

• Embrace Metric Measurements: As a seasoned baker, I cannot stress enough the importance of using metric measurements with a digital kitchen scale instead of imprecise cup conversions. Volume measurements like cups can vary wildly depending on how ingredients are packed, leading to inconsistent results. A scale provides far more accurate and repeatable outcomes, not to mention it’s often cleaner and easier than scooping and leveling cups!
• Adhere to the Recipe: For the most consistent and delicious results, I strongly recommend following this recipe exactly as written. Baking is a science, and even small alterations to ingredients or quantities can significantly impact the cake’s texture, rise, and overall flavor. If you’re new to vegan baking, sticking to the tested proportions is your best bet.
• Handle with Care: This wholemeal apple cake is wonderfully moist and tender, particularly when warm, thanks to all those juicy chunks of apple. This makes it quite delicate. To avoid any potential heartbreak when removing it from the tin, I highly recommend using a springform or loose-bottomed cake tin. This allows you to gently release the cake without needing to flip it out, which greatly reduces the risk of it breaking apart.
• Patience During Cooling: Resist the urge to turn the cake out of the tin too soon. It’s crucial to let it cool in the tin for at least 20-30 minutes. This period allows the cake’s structure to firm up and settle after baking, making it much more resilient when transferred to a wire rack for complete cooling. Removing it prematurely risks it collapsing.
• The Toothpick Test: To confirm your cake is perfectly baked, perform the classic toothpick test. Insert a clean toothpick or skewer into the very center of the cake. If it comes out clean, without any wet batter attached, your cake is done. If it still looks wet, continue baking for a few more minutes and re-test. Remember to try a few spots, making sure you aren’t just hitting an apple chunk, which can give a false clean reading.
• Optimal Storage: Once your cake has cooled completely, store it in an airtight container at room temperature. This will keep it wonderfully moist and fresh for 4-5 days, though I’d be impressed if it lasts that long!
• Explore Other Apple Cakes: If you love apple cake but are looking for a vegan option that isn’t made with wholemeal flour, be sure to check out my ultimate vegan apple cake recipe. It offers a different texture and flavor profile while still being entirely plant-based.

Can I Freeze This Vegan Wholemeal Apple Cake?

Absolutely! This vegan wholemeal apple cake is an excellent candidate for freezing. It freezes beautifully, making it perfect for meal prep or for having a delicious treat on hand whenever a craving strikes. To prevent freezer burn and maintain its moisture, ensure the cake is completely cooled before wrapping it tightly in a double layer of cling film (plastic wrap) and then in foil. It will keep well in the freezer for up to 3 months. When you’re ready to enjoy it, simply allow it to defrost at room temperature for several hours or overnight. Once thawed, it will taste as fresh and delicious as the day it was baked.

More Delicious Fruity Vegan Cakes to Try:

• Chocolate, pear and hazelnut cake
• Vegan apple cake
• Vegan cherry almond cake
• Vegan orange cranberry cake
• Vegan pineapple upside-down cake
• Lemon blueberry polenta cake
• Vegan mango bundt cake
• Raspberry, chocolate and almond sheet cake
• Vegan apple bundt cake

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A Look Back: The Original (Non-Vegan) Apple Cake Recipe

This simple apple cake recipe has a history! I originally published a version of this cake back in 2016. Over the years, as my baking journey evolved and I embraced more plant-based cooking, I decided to update and proudly veganise this beloved recipe. For those who fondly remember or are simply curious about the original, non-vegan version, I’ve included it below. It serves as a testament to how easily delicious bakes can be adapted to be entirely plant-based without sacrificing flavor or texture. The primary differences lie in the use of dairy butter and egg, which have been cleverly replaced with vegan block butter and a slightly adjusted milk quantity in the new recipe to maintain that signature moistness and structure.

Original Apple Cake Recipe Ingredients (Non-Vegan)

• 350 g sharp eating apples such as cox (unprepared weight, 12oz/3 medium)
• 225 g (8oz) self-raising wholemeal flour
• ¼ tsp salt
• 1 tsp cinnamon
• 1 tsp mixed spice
• 115 g butter (1 stick), firm but not fridge cold, cubed
• 115 g (⅔ cup) light brown soft sugar
• 1 large egg, beaten
• 110 ml milk (⅓ + ⅛ cup), more if needed
• 1 ½ tbsp demerara sugar

Original Apple Cake Instructions (Non-Vegan)

• Preheat the oven to 180°C/350°F/gas mark 4. Grease an 18cm/7in round deep cake tin and line the base with baking parchment.
• Peel, core and dice the apples, then set aside. Mix together the flour, salt, cinnamon and mixed spice in a large bowl. Add the butter and rub in using your fingertips until the mixture resembles coarse sand and no chunks of butter remain.
• Stir in the light brown soft sugar, then the prepared apples. Mix in the beaten egg, followed by the milk. The mixture should be quite stiff, but if it seems too dry, add a tiny bit more milk until it reaches a reluctant dropping consistency.
• Pour the cake mixture into the prepared tin and spread it evenly. Bake for about 1 hour, but begin checking for doneness after 45 minutes; it should be firm, and a skewer inserted into the centre should come out clean. If the top starts to darken too much, cover loosely with foil partway through baking.
• Remove the cake from the oven and immediately sprinkle with demerara sugar. Leave to cool in the tin for half an hour or so, then turn out onto a wire rack and leave to cool completely. Store in an airtight container for freshness.