Vegan Apple Fritter Cake

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This vegan apple fritter cake is loaded with soft, tender apple chunks and generous swirls of cinnamon brown sugar baked right into a buttery crumb. A simple vanilla glaze on top ties the whole thing together. It works just as well for breakfast as it does for dessert, and it comes together with pantry staples you probably already have.

If you love apple fritter flavors, you’ll also want to check out the Vegan Apple Fritter Bread and Vegan Apple Fritter Muffins for more ways to get that cinnamon-sugar apple fix.

Why This Vegan Apple Fritter Cake Works

The layering technique is what makes this cake special. Instead of just folding apples into a batter, you build it in two layers with cinnamon brown sugar between them. That creates pockets of caramelized sweetness throughout instead of concentrating it in one spot.

The original recipe uses Granny Smith apples for their tart flavor and firm baking texture. Chop the apples small but not fine so distinct pieces remain throughout the cake.

The recipe provides two egg-free options: two flax eggs or 1/2 cup unsweetened applesauce. If using flax, combine the ground flax with water and let it stand for 5 minutes before mixing. If you’re also a fan of cinnamon-spiced baked goods, the Vegan Cinnamon Bars are worth adding to your baking list.

Ingredients for Vegan Apple Fritter Cake

Brown Sugar/Cinnamon Mixture

• 1/3 cup light brown sugar
• 1 teaspoon ground cinnamon

Cake

• 1/2 cup vegan butter, softened
• 2/3 cup granulated sugar
• 2 tbsp ground flax + 6 tbsp water (or 1/2 cup unsweetened applesauce)
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup non-dairy milk

Chopped Apple Mixture

• 2 large apples, peeled (or unpeeled) and chopped small
• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon

Vanilla Glaze for Apple Fritter Cake

• 1/2 cup powdered sugar
• 1-3 tablespoons non-dairy milk (more milk = thinner, more fritter-style glaze)

How to Make Vegan Apple Fritter Cake

1. If using flax eggs, combine 2 tbsp ground flax with 6 tbsp water and let sit for 5 minutes to thicken.
2. Preheat oven to 350°F. Grease an 8×8 pan or 9×5 loaf pan with non-stick spray, or line with parchment paper for easy removal.
3. Mix 1/3 cup brown sugar and 1 teaspoon cinnamon in a small bowl. Set aside.
4. Whisk 1 1/2 cups flour and 1 3/4 teaspoons baking powder together in a separate bowl. Set aside.
5. In a large bowl, beat 2/3 cup granulated sugar and 1/2 cup softened vegan butter with an electric mixer until smooth and creamy.
6. Beat in the flax eggs (or 1/2 cup applesauce) until blended, then add 1 1/2 teaspoons vanilla extract and mix in.
7. Add the flour mixture to the butter mixture and stir until just combined.
8. Pour in 1/2 cup non-dairy milk and mix until the batter is smooth.
9. Toss 2 chopped apples with 2 tablespoons granulated sugar and 1 teaspoon cinnamon.
10. Spread half the batter into the prepared pan. Scatter half the chopped apple mixture on top, then sprinkle half the brown sugar/cinnamon mixture over the apples.
11. Spread the remaining batter over the apple layer. Top with the rest of the chopped apples and the remaining brown sugar/cinnamon mixture.
12. Lightly press the apples into the batter and swirl the brown sugar mixture through using a knife or spoon.
13. Bake until a toothpick inserted in the center comes out clean: about 45-50 minutes for an 8×8 pan, or 60 minutes for a 9×5 pan.
14. While the cake cools, whisk 1/2 cup powdered sugar with 1-3 tablespoons non-dairy milk until smooth. If the glaze is too thick, microwave it for 10 seconds to loosen it up.
15. Drizzle the glaze over the cake while still warm (it will melt in slightly) or wait until fully cooled for a cleaner look. Double the glaze if you want extra coverage.

Tips for the Best Vegan Apple Cake

• Use the apple called for in the original recipe. Granny Smith apples provide a tart flavor and firm baking texture.
• Don’t skip the swirl step. Running a knife through the brown sugar layer creates those signature fritter-style ribbons of cinnamon throughout the cake. Without it, the cinnamon sugar just sits in a flat layer.
• Chop apples small but not fine. This follows the original method and keeps recognizable apple pieces in the finished cake.
• Soften the vegan butter. Softened butter creams smoothly with the granulated sugar as directed in the recipe.
• Test for doneness in multiple spots. The apple pieces can throw off a single toothpick test since hitting a moist apple chunk might make you think the batter is still raw.

How to Store Vegan Apple Fritter Cake

• Room temperature: Keep the cake covered for short-term storage.
• Refrigerated: Refrigerate it when you need longer storage.
• Frozen: The current recipe also allows freezing; wrap the cake or individual slices securely before freezing.
• Reheating: Warm an individual slice in the microwave for about 15-20 seconds. If you enjoy warm apple desserts, try the Apple Cinnamon Oatmeal Pudding Bake too.

Fruit Variations for Vegan Apple Fritter Cake

• The current recipe notes pears, peaches, blueberries, or cherries as possible fruit substitutions. Because different fruits release different amounts of moisture, expect the texture and baking time to vary.

Vegan Apple Fritter Cake FAQ

Can I use a different type of apple?

The original recipe uses Granny Smith apples. Another baking apple may change the sweetness and texture, so keep the written sugar amount unless you have tested a specific substitution.

Why did my cake sink in the middle?

Several factors can cause a cake to sink, so the page should not diagnose one cause without a tested troubleshooting note. Follow the written pan size and baking range, then check multiple spots with a toothpick because a moist apple piece can resemble underbaked batter.

Can I make this vegan apple cake ahead of time?

Bake the cake, let it cool, then cover it for storage. The glaze may be added before serving if you prefer a cleaner finish.

Do I need to peel the apples for vegan apple cake?

It’s optional. Peeling gives a smoother bite, but leaving the skins on adds a bit of extra texture and color. The skins soften considerably during baking, so either way works well.

This vegan apple fritter cake combines cinnamon apples, brown sugar swirls, and a simple vanilla glaze in a cozy fall bake. Serve it for breakfast, brunch, snack, or dessert.

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Vegan Apple Fritter Cake

This Vegan Apple Fritter Cake features chopped apples, cinnamon-brown sugar swirls, and a simple vanilla glaze. Serve it for breakfast, brunch, snack, or dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American, Amish

Servings 8 Servings

Ingredients

  

Brown Sugar/Cinnamon Mixture

• 1/3 cup light brown sugar
• 1 teaspoon ground cinnamon

Cake

• 1/2 cup vegan butter, softened
• 2/3 cup granulated sugar
• 2 tbsp Ground Flax + 6 tbsp WATER allow to sit for 5 minutes or ½ cup unsweetened applesauce
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup non-dairy milk

Chopped Apple Mixture

• 2 Granny Smith apples, peeled or unpeeled and chopped small but not fine toss with 2 tablespoons granulated sugar and 1 teaspoon cinnamon before adding

Creamy Glaze

• 1/2 cup powdered sugar
• 1-3 tablespoons non-dairy milk

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Instructions

 

• Combine 2 tbsp ground flax with 6 tbsp water and let stand for 5 minutes, unless using applesauce.
• Preheat oven to 350 degrees. Use an 8x8 or 9x5 pan and spray with non-stick spray or line with foil or parchment paper and spray with non-stick spray to get out easily for slicing.
• Mix 1/3 cup brown sugar and 1 teaspoon cinnamon together in a bowl. Set aside.
• Combine & whisk 1 & 1/2 cups flour and 1 & 3/4 teaspoons baking powder together in another bowl and set aside.
• In another medium-sized bowl, beat 2/3 cup granulated sugar and 1/2 cup softened vegan butter together using an electric mixer until smooth and creamy.
• Beat in 2 flax eggs or applesauce until blended in; add in 1 & 1/2 teaspoons vanilla extract and mix in.
• Add the flour mixture into the creamed vegan butter mixture and mix until blended.
• Mix 1/2 cup non-dairy milk into the batter and continue mixing until smooth.
• Pour half the batter into the prepared pan; add half the chopped apple mixture with the sugar and cinnamon added in.
• Sprinkle 1/2 of the brown sugar/cinnamon mixture you set aside earlier, on top of apple layer.
• Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
• Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, approximately 45-50 minutes for 8x8 pan and 60 minutes for a 9x5 pan.

Glaze

• To make glaze, mix 1/2 cup powdered sugar and 1 to 3 tablespoons non-dairy milk together until well mixed. (Place mixture in microwave for 10 seconds to get it pourable if it needs a boost.)
• Drizzle with glaze while the cake is still warm or after it's cooled.  Whenever you prefer, only if you pour on top while it's still warm, it will melt some, but that's ok!
• If you want more glaze, make a double batch. 🙂

Keyword apples, Cake, cinnamon