Vegan Irish Apple Cake
- Rose Huxford
- Mar 15
- 4 min read
This Vegan Irish Apple Cake, made in just one bowl, is an ideal dessert for St. Patrick's Day. Typically prepared during apple season in Ireland, this cake is incredibly easy to make. Unlike traditional cakes in the US, it's not overly sweet and is packed with apples and spices. You can opt for a traditional vegan custard sauce or simply sprinkle some icing sugar on top and savor it with a cup of tea. Happy St. Patrick's Day!
Did you know apples have been in Ireland for at least 3000 years? My take on the traditional Irish apple cake, typically made during the apple harvest season across Ireland, uses dairy-free buttermilk and replaces oils and eggs with apple sauce to boost moisture. I've also included chia and hemp seeds for extra nutrients. This Vegan Irish Apple Cake is rich in cinnamon and nutmeg to complement the apple flavor. It's delightful with my homemade vegan custard sauce, which is rich in anti-inflammatory benefits due to the turmeric that gives it a lovely yellow custard hue, along with lemon peel and juice. Alternatively, you can forgo the custard and simply sprinkle some icing sugar on top of the cake and savor it!
Vegan Irish Apple Cake
Pre-heat oven: 375 degrees F
Yields: 8 slices
Prep-time: 10 minutes
Bake-time: ~45-60 minutes depending on your oven
Cooling-time: 1 hour
Equipment: 9-inch pan or spring form pan, parchment paper, 1 large mixing bowl, 1 medium bowl, cutting board, paring knife, measuring spoons, liquid measuring cup, measuring cups, spatula, whisk, small sauce pan, cooling rack.
*As an Amazon and King Arthur Associate, I earn from qualifying purchases
Cake Ingredients
4 granny smith apples, washed and cored
1 cup plant milk, I used oat milk
4 tsp apple cider vinegar
3/4 cup coconut sugar
1 cup unsweetened apple sauce
1 tsp pure vanilla extract
1/2 tsp almond extract
1 3/4 cup all-purpose flour or King Arthur GF 1:1 ratio baking flour
3/4 cup King Arthur almond flour
1/2 tsp salt
1/2 tsp nutmeg
3 tsp ground cinnamon powder, I use Ceylon Cinnamon
2 tsp baking powder
2 tbsp hemp seeds
2 tbsp chia seeds
Streusel Topping Ingredients
3/4 cup cup all-purpose flour or GF flour
1/3 cup oat or GF oats
3/4 cup coconut sugar
1 1/2 tsp ground cinnamon
6-7 tbsp chilled vegan butter, or regular unsalted butter, diced
Demerara sugar for sprinkling on top
Vegan Custard Sauce Ingredients
1 cup plant milk
2-3 tbsp corn starch or arrowroot powder
4-5 tbsp cane sugar
1/3 tsp turmeric powder
1 tsp pure vanilla extract
pinch of salt
1/2 lemon peel
1/2 of lemon fresh squeezed juice
Directions
Pre-heat your oven to 375 degrees F.
Apply a light layer of non-stick spray to your pan, place parchment paper on the bottom, and then add another layer of non-stick spray. Set the pan aside.
In a liquid measuring cup, stir together your plant milk and apple cider vinegar. Let it sit for about 5 minutes until it curdles. This is your buttermilk.
On a cutting board, cut 1 1/2 apples into chunks and set it aside.
In a large mixing bowl, whisk together flour, almond flour, salt, baking powder, hemp seeds, chia seeds, coconut sugar, nutmeg, and cinnamon powder.
Then, incorporate the chopped apples and use a spatula to stir, ensuring the apples are coated.
Then, add in the buttermilk, apple sauce, almond extract and vanilla extract. Use the spatula to bring all the ingredients together until well combined.
Carefully pour the batter evenly into your prepared pan.
Slice the rest of the apples and place them on top of the cake batter in any design you like.
Next, to make the streusel topping, add flour, oats, coconut sugar, cinnamon and chilled diced butter to your medium mixing bowl. Use clean hands to crumble the butter into small pea size bits into your dry mixture, mixing everything as you go. Your mixture should look somewhat crumbly. Then, sprinkle the streusel topping on top of your sliced apples.
Position the cake on the middle rack of your oven and bake for approximately 45-60 minutes, depending on your oven. To determine if it's completely baked, insert a toothpick into the center of the cake. If it emerges clean, the cake is nearly finished. The streusel topping should also display a golden brown color.
Allow the cake to cool on a cooling rack for about 1 hour. *You can run a butter knife around the edges once the cake is done, this will help the cake to come out of the pan with more ease.
For the vegan custard sauce: Combine milk, cornstarch, cane sugar, turmeric, vanilla extract, lemon peel, and lemon juice in a saucepan. Stir frequently to prevent clumping and excessive thickening. When the mixture has thickened and coats a spoon, take it off the heat and pour it over your cake.
For storing, cover the cake with a tea towel for up to two days, or keep in the fridge for 3-4 days. Store the custard sauce in a glass container with a lid and keep in the fridge for about 5 days.
Enjoy!
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