Description
This Easy Vegan German Apple Cake, known as Apfelkuchen, is a delightful plant-based dessert featuring a moist, fluffy batter studded with thinly sliced apples arranged in a beautiful fan shape. Using simple vegan ingredients like soy milk, apple cider vinegar, and dairy-free yogurt, this cake mimics the traditional buttermilk effect for a tender crumb. Baked to golden perfection, it makes a perfect treat for any occasion, served dusted with powdered sugar and optionally paired with vegan whipped cream or ice cream.
Ingredients
Scale
Wet Ingredients
- 236 ml soy milk
- 1 tablespoon apple cider vinegar
- 100 g vegan butter (room temperature)
- 85 g vegan Greek-style yogurt (or soy/coconut yogurt)
- 2 tablespoons vanilla extract
Dry Ingredients
- 170 g golden granulated sugar (or granulated sugar)
- 250 g plain flour
- 2 ½ teaspoons baking powder
- ½ teaspoon sea salt
Fruit
- 3 ½ apples (a mix of Granny Smith and Braeburn)
Optional Garnishes
- 2 tablespoons organic powdered sugar (confectioner’s sugar)
- Vegan whipped cream or vegan vanilla ice cream (for serving)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 175°C (347°F). Line the base of a 9-inch cake tin with parchment paper. Lightly grease the sides with oil or vegan butter and dust them with flour to prevent sticking.
- Make Vegan Buttermilk: Combine soy milk and apple cider vinegar in a medium bowl or jug. Stir and set aside for 5 minutes to curdle, creating a vegan buttermilk substitute.
- Cream Butter and Sugar: In a stand mixer or large bowl, cream the room temperature vegan butter and sugar together with an electric mixer for 4-5 minutes until light and fluffy. Add the vegan yogurt and vanilla extract, mixing again to incorporate.
- Mix Dry Ingredients: In a separate bowl, whisk together the plain flour, baking powder, and sea salt until well combined.
- Prepare Apples: Wash, peel, and core the apples. Quarter each apple and slice each quarter thinly, keeping the slices intact to form a fan shape for easy pressing onto the batter.
- Combine Batter: Using a whisk or paddle attachment, add the vegan buttermilk and the dry ingredient mixture to the creamed butter mixture in two increments, whisking gently after each addition. Be careful not to overmix to maintain a tender crumb.
- Assemble Cake: Pour the thick batter into the prepared cake tin, smoothing the top with a spatula. Press the thin apple slices gently into the batter surface to create an appealing arrangement.
- Bake the Cake: Bake in the preheated oven for 40 to 45 minutes until the cake top turns golden brown. Test doneness by inserting a toothpick or knife; it should come out clean. Allow the cake to cool in the tin for 15-20 minutes.
- Cool and Serve: Carefully remove the cake from the tin and transfer to a wire rack to cool completely for another 10-15 minutes. Dust with organic powdered sugar if using. Serve warm or at room temperature, optionally with vegan whipped cream or ice cream.
- Storage: Store the cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature about 1-2 hours before serving to preserve its fluffy texture.
Notes
- Use room temperature vegan butter to ensure it creams properly with sugar, creating a light batter.
- Mixing a blend of tart Granny Smith and sweeter Braeburn apples balances flavor and texture.
- The vegan buttermilk (soy milk + vinegar) helps tenderize the cake and create a moist crumb.
- Do not overmix the batter to avoid a dense cake; mix only until combined.
- If desired, garnish with vegan whipped cream or a scoop of vegan ice cream for extra indulgence.
- The cake is best served at room temperature to maintain fluffiness and texture.
