Vegan Apple Custard Cake
A tender, lightly spiced vegan apple cake with a creamy custard layer running through the middle and a crisp cinnamon-sugar top. It's the kind of cake that feels like a warm hug on a cool afternoon.
A tender, lightly spiced vegan apple cake with a creamy custard layer running through the middle and a crisp cinnamon-sugar top. It's the kind of cake that feels like a warm hug on a cool afternoon.
Ingredients
17 ingredientsAdjust servings
Ingredients and nutrition update together
- Fat
- 13g
- Carbs
- 48g
- Protein
- 3g
Whole recipe (8 servings): 2560 kcal
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegan butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
- 1/2 cup unsweetened plant milk (such as oat or soy)
- 2 medium apples (about 2 cups diced), peeled and diced
- 1 cup vegan custard (store-bought or homemade)
- 2 tablespoons granulated sugar (for topping)
- 1/2 teaspoon ground cinnamon (for topping)
Method
9 steps- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a small bowl, mix ground flaxseed and water. Let sit for 5 minutes until thickened. This is your flax egg.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, and nutmeg.
- In a large bowl, beat vegan butter and 3/4 cup sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in vanilla and flax egg.
- Add half the flour mixture to the butter mixture, then half the plant milk. Mix on low until just combined. Repeat with remaining flour mixture and plant milk. Fold in diced apples.
- Spread half the batter into the prepared pan. Spoon vegan custard over the batter, leaving a 1-inch border around the edge. Spread remaining batter over the custard, gently smoothing the top.
- In a small bowl, mix 2 tablespoons sugar and 1/2 teaspoon cinnamon. Sprinkle evenly over the cake.
- Bake for 45-50 minutes, until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil after 30 minutes.
- Let cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Serve slightly warm or at room temperature.
Recipe notes
Helpful tips
- For a crisper top, broil for 1-2 minutes after baking, watching carefully.
- Use a mix of sweet and tart apples, like Honeycrisp and Granny Smith, for balanced flavor.
- If custard is very thick, warm it slightly to make it spreadable.
Equipment
- 9-inch round cake pan
- parchment paper
- mixing bowls
- whisk
- electric mixer
- spatula
- wire rack
Storage
Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving.
Additional tips
- Contains flax. Check custard label for allergens if needed. Not a low-sodium food.
Estimated nutrition
Per serving: 320 calories
Fat: 13 g · Carbs: 48 g · Protein: 3 g
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