Vegan Apple & Cinnamon Loaf Cake

This recipe came about a little bit by accident: I was all set to make a carrot cake and then remembered I had a big bramley apple that needed used up. I still wanted a sweet, cinnamon spiced cake (a bit like carrot cake), so the apple and cinnamon loaf cake was born.

Be warned — it’s SERIOUSLY moreish. Like, you can’t just have one slice, you have to have at least two. I love it for breakfast, warmed and slathered in almond butter. It’s also great for a mid-morning sweet treat with a cuppa or an afternoon pick-me-up.

This is one of those cakes that makes your kitchen smell amazing when it’s baking. Apple and cinnamon is such a winning combination in my book, they work perfectly together (and also smell amazing when cooking. win win!).

How many does this apple and cinnamon loaf cake serve?

This loaf will give you around 10 chunky slices of cake.

How should it be stored?

This apple and cinnamon loaf cake keeps well in a refrigerated airtight container for a few days. I like to warm it in the toaster for a couple of minutes just before eating to give it that warm, just-baked taste. You can also freeze the cake — it is best to slice the loaf before freezing. Make sure to defrost fully before eating.

Which apples are best to use?

You can use pretty much any kind of apple in this cake – I like it best with the sharpness of bramley apples but have also tried it with granny smith apples, as well as a combination of red, bramley and granny smith. If you have a sweeter tooth, red apples are best.

Which flour should I use?

Buckwheat flour works well in this cake — the flavour goes perfectly with the combination of apple and cinnamon and it’s also gluten-free. You can sub the buckwheat flour for plain flour or a plain gluten-free flour blend if you prefer.

What can I use instead of coconut sugar?

I like to use coconut sugar to keep the cake free from refined sugar however you can easily sub the coconut sugar for soft brown sugar or caster sugar.

My other cake recipes

If you like this recipe, try some of my other cake recipes:
Vegan Carrot Cake with Cream “Cheese” Icing
Chocolate Chip Banana Muffins

Apple & Cinnamon Loaf Cake

Soft, moist loaf cake with the sweet combination of apple and cinnamon.
Prep Time 15 minutes
Cook Time 45 minutes
Servings 10 slices


  • 200 g buckwheat or plain flour
  • 200 g apple peeled & grated (I used bramley)
  • 1/2 apple to decorate (optional)
  • 120 ml plant milk (I used almond)
  • 2 tbsp maple syrup
  • 4 tbsp sunflower oil
  • 4 tbsp coconut oil (melted)
  • 50 g coconut sugar
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla essence


  • Preheat the oven to 180°C.
  • In a large mixing bowl, mix together the flour, sugar, baking powder and cinnamon.
  • In a smaller bowl or jug, mix the maple syrup, both oils, milk, apple cider vinegar and vanilla.
  • Add the wet mix to the bowl with the dry ingredients and mix until smooth. Be careful not to over-mix. Fold through the grated apple.
  • Pour the mix into a greased/lined loaf tin. Gently press slices of apple about 1/2cm into the mix to cover the top.
  • Bake at 180°C for 45 minutes. Leave to cool slightly before slicing.

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