Vegan Caramel Apple Cake
Prep time
Bake time
Total time
Prepare your cake pans with pan grease and a parchment paper liner
I am using 3-7" cake pans but you can make 2-8" layers instead [b
Serves: Serves 10 people
  • ½ recipe Apple Filling
  • ½ Recipe Buttercream
  • For the Cake:
  • Vegetable Oil 1 cup (240ml)
  • All Purpose Flour 2¼ Cups (280g)
  • Baking Powder 1½ teaspoons (7g)
  • Baking Soda 1½ teaspoons (7g)
  • Salt ¾ teaspoon
  • Ground Cinnamon 2 teaspoons (10g)
  • Granulated Sugar ¾ cup (150g)
  • Light Brown Sugar ¾ cup (158g)
  • Ground Flax Seeds 4 Tablespoons (32g)
  • Hot Water 10 Tablespoons (150ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • Apples Shredded from 2 medium apples approx 2 cups (250g)
  • For the Caramel Sauce:
  • 1 cup Light Brown Sugar (210g)
  • 1 cup Granulated Sugar (200g)
  • ¾ cup Almond Milk or any milk alternative (177ml)
  • Salt pinch
  • Vegan Butter 2 Tablespoons (28g)
  • Vanilla Extract 1 teaspoon
  1. For the Cake:
  2. Peel, core, shred the apples
  3. Combine the ground flax with the hot water and whisk smooth, set aside for 5 minutes to thicken
  4. In a large mixing bowl combine both sugars with the salt, oil and vanilla & whisk smooth.
  5. Add the thickened flax paste and whisk smooth
  6. Sift together the flour, salt, cinnamon and the baking soda and baking powder and add to the liquid mixture in the mixing bowl
  7. Add the shredded apples and mix well.
  8. Pour batter into prepared cake pans and bake immediately in preheated 350° F oven.
  9. Cake layers will take approximately 30-35 minutes or when a toothpick inserted yields moist crumbs, or the best way to check is if it is springy to the touch when you gently press the center
  10. For the Caramel Sauce:
  11. Combine all ingredients except the vanilla and the vegan butter in a large heavy bottom sauce pot
  12. Bring to a boil stirring over medium-high heat until the sugar is dissolved
  13. Let it boil rapidly without stirring for approximately 10-15 minutes or until it is caramel in color
  14. Remove from heat and stir in vegan butter and the vanilla extract
  15. Pour into a heat proof container then refrigerate until thick and cold
  16. Prepare the Buttercream of your choice by following the instructions for that recipe, at the last stage of mixing add ¼ cup of the cold caramel to the buttercream and mix well.
  17. Prepare the apple filling as per the instructions on that recipe post
  18. Once the cakes are baked and cooled, the caramel sauce is thick and the buttercream & apple fillings are also ready, you can proceed to build the cake.
  19. Watch the full YouTube video tutorial to see how I assembled the cake.
The cake layers can be frozen wrapped well for up to 1 month

The entire assembled cake can stay at room temperature for up to 1 day, but will most likely need refrigeration for longer storage (up to 10 days) so it doesn't get too soft.
Recipe by Gretchen's Vegan Bakery at