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Vegan Caramel Apple Cake

September 17, 2019 By Gretchen 24 Comments

One of the bakery’s all time favorites just got veganized!

That’s right the Caramel Apple Cake was one of my most popular layer cakes

Vegan Caramel Apple Cake


This is one heavy cake though, I will warn you!

And I’m talking weight-wise since it is packed with apples and caramel, caramel buttercream and more caramel sauce!

It’s actually a very light cake by itself, super moist and light crumb

This is a pretty big building on recipes project though, so just be sure to organize yourself before you begin and it will not be a difficult task.

You will want to go ahead and make the Apple Compote and Buttercream Recipes ahead of time

And the caramel sauce as I show in the video below.


5.0 from 2 reviews
Vegan Caramel Apple Cake
 
Save Print
Prep time
90 mins
Cook time
30 mins
Total time
2 hours
 
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
Serves: 1-7" Cake
Ingredients
  • ½ recipe Apple Filling
  • ½ Recipe Buttercream
  • For the Cake:
  • Vegetable Oil 1 cup (240ml)
  • All Purpose Flour 1½ Cups (195g)
  • Cake Flour ¾ cup (90g)
  • 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)
  • 1 cup Almond Milk or any milk alternative (240ml)
  • Salt pinch
  • Vegan Butter 4 Tablespoons (56g)
  • Vanilla Extract 1 teaspoon
Instructions
  1. For the Cake:
  2. Peel, core and then 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 flours, salt, cinnamon and the baking soda and baking powder and add to the sugar mixture
  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 25 -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:
  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. Assemble the cake as shown in the video tutorial
Notes
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.
Nothing will go bad, so refrigeration is not completely necessary.
3.5.3226

 

 

 

 

 

Filed Under: All Recipes, Cake Recipes, Layer Cakes

Previous Post: « Vegan Apple Crepe Cake
Next Post: Top 6 Vegan Apple Recipes this Season »

Reader Interactions

Comments

  1. Isabelle

    January 23, 2017 at 11:40 am

    Jut what I was dreaming of or actually has been spinning in my head – was looking for a cake that combines apples and caramel not with the classic pie crust but with cake and buttercream to form an elegant cake. Hmmmmm. Looking forward to making it.

    Reply
  2. simona

    February 3, 2017 at 2:08 pm

    You are amazing ..I like your sweets.

    Reply
    • Gretchen

      February 4, 2017 at 10:31 pm

      thankyou!!

      Reply
  3. Donna

    June 17, 2017 at 10:15 am

    Where is the video?

    Reply
    • Gretchen

      June 18, 2017 at 8:21 pm

      oh wow thanks! I never added it to the blog post! CLICK HERE

      Reply
  4. nubia ayovi

    August 19, 2017 at 4:10 am

    hola muy buenas noches
    me gustaría aprender hacer el pastel ya que ami me sale un desastre

    Reply
    • Gretchen

      August 20, 2017 at 9:10 pm

      Hola! Great! Hopefully you can translate the recipe and follow along!

      Reply
  5. Maria

    September 8, 2017 at 6:36 pm

    Hello gretchen
    When i make a ceramel after few minutes its going to dry. I dont know why. Plz tell me the reason im waiting

    Reply
    • Gretchen

      September 10, 2017 at 10:49 pm

      caramel by nature will definitely set up firm. If you prefer you can use the caramel SAUCE recipe (sub in vegan alternatives) it will stay liquid

      Reply
      • Michael O

        October 7, 2017 at 5:44 am

        I think you might want to change instruction #12… it contradicts #15, and also your video 😉

        I think you meant to say:
        “12. Combine all ingredients, except vanilla and vegan butter, in a large heavy bottom sauce pot”

        Reply
        • Gretchen

          October 8, 2017 at 7:01 pm

          thankyou for catching that! 😉

          Reply
  6. Fani

    October 6, 2017 at 10:29 pm

    Hi Gretchen! Cannot find flax seeds, Soo.. I would like to know if I should use the same amount of chia seeds instead of flax seeds?

    Reply
    • Gretchen

      October 8, 2017 at 7:02 pm

      yes they are interchangable

      Reply
  7. kris

    September 24, 2018 at 10:41 pm

    i adore this cake, I made it for my birthday and everybody loved it!

    Reply
    • Gretchen

      September 24, 2018 at 10:45 pm

      awesome thanks for the feedback!!

      Reply
  8. Rose

    September 26, 2018 at 5:48 am

    Hello Gretchen. I just made the caramel sauce. And it has a gritty sugary feel to it. I’m thinking maybe I used a cheap pot and that can be why?

    Reply
    • Gretchen

      September 26, 2018 at 7:56 pm

      Hmm, could be that you created crystals in your caramel and this happens from too much agitation during cooking. You are only to stir it UNTIL it comes to a boil, once it boil s DO NOT STIR or you are creating crystals by doing so

      Reply
      • Rose

        September 26, 2018 at 8:17 pm

        Awesome! I didn’t stir but I did jiggle the pot by the handle a few times. Not giving up, gonna give it another try!

        Reply
        • Gretchen

          September 26, 2018 at 11:29 pm

          I have another caramel here- see what you like better: Snickers Brownies Caramel

          Reply
          • Rose

            September 27, 2018 at 4:02 am

            Yes I have made those brownies many many times, changing out peanuts for pecans sometimes. They are bomb! I wanted to make this apple cake one just to try a new one 🙂 thank you for your responses!

  9. Timesaflyin

    March 13, 2019 at 6:33 pm

    Well, you have exceeded expectations once again. I baked this to celebrate birthdays for two friends and they said, “ This is the best cake I’ve ever eaten.” One wanted a piece to take to her husband but the other friend said, “You better not do that; he may call her tomorrow and propose!” LOL

    I am one of those that followed you when you owned the bakery. I asked one time if you could create caramel pie. That dry method caramel is just the flavor needed. Can you create that into a cream pie?

    Reply
    • Gretchen

      March 13, 2019 at 7:51 pm

      Hi! Thanks! I am so happy you tried it! With grand results too! awesome!! I have made a caramel cream pie, I should put that on the To-Do list! Thanks for the remind!

      Reply
  10. rama

    September 18, 2019 at 5:56 am

    hi,
    Can we use egg in this recipe, if so how many and in which place.
    Thanq

    Reply

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