This One Bowl Easy Vegan Apple Spice Cake has been my autumn go-to for years, the kind of dessert that fills the kitchen with warm spice and draws everyone like a magnet. I first developed this version on a rainy October afternoon when I had a freezer full of apples and one mixing bowl on the counter. The texture is tender and almost custardy from the blended apples, while the caramel cream cheese topping adds a silky balance of sweet and salty that makes each bite feel indulgent without being heavy.

I love how forgiving this method is: everything mixes together in a single bowl, which means less cleanup and more room for creativity with frostings or add-ins. The cake slices cleanly and keeps well in the fridge for several days, becoming even more fragrant as the spices meld. On holidays, it’s the dessert I bring because it looks special and everyone asks for the recipe — especially when I drizzle homemade vegan salted caramel over the cream cheese frosting.

Ingredients

• Vegan buttermilk: 1 cup — made by adding 1 tablespoon apple cider vinegar to 1 cup unsweetened dairy-free milk; acidity helps the cake rise and gives a tender crumb. I prefer unsweetened almond or oat milk for neutral flavor.
• All-purpose flour: 3 2/3 cups — use regular flour for the classic texture. For a gluten-free option use a 1:1 baking flour plus 1 tablespoon arrowroot or cornstarch to mimic the tender structure.
• Baking agents & spices: 3 teaspoons baking powder, 1/2 teaspoon baking soda, 1 tablespoon apple pie spice, 1/4 teaspoon sea salt — the balance of chemical leaveners and spice creates lift and aromatic warmth.
• Sugars: 1 cup granulated sugar and 3/4 cup light brown sugar — the brown sugar adds molasses notes and moisture, which complement the apples beautifully.
• Fats & yogurt: 1/2 cup melted salted vegan butter and 1/2 cup avocado oil plus 1/2 cup dairy-free yogurt — this combination gives a tender crumb and keeps the cake moist even after chilling.
• Apples & vanilla: 2 Honeycrisp apples (cored and blended) and 1 1/2 tablespoons vanilla extract — Honeycrisps are ideal for their balanced sweetness and bright flavor; blended into the batter they add moisture and natural apple flavor.
• Toppings: 1 batch vegan cream cheese frosting and 1 batch vegan salted caramel — both made ahead and brought to room temperature before assembling to prevent sliding.

Instructions

Prep and oven setup: Preheat the oven to 350F and grease a 9x13-inch sheet pan, then line the bottom with parchment for an easy release. Make vegan buttermilk by stirring 1 tablespoon apple cider vinegar into 1 cup unsweetened dairy-free milk and let it sit for 5 minutes; this will slightly thicken and curdle, giving the acidity needed for lift. Blend the apples: Wash, core, and roughly chop 2 Honeycrisp apples and place in a food processor or high-speed blender. Pulse until the apples are finely grated and nearly puréed — aim for a texture that is moist but not watery. Drain only if there is an excess of juice; a little apple moisture is desirable for crumb and flavor. Combine wet ingredients: In a large mixing bowl whisk together granulated sugar, light brown sugar, melted and cooled vegan butter, avocado oil, dairy-free yogurt, and vanilla until smooth. Stir in the blended apples so they are evenly distributed. The cooling step for the butter prevents curdling the yogurt or melting too much of the sugar. Add dry ingredients and buttermilk: Sift or whisk together the flour, baking powder, baking soda, apple pie spice, and sea salt in a separate bowl. Add half of the dry mix to the wet, followed by the vegan buttermilk, then fold in the remaining dry ingredients. Whisk just until no large streaks of flour remain — overmixing will develop gluten and toughen the cake. Bake: Pour batter into the prepared pan and smooth the top with a spatula. Bake for 50–55 minutes at 350F, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool in the pan for 10 minutes, then lift with the parchment onto a cooling rack and cool completely before frosting. Make frostings while baking: Prepare vegan salted caramel and vegan cream cheese frosting while the cake bakes so they are cooled by assembly time. Allow caramel to reach room temperature; warm caramel will run and melt the frosting. Frost and finish: Cream 1/2 cup salted vegan butter with 8 oz vegan cream cheese in a mixer, then add powdered sugar 1 cup at a time until fluffy. Spread the frosting evenly, then drizzle cooled salted caramel across the top and sprinkle with a pinch of flaky sea salt for contrast. Chill briefly to set, then slice and serve.

Storage Tips

Store leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 4 days. If you need to keep it longer, slice into single portions and freeze on a sheet tray until solid, then transfer to a freezer-safe bag for up to 3 months. To reheat a slice, thaw in the fridge overnight and bring to room temperature or warm gently in a 300F oven for 8–10 minutes; avoid the microwave for frosted slices as it can make the frosting overly soft and oily.

Ingredient Substitutions

For a gluten-free version use a high-quality 1:1 gluten-free baking flour and add 1 tablespoon arrowroot or cornstarch to the flour measurement for better structure. You can swap avocado oil for melted coconut oil for a slightly coconutty note, or use canola oil for a neutral profile. If Honeycrisp apples are not available, Fuji or Pink Lady are excellent substitutes. For a lower-sugar option reduce granulated sugar by 1/4 cup and increase brown sugar by 2 tablespoons to maintain moisture.

Serving Suggestions

Serve slices with a dollop of dairy-free whipped cream or a scoop of vanilla vegan ice cream and a drizzle of extra salted caramel. Garnish with thin apple fans, a dusting of ground cinnamon, or toasted chopped pecans for texture. This cake pairs beautifully with strong coffee, a chai latte, or a late-harvest dessert wine for an elegant finish. For brunch, cut into squares and serve with savory elements like herbed tofu scramble or smoked tempeh.

Seasonal Adaptations

In fall, amplify the spice by adding 1/2 teaspoon ground ginger and 1/4 teaspoon freshly grated nutmeg. For winter holidays stir in 1/2 cup chopped toasted walnuts or pecans and top with sugared cranberries for brightness. In spring or summer, substitute apples with firm ripe peaches or nectarines, reduce baking time slightly, and finish with a lemon-vanilla glaze instead of caramel for a lighter presentation.

Meal Prep Tips

Make the caramel and cream cheese frosting up to two days ahead and keep refrigerated in airtight containers. Warm the caramel gently before drizzling to loosen if it thickens in the fridge. Bake and cool the cake a day ahead, store unfrosted in a cake keeper in the fridge, and frost the day you plan to serve for the best texture. For grab-and-go breakfasts, slice and individually wrap pieces for easy distribution throughout the week.

Whether you are making this for a casual family dessert or a special gathering, this cake invites customization and keeps cleanup minimal. Give it a try with your favorite apple variety and adjust the spice to suit your taste — it has become one of those comforting, reliable dishes I reach for whenever I want something both homey and a little celebratory.