Vegan Apple Ring Cake (Ciambella di Mele)

This Vegan Apple Ring Cake-Ciambella di Mele is so easy to put together. Totally dairy free and super moist! Use your favorite nut milk and use more whole wheat flour if you like. It's perfect for breakfast or for when you're craving something a little sweet.

If you're making this Ciambella di Mele, be sure to also check out my Torta di Mela e Prugne and Orange Poppy Seed Cake for more simple, fruit forward Italian cakes

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Ingredients

• 2 large apples, peeled and cored (1 sliced, 1 diced)
• Zest and juice of 1 lemon
• 1 cup (240 ml) almond milk (or preferred plant milk)
• 1 teaspoon apple cider vinegar
• 1½ cups (190 g) all-purpose flour
• ⅔ cup (80 g) whole wheat flour
• 2 teaspoons baking powder
• ¾ cup (150 g) sugar
• ½ cup (120 ml) neutral oil (canola, sunflower, or mild olive oil)
• 2 tablespoons orange juice
• 1-2 tablespoons turbinado sugar (for topping)

How to Make Vegan Apple Ring Cake

1. Preheat oven to 175°C (350°F). Spray a tube or Bundt pan well with baking spray.
2. In a small bowl, stir apple cider vinegar into the almond milk. Let sit 5 minutes to create vegan buttermilk.
3. Slice one apple and dice the other. Toss both with lemon juice and set aside.
4. In a large bowl, whisk together the all-purpose flour, whole wheat flour, and baking powder. Rub the lemon zest into the flour with your fingers to release the oils.
5. In another bowl, whisk together sugar, oil, almond milk mixture, and orange juice.
6. Add the dry ingredients to the wet ingredients gradually, mixing until just combined. Do not overmix.
7. Fold in the diced apple pieces.
8. Pour batter into prepared pan. Arrange apple slices evenly over the top and sprinkle with turbinado sugar.
9. Bake in the center of the oven for 35-45 minutes, or until a skewer inserted comes out clean.
10. Let cool in the pan for 10-15 minutes before removing. Cool completely before slicing.

Expert Tips for the Best Vegan Apple Cake

• Use firm apples
  I prefer Honeycrisp or Granny Smith. They hold their shape and don't turn mushy.
• Don't overmix
  Overmixing develops gluten and makes the cake dense. Mix just until combined.
• Grease the pan thoroughly
  Bundt and tube pans have curves. Spray well and lightly flour if needed.
• Let the vegan buttermilk sit
  That slight curdling helps create a tender crumb.
• Add spices if you like
  ½ teaspoon cinnamon or nutmeg adds warmth.
• Check at 35 minutes
  Every oven is different. Start testing early to avoid overbaking.

I've been obsessed with my tube pans. I keep making different ciambelle (ring cakes) every week and am trying to share all the recipes here before I lose them. They're written on scraps of paper stained with oil and flour scattered around my counters.

This is one I've made several times in the last few weeks.
This lovely apple cake is dairy-free and egg-free. If you adore apple desserts as much as I do, this is a recipe to try! Moist and full of flavor…the eggs aren't even missed one bit.

FAQ

hope your weekend is full of peace and happiness! xo Lora

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Apple Ring Cake -Ciambella di Mele

This Apple Ring Cake is so easy to put together. Totally dairy free and super moist! Use your favorite nut milk and use more whole wheat flour if you like. It's perfect for breakfast or for when you're craving something a little sweet.

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Course: Dessert

Cuisine: Italian

Keyword: apple, cake, vegan

Servings: 1 large ring cake

Author: Lora

Ingredients

• 2 large apples peeled and cored (1 apple sliced, 1 apple cut into small chunks)
• zest and juice of one lemon
• 1 cup almond milk or whatever milk you prefer
• 1 teaspoon of apple cider vinegar
• 1 ½ cup all-purpose flour
• ⅔ cup whole wheat flour
• 2 tsps baking powder
• ¾ cup sugar
• ½ cup canola oil or whatever oil you prefer
• 2 Tablespoons orange juice
• 1-2 tablespoon turbinado sugar

Instructions

• Preheat the oven to 350 F. Spray a tube or Bundt pan with baking spray.
• Before you cut the apples, add the vinegar to the almond milk and let it sit and start to curdle a little to make the vegan buttermilk.
• Separate the apple chunks from the slices. Squeeze the lemon juice onto the apple slices and the chunks; set aside.
• In a large bowl, whisk together the flours and the baking powder. Add the lemon zest to the flour and mix it together with your fingers to release the lemon flavor; set aside.
• In another large bowl whisk together the sugar, oil, milk, and orange juice. Stir in the flour a cup at a time until it is incorporated. Scrape down the sides of the bowl with a spatula after you add each cup and mix well.
• Fold in the apple chunks.
• Pour the batter into your prepared ring pan. Place the apple slices around the top of the batter. Sprinkle the turbinado sugar on top of the apple slices.
• Bake in the middle of the oven  for 35-45 minutes or until a skewer inserted into the cake comes out clean.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

Use firm apples
I prefer Honeycrisp or Granny Smith. They hold their shape and don't turn mushy.Don't overmix
Overmixing develops gluten and makes the cake dense. Mix just until combined.

Grease the pan thoroughly
Bundt and tube pans have curves. Spray well and lightly flour if needed.

Let the vegan buttermilk sit
That slight curdling helps create a tender crumb.

Add spices if you like
½ teaspoon cinnamon or nutmeg adds warmth.

Check at 35 minutes
Every oven is different. Start testing early to avoid overbaking.

Tried this recipe?Mention @savoringitaly or tag #savoringitaly!