Easy Italian Vegan Apple Cake

– 2 lbs Granny Smith apples peeled, cored and, and cut into chunks – 1 Tbsp Limoncello or fresh lemon juice – 1 tablespoon cinnamon – 2 teaspoons ginger – 5 tablespoons light brown sugar – 2 cups sifted flour – 1 tablespoon baking powder – 1 teaspoon sea salt – 4 flax eggs – 3/4 cup coconut or vegetable oil – 3/4 cup sugar – 1 cup coconut milk – 1 teaspoon apple cider vinegar – 1 teaspoon vanilla – juice and rind of lemon

Cook Time:40 min


White Scribbled Underline

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prep Time

10 min


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Italian Vegan Apple Cake, this is a delicious, egg-less and dairy free cake. I put a vegan spin on my Italian mother-in-law's famous apple cake and it so soft and moist!

How do you make flax eggs? You could easily make your own flax eggs: For each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes.

What pan do you bake this Italian Vegan Apple Cake in? The cake is lovely baked in a 9-inch round cake pan or a tube pan. Just take care when you remove the cake from the pan. Be sure to let it cool very well or you will burn your fingers as I have rushing to get it ready for that first slice for my taste testers. Make this vegan apple cake your own: – Feel free to change the coconut milk to your own favorite dairy free milk; – Use sunflower seed or coconut oil instead of vegetable oil; – If you don’t have Limoncello, use fresh squeezed lemon juice or orange juice; – Use your favorite egg replacer instead of flax eggs.


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