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Teresa's Vegan Apple Cake

My mother-in-law Teresa’s apple cake is amazing!I made a vegan version of her typical Italian apple cake. A moist cake full of chunks of apples soaked in limoncello, cinnamon, and ginger…this cake is a keeper! Perfect for breakfast, snack time or as a special dessert.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Keyword: apple, cake, vegan
Servings: 1 9-Inch Round Springform Pan
Author: Lora


  • 2 lbs Granny Smith apples peeled, cored and, and cut into chunks
  • 1 Tablespoon of Limoncello or fresh lemon juice
  • juice and rind of one large lemon use organic if you can
  • 1 tablespoon cinnamon
  • 2 teaspoons ginger
  • 5 tablespoons light brown sugar
  • 2 cups sifted flour
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 6 teaspoons Ener-G egg replacer plus 8 tablespoons warm water to equal 4 eggs
  • 1 cup oil
  • 1 cup sugar
  • 1 cup coconut milk
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla


  • Preheat oven to 350 F. Grease and flour a 9-inch round spring form pan (or a tube pan). Place the apple chunks in a large bowl. Add the Limoncello (or just lemon juice), cinnamon, ginger, brown sugar, juice and rind of lemon; stir together. (* I used a spoonful of Teresa’s ground Calabrese lemons from her limoncello production. It’s a magical little jar of ground lemons rinds soaked in vodka.)
  • Sauté’ the apples in a skillet on medium heat for about 5-7 minutes. The apples will start to get tender. The spices and sugar will melt around the apples and it will be hard not to eat that mixture right out of the pan! Set the pan aside and let it cool for a few minutes while you prep the other ingredients.
  • In a small bowl, add the coconut milk and apple cider vinegar. Mix together and let sit while you prep the other ingredients. In another large bowl, sift together the flour, baking powder, and sea salt. In a small bowl, mix together the Ener-g egg replacer and the warm water.
  • Add the Ener-g egg replacer (or eggs), the oil, sugar, and vanilla to the coconut milk/apple cider mixture and stir together until all combined.
  • Add the flour mixture to the wet ingredients a little at a time. Scrape the sides of the bowl and mix well after you add each portion of the dry ingredients.
  • Pour half of the batter into your prepared tube pan. Spread 1/2 of the apple chunks evenly around the batter. Spread on top of the apples the rest of the cake batter and then spread on top of the batter the rest of the apple chunks.
  • Bake for about 40-50 minutes or until a skewer inserted in the middle comes out clean. Depending on the size of your tube pan and your oven, check the cake after 30 minutes.
  • When the cake cools, carefully invert it onto your serving plate. Serve warm with powdered sugar sprinkled on top or a scoop of your favorite ice-cream.