This One Bowl Easy Vegan Apple Spice Cake has been the dessert I turn to when I want something that tastes indulgent but is effortless to pull together. I found this combination on a rainy afternoon while testing ways to use a bumper crop of Honeycrisp apples; I wanted the bright apple flavor without large chunks, so I pureed the fruit to create a naturally sweet, fragrant batter. The result is a tender, deeply spiced sheet cake that holds moisture beautifully and offsets the sweet-salty caramel and tangy frosting.

What makes this cake special is the one-bowl approach: no separate creaming of butter and sugar, no multiple bowls to wash later, and no complex folding. The apples are blended to a fine grate so they integrate into the batter and provide both moisture and texture without weighing the cake down. Serve it at brunch, for a cozy family supper, or wrapped for a neighbor — it always disappears first at gatherings.

Ingredients

• Vegan buttermilk: 1 cup of unsweetened dairy-free milk mixed with 1 tbsp apple cider vinegar — it adds tang and reacts with leaveners to lift the cake.
• All-purpose flour: 3 2/3 cups (or use a 1:1 gluten-free baking flour plus 1 tbsp arrowroot for structure) — choose a dependable brand like King Arthur or Bob's Red Mill for consistent results.
• Leaveners and spice: 3 tsp baking powder, 1/2 tsp baking soda, and 1 tbsp apple pie spice — they give oven spring and warm apple spice notes; you can mix your own cinnamon-forward blend.
• Sugars: 1 cup granulated sugar plus 3/4 cup light brown sugar — the brown sugar adds depth and a slightly caramel note that complements the apples.
• Fats: 1/2 cup salted vegan butter melted and cooled, and 1/2 cup avocado or neutral oil — a mix of butter flavor and oil keeps the crumb tender and moist.
• Dairy-free yogurt and vanilla: 1/2 cup dairy-free yogurt and 1 1/2 tbsp vanilla extract — yogurt adds creaminess and a slight tang; use plain coconut or soy yogurt at room temperature.
• Apples: 2 Honeycrisp apples, cored and blended — Honeycrisp provides juicy sweetness and a bright apple aroma; peel optional depending on your blender.
• Frosting and caramel: 1 batch vegan cream cheese frosting and 1 batch vegan salted caramel — prepare both while the cake bakes and cool completely before assembling so the frosting stays stable.

Instructions

Prep and oven setup: Preheat the oven to 350°F. Grease a 9×13-inch sheet cake pan with oil and line the bottom with parchment for easy removal. Make the vegan buttermilk by stirring 1 tbsp apple cider vinegar into 1 cup unsweetened dairy-free milk; let it sit 5 minutes so it curdles slightly. Blend the apples: Wash, core, and roughly chop the Honeycrisp apples. Pulse in a food processor or high-speed blender until finely grated or pureed — you want no large chunks so the apples fold into the batter smoothly. Measure the blended apples if you prefer consistency (about 1 1/2 to 2 cups). Combine wet ingredients: In a large bowl whisk the granulated sugar, light brown sugar, melted cooled vegan butter, avocado oil, dairy-free yogurt, and vanilla until smooth. Whisk in the blended apples, then pour in the vegan buttermilk. Mixing the wet ingredients thoroughly first avoids overworking the flour later. Add dry ingredients: Sprinkle in the baking powder, baking soda, apple pie spice, and sea salt, then add the flour. Using a sturdy whisk or spatula, stir JUST until the dry streaks disappear — a few small lumps are fine. Overmixing will toughen the crumb. Bake: Pour the batter into the prepared pan and smooth the surface. Bake at 350°F for 50–55 minutes or until a toothpick inserted near the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 30 minutes. Cool and prepare toppings: Let the cake cool in the pan for 10 minutes, then lift it out with the parchment and transfer to a cooling rack to cool completely. While baking, prepare the vegan salted caramel and let it come to room temperature so it will hold on the frosting rather than melting it. Make the frosting: In a stand mixer or with a hand mixer, beat together 1/2 cup softened vegan butter and 8 oz vegan cream cheese until smooth. Add powdered sugar 1 cup at a time until you reach a spreadable, fluffy consistency. Chill briefly if needed to firm the frosting for easier spreading. Assemble: Scoop the frosting onto the cooled cake and smooth to the edges. Drizzle the salted caramel over the top in lines or a freeform drizzle, finishing with a light sprinkle of flaky sea salt if desired. Slice with a sharp knife wiped between cuts for clean pieces.

Storage Tips

Store leftover pieces in an airtight container in the refrigerator for up to 4 days; place a sheet of parchment between layers to prevent sticking. To freeze, slice the cake first and freeze individual slices on a tray until firm, then transfer them to a freezer-safe bag for up to 3 months. Reheat slices gently in a 325°F oven for 8–10 minutes to restore softness, or thaw in the fridge overnight and bring to room temperature before serving.

Ingredient Substitutions

Swap all-purpose flour for a 1:1 gluten-free baking blend plus 1 tbsp arrowroot or cornstarch to support the crumb. If you don’t have vegan butter, use an additional 1/2 cup oil and a pinch more salt for balance. For apples, Fuji or Gala work well though they are slightly less crisp than Honeycrisp; adjust sugar down by 2–4 tbsp if using very sweet fruit. Coconut yogurt works, but be mindful of the coconut flavor — soy or oat yogurt are more neutral.

Serving Suggestions

Serve warm with a scoop of vanilla dairy-free ice cream for a dessert that feels celebratory, or offer slices at brunch with a smear of extra frosting and a sprinkle of chopped toasted pecans. For a cozy presentation, plate slices with a small pitcher of warmed caramel for guests to drizzle themselves. A cup of black tea or spiced chai pairs beautifully with the apple and caramel flavors.

Cultural Background

This cake draws from classic North American apple desserts — think apple cake and apple pie spice mixes — but modernizes them into a straightforward sheet cake format. The salted caramel nods to contemporary dessert trends that balance sweet and savory. Using vegan swaps allows this comforting, autumnal profile to be inclusive of plant-based diets without losing the nostalgic flavors people expect from holiday baking.

Seasonal Adaptations

In fall, boost the spice with an extra 1/4 tsp ground clove and garnish with roasted pecans. For a spring or summer twist, fold in 1 cup shredded zucchini (squeezed dry) and reduce apples to 1 blended apple for lighter sweetness. Around the holidays, add 1/2 cup finely chopped crystallized ginger or 2 tbsp bourbon to the caramel for warmth and depth.

Meal Prep Tips

Make the cake base a day ahead and keep it refrigerated un-frosted; prepare the frosting and caramel separately and assemble on the morning you plan to serve. For potlucks, transport the cooled, unfrosted cake and frost at the venue to avoid any shift in decoration. If you must transport a frosted cake, chill it until the frosting firms and carry it on a level surface in a cooler bag.

This cake became a family favorite because it communicates care with very little fuss. Whether you’re baking for friends or treating yourself to an afternoon coffee, the balance of tender crumb, warm spice, and glossy caramel makes every slice feel like an occasion. I hope it becomes one of your easy favorites, too.