Oh my goodness, when the air gets crisp and you start craving those warm, spicy scents, you know it’s time for apples! I’m so thrilled to share my absolute favorite creation for the season. Forget everything you think you know about vegan baking; this isn’t some dry, boring substitute, trust me. After years of kitchen flops and kitchen triumphs, I finally nailed the *Vegan Caramel Apple Layer Cake* that tastes exactly like that decadent dessert Grandma used to make, but completely plant-based.
This cake is the real deal: incredibly rich, unbelievably moist apple spice layers holding hands with creamy vegan caramel oozing out the middle. It’s all topped off with the fluffiest vanilla frosting you’ve ever whipped up without butter or cream. Honestly, getting the vegan layers moist enough while still having that perfect dense crumb felt impossible until now. This recipe is pure autumn magic stacked high!
Why This Vegan Caramel Apple Layer Cake is a Must-Bake
If you need convincing, let me tell you why this recipe takes the crown:
- The cake layers are surprisingly moist! We used apple sauce and oil, so they never dry out.
- That perfect balance—warm cinnamon and nutmeg meeting salty-sweet caramel—is incredible.
- It looks like a showstopper, but it’s completely dairy-free and egg-free. Everyone can enjoy it!
- It’s surprisingly stable for a layer cake, making assembly much easier than you’d think. You can see more amazing treats like this one here: Decadent Desserts.
- Honestly, it’s easier than some single-layer cakes. If you want some other simple baked goods, check out these no-bake cakes for quick wins!
Ingredients for Your Perfect Vegan Caramel Apple Layer Cake
Okay, let’s talk structure! Success in any fantastic layer cake, especially a vegan one, comes down to prepping your components correctly before you even start mixing. A successful bake means having everything measured out and ready to go. We’re grouping these for clarity so you don’t miss a thing. Don’t skimp on quality here; it really makes a difference in flavor!
For the Apple Spice Cake Layers
For these layers, you absolutely need firm, tart apples—I swear by Granny Smith because they hold their shape beautifully and give that necessary tang. You’ll need:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup unsweetened apple sauce
- 1/2 cup neutral oil
- 1 teaspoon vanilla extract
- 1 cup plant milk
- 1 tablespoon apple cider vinegar
- 1 cup chopped apples (make sure they are diced small!)
For the Vegan Caramel Filling
This filling is what takes this cake over the top. Since this recipe calls for pre-made caramel sauce, just make sure it’s smooth—if you’re making your own vegan caramel, chill it slightly so it spreads without running everywhere. Here’s what you need:
- 1 cup vegan caramel sauce (for filling)
For the Vanilla Vegan Frosting
This is so creamy, you won’t believe it’s dairy-free. The absolute, number one, non-negotiable tip here is that your vegan butter must be *truly* softened—not melted, but soft enough that you can easily press your finger into it. If it’s cold, your frosting will look lumpy, and we don’t want that!
- 1 cup vegan butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions for the Vegan Caramel Apple Layer Cake
We’re finally putting this beauty together! I’ve broken this down so you see exactly when to focus on what. Since we have baking, cooling, and frosting, managing your time is key. Remember, rushing the cooling step will ruin the whole assembly, so patience pays off here!
Baking the Apple Spice Cake Layers
First things first, get that oven cranked up to 350°F (175°C). You need to grease and flour those 8-inch round pans—don’t skip that greasing step! In your big bowl, whisk up all the dry stuff: flour, sugar, leavening, and those lovely spices. In a separate smaller spot, mix your wet bases: apple sauce, oil, and vanilla.
Now for the magic touch: mix your plant milk and apple cider vinegar together and let it sit just for five minutes until it looks a tiny bit curdled. That gives us that needed acid reaction! Gently pour all the wet into the dry and mix until *just* combined. I mean it—stop mixing when you see a few flour streaks left! That prevents tough cake. Then, very gently fold in those chopped apples. Divide that luscious batter between your pans and pop them in for 30 to 35 minutes. Test with a toothpick; it should come out clean. Let them cool in the pan for ten minutes before turning them out onto a rack. They must be totally cool before frosting, or you’ll end up with a caramel soup!
Preparing the Vanilla Frosting and Assembly
While the cakes are cooling completely (seriously, wait!), make that frosting. Beat your softened vegan butter until it’s wonderfully creamy—no lumps allowed! Then slowly add the powdered sugar and vanilla. If it seems too thick to spread, thin it out with maybe a tablespoon of plant milk until it’s light and fluffy. You want it easy to handle!
Time to stack! Put your first cooled layer down. Spread half of that gorgeous vegan caramel sauce, nice and even. Top it with the second layer. Slather that vanilla frosting all over the top and down the sides until it’s smooth. Save some sauce for the top drizzle! If you need more baking inspiration while you wait for the layers to firm up, check out this soup recipe—sometimes the mind needs a break from sweets!
Tips for a Flawless Vegan Caramel Apple Layer Cake
Even with a great recipe, tiny details can make the difference between a good cake and an *amazing* one. Since we’re aiming high with this Vegan Caramel Apple Layer Cake, here are the little secrets I’ve learned over the years to ensure everything goes perfectly right when you bake.
First, circling back to the apples—please, please use a crisp, tart variety like Granny Smith, as mentioned in my notes! If you use something soft, it turns to mush during baking, and you lose that lovely textural surprise. If you have time, you can even toss the diced apples briefly in a tablespoon of reserved dry cake mix before folding them in; this coats them just enough to keep them suspended in the batter instead of sinking to the bottom of your pan. That’s an old trick that always works!
Also, your oven thermometer is your best friend here. I can’t tell you how many times I assumed my oven was accurate only to have cakes bake unevenly. If your oven runs hot, those 30-minute baking times might be closer to 27 minutes, so start peeking in early. Keep an eye on the edges pulling slightly away from the pan sides.
And finally, let’s talk cooling again—it’s that crucial. You can speed things up safely by placing those pans on a wire rack instantly after the initial 10 minutes out of the fire. Heat needs space to escape the bottom of the pan. For more fantastic apple baking inspiration that sticks to simple, rustic flavors, you absolutely have to check out this Amish Applesauce Cake!
Ingredient Notes and Substitutions for Your Vegan Caramel Apple Layer Cake
I get so many questions about swapping components, so let’s cover the big ones swiftly! If you find yourself out of apple sauce—which carries a lot of the moisture here—you can swap it cup-for-cup with mashed banana or even pumpkin puree. It’ll change the flavor profile slightly, but it keeps the cake wonderfully tender.
If you need a gluten-free version? Go for it! Just make sure you use a 1-to-1 gluten-free baking blend that already contains xanthan gum. Don’t try to mix your own; those pre-blends are formulated perfectly for this kind of rich cake.
As for that vegan caramel? Making it from scratch is amazing, but if you buy a tub, make sure it’s one that sets up nicely when cool, almost like a jam. You want it sturdy enough to stay put between those layers!
Storing and Serving Your Vegan Caramel Apple Layer Cake
Listen, this beautiful Vegan Caramel Apple Layer Cake needs a cool spot. Because we have that glorious caramel filling and that rich vegan frosting, the whole thing must be kept in the fridge. Pop it under a cake dome or loosely covered in an airtight container—but don’t forget this step for serving!
You MUST pull this cake out about an hour before you plan to eat it. Letting it come back to room temperature is crucial; that’s when the frosting softens up beautifully, and the caramel gets gooey again. Trust me, eating it straight from the fridge is okay, but serving it slightly warmed up is divine!
Do not even think about microwaving slices to warm them up; the texture goes downhill fast. If you’re looking for other easy ways to serve dessert, check out how versatile these desserts in a cup can be!
Frequently Asked Questions About This Vegan Caramel Apple Layer Cake
I always seem to get the same handful of questions when people dive into a new layer cake recipe, so let’s knock these out right now so you can get baking without worry!
Can I make this a sheet cake instead of a layer cake?
You totally can! If you use a 9×13 inch baking pan, you’ll want to increase your baking time slightly, probably adding another 5 to 10 minutes. You’ll also need to adjust the assembly, of course. Instead of stacking layers, just spread all that lovely caramel right over the bottom layer once it cools, and then frost the whole surface. It’s fantastic for potlucks, and honestly, way less fussy than stacking!
How far ahead can I prepare my vegan caramel sauce?
That’s what I love about prepping ahead! You can make your vegan caramel sauce up to a week in advance and keep it tightly sealed in the fridge. Remember what I said earlier? When you pull it out to use it as a filling, you need to let it sit on the counter for about 30 minutes or warm it *very* gently in the microwave for just a few seconds until it’s spreadable. If it’s too stiff, it rips the cake layers when you try to spread it.
Is the apple sauce really necessary in this vegan cake?
Yes, yes, a thousand times yes! The apple sauce is doing the heavy lifting here since we aren’t using eggs. It’s our main binder and moisture provider. If you absolutely cannot use apple sauce, mashed banana is the closest substitute, but it will definitely lend its flavor. If you’re looking for other super easy baking ideas, check out these easy dump cakes too!
Can I use chopped pecans or walnuts in the batter?
Oh, that sounds like a delightful texture idea! Nuts are always welcome in an apple cake. If you toss about a cup of finely chopped pecans or walnuts with the dry ingredients before mixing, you’ll get a lovely crunch in every bite. Just make sure they are chopped small so they don’t weigh down your beautiful vegan layers.
Estimated Nutritional Information for the Vegan Caramel Apple Layer Cake
Now, listen up, because this cake is truly decadent, and nutritional information is just one of those things we look at *after* we’ve decided we have to bake it, right? Since this Vegan Caramel Apple Layer Cake has vegan butter, lots of sugar, and that amazing caramel, it’s definitely a treat!
The numbers below are just my best estimate based on the standard ingredients I use—yours might be slightly different depending on the exact brand of vegan butter or caramel sauce you buy. Think of this as a rough guide, not a hard-and-fast rule. This is coming from a 10-serving yield, so remember one slice is quite generous!
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g (Yep, it’s sweet—it’s caramel cake!)
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 65g
- Protein: 4g
- Cholesterol: 0mg (That’s the vegan win right there!)
It’s important to note that because we aren’t using eggs or dairy, the cholesterol is zero, which is fantastic! But these ingredients definitely pack calories and sugar, so enjoy it slowly and savor every single bite!
Share Your Beautiful Vegan Caramel Apple Layer Cake Creation
Now that you’ve successfully baked, cooled, filled, and frosted this glorious masterpiece, I’ve got one last very important request for you! Seeing your creations brings me so much joy, honestly. This cake took me a few tries to perfect, so when I see someone else bring it to life in their kitchen, it makes all those trial-runs worth it.
Please, if you loved this Vegan Caramel Apple Layer Cake as much as my family does, take a moment to leave a star rating right here on the page. Did you make any fun tweaks? Are you team fresh pecans or team just glorious caramel? Let me know in the comments below!
And definitely, definitely snap a photo! Tag me on social media so I can see those beautiful layers peeking out when you slice into it. There’s nothing better than seeing a seasonal baking success story, especially when it’s something as delicious as this. I always share my favorite photos on my feed, and you might just get featured next week!
If you’re already thinking about your next bake or maybe looking for something to sell at a bake sale—because this cake is definitely good enough to sell!—you should have a look at some other fabulous recipes over here too: Delicious Cookies for a Bake Sale. Happy baking, and thanks for trying my favorite fall centerpiece!
Print
Vegan Caramel Apple Layer Cake
- Total Time: 60 min
- Yield: 10 servings 1x
- Diet: Vegan
Description
A rich, moist layer cake featuring apple spice cake layers, creamy vegan caramel filling, and smooth vanilla frosting.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup unsweetened apple sauce
- 1/2 cup neutral oil
- 1 teaspoon vanilla extract
- 1 cup plant milk
- 1 tablespoon apple cider vinegar
- 1 cup chopped apples (small dice)
- 1 cup vegan caramel sauce (for filling)
- 1 cup vegan butter, softened (for frosting)
- 3 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, mix the apple sauce, oil, and vanilla extract.
- Combine the plant milk and apple cider vinegar; let stand for 5 minutes to curdle.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the chopped apples.
- Divide the batter evenly between the prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
- To make the frosting, beat the softened vegan butter until creamy. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy. Add a tablespoon of plant milk if the frosting is too stiff.
- Once cakes are cool, place one layer on a serving plate. Spread half of the vegan caramel sauce over the top.
- Place the second cake layer on top. Frost the top and sides of the entire cake with the vanilla frosting.
- Drizzle remaining vegan caramel sauce over the top before serving.
Notes
- Use firm, tart apples like Granny Smith for the best texture in the cake.
- Ensure your vegan butter is truly at room temperature for smooth frosting.
- You can make the vegan caramel sauce ahead of time and chill it slightly before using it as a filling.
- Prep Time: 25 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55
- Sodium: 250
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 2
- Protein: 4
- Cholesterol: 0
Keywords: vegan cake, apple cake, caramel apple, layer cake, dairy free dessert, egg free