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Vegan Apple, Maple & Walnut Cake Recipe for Autumn Delights

I did not set out to make a cake.

A slice of cake is on the plate with the remainder of the loaf-shaped baked good on a serving tray in the background, with a sugar glaze on top, printed with orange and white text.

What began as apple maple walnut bread quietly became a cake instead — a soft, tender, and utterly delicious cake that happily doubles as breakfast.

I’ll admit it: I like cake, and I’ll eat it for breakfast. There, I said it.

Top-down vertical shot of a loaf-shaped apple quick bread on a piece of parchment paper on top of a rectangular serving board, with sliced fruit, a jar of almond milk with a stainless steel straw, on a blue cloth background.

Between long to-do lists, social plans, and a few neglected projects (wedding planning, I’m looking at you), baking this was a small act of cheerful rebellion. Friends, cozy fall weather, and ripe apples make everything better — and this cake is the result.

I’ve made a similar loaf before and keep a version of it in my recipe notebook. I tend to bake it when the air turns crisp and the apples are at their best. This time I tweaked the ingredients a bit and was delighted with the outcome: super tender crumb, just the right amount of sweetness, and plenty of apple and walnut pieces in every bite.

Vertical image of a hand holding a glass bowl of sugar glaze with a spoon in it, and pouring it onto a breakfast apple cake, on top of a piece of parchment on a brown wood platter, with half of an apple, on a folded light blue cloth on top of a white painted wood surface.

To finish it off I made a quick glaze and, as you can see, got a little messy in the process. If you choose to glaze yours, make the icing thicker than you think you need so it sets nicely on top of the loaf.

I don’t have an exact icing recipe here — just whisk powdered sugar with a splash of vanilla and enough almond milk to reach a smooth but thick consistency. Keep it on the thick side so it doesn’t run off too quickly.

Vertical image of a loaf-shaped cake with sugar icing poured on top and running all over the parchment paper and board beneath it.

Although the glaze is lovely, the cake slices are excellent on their own — no butter or jam required. I ate some for a morning snack and then again in the afternoon because, well, cake makes everything better.

And yes — this version is vegan.

Closeup closely cropped image of a loaf-shaped breakfast cake, on a rectangular piece of parchment on a slightly larger brown wood board, on a pastel aqua-colored cloth on top of a white wood surface, with half an an apple to the left that is cut side up.

Apple Maple Walnut Cake (Vegan)

  • Author: Raquel Smith
  • Total Time: 55 minutes
  • Yield: 1 loaf

Description

A quick loaf that tastes like cake: fresh apples, pure maple syrup, and crunchy walnuts combine for a lightly sweet, tender treat that works for breakfast or dessert.

Ingredients

For the Cake:

  • 2 Tbsp ground flax seed
  • 5 Tbsp water
  • 3/4 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup vegan margarine, melted (such as Earth Balance)
  • 3/4 cup maple syrup
  • 1 cup chopped apple
  • 1/3 cup chopped walnuts

For the Icing (optional):

  • Vegan powdered sugar
  • Vanilla extract
  • Almond milk

Instructions

  1. Preheat the oven to 350°F. Grease an 8×4″ loaf pan.
  2. Whisk the ground flax seed and water together in a small bowl to make a flax “egg.” Let it thicken for about 5 minutes.
  3. In a medium bowl, combine the whole wheat flour, all-purpose flour, baking soda, baking powder, and salt.
  4. In a large bowl, mix the melted margarine, flax egg, and maple syrup. Add the dry ingredients and stir until almost combined. Fold in the chopped apples and walnuts — aim for smallish pieces. The batter will be slightly loose; add a little extra flour only if needed and avoid overmixing.
  5. Pour the batter into the prepared pan and bake 45–50 minutes, checking at 40. A toothpick inserted into the center should come out clean.
  6. Let the loaf cool completely in the pan before removing. If using the glaze, pour it over the top and let set, or serve the cake plain.

Notes

Nutritional data does not include the optional icing.

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: Desserts

Did you make this recipe?

Share your results on Instagram and tag the author if you like.

What’s your favorite way to enjoy seasonal apples for breakfast or dessert? Share your ideas in the comments below, and feel free to explore other vegan recipes in the recipe archive.

Here are a few favorites:

  • Coconut Vanilla Cupcakes
  • Blueberry Coffee Cake
  • Vanilla Raspberry Cake with Oreos

Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. Originally published on September 30, 2014. Last updated: July 13, 2021.

Nutritional information is approximate and derived from a database of known foods and ingredients; it is not a substitute for professional dietary advice.