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    Home » Vegan Recipes » Sticky Toffee Apple Cake (Vegan)

    Sticky Toffee Apple Cake (Vegan)

    Published: Nov 6, 2017 · Modified: Jul 28, 2021 by Kate Ford · This post may contain affiliate links.

    Vegan Sticky Toffee Apple Cake
    JUMP TO RECIPE

    Sticky Toffee Pudding.... good.  Toffee apples.... good.  Mix them together and what do you get?  You guessed it - this Sticky Toffee Apple Cake is just too scrummy.  It is such a 'November' cake: warm and sticky, dark and treacle-y, with cinnamon and cloves, huge chunks of apple and chopped walnuts.

    I made two of these over the weekend, one for our little fireworks party and the other for Sunday afternoon choir practice, (which always involves tea and cake - yum!).  They both went down a treat, (with a pleasing number of "are you sure its vegan?!" comments - I'm sure people still think we eat nothing but salad!), so I thought you might like the recipe too.

    Vegan Sticky Toffee Apple Cake

    This quick microwave toffee sauce is such a handy recipe - I first experimented with it for the 15-minute Bannoffee Cheesecake Pots in my book Vegan in 15* and it just turned out so well I use it a lot - as a quick sauce for dairy-free ice cream, or to serve with a Sunday apple crumble - yum!

    You can either serve the cake hot as a dessert, with a jug of the leftover toffee sauce and perhaps a scoop of vegan ice cream, or cold with a cup of tea and a sit down.

    Vegan Sticky Toffee Apple Cake

    My 4-year-old collected these autumn leaves and pressed them flat in the back of a heavy book - what beautiful colours!

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    🍽 If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    Vegan Bakewell Tarts
    Vegan Bakewell Tarts
    Vegan Lemon Drizzle Cake
    Vegan Lemon Drizzle Cake
    OVerhead photo of vegan apple cake - easy recipe
    Vegan Dorset Apple Cake
    Vegan Shortbread
    Vegan Shortbread

    📖 Recipe

    Vegan Sticky Toffee Apple Cake

    Sticky Toffee Apple Cake

    Kate Ford | The Veg Space
    A deliciously moist cake with chunks of apple drizzles with a rich toffee sauce.
    5 from 5 votes
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    Prep Time 30 minutes mins
    Cook Time 55 minutes mins
    Total Time 1 hour hr 25 minutes mins
    Course Cake
    Cuisine British
    Servings 12 slices
    Calories 340 kcal

    Ingredients
      

    For the Toffee Sauce:

    • 65 g light brown sugar
    • 100 ml soya cream
    • 65 g dairy-free margarine

    For the Cake:

    • 125 g chopped dates
    • 1 teaspoon bicarbonate of soda
    • 150 ml apple juice
    • 100 g dairy-free margarine
    • 80 g caster sugar
    • 80 g dark brown sugar
    • 100 g soya yoghurt
    • 100 ml soya milk
    • 200 g self-raising flour
    • 1 teaspoon baking powder
    • pinch ground cloves
    • ½ teaspoon cinnamon
    • 75 g walnuts
    • 4 eating apples

    Instructions
     

    For the Toffee Sauce:

    • Place all the ingredients for the toffee sauce into a microwave-safe jug or bowl, (a fairly large one as the sauce will bubble up as it cooks), and microwave it on full power for 1 minute 30 seconds.  Stir it and return to the microwave for a further 1 minute 30 seconds then set aside to cool.

    For the Cake:

    • Place the dates, bicarbonate of soda and apple juice in a saucepan, bring to the boil then simmer on a low heat for 10 minutes.  When the dates are soft, mash with a fork or blitz with a hand blender until fairly smooth.
    • Preheat the oven to 180C / 350F / Gas Mark 4. Line the base of a 22cm cake tin with baking parchment, then pour a thin layer of toffee sauce over the base.  Place the tin in the freezer (or fridge if you don't have space!) until needed.
    • Beat together the margarine and sugar until light and fluffy, then stir in the soya yoghurt and milk. 
    • Peel and core the apples.  Cut two of the apples in half, then slice them finely and arrange the slices over the toffee sauce in the base of the cake tin, overlapping each slice to make a pretty pattern.  Cut the remaining two apples into large chunks.
    • Sieve the flour, baking powder, ground cloves and cinnamon into the mixture and fold in slowly until combined. Roughly chop the walnuts and stir through the mixture along with the apple chunks and mashed dates.
    • Pour the cake mix into the tin carefully, (keeping the apple pattern in tact as much as possible!), then smooth it flat.  Cover a baking tray with foil and put your cake tin on the tray (to catch any sticky toffee drips), and place in the oven.  Bake for 50-60 minutes until a knife comes out clean, covering the top of the cake with foil if it looks like it might be getting too brown on top towards the end of cooking time.
    • Leave to cool in the tin for 2-3 minutes, then turn out onto a cooling rack, and carefully peel off the baking parchment to reveal the apple pattern.  When it is completely cool, drizzle over some of the remaining toffee sauce.  Serve the rest of the sauce in a jug alongside the cake.  

    Nutrition

    Serving: 1sliceCalories: 340kcalCarbohydrates: 51gProtein: 4gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 1mgSodium: 237mgPotassium: 251mgFiber: 3gSugar: 34gVitamin A: 603IUVitamin C: 4mgCalcium: 71mgIron: 1mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    Vegan in 15 by Kate Ford

    For more quick and easy vegan recipes take a look at my latest book Vegan in 15.

    "Brilliant! Chock full of easy recipes and great tips and advice"  Hello! Magazine

    Please note that all recipes and images on The Veg Space are copyright protected. If you would like to share the recipe, please use the share buttons provided. Do not screenshot or copy and paste the recipe, (even if credited to The Veg Space). Many thanks for your understanding

    « Roasted Jerusalem Artichoke Soup with parsnips
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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Karen says

      December 20, 2023 at 6:53 am

      Looks wonderful and I’d like to know if I can freeze it or keep it in the frig for awhile.

      Reply
      • Kate Ford says

        December 21, 2023 at 11:23 am

        Yes this freezes well, and will keep in the fridge or an airtight cake tin for 3-4 days.

        Reply
    2. Elaine says

      November 21, 2022 at 10:14 am

      Wow, wow, wow!!! My husband made this last night and it was outstanding. The texture & flavour is truly delightful. This recipe is a keeper! Thank you Kate.

      Reply
    3. CAFFAHOLIC says

      December 14, 2017 at 4:28 pm

      wow this turned out to be super delicious. The taste was perfect, the shape and smell was mouth watering. Thanks for sharing

      Reply
      • thevegspace says

        December 14, 2017 at 6:47 pm

        Oh that's fantastic to hear, thanks for letting me know! X

        Reply
    4. Angela / Only Crumbs Remain says

      November 12, 2017 at 4:43 pm

      What a great combination of flavours - the idea of serving it with extra toffee sauce sounds so tempting 🙂 #CookBlogShare
      Angela x

      Reply
    5. Jennifer Bliss says

      November 09, 2017 at 5:10 pm

      Looks delightful! Comfort food, indeed! I'm new to your blog and loving it. Mind if I link you!?

      Reply
    6. laura@howtocookgoodfood says

      November 08, 2017 at 11:36 am

      What a perfect recipe for this time of the year. Also great to have a lovely vegan cake to be able to bake for any vegan teens or friends.

      Reply
    7. Corina Blum says

      November 08, 2017 at 11:35 am

      I love spicy apple cakes and this sounds perfect! I would definitely like to try it as I've just finished eating the last apple cake I made.

      Reply
    8. Ceri Jones says

      November 08, 2017 at 11:12 am

      Wow, this looks epic! As long as I can eat it cold (I have an aversion to warm sponge - yeah I know!), always looking for vegan cake recipes. Pinned for later!

      Reply
    9. Eb Gargano says

      November 07, 2017 at 10:21 pm

      Wow - I LOVE a dessert mashup and this is a particularly fine example!! Loving the sound of that toffee sauce...though actually not quite as much as the idea of a cup of tea and a sit down - can't remember the last time I got one of those!! If I make this cake, will I get one?!? Thanks for linking it up to #CookBlogShare 🙂 Eb x

      Reply
    10. Becca @ Amuse Your Bouche says

      November 07, 2017 at 9:26 pm

      This looks so dense and sticky!! Love it - more toffee sauce please 😀

      Reply
    5 from 5 votes

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