Apple Maple Walnut Cake (Vegan)

Soft, buttery, and unapologetically cake, this Apple Maple Walnut Cake walks the line between quick bread and dessert in the best way. Real maple syrup keeps the crumb moist and gently sweet, chopped apples bring pockets of juiciness, and walnuts add a toasty crunch. It is lovely plain and even better with a simple powdered sugar icing. Breakfast, snack, or dessert, you make the rules.

Why I Love It

• Tender, moist crumb with real maple flavor.
• Packed with apple chunks and crunchy walnuts.
• One bowl for wet, one for dry, easy cleanup.
• Naturally egg-free with a flax “egg,” dairy-free if you use vegan butter.
• Works for breakfast, snack, or dessert.
• Reliable loaf that slices cleanly once cooled.

Ingredients You’ll Need

• All-purpose flour + whole wheat flour — Balance of tenderness and nutty depth.
• Baking soda and baking powder — Lift and a gentle dome.
• Salt — Rounds out the maple and apple sweetness.
• Melted butter or vegan butter — Richness and moisture.
• Pure maple syrup — Signature flavor and gentle sweetness.
• Flaxseed + water — Simple egg-free binder that keeps the cake tender.
• Apples — Firm baking apples hold shape and add juicy pockets.
• Walnuts — Toasty crunch throughout the crumb.
• Vanilla icing (optional) — Powdered sugar, vanilla, and a splash of milk for a thick pour.

How to Make Apple Maple Walnut Cake

1) Prep and Pan

1. Heat the oven to 350°F (175°C). Grease an 8×4 inch loaf pan and line with a parchment sling.
2. Stir ground flax with water and let it thicken for about 5 minutes.

2) Mix the Batter

1. In a medium bowl, whisk flours with baking soda, baking powder, and salt.
2. In a large bowl, whisk melted butter, thickened flax mixture, and maple syrup until glossy and fully combined.
3. Add the dry ingredients to the wet. Stir gently until almost combined, a few streaks of flour are fine.
4. Fold in chopped apples and walnuts until just distributed. The batter should be loose but cohesive.

3) Bake

1. Scrape batter into the prepared pan and smooth the top.
2. Bake on the center rack 45 to 50 minutes, rotating once, until the top is golden and a tester in the center comes out clean or with a few moist crumbs. Start checking at 40 minutes.

4) Cool and Finish

1. Cool in the pan 15 minutes, then lift onto a rack and cool completely.
2. For icing, whisk powdered sugar with vanilla and a splash of milk until very thick and smooth. Drizzle over the cooled loaf and let it set before slicing.

Common Mistakes (And Fixes)

• Collapsed center: Underbaked loaf or too much leavening. Bake until a tester reads clean and avoid opening the oven early.
• Gummy streaks: Overmixing or slicing while warm. Fold gently and cool fully.
• Soggy bottom: Pan not lined or cooled in the pan too long. Use a parchment sling and move to a rack after a short rest.
• Icing run-off: Icing too thin. Make it thicker than you think, then drizzle slowly over a fully cooled loaf.

Make-Ahead, Storage & Reheating

• Make-ahead: Bake a day ahead. The maple flavor blooms by day two.
• Storage: Wrap the cooled loaf and keep at room temperature up to 3 days.
• Freeze: Slice, wrap, and freeze up to 2 months. Thaw at room temp or warm briefly in a 300°F (150°C) oven.
• Reheat: For a just-baked feel, warm slices in the oven for 5 to 7 minutes or toast lightly.

What to Serve With It

• Hot coffee, chai, or spiced black tea.
• A spoon of yogurt and extra apple slices.
• Sharp cheddar on the side for a sweet-savory moment.
• Crisp pears or grapes for contrast.

Apple Maple Walnut Cake FAQS