Easy WFPB Vegan Apple Cake (Torta di Mele)
This is an easy WFPB vegan Apple Cake (Torta di Mele) that is also gluten-free. It is a nice treat to have on hand for an afternoon expresso, cappuccino, or cup of tea. It is also a great potluck or meal train dessert that everyone will love and even ask for the recipe.
Post Date: September 12, 2023
Updated: May 01, 2025
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
A Beloved Italian Classic
Torta di Mele is a classic Italian homemade treat, and like many traditional recipes, every family has its own version. Some variations use more flour and fewer apples, creating a delicate, springy cake. Others use less flour and more apples, resulting in a denser, almost pudding-like texture. My whole food plant-based (WFPB) version is light yet satisfying and we like the balance of apples to cake.
Flavor Simplicity with a Plant-Based Twist
Traditionally, Torta di Mele doesn’t include spices. Instead, the fresh flavor of lemon zest gives the cake its light, delicate character. I use coconut sugar in place of refined white sugar, allowing the natural sweetness of the apples to shine through.
Why Coconut Sugar?
Coconut sugar is a popular choice for those following a whole food plant-based lifestyle, and for good reason. It has a lower glycemic index, around 35. This is compared to the 60–65 of white sugar. This means it causes a slower rise in blood sugar. This may help support more balanced energy levels and reduce cravings. Coconut sugar is also less refined. It retains small amounts of minerals like iron, zinc, calcium, and potassium. It even contains some antioxidants. Its rich, caramel-like flavor complements baked goods beautifully, enhancing sweetness without overpowering. Plus, unlike some white sugars processed with bone char, coconut sugar is entirely vegan-friendly. This makes it a more ethical and wholesome sweetener.
A Cozy Pairing: Almond Milk Cappuccino
Pair your slice of Torta di Mele with a warm almond milk cappuccino for the perfect Italian-inspired treat. A cappuccino is traditionally made with equal parts espresso, steamed milk, and milk foam—⅓ of each—creating a balanced, velvety drink. While similar to a latte (or caffè latte), the main difference is in the milk-to-foam ratio. A latte is made with ⅓ espresso and ⅔ steamed milk, topped with just a thin layer of foam.
I’ve tried both almond and cashew milk when making cappuccinos and lattes. In my experience, almond milk steams and foams far better than cashew milk. It gives you a beautiful café-style finish. This pairs perfectly with this comforting, lightly sweet cake.
Grocery List
Produce
apples
lemon
Pantry
almond flour
1:1 gluten free flour
applesauce
xanthan
baking powder
baking soda
coconut sugar
vanilla extract
Misc
almond milk
salt or salt substitute
Add-Ins and Substitutions
You can substitute almond milk for any plant-based milk. This recipe works well with pears. I do not recommend using stone fruits as they contain more water and will result in a mushy cake.
Storing
Store leftovers in airtight containers and refrigerators for up to three days. There are three items that cause gluten-free items to lose moisture and thus go stale faster: 1) high refined starch content, 2) lack of gluten, and 3) water doesn’t bind as strongly with starch as it does with gluten so for these reasons the moisture leaves more quickly. Many bakers try to counter the item going stale by adding more liquids in the baking process. This can cause mold to grow. So moist gluten-free bread and cakes are prime real estate for mold growth. I have learned this the hard way by throwing out half-eaten cakes too many times.
If stale, reheat a slice of cake or muffin in the microwave for 15 seconds. A way to combat mold is to make half the recipe to avoid waste. And hey, the craze is to enjoy everything in mini bites. This way, you can be trendy and not waste food at the same time!
Nutrition 411
Apples are considered nutrient-dense fruit, meaning they provide a substantial amount of nutrients per serving. One medium 7-ounce provides 2–5% of the Daily Value (DV) for vitamins E, B1, and B6. Apples are a good source of fiber and vitamin C. They also contain antioxidants, like vitamin E, and polyphenols that contribute to the fruit’s numerous health benefits. Vitamin E serves as a fat-soluble antioxidant. Vitamin B1, also known as thiamine, is needed for growth and development. Vitamin B6 is essential for protein metabolism. Apples are also a rich source of polyphenols, an important group of antioxidants. Antioxidants are compounds that protect your cells. Free radicals are harmful molecules that contribute to the development of chronic conditions like heart disease and cancer. To maximize the benefits of apples, keep the skin on. It contains half of the fiber. It also holds most of the polyphenols. (Trusted source).
WFPB Vegan Apple Cake (Torta di Mele)
Equipment
- 8 or 9 inch cake pan
Ingredients
- 1 cup 1:1 gluten free flour
- ¾ cup almond flour
- ½ teaspoon xanthan
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt optional or use a salt substitute
- 1 large juice and zest of lemon
- ⅞ cup non-dairy milk of choice
- ¼ cup applesauce
- 1 cup coconut sugar
- 1½ teaspoons vanilla extract
- 1 large or two small apples peeled and cut into thin slices
- confectioners sugar for a decorating dust (optional)
Instructions
- Preheat your oven to 350F. Line an 8-inch round baking cake pan with parchment paper.
- In a large mixing bowl, whisk together the flours, xanthan, baking powder, baking soda, and salt. In another large mixing bowl, combine the lemon juice and non-dairy milk. Let them sit for a minute, then stir in the sugar, applesauce, and vanilla. Mix well, then pour the wet ingredients into the dry ingredients. Add the lemon zest. Fold the batter together until it's fully mixed (some small lumps are fine).
- Pour the batter into your parchment paper lined cake pan. Lay the thin apple slices on the top in a pattern that suits you. Bake for 40-50 minutes, or until the top is golden and a toothpick inserted into the cake emerges clean. Allow the cake to cool before cutting into slices and serving. If you like, you can dust the top with confectioners sugar.
Notes
More Apple and Cake PF Recipes
Crockpot Clean Applesauce
Dark Chocolate Almond Eggplant Torte (Vegan)
Fresh Cranberry Waffles/Pancakes with an Apple Cranberry Maple Compote
Healthy Butternut Squash Pumpkin Soup (WFPB, No Oil, No Dairy)
Parsnips Apple Spice Cake
Sourdough Banana Walnut Muffins (Vegan)
Sourdough Holiday Fruitcake Cookies No Dairy No Oil
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