Vegan Apple Bread (Gluten-Free) - Rhian's Recipes (2024)

ThisVegan Apple Bread ismoist, fluffy and packed full of juicy caramel-flavoured apples made fragrant with warming cinnamon. It's gluten-free and refined sugar free, and also yeast-free which means there's no kneading or proving required. It's great for breakfast, brunch, asnack or dessert and is perfect for sharing with a crowd. Great for Thanksgiving, Christmas and other holidays!

What type of apples should you use for baking?

• I recommend using eating apples for this recipe, rather than cooking apples.
• The reason why I recommend eating apples for this particular recipe is because eating apples are naturally sweeter so less added sugar is required.
• I recommend peeling the apples before using them.

How to make this recipe

Scroll down to the bottom of the post for the full recipe.

• Place the coconut oil, coconut sugar, apples, vanilla, cinnamon and salt in a pan.

• Leave to cook on a low heat, stirring occasionally, for about 10 minutes until slightly softened - it doesn’t matter if not completely cooked.

• Mix together all the ingredients for the bread batter in a mixing bowl- use ameasuring jugto measure out the plant-based milk.

• Transfer half of the bread batter to aone-pound loaf tin.

Tip:Line the tin with greasedbaking paperto make the bread easier to remove.

• Now carefully place the cooked apple mixture on top of the bread mixture in the loaf tin.

Tip:Make sure to leave a little gap around the edges so that the apples don't spill out of the bread.

• Transfer the remaining half of the bread mixture into the loaf tin, making sure the apples are completely covered.

• Use a chopstick or a skewer to swirl through the batter to create a marbled effect - start at one side and insert the chopstick or skewer all the way through to the bottom. Move it up and down in a zigzag shape until you get to the other side of the loaf tin.

• Bake in the oven for around 45minutes, until risen and an inserted skewer comes out clean.

Tip:Leave to cool completely on a cooling rackbefore slicing.

How long does this keep for?

• This Apple Bread keeps covered in the fridge for up to a few days.
• Make sure to wait until it has cooled down completely before packing away to store, otherwise the trapped moisture in the bread will condense and it will become soggy.

Substitutions you can make to this recipe

• You can use any type of oil: coconut oil, olive oil or vegetable oil.
• You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
• You can use any type of liquid sweetener: date syrup,maple syrup, agave syrup, brown rice syrup etc.
• The apple cider vinegaris crucial as the acidity reacts with the alkali bicarbonate of soda (baking soda) - it can be replaced with lemon juice.
• You can replace the ground almondswithground walnuts.
• You can use plain flour,wholemeal (whole wheat) flouror spelt flourinstead of the gluten-free flour if you’re not gluten-free.

Ingredients you can add to this apple bread

• You can top this cake with chopped walnuts,pecan nutsorflaked almonds before baking.
• You can add raisins, chopped dates,chopped dried figsor dried cranberries to the batter.

More gluten-free vegan quick-bread recipes

• Gluten-Free Vegan Bread
• Gluten-Free Vegan Blueberry Banana Bread
• Gluten-Free Vegan Chocolate Banana Bread
• Gluten-Free Vegan Cornbread
• Gluten-Free Vegan Orange Poppy Seed Bread

If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.

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