If you’re after a simple but really satisfying apple cake, this Vegan Apple Custard Cake (aka "Vegan Apfel-Schlupfkuchen") is one of those recipes that just works. It’s soft, slightly rich, and topped with beautifully arranged apples that bake into the surface without disappearing into the batter.
This version is inspired by the classic German Apple Custard Cake, but made fully plant-based using Nature’s Charm Coconut Custard and Evaporated Oat Milk.
The result is a cake that slices cleanly, has a subtle custard-like richness, and still feels light enough for a second piece.
Jump to:
A little background
Apfelschlupfkuchen is a traditional German apple cake that sits somewhere between a sponge and a custard bake.
Depending on the region, it can be more pudding-like or more structured - but it’s always about apples and a soft, comforting base.
This version leans slightly more toward a bakery-style apple cake: a soft, golden sponge with neatly arranged apples on top and just enough custard richness to make it feel a bit special.
It’s the kind of cake you’d find in a German café, served in thick slices with a dusting of icing sugar (yum!).
❤️ Why You'll Love this Recipe
- Soft, tender crumb - The custard-enriched batter gives it a subtle richness that sets it apart from a basic apple cake.
- Classic bakery-style look - The apples hold their shape beautifully, creating that neat, golden finish.
- Easy to make - Just mix the batter, pour it into the pan, and bake—no complicated steps.
- Slices cleanly - Holds its shape well, making it perfect for serving or sharing.
- Simple ingredients - Made with everyday staples, but the result feels a little more special.
🌱 Ingredients & Notes
Here is everything you need for this recipe:
- Apples - Choose firm, slightly tart apples like Braeburn, Pink Lady, or Elstar so they hold their shape while baking.
- Plain flour - Forms the base of the sponge.
- Baking powder - Helps the cake rise while keeping the texture soft.
- Sugar - Adds sweetness and helps create a golden finish.
- Neutral oil - Keeps the cake moist without adding extra flavor.
- Nature’s Charm evaporated oat milk - Adds richness without making the batter feel heavy.
- Nature’s Charm coconut custard - Brings a subtle custard-like texture into the cake.
- Vanilla extract - Rounds out the flavor.
- Cinnamon - Lightly spices the apples.
- Lemon juice - Prevents browning and balances the sweetness.
- Pearl sugar or demerara sugar (optional) - Adds a lightly crisp, bakery-style top.
- Icing sugar (optional) - For dusting before serving.
Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.
🔪 Equipment
Here is all the equipment you need to make this recipe:
- Springform pan (20-23 cm / 8-9 inch) - For easy release and clean slices.
- Mixing bowls - One for dry ingredients, one for wet.
- Whisk or spatula - To bring the batter together smoothly.
- Knife - For prepping and slicing the apples.
- Baking parchment - Helps prevent sticking and makes removal easier.
🧑🍳 Instructions (Step-by-Step)
Step 1 - Prep the apples. Slice into a fan shape and toss with lemon juice, sugar, and cinnamon.
Step 2 - Mix the batter. Combine the dry ingredients in one bowl and the wet in another, then mix together until smooth.
Step 3 - Assemble. Pour the batter into your pan and arrange the apples neatly on top.
Step 4 - Bake. Bake until golden and set.
Step 5 - Cool and serve. Let it cool slightly, then dust with icing sugar and slice.
📌 If you love Pinterest you can pin any of the images to your boards!
🍽️ Serving
Serve slightly warm or at room temperature. Dust with icing sugar just before serving for that classic finish.
Enjoy it as-is, or with a spoonful of plant-based yogurt or cream. Perfect as a dessert or alongside coffee in the afternoon.
❄️ Storage
At room temperature: Store covered for up to 2 days.
In the fridge: Keep for up to 4 days for longer storage.
Before serving: Let it come back to room temperature for the best texture.
To freeze: Freeze individual slices and thaw at room temperature when ready to eat.
💡 Romy's Tips & Tricks
Keep the apple slices connected: Don’t cut all the way through - this creates that classic fanned look.
Use firm apples: They’ll hold their shape and won’t melt into the batter.
Don’t overmix the batter: It should be thick but still easy to spread.
Press the apples in gently: This helps them stay visible on top as the cake bakes.
Cover if needed: If the cake is browning too quickly, loosely tent with foil toward the end of baking.
Did you make this recipe? If so, will you do me a huge favor and leave a review and star rating & let me know how you liked this recipe? THANK YOU! ❤️
🔜 Related Recipes
If you enjoyed this cake, you might also like these German Crumble Rolls - they're soft, bakery-style rolls with a buttery crumble topping, famous in my hometown of Aachen - or this luscious German Rice Pudding Cake that's ultra creamy, comforting, and simply perfect.
Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:
📖 Recipe Card
Vegan Apfelschlupfkuchen (German Apple Custard Cake)
Equipment
- 8-9 inch (20-23 cm) springform pan
- mixing bowls
- Whisk or spatula
- Knife
- Baking parchment
Ingredients
For the apples
- 4-5 medium apples about 1.5-1.7 lb / 700-800 g
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1 tablespoon sugar
For the batter
- 1¾ cups plain flour 220 g
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup sugar 130 g
- 1 teaspoon vanilla extract
- ½ cup neutral oil 120 ml
- ⅔ cup Nature’s Charm evaporated oat milk 150 ml
- ⅔ cup Nature’s Charm coconut custard 150 ml
Optional topping
- 2 tablespoons pearl sugar or demerara sugar
- Icing sugar for dusting
Instructions
Prepare the apples
- Peel, core, and halve the apples. Slice each half thinly without cutting all the way through so they stay slightly connected.
- Toss with lemon juice, cinnamon, and sugar, then set aside.
Make the batter
- In a bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate jug, combine the oil, oat milk, coconut custard, and vanilla.
- Pour the wet ingredients into the dry and mix until smooth. The batter should be thick but still pourable.
Assemble
- Preheat the oven to 350°F (180°C / 160°C fan).
- Grease and line your springform pan.
- Pour in the batter and smooth the top.
- Arrange the apple halves on top, cut side up, gently fanning them out.
Bake
- Bake for 50-60 minutes, until golden and set. A skewer inserted into the center should come out mostly clean.
- If the top is browning too quickly, loosely cover with foil toward the end.
Cool & finish
- Let the cake cool in the pan for 20-30 minutes before removing.
- Dust with icing sugar just before serving.
Notes
© 2026 Romy London / Romina Callwitz | All images, videos, wordings and content are copyright protected and belong to Romina Callwitz. Please do not use any of my content without prior permission. If you wish to re-publish any (part of my) content, please get in touch via email. Thanks for your support!
*Disclosure: This page may contain affiliate links and sponsored links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.
💭 Leave a Comment