Apple Pie Coffee Cake

Apple Pie Coffee Cake

I have a knack for inventing things that have already been invented. I made my husband an apple pie for his birthday, and was reminded how annoying it is to peel, core, and chop a lot of apples. But I really like pies made with fresh fruit, so it’s not a process I’m planning on giving up anytime soon.

Apple Pie Coffee CakeI went ahead and bought a jar of apple pie filling anyway, just in case I wanted to make a quicker pie with it, or do something else. I thought it might be really brilliant to use the filling in a coffee cake, and hey! It turns out there are lots of other brilliant people out there who have thought the same exact thing.

But my coffee cake is vegan, so nanner nanner boo boo! It’s also really quick and easy to put together, so it’s perfect for that lazy Sunday morning-turned-afternoon baking project.

Let this cake cool for a bit before cutting and you’ll be surprised how easy it is to serve; the cake holds up really well and doesn’t fall apart when slicing. It would be really nice served with a little scoop of vegan ice cream.

Apple Pie Coffee Cake
Makes 1 Cake

2 1/2 Cups Flour
1 Cup Granulated Sugar
1 tsp Baking Powder
3/4 tsp Salt*
1/2 tsp Cinnamon
2/3 Cup Canola Oil, or 2/3 Cup Earth Balance Margarine, softened
2/3 Cup Soymilk + 2 tsp Apple Cider Vinegar (or lemon juice)
2 Tbs Cornstarch mixed with 1/2 Cup Water
2 tsp Vanilla Extract
1 20 to 25 oz Jar Apple Pie Filling
1 Tbs Sugar mixed with 1 tsp Cinnamon, for topping.

*Reduce salt to 1/2 tsp if using Earth Balance.

Preheat oven to 350ยบ F.

Combine all the dry ingredients of the cake and mix well. Add all of the liquid ingredients and fold the batter until just combined. The batter should be thick and nearly dough-like, as this will prevent the filling from sinking to the bottom of the pan.

Spread 1/2 of the batter in the bottom of a 9×11″ (or whatever) greased baking dish.


Add apple pie filling evenly over the top.


Spoon the rest of the batter over the top in clumps, leaving some of the apple filling showing through.


Sprinkle with cinnamon sugar mixture.

Cinnamon Sugar Topping

Bake for 80 to 90 minutes or until a tester comes out clean. Be sure not to under bake. You may wish to cover the coffee cake with aluminum foil for the last 20-30 minutes to prevent over-browning.

Remove coffee cake from oven and let cool before serving. It’s just as good or better the next day.

Gab Gab Gab

Stephen Metcalf endorses VeganYumYum on his podcast, Slate’s Culture Gabfest! Listen to it here, or subscribe via iTunes. It’s a fabulous podcast and I’m thrilled to get mention. Thanks Stephen!

Apple Pie Coffee Cake


  1. Christina Whiskhands

    Why I clicked from your Twitter to here in the middle of a work morning is beyond me. Now I’ll be dreaming about apple pie coffee cake all day long! Well, at least now I know what to do with the apples in my kitchen.

  2. Kim

    In regards to the task of peeling/coring apples (which is a huge pain that I know well– last year I lived in a house with apple trees and it was my and another girl’s job to bake as much apple-related things as possible!), there is this handy tool my MIL has from her old homesteader days. It clamps to your cutting board (or wherever) and has another clamp to hold onto the apple. Then you just crank it with all your might and it simultaneously peels and cores the apple. It’s pretty awesome! I don’t know what they’re called, though I’m sure there are much fancier ones out now than her 20+ year old one.

    Also, I can’t wait to make this :) Grocery store, here I come!

  3. Melissa

    Wow, this is calling my name! I may have to serve this for Easter brunch! Thanks for the recipes and beautiful photos.

  4. Mary

    80 to 90 minutes? My, that’s a slow cooker. This looks delicious! I still have some chunky applesauce in my freezer from last fall that I think would work well in place of the pie filling. Thanks for the idea!

    Yeah, I used a smaller, deeper dish, because I wanted nice tall pieces of cake. I bet if you used a larger dish it wouldn’t take so long, but the slices wouldn’t be as thick. It’ll taste the same either way, though!

  5. Scott M

    Which do you prefer – canola or earth balance? is there a difference?

    Hey Scott! I used canola because it’s cheaper and easier. The Earth Balance will make the cake a little richer tasting (more buttery), but it’s a pretty slight difference. Use whatever you have on hand, or is easier to find. The cake should be great either way.

  6. Josiane

    I’m an apple pie lover, and I’m really into cakes these days, so… this recipe totally goes into my “must try soon” folder! Thanks for sharing it!

  7. Alison

    Mmmm. I think this would go perfect with the last few jars of spiced pears that I have from last fall! Maybe for an Easter Breakfast!

  8. Clare

    I am confused… I am Australian, and coffee cake is an American thing for sure… but why is it called coffee cake if there’s no coffee in it?

    I would call that an Apple Betty, I think *looks puzzled*

    Hi Clare! In the US it’s a term often used for cakes served with coffee–you don’t need coffee in it to call it coffee cake. They usually contain cinnamon and often contain fruit.

  9. Tena

    I have this baking in the oven right now. It looks really good as it is baking, and yes, it does make the house smell wonderful! I’ll let you know how it turns out when I try a piece!

  10. Tena

    This came out WONDERFUL! I love the fact that it is made with no eggs. I am making this one again, with different pie fillings. AWESOME RECIPE! LOVE IT!

  11. Charlotte (Music and Veganism)

    My mouth is watering.

    This reminds me of our Apple Cake that we make at my work. That one isn’t vegan, but it’s a traditional Jewish recipe and is already dairy-free, so I figure eliminating the eggs can’t be too hard (maybe just replace with apple sauce?). People rave about it and all the time and I can’t have it, so one of these days I’ll make it vegan!!

  12. Jenn215

    your recipes make me want to become vegan just because they look that good.. and taste that good, i already made one.. I look forward to your reading your blog because you’re Awesome!!!

  13. laci

    So pretty, perfect and delicious- I think I will try to make it with an apple pie filling from “The joy of vegan baking”! :-)

  14. ginger

    nanner nanner boo boo!!! haha! you’re funny :)

    this is a great recipe, i can tell by looking at the ingredients. i think i’ll be trying this one sometime. i also think that the apple pie filling might be great on a muffin. hhhmmmm. ideas are bubbling up!


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  16. Alexandria Pi

    Made this for Easter brunch with blueberry filling instead of apple and upped the lemon juice in lieu of cinnamon. It was delicious and simple; thanks a bunch!

  17. Leonie

    OH-MY-GOOODD!! Lolo, you are so good! It seems like everything you try, comes out absolutely fantastic. I’m stunned. When can we order your cookbook? I would be the first to buy it!

  18. eirene

    oh, my god. this was so so good. i made this last night and brought in half to work today. it’s only 2 hours later and it’s already gone! damn, thank you for the recipe, everyone enjoyed it!!

  19. Emily

    Thank you so much for posting the recipe! I made this for Easter and it was a big hit among my very omnivorous family. So easy to make, and makes the house smell likes apples and cinnamon, mmmmm :)

  20. Jade

    How many people would the cake serve (approximately)? 8-10 or thereabouts? I’d love to make it for a church event but because we’re an 800-strong church I need to know how many cakes to make!

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