20 Delicious Vegan Apple Recipes Healthy

Fall in love with the crisp, sweet flavors of autumn all over again with our roundup of 20 Delicious Vegan Apple Recipes! Whether you’re craving a cozy breakfast, a hearty dessert, or a refreshing snack, these healthy, plant-based creations are sure to delight. Perfect for home cooks looking to add a little apple magic to their meals, this list is your ticket to seasonal deliciousness. Let’s dive in!

Vegan Apple Cinnamon Rolls

Ready to dive into the cozy world of baking? These vegan apple cinnamon rolls are your ticket to a sweet, spiced treat that’s perfect for any morning or afternoon pick-me-up.

Ingredients

• 2 cups all-purpose flour (I like to use unbleached for a softer texture)
• 1/4 cup granulated sugar (a little extra won’t hurt if you’ve got a sweet tooth)
• 1 packet instant yeast (about 2 1/4 tsp—trust me, it’s worth measuring)
• 1/2 cup almond milk, warmed to 110°F (just a quick zap in the microwave does the trick)
• 1/4 cup vegan butter, melted (I’m all about the Miyoko’s brand here)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1 medium apple, finely diced (go for Honeycrisp if you can—they’re the perfect balance of sweet and tart)
• 2 tbsp cinnamon (because you can never have too much)
• 1/4 cup brown sugar (pack it tight for that rich molasses flavor)

Instructions

1. In a large bowl, whisk together the flour, granulated sugar, and yeast.
2. Pour in the warmed almond milk, melted vegan butter, and vanilla extract. Stir until a dough forms.
3. Turn the dough onto a floured surface and knead for about 5 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, a little more flour will save the day.
4. Place the dough back in the bowl, cover with a towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
5. While the dough rises, mix the diced apple, cinnamon, and brown sugar in a small bowl. Set aside.
6. Roll out the dough on a floured surface into a 12×9 inch rectangle. Sprinkle the apple mixture evenly over the top.
7. Starting from the long side, roll the dough tightly into a log. Cut into 9 even pieces. Tip: A piece of dental floss makes slicing the rolls a breeze—just slide it under and cross over to cut.
8. Place the rolls in a greased 9-inch round pan. Cover and let rise for another 30 minutes.
9. Preheat your oven to 375°F. Bake the rolls for 20-25 minutes, until golden brown. Tip: A toothpick inserted in the center should come out clean when they’re done.

Zesty and warm, these rolls are best served fresh out of the oven. The apple bits get wonderfully soft, and the cinnamon sugar melts into every layer. Try drizzling with a simple powdered sugar glaze for an extra touch of sweetness.

Apple Cinnamon Vegan Pancakes

Breakfast just got a whole lot cozier with these Apple Cinnamon Vegan Pancakes. Imagine biting into fluffy, golden pancakes with sweet apple bits and a warm cinnamon hug—yes, it’s as good as it sounds.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tbsp baking powder (the secret to those perfect rises)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 1 tbsp cinnamon (because more is always better)
• 1 cup almond milk (any plant milk works, but almond is my fave)
• 1 tbsp maple syrup (the real deal, none of that fake stuff)
• 1 tsp vanilla extract (a splash of happiness)
• 1 medium apple, diced (go for something crisp like Honeycrisp)
• 2 tbsp coconut oil, melted (extra virgin gives a nice hint of flavor)

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and cinnamon until well combined.
2. Add the almond milk, maple syrup, and vanilla extract to the dry ingredients. Stir until just mixed—don’t overdo it, lumps are okay.
3. Gently fold in the diced apple. Let the batter sit for 5 minutes; this helps the flour hydrate.
4. Heat a non-stick skillet over medium heat (about 350°F) and brush with a bit of coconut oil.
5. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip carefully and cook for another 2 minutes until golden brown. Keep them warm in a low oven if you’re making a batch.
7. Serve hot with a drizzle of maple syrup and a sprinkle of cinnamon. Tip: Add a dollop of almond butter for extra richness.

Delightfully fluffy with a crispy edge, these pancakes are a morning game-changer. The apple bits soften just enough, and the cinnamon makes every bite feel like fall. Try stacking them high with sliced bananas and a sprinkle of granola for crunch.

Vegan Apple Pie

There’s nothing quite like the smell of a vegan apple pie baking in the oven to make your home feel cozy. This recipe is a game-changer for anyone looking to enjoy a classic dessert without the dairy.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup vegan butter, chilled (keep it cold for the best crust)
• 1/4 cup ice water (just enough to bring the dough together)
• 6 medium apples, peeled and thinly sliced (Granny Smiths are my go-to for their tartness)
• 3/4 cup sugar (adjust based on how sweet your apples are)
• 1 tsp cinnamon (because what’s apple pie without it?)
• 1/4 tsp nutmeg (a little goes a long way)
• 1 tbsp lemon juice (to keep those apples from browning)

Instructions

1. Preheat your oven to 375°F (190°C). A hot oven is key for that golden crust.
2. In a large bowl, mix the flour and vegan butter until it resembles coarse crumbs. Tip: Use a pastry cutter or your fingers to keep the butter cold.
3. Gradually add ice water, 1 tbsp at a time, until the dough comes together. Don’t overwork it!
4. Divide the dough in half, roll out one half for the bottom crust, and fit it into a 9-inch pie dish.
5. Toss the sliced apples with sugar, cinnamon, nutmeg, and lemon juice in a bowl. Tip: Let it sit for 10 minutes to draw out the juices.
6. Pour the apple mixture into the crust, then roll out the second half of the dough for the top crust. Seal and crimp the edges.
7. Cut a few slits in the top crust for steam to escape. Tip: Brush with a little almond milk for extra browning.
8. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly.

Out of the oven, this pie has a flaky crust with a sweet, spiced apple filling that’s just begging for a scoop of vegan vanilla ice cream. Serve it warm for the ultimate comfort food experience.

Apple Cinnamon Oatmeal Vegan

Kickstart your morning with this cozy bowl of apple cinnamon oatmeal that’s not only vegan but packed with flavors to keep you energized. It’s like a warm hug in a bowl, perfect for those chilly mornings or when you need a quick, nutritious breakfast.

Ingredients

• 1 cup rolled oats (I love the texture they bring, plus they’re a pantry staple for me)
• 2 cups almond milk (or any plant-based milk you fancy; almond gives a nice creamy touch)
• 1 medium apple, diced (go for Honeycrisp if you can, they’re sweet and crisp)
• 1 tbsp maple syrup (the real deal, none of that imitation stuff)
• 1 tsp cinnamon (because what’s apple oatmeal without it?)
• A pinch of salt (just a tiny one to balance the sweetness)

Instructions

1. In a medium saucepan, combine the rolled oats and almond milk. Bring to a gentle boil over medium heat, stirring occasionally.
2. Once boiling, reduce the heat to low and simmer for about 5 minutes, or until the oats have absorbed most of the milk and thickened to your liking. Tip: Keep an eye on it to prevent sticking.
3. Stir in the diced apple, maple syrup, cinnamon, and a pinch of salt. Cook for another 2-3 minutes, just until the apples are slightly softened but still have a bit of crunch. Tip: If you prefer softer apples, add them earlier.
4. Remove from heat and let it sit for a minute. This allows the oatmeal to thicken up a bit more. Tip: A quick rest makes all the difference in texture.

Dig into this delightful bowl where the sweetness of apples and warmth of cinnamon play perfectly with the creamy oats. Top with a drizzle of extra maple syrup or a sprinkle of nuts for an extra crunch. It’s a simple dish that feels anything but ordinary.

Vegan Apple Crisp

Vegan apple crisp is the kind of dessert that feels like a hug in a bowl—warm, comforting, and surprisingly easy to whip up. You’ll love how the sweet apples and crunchy topping come together for a treat that’s perfect any time of year.

Ingredients

• 4 cups of peeled, sliced apples (I like a mix of Granny Smith and Honeycrisp for balance)
• 1/2 cup rolled oats (the old-fashioned kind gives the best texture)
• 1/2 cup all-purpose flour (or a gluten-free blend if that’s your thing)
• 1/2 cup brown sugar (packed, because it’s all about that moisture)
• 1/4 cup coconut oil, solid (this is my secret for a crispier topping)
• 1 tsp cinnamon (don’t skimp—it’s the soul of the dish)
• 1/4 tsp salt (just a pinch to make everything pop)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures everything bakes evenly.
2. Toss the sliced apples with half the cinnamon in a bowl. Tip: Let them sit for a few minutes to get juicy.
3. In another bowl, mix the oats, flour, brown sugar, remaining cinnamon, and salt. Tip: Use your fingers to blend in the coconut oil until the mixture looks like coarse crumbs.
4. Spread the apples in a greased 8×8 baking dish. Sprinkle the oat mixture evenly on top. Tip: Press lightly so the topping sticks but stays crumbly.
5. Bake for 30-35 minutes, until the topping is golden and the apples are bubbly. Let it cool for 10 minutes before serving.

Absolutely divine when served warm with a scoop of vegan vanilla ice cream. The contrast of the crispy topping with the soft, spiced apples is a game-changer. Try it for breakfast with a dollop of almond yogurt—trust me, it works.

Apple Sauce Vegan

Fancy a quick, delicious treat that’s both vegan and super easy to make? You’re in luck because this apple sauce recipe is just what you need for a sweet, comforting snack or a healthy dessert option.

Ingredients

• 4 large apples, peeled and cored (I like using Honeycrisp for their sweetness and texture)
• 1/2 cup water (filtered tastes best here)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 1/2 tsp cinnamon (because everything’s better with a little spice)
• 1 tbsp maple syrup (the real deal, not the imitation stuff)

Instructions

1. Chop the peeled and cored apples into small, even pieces to ensure they cook uniformly.
2. In a medium saucepan, combine the chopped apples, water, and lemon juice. The lemon juice not only adds flavor but also keeps the apples from browning.
3. Cook over medium heat, stirring occasionally, until the apples are soft and mushy, about 15-20 minutes. Tip: If the mixture starts to dry out, add a little more water.
4. Once the apples are soft, remove the saucepan from the heat and stir in the cinnamon and maple syrup. Tip: For a smoother sauce, you can blend it briefly with an immersion blender.
5. Let the apple sauce cool to room temperature before serving. Tip: It thickens as it cools, so don’t worry if it seems a bit runny at first.

Enjoy this apple sauce as is, or get creative by swirling it into oatmeal or yogurt. Either way, its naturally sweet flavor and smooth texture are sure to please.

Vegan Apple Muffins

Got a bunch of apples sitting around? Let’s turn them into something delicious—vegan apple muffins that are perfect for breakfast or a snack. You’ll love how easy and satisfying these are to make.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup sugar (adjust if you like it less sweet)
• 1 tbsp baking powder (fresh is best for maximum rise)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1 cup almond milk (any plant milk works, but almond is my favorite here)
• 1/3 cup coconut oil, melted (extra virgin gives a nice flavor)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 1/2 cups diced apples (I leave the skin on for texture and nutrients)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the almond milk, melted coconut oil, and vanilla extract. Tip: Make sure your coconut oil isn’t too hot to avoid cooking the milk.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing leads to tough muffins.
5. Gently fold in the diced apples. Tip: Tossing the apples in a bit of flour first helps prevent them from sinking to the bottom.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Absolutely delightful, these muffins are moist with little bursts of apple in every bite. Try them warm with a dab of vegan butter or a drizzle of maple syrup for an extra treat.

Apple Cinnamon Smoothie Vegan

Kickstart your morning with this cozy Apple Cinnamon Smoothie that’s not only vegan but packed with flavors that remind you of fall, any time of the year. It’s creamy, sweet, and just the right amount of spicy, making it a perfect quick breakfast or snack.

Ingredients

• 2 cups almond milk (I love the extra creaminess of almond milk, but any plant-based milk works)
• 1 large apple, cored and chopped (Honeycrisp is my go-to for sweetness, but use what you have)
• 1 frozen banana (Pro tip: freeze ripe bananas for natural sweetness and creaminess)
• 1 tbsp almond butter (Adds a nice richness and protein boost)
• 1/2 tsp cinnamon (Because you can never have too much cinnamon, right?)
• 1/2 tsp vanilla extract (The secret to depth of flavor)
• A pinch of nutmeg (Just a whisper for that extra warmth)

Instructions

1. Add all the ingredients to your blender. Yes, all at once—easy peasy.
2. Blend on high for about 1 minute, or until completely smooth. If it’s too thick, splash in a little more almond milk.
3. Pour into your favorite glass. A mason jar makes it feel extra rustic and cozy.
4. Optionally, sprinkle a little extra cinnamon on top for that Instagram-worthy finish.

Velvety smooth with a hint of spice, this smoothie is like a hug in a glass. Serve it with a sprinkle of granola on top for a bit of crunch, or enjoy it as is for a quick, nourishing treat.

Vegan Apple Bread

Mmm, there’s nothing quite like the smell of apple bread baking in the oven, especially when it’s vegan and packed with cozy flavors. You’re going to love how simple and satisfying this recipe is, perfect for those lazy Sunday mornings or as a sweet treat any day of the week.

Ingredients

• 2 cups all-purpose flour (I like to use unbleached for a lighter texture)
• 1 cup granulated sugar (organic cane sugar works great here)
• 1 tsp baking soda (make sure it’s fresh for the best rise)
• 1/2 tsp salt (I always go for sea salt for that extra flavor depth)
• 1 tsp cinnamon (because what’s apple bread without a little spice?)
• 1/4 tsp nutmeg (a little goes a long way, trust me)
• 1/3 cup vegetable oil (I use avocado oil for its neutral taste)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1 tbsp apple cider vinegar (this reacts with the baking soda to give lift)
• 1 1/4 cups water (room temp is perfect)
• 1 1/2 cups diced apples (I prefer Granny Smith for their tartness and firmness)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
3. Make a well in the center of the dry ingredients and add the oil, vanilla, apple cider vinegar, and water. Mix until just combined—don’t overmix!
4. Gently fold in the diced apples until evenly distributed throughout the batter.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top is browning too quickly, tent it with foil.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: This is the hardest part—waiting!

Perfectly moist with a tender crumb, this vegan apple bread is subtly sweet with bursts of apple in every bite. Try it toasted with a smear of almond butter for an extra indulgent breakfast.

Apple Cinnamon Quinoa Breakfast Vegan

Apple cinnamon quinoa breakfast vegan is the cozy, nutritious start to your day you didn’t know you needed. Packed with warm spices and sweet apples, it’s like dessert for breakfast but totally guilt-free.

Ingredients

• 1 cup quinoa (rinsed well—trust me, it makes a difference)
• 2 cups almond milk (unsweetened is my pick for the perfect balance)
• 1 large apple, diced (I go for Honeycrisp for that sweet crunch)
• 1 tbsp coconut oil (extra virgin adds a nice touch)
• 1 tsp cinnamon (because more is always better)
• 1 tbsp maple syrup (the real deal, none of that imitation stuff)
• A pinch of salt (just to bring all the flavors together)

Instructions

1. Heat the coconut oil in a medium saucepan over medium heat until it’s melted and shimmering.
2. Add the diced apple and sauté for about 3 minutes, until they start to soften. Tip: Don’t rush this step—the apples should be just tender.
3. Stir in the quinoa, almond milk, cinnamon, and salt. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek—keeping the lid on ensures perfectly cooked quinoa.
5. After 15 minutes, remove from heat and let it sit, covered, for 5 minutes. This lets the quinoa absorb any remaining liquid.
6. Fluff the quinoa with a fork, then drizzle with maple syrup. Tip: For an extra flavor boost, add a sprinkle of cinnamon on top before serving.

Now, this dish comes out fluffy with a hint of crunch from the apples, and the cinnamon gives it a warm, comforting vibe. Try topping it with a handful of toasted walnuts for an extra layer of texture and nuttiness.

Vegan Apple Tart

Wow, have you ever craved something sweet but also wanted to keep it light and vegan? This vegan apple tart is your answer. It’s simple, delicious, and totally plant-based.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup coconut oil, solid (keep it in the fridge until use)
• 1/4 cup cold water (ice cold works best)
• 4 medium apples, thinly sliced (I prefer Honeycrisp for their sweetness and crunch)
• 1/4 cup maple syrup (the real deal, none of that imitation stuff)
• 1 tsp cinnamon (because what’s an apple dessert without it?)
• 1/2 tsp nutmeg (for that warm, cozy flavor)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a perfectly crisp crust.
2. In a large bowl, mix the flour and solid coconut oil until crumbly. Tip: Use your fingers for this—it’s oddly satisfying.
3. Gradually add cold water, stirring until the dough comes together. Don’t overmix!
4. Roll out the dough on a floured surface to fit your tart pan. Press it in gently.
5. Arrange the apple slices in the crust in a pretty pattern. Because we eat with our eyes first.
6. Drizzle maple syrup over the apples, then sprinkle with cinnamon and nutmeg.
7. Bake for 35-40 minutes, until the crust is golden and the apples are tender. Tip: Check at 30 minutes to avoid over-browning.
8. Let it cool for at least 10 minutes before slicing. Patience is key here.

Crunchy, sweet, and with just the right amount of spice, this tart is a dream. Serve it warm with a dollop of coconut whipped cream for extra indulgence.

Apple Cinnamon Chia Pudding Vegan

Just when you thought your mornings couldn’t get any cozier, here comes Apple Cinnamon Chia Pudding to prove you wrong. It’s like autumn in a bowl, but hey, who says you can’t enjoy it year-round?

Ingredients

• 1 cup almond milk (I swear by the unsweetened vanilla kind for that extra flavor)
• 1/4 cup chia seeds (these little guys are the magic thickeners)
• 1 medium apple, diced (go for Honeycrisp if you’re after that perfect sweet-tart balance)
• 1 tbsp maple syrup (the real deal, none of that pancake syrup stuff)
• 1 tsp cinnamon (because what’s apple without cinnamon?)
• 1/2 tsp vanilla extract (a splash of this makes everything better)

Instructions

1. In a medium bowl, whisk together almond milk, chia seeds, maple syrup, and vanilla extract until well combined.
2. Let the mixture sit for 5 minutes, then give it another whisk to prevent any clumps. Tip: This is the perfect time to dice your apple.
3. Cover the bowl and refrigerate for at least 4 hours, or overnight. Tip: Overnight is best for that ideal pudding texture.
4. Once set, give the pudding a good stir. Fold in the diced apple and cinnamon until evenly distributed. Tip: If you’re not a fan of raw apple, sauté it with a bit of maple syrup and cinnamon before adding.
5. Serve chilled. That’s it!

This pudding is creamy with a slight crunch from the chia seeds, and the apple adds a fresh bite. Try layering it with granola for breakfast or topping it with a dollop of coconut whipped cream for dessert.

Vegan Apple Cake

Vegan apple cake is the kind of dessert that makes you forget it’s plant-based. It’s moist, flavorful, and packed with chunks of fresh apple—perfect for any occasion.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 cup granulated sugar (organic if you’re feeling fancy)
• 1 tsp baking soda (the fresher, the better)
• 1/2 tsp salt (sea salt adds a nice touch)
• 1 tsp cinnamon (because apple and cinnamon are best friends)
• 1/2 cup vegetable oil (I use canola for its neutral flavor)
• 1 tbsp apple cider vinegar (it works magic with the baking soda)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1 1/2 cups water (room temp is ideal)
• 2 cups diced apples (I prefer Granny Smith for their tartness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
3. Make three wells in the dry ingredients. Pour oil into the first, vinegar into the second, and vanilla into the third.
4. Pour water over everything and stir until just combined—don’t overmix!
5. Fold in the diced apples gently to keep them from breaking down.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Delightfully moist with a hint of spice, this cake is a crowd-pleaser. Serve it warm with a scoop of dairy-free ice cream for an extra treat.

Apple Cinnamon Vegan Waffles

Zesty mornings call for something special, and these Apple Cinnamon Vegan Waffles are just the ticket. You’ll love how the sweet apples and warm cinnamon come together in this easy, plant-based breakfast.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 2 tbsp sugar (coconut sugar works great for a deeper flavor)
• 1 tbsp baking powder (this is key for that perfect rise)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 1 tsp cinnamon (because you can never have too much)
• 1 1/4 cups almond milk (room temp blends smoother)
• 1/3 cup unsweetened applesauce (my secret for moisture)
• 1 tbsp coconut oil, melted (extra virgin gives a nice hint of coconut)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1 medium apple, finely diced (I go for Honeycrisp for sweetness and crunch)

Instructions

1. Preheat your waffle iron to 375°F. A hot iron ensures crispy edges.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
3. Add the almond milk, applesauce, coconut oil, and vanilla to the dry ingredients. Stir until just combined; a few lumps are okay.
4. Gently fold in the diced apple. Overmixing can make the waffles tough.
5. Lightly grease the waffle iron with coconut oil. This prevents sticking without overpowering flavors.
6. Pour 1/2 cup of batter onto the center of the iron. Close and cook for about 5 minutes, or until golden and crisp.
7. Repeat with the remaining batter. Keep finished waffles warm in a 200°F oven if needed.

Fluffy on the inside with a crispy exterior, these waffles are a dream. Serve them stacked high with a drizzle of maple syrup and a sprinkle of cinnamon for that extra cozy vibe.

Vegan Apple Crumble

Now, who doesn’t love a warm, comforting dessert that’s also kind to the planet? This vegan apple crumble is your go-to for those cozy nights in, and guess what? It’s as easy as pie—no pun intended.

Ingredients

• 4 cups of peeled, sliced apples (I like a mix of Granny Smith and Honeycrisp for that perfect sweet-tart balance)
• 1/2 cup of rolled oats (the heartier, the better for that crunch)
• 1/2 cup of all-purpose flour (or swap for gluten-free if that’s your jam)
• 1/3 cup of brown sugar (pack it in for that deep molasses flavor)
• 1/4 cup of coconut oil, solid (this is my secret for the flakiest topping)
• 1 tsp of cinnamon (because apple and cinnamon are BFFs)
• 1/2 tsp of vanilla extract (the good stuff makes all the difference)

Instructions

1. Preheat your oven to 375°F (190°C) and grab an 8×8 inch baking dish—no need to grease it.
2. Toss the sliced apples with half the cinnamon and the vanilla extract right in the baking dish. Spread them out evenly.
3. In a separate bowl, mix the oats, flour, brown sugar, and the rest of the cinnamon. Tip: Use your fingers to blend in the coconut oil until the mixture looks like coarse crumbs. This hands-on approach ensures a perfect texture.
4. Sprinkle the crumb mixture over the apples, covering them completely. Don’t press down—let it stay loose for maximum crunch.
5. Bake for 30 minutes, or until the topping is golden and the apples are bubbling around the edges. A little patience here rewards you with the best texture.
6. Let it sit for 5 minutes before diving in. It’s molten lava hot right out of the oven!

Zesty with a hint of warmth from the cinnamon, this crumble is all about contrasts—soft, tender apples under a crispy, golden blanket. Serve it straight from the dish with a scoop of vegan vanilla ice cream melting over the top for the ultimate indulgence.

Apple Cinnamon Vegan Donuts

So, you’re craving something sweet, wholesome, and a bit indulgent without the guilt? These apple cinnamon vegan donuts are your answer. Perfect for a cozy morning or a sweet afternoon pick-me-up.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup almond milk (any plant milk works, but almond gives a nice subtle nuttiness)
• 1/3 cup maple syrup (the real deal, please—it makes all the difference)
• 1/4 cup apple sauce (unsweetened keeps it perfectly balanced)
• 2 tbsp coconut oil, melted (extra virgin is my go-to for its flavor)
• 1 tsp cinnamon (because can you ever have enough?)
• 1/2 tsp baking powder (this little guy makes them rise beautifully)
• 1/4 tsp salt (just a pinch to bring out all the flavors)

Instructions

1. Preheat your oven to 350°F. This ensures even baking from the get-go.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, and salt. No lumps allowed here!
3. In another bowl, mix the almond milk, maple syrup, apple sauce, and melted coconut oil until well combined. Tip: If your coconut oil solidifies upon contact with cold ingredients, gently warm the mixture.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined—overmixing leads to tough donuts.
5. Grease a donut pan with a bit of coconut oil. This prevents sticking and adds a slight crispness to the edges.
6. Spoon the batter into the pan, filling each mold about 3/4 full. They’ll rise, so don’t overfill!
7. Bake for 10-12 minutes, or until a toothpick comes out clean. Tip: Rotate the pan halfway through for even browning.
8. Let them cool in the pan for 5 minutes, then transfer to a wire rack. Patience is key—they’re delicate when hot.

Velvety soft with a hint of crunch on the outside, these donuts are a dream. Serve them warm with a drizzle of maple syrup or a dusting of powdered sugar for extra decadence.

Vegan Apple Strudel

Let’s dive into making a vegan apple strudel that’s as comforting as it is delicious. Perfect for those cozy mornings or as a sweet treat after dinner, this recipe is surprisingly simple to whip up.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra flakiness)
• 1/2 cup water (room temp works best)
• 1/4 cup vegetable oil (I use canola for its neutral taste)
• 1 tbsp apple cider vinegar (adds a nice tang)
• 4 medium apples, peeled and thinly sliced (Granny Smiths are my go-to for their tartness)
• 1/2 cup brown sugar (pack it tight for that rich sweetness)
• 1 tsp cinnamon (can’t have apple strudel without it!)
• 1/4 cup breadcrumbs (helps soak up any extra juice)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the flour, water, vegetable oil, and apple cider vinegar until a dough forms. Tip: If the dough feels sticky, add a little more flour.
3. On a floured surface, roll the dough into a thin rectangle. The thinner, the crispier your strudel will be.
4. In another bowl, toss the apple slices with brown sugar, cinnamon, and breadcrumbs until evenly coated.
5. Spread the apple mixture over the dough, leaving a 1-inch border around the edges.
6. Carefully roll the dough into a log, sealing the edges by pinching them together. Tip: A little water on the edges helps them stick better.
7. Place the strudel on the prepared baking sheet and bake for 35-40 minutes, or until golden brown. Tip: Let it cool for 10 minutes before slicing to keep the filling from oozing out.

Absolutely delightful, this vegan apple strudel boasts a crispy exterior with a soft, sweet apple filling. Serve it warm with a scoop of vegan ice cream for an extra indulgent treat.

Apple Cinnamon Vegan Ice Cream

So, you’re craving something sweet, creamy, and totally plant-based? This apple cinnamon vegan ice cream is your answer. It’s like fall in a bowl, but hey, who says you can’t enjoy it year-round?

Ingredients

• 2 cups unsweetened almond milk (I find it gives the creamiest texture)
• 1/2 cup maple syrup (the real deal, none of that pancake stuff)
• 1 tbsp vanilla extract (splurge on the good stuff here)
• 2 medium apples, peeled and diced (Fuji or Honeycrisp work wonders)
• 1 tsp cinnamon (because more is always better)
• 1/4 tsp nutmeg (just a pinch to spice things up)
• 1/4 tsp salt (balances the sweetness perfectly)

Instructions

1. In a blender, combine almond milk, maple syrup, vanilla extract, diced apples, cinnamon, nutmeg, and salt. Blend until smooth.
2. Pour the mixture into your ice cream maker. Churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: If you don’t have an ice cream maker, freeze the mixture in a shallow dish, stirring every 30 minutes until desired consistency is reached.
3. Once churned, transfer the ice cream to a freezer-safe container. Freeze for at least 2 hours to firm up. Tip: Lay a piece of parchment paper directly on the surface to prevent ice crystals.
4. Serve scoops of your apple cinnamon vegan ice cream in bowls. Tip: Top with extra diced apples and a sprinkle of cinnamon for that extra flair.

Perfectly creamy with just the right amount of spice, this ice cream is a dream. Try it sandwiched between two vegan cookies for an epic dessert hack.

Vegan Apple Cookies

Alright, you’re in for a treat with these vegan apple cookies—they’re the perfect blend of sweet, spicy, and everything nice. Imagine biting into a soft, chewy cookie with little bursts of apple goodness; that’s what you’re making today.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup coconut oil, melted (extra virgin is my go-to for its subtle sweetness)
• 3/4 cup brown sugar (pack it tight for that rich molasses flavor)
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, let it sit for 5 mins—it’s a game changer)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1 tsp cinnamon (because what’s an apple cookie without it?)
• 1/2 tsp baking soda (freshness is key—check the date)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1 cup diced apples (I prefer Granny Smith for a tart contrast)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the melted coconut oil and brown sugar until smooth.
3. Add the flax egg and vanilla extract to the bowl, mixing well to combine.
4. Sift in the flour, cinnamon, baking soda, and salt, stirring until just mixed—overworking the dough makes tough cookies.
5. Fold in the diced apples gently, ensuring they’re evenly distributed.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, or until the edges are golden but the centers are still soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Perfectly spiced and wonderfully moist, these cookies are a dream with a cup of tea. Try serving them warm with a dollop of vegan ice cream for an extra special treat.

Apple Cinnamon Vegan Energy Balls

These apple cinnamon vegan energy balls are your go-to snack for a quick energy boost. They’re packed with natural sweetness and a cozy cinnamon kick that feels like a hug in every bite.

Ingredients

• 1 cup rolled oats (I love the texture they add)
• 1/2 cup almond butter (creamy works best here)
• 1/3 cup maple syrup (the real deal, none of that fake stuff)
• 1/2 cup finely chopped dried apples (soak them in warm water for 10 minutes if they’re too hard)
• 1 tsp cinnamon (because you can never have too much)
• 1/4 tsp sea salt (just a pinch to balance the sweetness)

Instructions

1. In a large bowl, mix the rolled oats, almond butter, and maple syrup until well combined. Tip: If the mixture feels too dry, add a tablespoon of water to bring it together.
2. Fold in the chopped dried apples, cinnamon, and sea salt. Make sure the apples are evenly distributed for that perfect bite every time.
3. Roll the mixture into 1-inch balls. If the mixture sticks to your hands, lightly wet them with water. This makes rolling a breeze.
4. Place the balls on a baking sheet lined with parchment paper and chill in the fridge for at least 30 minutes. This helps them firm up and hold their shape.

Ready to enjoy? These energy balls have a chewy texture with little bursts of apple sweetness. Try rolling them in extra cinnamon or crushed nuts for an extra flavor punch.

Conclusion

We hope this roundup of 20 Delicious Vegan Apple Recipes inspires your next healthy meal or dessert! Each recipe is a testament to how versatile and delightful apples can be in vegan cooking. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to spread the apple love. Happy cooking!