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You want a vegan apple kugel that’s golden, cinnamon-kissed, and absolutely packed with steamy, tender apples? You got it. This is the nostalgic Jewish casserole dish that’s been gracing Jewish family breakfast tables since forever. No eggs, no dairy—just hyper-well-tested melt-in-your-mouth goodness. Best of all? It’s downright silly how easy this is to make perfectly.
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Kugel (Yiddish for "pudding" or "casserole") has been a staple of Ashkenazi Jewish cooking for centuries. While its most famous form is noodle kugel, apple kugel offers a fruity, tender alternative that’s just as traditional. It started as a clever way to use up stale bread and extra apples, evolving from rustic bakes in Eastern European shtetls to a beloved dish perfected over generations. Today, it’s a cherished favorite served at Rosh Hashanah, Passover, and just about any cozy occasion in between. Tradition, nostalgia, and pure carb-fueled happiness—what’s not to love?
Of course, kugel comes in many delicious forms: vegan noodle kugel, warm, buttery and custardy classic; vegan potato kugel, with golden, crispy edges that are borderline addictive; and vegan yapchik, slow-baked and layered with rich, savory goodness thanks to juicy, tender homemade seitan in place of meat.
Whether you’re knocking out this vegan apple kugel for a holiday or just because your apples need a purpose in life, this banger is about to become a permanent part of your baking routine.
Jump to:
🥰 Why you’ll adore this vegan apple kugel recipe
✅ Tested and Approved Worldwide: Like all my vegan recipes, I shared this one with a team of hundreds of testers using different ovens, apple varieties, and brands of egg replacers. The verdict? Everyone freaked out and got hooked, even the goyim.
🧪 Pareve but Still Downright Perfies: Thanks to the egg replacer and applesauce combo, this comfort food bakes up with just the right amount of structure—tender, moist, and sliceable without being dense or gummy. All the nostalgia, none of the hyper-processed weirdness.
✊ Vegan AF: Like all of my vegan Jewish recipes, this one skips the eggs, dairy, and honey for a totally plant-based, animal-friendly bake. Just buttery, spiced apple heaven that’s 100% free from cruelty.
🍎 Vegan Apple Kugel Ingredients
Apples
Obviously, this is the star of this vegan kugel recipe. While I love using Fuji apples for vegan Japanese curry, when it comes to bakes like this kugel (or vegan apple fritters and vegan apple pie) I reach for something firmer and more tart. Granny Smith, Pink Lady, or Honeycrisp hold their shape in the oven, bringing just the right balance of tangy and sweet.
Just swear to me you will never ever use Red Delicious—they’re about as exciting and flavorful as soggy drop ceiling tiles from an abandoned office building.
Egg Replacer Powder
This magical stuff replaces the binding power of eggs, keeping everything cohesive without any, y’know, cruelty. Most commercial egg replacers (like Bob’s Red Mill or Ener-G) use starches and leavening agents for structure.
If you’re out, potato starch or tapioca starch work just as well—same measurements. That’s basically what egg replacer is made out of anyway.
Vegan Butter
This is what gives this dairy free kugel its rich, tender texture and helps create that golden, slightly crisp top. I’m a fan of Earth Balance for the convenience of pre-measured sticks, but Trader Joe’s vegan butter does the job just fine if you’re watching your grocery budget. Want to go full DIY? My Vegan Dairy Crash Course has you covered. Refined coconut oil is a last-resort sub, but it won’t have that buttery vibe.
Apple Sauce
Acts as both a natural sweetener and a moisture booster, keeping the kugel soft and never dry. Same reason I use it in my vegan apple muffins too. And if you happen to make more applesauce than you need? That’s a happy accident—extra applesauce is practically made for dunking vegan latkes, vegan sweet potato latkes, or gluten free vegan zucchini latkes.
Sugar
Not just for sweetness—sugar also helps give the kugel its golden, caramelized finish. Regular cane sugar is classic, but if you want a touch of deeper caramel flavor, try coconut sugar or palm sugar.
I use coconut sugar when making kuih ketayap, and palm sugar shows up in all kinds of Southeast Asian vegan desserts like Filipino turon, Vietnamese kem chuối, and Indonesian kolak biji salak. These sugars have more minerals, so expect a deeper golden brown color when baking—nothing but an upgrade, really.
All-Purpose Flour
This is what gives the kugel structure, so it bakes up tender but sturdy enough to slice cleanly. No crumbling disasters here! If you’re ditching gluten, any reliable 1:1 gluten-free flour blend will make sure you don’t miss a thing. Just don’t try to get fancy with almond flour or coconut flour—this isn’t that kind of party.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Vegan Passover Apple Kugel
Need this kugel to be Passover-friendly? No problem—swap the flour for matzo meal, and you’re good to go. The matzo meal gives it a slightly heartier, rustic texture while still letting the apples do their golden, spiced thing.
And here’s something a lot of people don’t realize—baking powder can be kosher for Passover! Yep, it’s true. Not all baking powder is off-limits; some brands make Passover-approved versions without cornstarch, just like the kind I use in my vegan matzo meal pancakes. This means you don’t have to sacrifice that light, tender texture, even during the holiday. The result? A kugel that’s completely at home on your Seder table, packed with warm cinnamon-spiced apples and just the right amount of nostalgia.
Vegan Lavender Pear Kugel
Swap the apples for thinly sliced pears and add a pinch of dried lavender for a floral, slightly sophisticated, but equally delicious kugel. The pears bring a mellow sweetness that pairs (pun absolutely intended) like a champ with the light, aromatic flavor of lavender. Want to mix it up even more? Korean pears (bae)—yep, the same ones used in vegan radish kimchi—add extra juiciness, a delicate crunch, and just the right amount of unexpected. Don’t worry, this kugel won’t ferment on your counter, but it will disappear just as fast.
📖 How to make Vegan Apple Kugel
This kugel practically makes itself—just follow these step-by-step photos with helpful tips. Or scroll down to the bottom of this page for the easy-to-print recipe card.
Step One
Core Values:
Preheat oven to 350°F (175°C) and lightly grease a baking dish. In a large bowl, toss the thin apple slices with flour, brown sugar and nutmeg.
Step Two
Egg-citing Developments:
In a medium mixing bowl, use a hand mixer (or a stand mixer fitted with the whip attachment) to blend the egg replacer powder and vegan butter until smooth and fully combined.
Step Three
Z’est La Vie:
Add the applesauce, sugar, lemon zest, lemon juice, cinnamon, and vanilla extract to the bowl, then mix for 60 seconds until the ingredients are well incorporated and smooth.
Step Four
Fold Me Closer:
Sift the flour, baking powder, and salt into the wet mixture, then gently fold everything together using a rubber spatula (or mix with the paddle attachment of a stand mixer) for 20-30 seconds, just until no dry spots remain. Avoid overmixing.
Step Five
Flat’s Amore:
Arrange the sliced apples evenly across the bottom of the dish, making sure they are spread out in a single layer. Reserve a few slices of apple to top the kugel with.
Step Six
Baking and Entering:
Spread the batter evenly over the apples, using a wet offset spatula to smooth the surface. Top with the reserved seasoned apple slices.
Place the dish in the oven and bake for 40-45 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
Step Seven
Dust To Dawn:
Remove from the oven and, while still warm, dust the top with cinnamon. Dot the surface with the thin slices of vegan butter, allowing them to melt over the kugel.
Step Eight
Sugar How You Get So Fly:
For serving, sprinkle with powdered sugar if desired, and drizzle warm maple syrup on top if serving for breakfast.
💡 Serving Ideas
Apple kugel is one of those dishes that works just as well at brunch as it does for dessert (and honestly, sneaking a slice at midnight, illuminated by the glow of the fridge light, is a solid life choice too).
For a cozy, traditional meal, pair it with vegan cholent—the slow-simmered, deeply comforting stew that Jewish grandmothers have been using for generations to keep everyone well-fed and happy. Drop a dollop of vegan sour cream for a creamy, tangy contrast. Add a side of kishke for a rich, savory balance, and you’ve got a meal that demands long, slow afternoons of eating, talking and merry-making.
Want to round it out? A slice of vegan challah—soft, slightly sweet, and absolutely perfect for soaking up every last bite.
👉 Top tips
- Choose Firm, Tart Apples: Granny Smith, Pink Lady, or Honeycrisp are the best here. They hold their shape, add a lovely tartness, and balance out the sweetness. Red Delicious? Don’t even think about it. Those mealy, flavorless impostors are basically apple-shaped packing peanuts—not fit for human consumption. Honestly, who keeps buying these? Just… no.
- Monitor Baking Time: Oven temperatures can be unpredictable, so start checking your kugel at the 35-minute mark. If your oven has hot spots or uneven heat, rotate the pan and switch racks halfway through for even baking. The kugel is done when a toothpick inserted into the center comes out clean.
- Let It Rest: After removing the kugel from the oven, allow it to cool for at least 15 minutes. This helps set the structure, making it easier to slice and serve.
🤷♀️ Recipe FAQs
Not as it is—this version uses all-purpose flour, which isn’t Passover-friendly. But don’t worry, there’s an easy fix!
You can make it Passover-ready by swapping the flour with matzo meal and using kosher for Passover baking powder (yes, it exists!). Just remember, matzo meal is a moisture sponge, so you might need to add a little extra liquid to keep the batter from getting too thick. It’s a simple tweak that keeps all the flavor while fitting perfectly into your Seder spread.
Yes, absolutely! You can skip the oil by substituting it with equal parts of unsweetened applesauce or mashed banana. This lightens up the kugel while adding a subtle fruity note and also reduces the saturated fat content.
If you’re going completely oil-free, make sure to line the baking pan with parchment paper to prevent sticking and make it easier to remove without a mess. Same delicious kugel, just a bit lighter!
Keeping your vegan apple kugel fresh is easy, and whether you want to store it for a few days or freeze it for later, here’s how to do it right.
❄️ Refrigerating:
Once the kugel has completely cooled, transfer it to an airtight container or cover the baking dish with a reusable lid. Store it in the fridge for up to 4 days. If you plan on serving it later, letting it come to room temperature for about 20 minutes before reheating will help it warm through more evenly.
🔥 Oven Reheating:
For the best texture, reheat the kugel in the oven. Preheat to 350°F (175°C) and bake for 15-20 minutes until warmed through. If it looks dry, cover it with a piece of foil for the first 10 minutes to retain moisture.
⚡ Microwave Reheating:
For a quick option, microwave an individual slice on a microwave-safe plate for 30-45 seconds. To keep it from drying out, place a damp paper towel over it before heating. If it needs more time, heat in 10-second intervals until warm.
However you store and reheat it, this kugel is just as good the next day—if there’s any left!
✌️ You'll love these vegan Jewish recipes too
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Vegan Apple Kugel Recipe
Equipment
Ingredients
For the Apples:
- 3 large apples peeled and thinly sliced (top choices: granny smith, pink lady, or honeycrisp)
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- ¼ teaspoon nutmeg
For the Kugel:
- ¼ cup egg replacer powder
- ½ cup vegan butter room temperature
- 1 cup apple sauce
- ¾ cup sugar
- ½ teaspoon lemon zest
- 2 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
To serve:
- 1 teaspoon ground cinnamon
- ¼ cup vegan butter thinly sliced
- 1 tablespoon powdered sugar optional
- Maple syrup to taste optional
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a baking dish.
- In a large bowl, toss the thin apple slices with flour, brown sugar and nutmeg until they are evenly coated.
- Either in a medium bowl using a hand mixer, or in a stand mixer with a whip attachment, cream together the egg replacer powder, and vegan butter until smooth.
- Add the applesauce, sugar, lemon zest, lemon juice, cinnamon, and vanilla extract. Mix for about 60 seconds until well combined.
- Sift in the flour, baking powder, and salt. Mix with a rubber spatula, or with the paddle attachment if using a stand mixer for 20-30 seconds, just until no dry spots remain.
- Arrange most of the sliced apples in the prepared baking dish. Save 4-6 slices to place on top of the kugel.
- Spread the batter evenly over the apples, smoothing the top with a wet offset spatula.
- Top the kugel with a few reserved slices of seasoned apples.
- Bake for 40-45 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Remove from the oven and while still warm, dust with cinnamon and dot with the thinly sliced pats of vegan butter, allowing it to melt over the surface.
- If desired, dust with powdered sugar and serve with warm maple syrup on the side.
Notes
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Reshyll says
Super tastyl!! Perfect balance of sweet and spice, and the texture is great (note: I have texture issues). Definitely a keeper recipe!
Linda says
I finally made this and am very happy. Chef Sobel combines tasty spices to create some of the best dishes out there! This was definitely a grandkid favorite!
Karin says
This looks delish!! Going to make it soon