This Vegan Spiced Apple Cake is full of warm spices and chunks of fresh apple. Its easy to make, super moist and absolutely delicious!
I have been having so much fun decorating cakes lately. And I also have so many friends that have birthdays between September and December. And I always experiment with decoration techniques and brush up on the use of decorations I don't use frequently on cakes that I make for friends. Its a great way to try something new. And often, I also test new cake recipes on friends. Like this brand new Vegan Spiced Apple Cake.
I have been ON the pumpkin recipes this Fall already, but I don't want to leave apples in the dust. Apples are amazing in baked goods. The flavor and texture of apples lend themselves to a whole host of baked goods.
Its not often you find a fruit or veg that is great sautéd, roasted, raw or baked into something. And, the sweet-tart flavor of apples complements the warm spices we all think of when we think of Fall baking.
This Vegan Spiced Apple Cake is incredibly easy- it uses my one bowl method, as usual because #lazy. It is incredibly moist while still being sturdy enough to build a layer cake. Its also so flavorful from chunks of sweet-tart honeycrisp apple, and a heft dose of cinnamon, ginger and allspice.
Ingredients for making Vegan Spiced Apple Cake
Flour: This recipe uses regular all purpose flour. And if you've been here for a while, you know I only recommend King Arthur Flour.
Leaveners: A comination of baking powder and baking soda help this cake rise high and keep it nice and light.
Spices: Cinnamon, ginger and allspice are the spices I chose to make this apple cake. They all pair SO well with the flavor of apple.
Salt: For balance.
Plant Milk: As usual, I used So Delicious Unsweetened Coconut Milk as the plant milk, but any plant milk will do! I like this plant milk because I can buy it in a shelf-stable package. Then, I can always have it in my pantry!
Granulated Sugar: Sugar is a crucial baking ingredient. It keeps makes goods soft and moist, provides structure and promotes browning. So don't try to make this cake with less sugar. Promise?
Molasses and Vanilla Extract: For a warm flavor that complements the spices.
Lemon Juice: Lemon juice activates the baking soda.
Honeycrisp Apple: I chose honeycrisp for this Vegan Spiced Apple Cake because I love the tart flavor. You can also use granny smith, pink lady or fugi.
Cake Size Options
I baked Honeycrisp Apple an d Spice Cakes into 3 6" cake layers. This recipe can also be baked as 2 8" cakes OR as cupcakes. You will need to adjust the bake time just a bit. The cupcakes will probably take the same amount of time as the 6 inch cakes but the 8" cakes will take about 20 minutes. Just make sure a toothpick inserted into the center of the cakes or cupcakes comes out clean and you're golden!
This Honeycrisp Apple and Spice Cake is the perfect way to celebrate anything that calls for cake this Autumn. Pair it with my Brown Sugar Buttercream or Maple Bourbon Buttercream!
Looking for More Apple Recipes?
Gluten Free Caramel Apple Crisp
Vegan Spiced Apple Cake
Equipment
- Mixing Bowl
- Measuring Cups and Spoons
- Sifter
- Knife
- Cutting Board
- Cake Pans 3 6", or 2 8" or a Cupcake Pan
Ingredients
- 1 ½ Cup All-Purpose Flour
- 2 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ tsp Kosher Salt
- 2 teaspoon Cinnamon
- 1 ½ teaspoon Ginger
- ¼ teaspoon Allspice
- 1 Cup Granulated Sugar
- ¾ C + 2 Tbsp Plant Milk I used So Delicious Unsweetened Coconut Milk
- ⅓ Cup Canola Oil
- 1 tablespoon Molasses
- 1 ½ teaspoon Lemon Juice or White Vinegar
- 1 teaspoon Vanilla
- ½ Medium Honeycrisp Apple, peeled, cored and cut into ¼ inch cubes this will be about ¾ cup cubed apple.
Instructions
- Prepare your cake pans with non stick spray and cut parchment circles for the bottom of the pans. This recipe will either make 14 cupcakes, 3 6" cake layers or 2 8" cake layers.
- Preheat oven to 375* F.
- In a large bowl, combine sugar, plant milk, molasses, lemon juice, canola oil and vanilla. Whisk well to combine.
- Fit a sifter over the bowl with the wet ingredients, being careful not to let the bottom of the sifter touch the liquid.
- Into the sifter, first measure the spices and salt, then the flour and then the baking powder and baking soda.
- Sift the dry ingredients into the wet ingredients and whisk to combine everything.
- Finally, fold the apples in until they are evenly distributed.
- Portion batter evenly among your cake pans or cupcake tins.
- Bake in a 375* F oven for 23-26 minutes for the cupcakes or 6" layers, but a bit longer for the 8" layers.
- Test for doneness with a toothpick inserted into the center of the cake- it should come out clean.
- Allow to cool completely before decorating.
Let me know how you liked this recipe!
Allison Walston
Delicious! I made these as cupcakes to celebrate on Saturday. Used the brown sugar buttercream recipe too. Also delicious. Best part was licking the bowl & extra batter because no eggs!
Megan Calipari
So happy you liked the cake! The brown sugar buttercream would be the perfect combo!
Alison
I made the cupcakes and they were so good!! Especially with the maple bourbon buttercream on top! Thanks for the recipe 🙂