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!
Looking for More Apple Recipes?
Vegan Spiced Apple Cake
- Mixing Bowl
- Measuring Cups and Spoons
- Cutting Board
- Cake Pans 3 6", or 2 8" or a Cupcake Pan
- 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.
- 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!