Vegan Spiced Apple Cake
This Vegan Apple Spice Cake is well spices and has plenty of chunks of fresh apple. Its easy to make, super moist and absolutely delicious!
Servings: 8 Servings
Calories: 662kcal
Cost: $7
Equipment
- 2 Mixing Bowls
- 1 Knife
- 1 Cutting Board
- Measuring Cups and Spoons
- 1 Sifter
- Cake Pans 3 6" pans, or 2 8" pans
- 1 Stand Mixer For the frosting
- 1 Offset Spatula or Butter Knife For frosting the cake
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 Dark Brown Sugar
- ¾ C + 2 Tbsp Non-Dairy Milk I used So Delicious Unsweetened Coconut Milk
- ⅓ Cup Canola Oil
- 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.
For the Frosting
- 1 Cup Vegan Butter I like Soy-Free Earth Balance Buttery Sticks
- 4 Cups Powdered Sugar, sifted
- 2 teaspoon Vanilla Extract
- 1-2 tablespoon Non-Dairy Milk
Instructions
For the Cake Layers
- Preheat oven to 375* F. Prepare your cake pans with non-stick spray and cut parchment circles for the bottom of the pans. This recipe will make 3 6" cake layers or 2 8" cake layers.
- Into a medium bowl, add flour, baking powder, salt, baking soda, cinnamon, ginger and allspice. Whisk to combine.1 ½ Cup All-Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Kosher Salt, 2 teaspoon Cinnamon, 1 ½ teaspoon Ginger, ¼ teaspoon Allspice
- In a large bowl, combine dark brown sugar, non-dairy milk, canola oil, lemon juice and vanilla. Whisk well to combine.1 Cup Dark Brown Sugar, ¾ C + 2 tablespoon Non-Dairy Milk, ⅓ Cup Canola Oil, 1 ½ teaspoon Lemon Juice or White Vinegar, 1 teaspoon Vanilla
- Add the dry ingredients into the wet ingredients and whisk to form the batter. Then add the chopped apples and use a rubber spatula to fold into the batter until they are evenly distributed.½ Medium Honeycrisp Apple, peeled, cored and cut into ¼ inch cubes
- Portion batter evenly among your cake pans.
- Bake in a 375* F oven for 21-24 minutes for 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.
For the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, cream the vegan butter until smooth and creamy. Then add the sifted powdered sugar and mix on low until it starts to combine.1 Cup Vegan Butter, 4 Cups Powdered Sugar, sifted
- Add vanilla extract and turn the mixer to medium speed. Add non-dairy milk, 1 tablespoon at a time until the buttercream is light and fluffy.2 teaspoon Vanilla Extract, 1-2 tablespoon Non-Dairy Milk
To Build the Cake
- Place a completely cooled cake layer upside down on a cake board or cake stand. Add about ½ cup of frosting to the top and use an offset spatula or a knife to spread the frosting to the edges. Top with another cake layer and repeat and top with the final layer.
- Use the remaining frosting to frost the exterior of the cake with the offset spatula or knife and garnish as desired.
Nutrition
Calories: 662kcal | Carbohydrates: 106g | Protein: 3g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Sodium: 478mg | Potassium: 80mg | Fiber: 1g | Sugar: 87g | Vitamin A: 1089IU | Vitamin C: 0.2mg | Calcium: 94mg | Iron: 1mg