Vegan Apple Cake
This Vegan Apple Spice Cake recipe is well-spiced with cinnamon and ginger and loaded with chunks of fresh apple. It's easy to make, super moist and absolutely delicious. This is truly the perfect Fall dessert!
Servings: 10 Servings
Calories: 579kcal
Cost: $7
Equipment
- 2 Mixing Bowls
- 1 Knife
- 1 Cutting Board
- Measuring Cups and Spoons
- 1 Sifter
- Cake Pans Three 6-inch round cake pans, or one 8-inch square pan
- 1 Stand Mixer or Hand 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 tsp Kosher Salt half this amount if using table salt!
- 2 teaspoon Cinnamon
- 1 ½ teaspoon Ginger
- ¼ teaspoon Allspice
- 1 Cup Light Brown Sugar, packed
- ¾ Cup Non-Dairy Milk I used So Delicious Unsweetened Coconut Milk
- 7 tablespoon Vegan Butter, melted and cooled
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Vanilla Extract
- 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, room temperature 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 350* F. Prepare three 6" round cake pans with non-stick spray. Then, cut parchment circles and insert them into the bottom of the pans
- In a medium bowl, combine flour, baking powder, salt, cinnamon, ginger and allspice. Whisk to combine.1 ½ Cup All-Purpose Flour, 2 tsp Baking Powder, ¼ tsp Kosher Salt, 2 tsp Cinnamon, 1 ½ tsp Ginger, ¼ tsp Allspice
- In a large bowl, combine brown sugar, non-dairy milk, melted vegan butter, vinegar and vanilla. Whisk well to combine.1 Cup Light Brown Sugar, packed, ¾ Cup Non-Dairy Milk, 7 Tbsp Vegan Butter, melted and cooled, 1 tsp Apple Cider Vinegar, 1 tsp Vanilla Extract
- 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 them into the batter until they are evenly distributed.½ Medium Honeycrisp Apple, peeled, cored and cut into ¼ inch cubes
- Portion the batter evenly among your prepared cake pans and spread out evenly. Bake in a 350* F oven for 22-25 minutes or until a toothpick inserted into the center of a cake comes out clean. Allow to cool completely before decorating.
For the Vanilla Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream the vegan butter until smooth and creamy. Then. add the sifted powdered sugar and mix on low until combined.1 Cup Vegan Butter, room temperature, 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 tsp Vanilla Extract, 1-2 Tbsp Non-Dairy Milk
To Build the Cake
- Place a completely cooled cake layer upside down on a cake board or cake stand. (See note!) 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.
Notes
If you are a beginner, once the Vegan Apple Spice Cake layers are cool, place them in the freezer for about 20 minutes before you start decorating.
This will make the cake firm so it doesn't move around while you frost it!
To store, place the cake in a large container and store in the refrigerator for up to 4 days.
Nutrition
Serving: 1Slice | Calories: 579kcal | Carbohydrates: 85g | Protein: 3g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 5g | Sodium: 363mg | Potassium: 89mg | Fiber: 1g | Sugar: 69g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg