Description
This Vegan Applesauce Cake is a moist and flavorful treat made with wholesome ingredients including applesauce and warm spices. Perfectly spiced with cinnamon, ginger, and allspice, this cake offers a tender crumb without any eggs or dairy. It is topped with a creamy vegan buttercream frosting and optional caramelized apples for decoration, making it a delightful dessert for plant-based diets or anyone looking for a delicious egg-free cake.
Ingredients
Dry Ingredients
- 3 ¼ cups (405g) all-purpose plain flour, spooned and leveled
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed brown sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon allspice (or ground nutmeg)
- ½ teaspoon salt
Wet Ingredients
- 2 cups (510g) unsweetened applesauce, room temperature
- ¾ cup (170g) dairy-free milk, room temperature
- ½ cup (110g) neutral flavored oil
- 1 tablespoon white or apple cider vinegar, or lemon juice (optional)
- 1 teaspoon vanilla extract
Buttercream Frosting (Optional)
- 1 cup (225g) vegan block butter, room temperature
- 3-4 cups (300-400g) powdered sugar / icing sugar, to taste or as needed
- 1 teaspoon vanilla extract
- 1-2 tablespoons (15-30g) dairy-free milk, or as needed
To Decorate (Optional)
- 1 batch caramelized apples (for extra gooey version, see recipe notes)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Grease or line a 9 x 13 inch (23 x 33 cm) baking pan with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, allspice, and salt until well combined and free of lumps.
- Add Wet Ingredients: Add the applesauce, dairy-free milk, oil, vinegar or lemon juice (if using), and vanilla extract to the dry ingredients. Stir gently until just combined; do not overmix. It’s okay if the batter has some small lumps as long as there are no dry flour pockets. The batter will be slightly thick.
- Bake the Cake: Pour the batter evenly into the prepared pan and smooth the top with a spatula or spoon. Bake in the preheated oven for 32-38 minutes, typically around 35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs, indicating a moist cake.
- Cool the Cake: Remove the cake from the oven and place the pan on a cooling rack. Allow the cake to cool completely in the pan before frosting.
- Make the Buttercream Frosting: In a large bowl or a stand mixer fitted with a paddle attachment, beat the vegan butter until light and fluffy. Gradually add powdered sugar and vanilla extract, beating until combined. Adjust the texture by adding more sugar for firmness or more dairy-free milk for softness.
- Decorate the Cake: Once the cake is fully cooled, spread the frosting evenly over the top. Optionally, swirl in caramel sauce from caramelized apples for extra flavor and dot with the apples for decoration. Slice into squares and serve.
- Storage: Store leftover cake in an airtight container at room temperature for up to 1 day, in the refrigerator for up to 3 days, or freeze for up to 1 month.
Notes
- Accurately measure flour by fluffing it, spooning into measuring cups, and leveling with a knife to avoid a dense, dry cake. Preferably use a digital kitchen scale for best results.
- This recipe works well with King Arthur’s Measure for Measure flour; when using this flour, add an extra 5-7 minutes to baking time.
- Ensure that the applesauce and dairy-free milk are at room temperature for proper batter emulsification.
- For frosting alternatives, try vegan cream cheese frosting from a banana cake recipe or other plant-based frostings listed in the blog post.
