Description
This Vegan Applesauce Cake is a moist, flavorful dessert that’s perfect for any occasion. Made without eggs or dairy, it uses applesauce and a blend of warm spices to create a tender crumb and delightful aroma. Topped with creamy vegan buttercream frosting and optional caramelized apples for decoration, this cake is both comforting and indulgent, ideal for a plant-based diet or anyone seeking a delicious dairy-free treat.
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.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, allspice (or nutmeg), and salt until fully combined and lump-free.
- Add Wet Ingredients: Add the applesauce, dairy-free milk, neutral oil, vinegar or lemon juice if using, and vanilla extract to the dry mixture. Stir gently until just combined, being careful not to overmix. The batter should be slightly thick with some small lumps but no pockets of dry flour.
- Pour Batter into Pan: Transfer the batter into the prepared baking pan and smooth the top evenly with a spatula or spoon for uniform baking.
- Bake the Cake: Bake in the preheated oven for 32-38 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Typically, 35 minutes results in a moist cake.
- Cool the Cake: Remove the cake pan from the oven and set it on a cooling rack. Allow the cake to cool completely before frosting to prevent melting.
- Make Buttercream Frosting: In a large bowl or stand mixer with paddle attachment, beat the vegan butter until light and fluffy. Gradually add powdered sugar and vanilla extract, continuing to beat just until mixed. Adjust consistency by adding more sugar for a firmer frosting or dairy-free milk for softness.
- Decorate the Cake: Once the cake is fully cooled, spread the vegan buttercream evenly on top. Optionally, swirl in caramel from caramelized apples and top with apple pieces for extra flavor and decoration.
- Store Leftovers: Store any leftover cake in an airtight container at room temperature for up to 1 day, in the fridge for up to 3 days, or freeze for up to 1 month.
Notes
- Measure flour accurately using the spoon and level method or a kitchen scale to avoid dense, dry cake. Avoid scooping flour directly with the measuring cup.
- This recipe works well with King Arthur’s Measure for Measure flour; if used, bake an additional 5-7 minutes.
- Use room temperature applesauce and dairy-free milk for proper emulsification of the batter.
- For frosting alternatives, try vegan cream cheese frosting as suggested in the blog post.
