Fill your home with the enticing aromas of cinnamon, maple, and ginger with this vegan applesauce spice cake with maple buttercream!
This egg-free and nut-free vegan cake is the perfect bake for almost any occasion, be it Christmas, Thanksgiving or practically any other party you can think of. Make the creamy frosting while your Vegan Spice Cake is baking to save some time.
It’s quite easy to prepare and if you’re looking to wow with a homemade vegan dessert then you really won’t disappoint anyone with a treat like this! The subtle blend of cinnamon and apple flavors come together so nicely highlighted by the lively spiciness of the ginger and all-spice rounded off with the sweet and creamy maple frosting!
In fact, you may feel like icing taking over the cake with this bake!
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| Prep Time | 20 minutes |
| Bake Time | 30-40 minutes |
| Servings |
pieces
|
Ingredients
The Cake:
- 2.5 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1 cup soy milk (at room temperature)
- 2 teaspoons apple cider vinegar
- 1 cup applesauce
- 0.25 cup coconut oil (at room temperature)
- 1 cup brown sugar (packed)
- 1 teaspoon maple extract
- 3/4 cup blanched slivered almonds
For Maple Buttercream Frosting / Icing:
- 3 cups powdered sugar (icing sugar)
- 8 tablespoons vegan butter (preferably use the stick type. Vegan butter brands: I Can’t Believe It’s Not Butter, Miyoko’s Creamery, Earth Balance)
- 6 tablespoons maple syrup
- 1/2 teaspoon maple extract
Ingredients
The Cake:
For Maple Buttercream Frosting / Icing:
|
Rate this recipe!
|
Instructions
Cake:
- Pre-heat oven to 350°
- In small mixing bowl whisk together the soymilk, apple cider vinegar, coconut oil, maple extract, brown sugar, apple sauce, and salt.
- In a large mixing bowl combine flour, baking powder, baking soda, cinnamon, all-spice, ginger, and sea salt.
- Add the liquid ingredients to the dry ingredients. Mix the batter gently (no beating) until it’s just combined.
- Lightly oil two 7 ¼” cake pans with a little bit of coconut oil. If you only have 1 pan, no worries, just bake one at a time.
- Divide the batter evenly between the cake pans. Lay out the batter evenly and to the edge of the pan.
- Bake for 30-40 minutes on the center rack. Cake is done when a toothpick comes out of the center of the cake clean.
- Put the cakes from the pans onto wire racks and allow to cool completely before frosting.
Frosting / Icing:
- To do the frosting/icing beat the vegan butter, maple extract, powdered sugar, and maple syrup until fluffy and creamy.
- Put one cake bottom side down onto a serving plate and coat frosting evenly with a spatula over the entire top of the cake.
- Lay the other cake, bottom side down, above the frosting of the previous cake. Now use the remaining frosting to coat the entire cake.
- Using your hands press the blanched slivered almonds along the edge of the cake as seen in the image.
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Nutrition Facts
Vegan Applesauce Spice Cake with Maple Buttercream Recipe
Amount Per Serving
Calories 410
Calories from Fat 126
% Daily Value*
Total Fat 14g
22%
Saturated Fat 6g
30%
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Sodium 282mg
12%
Potassium 183mg
5%
Total Carbohydrates 69g
23%
Dietary Fiber 2g
8%
Sugars 49g
Protein 4g
8%
Vitamin A
1%
Vitamin C
1%
Calcium
6%
Iron
9%
* Percent Daily Values are based on a 2000 calorie diet.
Other Recipes:
- Vegan Chocolate Cake Recipe with Icing
- Vegan Apple Pie Recipe
- Vegan Chocolate Cupcake Recipe with Avocado Frosting
- Vegan Blueberry Muffins
- Vegan Chocolate Peanut Butter Cups
- Vegan Peanut Butter Chocolate Chip Ice Cream
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Hi!! Could these be made into cupcakes? If so, how long/at what heat would you recommend cooking them for?
Hi Arachnie, yes, of course, you can make cupcakes. The temperature wouldn’t change from this recipe as you would have to pre-heat it at 350°F.
You will need muffin/cupcake tin and cupcake liners. Follow the same steps up to step no 4. Then fill the cupcakes 2/3 and bake those in the oven for 20 minutes, or til you can stick a toothpick and it comes out clean. Then let it cool for 10-15 minutes. Now do the frosting on top of each cupcake.
If you need any further help please let us know. Here’s another vegan chocolate cupcake with avocado frosting recipe which we hope you may enjoy!>> https://veganuniversal.com/recipe/vegan-chocolate-cupcake-recipe-with-avocado-frosting
You state in the directions to whisk apple cider vinegar but you do not have it listed anywhere in the recipe.
Hi Karen, thanks for stopping by and pointing that out. It was a genuine mistake and we have now added that to our ingredient list. You need 2 teaspoons of apple cider vinegar. Let us know if you tried this recipe!