Baked desserts are not always successful on a plant-based diet. Sometimes cakes and brownies end up being a little dense and dry. But if you are a seasoned vegan, you likely already have some tricks up your sleeve to make your baked goods light and moist.
I recently tried this apple spice cake recipe that has just the right combination of leavening agents and wet ingredients to give an egg-based cake a good run for its money. The maple buttercream frosting pulls it all together. Don’t be afraid to try it, as you won’t be disappointed with the result.
By: Kathleen Brenning
This recipe takes approximately 20 minutes to prepare, 20 minutes to bake, and another 10 minutes to make the frosting and to ice the cake. It should serve 8 to 10 people or just yourself, all week.
If you aren’t feeling spicy, you can make a simpler vegan vanilla cake just by eliminating the cinnamon, allspice, ginger, molasses, and apples. It will still be airy and moist.
What else is in season? Check out these 6 Tasty & Unique Fruits To Try This Spring.
Apple Spice Cake with Maple Buttercream
- 2-1/2 cups all-purpose flour, sifted
- 1 tsp baking powder, aluminum free
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground ginger
- 1/2 tsp sea salt
- 1/3 cup coconut oil, soft & at room temperature
- 1 cup packed brown sugar
- 1-1/4 cup soy or almond milk, at room temperature
- 2 tsp apple cider vinegar, raw and unfiltered
- 1/2 tbs blackstrap molasses, unsulphured
- 2 tsp pure vanilla extract
- 1 cup shredded apple
Maple Buttercream Frosting
- 3 cups powdered sugar
- 8 tbs vegan butter at room temperature
- 6 tbs pure maple syrup
- 3/4 cup pecans, chopped (raw or toasted)
Want a glass of milk along with your cake? Try making your own nut milk.
- Pre-heat your oven to 350°.
- In a large bowl mix together the sifted flour, baking powder, baking soda, cinnamon, all-spice, ginger, and sea salt. Set this bowl aside while you tend to the wet ingredients.
- In a small bowl, add vinegar to the milk and let that sit.
- In another medium to large bowl beat together the coconut oil and brown sugar with a hand mixer until fluffy. Continue beating the oil and sugar mixture while adding in the molasses and vanilla until smooth. Last, mix in the milk and vinegar.
- Fold the liquid ingredients and shredded apple into the bowl of dry ingredients until combined. Do not beat this with a hand mixer.
- Lightly oil two 7-1/4” diameter cake tins with coconut oil.
- Pour 1/2 the batter into each of the pans and spread it evenly.
- Bake the cake on the center rack of the oven for 18-20 minutes. Test the cake by inserting a toothpick. It is done when the toothpick comes out clean.
- Allow the cakes to cool on wire racks after removing them from the pans.
- While the cakes are cooling, combine the powdered sugar, margarine, and syrup in a bowl with your hand mixer until smooth.
- On a large plate, place one cooled cake and cover the top of it with frosting. Place the other cake on top of the frosted cake and continue to spread frosting around the sides and top of the layered cakes.
- Gently press small handfuls of pecans into the frosting on the sides of the cake. For a more appealing look you can decorate the cake with different kinds of fruits (strawberries or forest fruits) or different kind of flowers.
If transitioning to a plant-based diet has you feeling deprived because you are missing great baked goods, give this apple spice cake recipe a try. You can also use this recipe to make cupcakes or breakfast muffins. Being vegan doesn’t have to mean giving up some really tasty treats.
Don’t have enough time for a full-blown cake? Try making these almost-instant mugcakes!
Kathleen Brenning is a passionate cooker whose passion is fueled by the hands-on creation of delicate dishes. Kathleen is a Contributing Editor at cakesprices.com – one of the up and coming blogs in the bakery industry. You can visit the website to read more about delicious cake recipes and cooking tips for amateurs.
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