Dairy-Free Classic Spice Cake
Indulge in the warm, aromatic flavors of our Dairy-Free Classic Spice Cake—a moist and perfectly spiced dessert that’s ideal for any occasion. This recipe combines the comforting medley of cinnamon, nutmeg, ginger, and cloves with the natural sweetness of unsweetened applesauce, making it a wholesome yet indulgent treat. The batter comes together effortlessly with pantry staples like almond milk, brown sugar, and vegetable oil, creating a rich, dairy-free cake that’s irresistibly tender. With just 20 minutes of prep time and a quick 35-minute bake, this simple recipe is perfect for busy bakers craving homemade goodness. Serve it plain, dusted with powdered sugar, or paired with your favorite dairy-free frosting for an unforgettable experience. Whether you’re hosting a gathering or simply satisfying your sweet tooth, this Dairy-Free Classic Spice Cake is sure to become a fall-inspired favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 1 cup Brown sugar
- 0.5 cup Granulated sugar
- 1 cup Unsweetened applesauce
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 0.75 cup Unsweetened almond milk
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan and set aside.
In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Whisk together to blend and set aside.
In a large bowl, combine the brown sugar, granulated sugar, unsweetened applesauce, and vegetable oil. Mix well using a hand mixer or whisk until the mixture is smooth.
Add the vanilla extract and eggs to the sugar mixture, beating well after each addition.
Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
3030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.5 g | 153% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3193 mg | 139% | |
| Total Carbohydrate | 463.5 g | 169% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 265.8 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 595 mg | 46% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 886 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
