Vegan Spice Cake
Cozy up with the irresistible flavors of fall with this Vegan Spice Cake, a moist and tender dessert that’s packed with warming spices like cinnamon, ginger, nutmeg, and cloves. Perfectly sweetened with brown sugar and applesauce, this dairy-free and egg-free cake is as wholesome as it is delicious! A touch of apple cider vinegar ensures a delightful rise, while a splash of vanilla adds depth to every bite. Quick to prepare and baked to golden perfection in just 35 minutes, this vegan cake makes the ultimate centerpiece for holiday gatherings, afternoon tea, or any cozy occasion. Finish it with a light dusting of powdered sugar for a simple yet elegant touch. Whether you’re vegan or just seeking a flavorful dessert, this spiced delight will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Brown sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 0.5 teaspoons Salt
- 0.75 cup Unsweetened applesauce
- 1 cup Non-dairy milk (e.g., almond, soy, oat)
- 0.5 cup Neutral oil (e.g., canola, vegetable)
- 2 teaspoons Vanilla extract
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
In a separate medium-sized bowl, mix together the applesauce, non-dairy milk, oil, vanilla extract, and apple cider vinegar.
Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing the batter.
Transfer the batter to the prepared cake pan and smooth the surface with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and place it on a wire rack to cool in the pan for 10 minutes.
Carefully invert the cake onto the wire rack to cool completely before serving.
If desired, dust the top with powdered sugar before slicing and serving.
Nutrition Facts
Calories |
2697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2910 mg | 127% | |
| Total Carbohydrate | 380.7 g | 138% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 180.8 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 522 mg | 40% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 954 mg | 20% | |
*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.
