Description
This Vegan Applesauce Cake is a moist and flavorful treat made without any dairy or eggs, perfect for a plant-based diet. Featuring warming spices like cinnamon and ginger, this cake is sweetened with a combination of granulated and brown sugars, enhanced by the natural moisture and softness of unsweetened applesauce. The cake is topped with a creamy vegan buttercream frosting and optionally swirled with caramelized apples for an extra indulgent touch. It’s ideal for gatherings or just a cozy dessert at home.
Ingredients
Dry Ingredients
- 3 1/4 cups (405g) all-purpose plain flour (spoon and leveled)
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon allspice (or ground nutmeg)
- 1/2 teaspoon salt
Wet Ingredients
- 2 cups (510g) unsweetened applesauce (room temperature)
- 3/4 cup (180g) dairy-free milk (room temperature)
- 1/2 cup (110g) neutral flavored oil
- 1 tablespoon white or apple cider vinegar (or lemon juice, optional)
- 1 teaspoon vanilla extract
Frosting Ingredients
- 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)
Optional
- 1 batch caramelized apples (for extra gooey topping)
Instructions
- Preheat Oven: 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.
- Combine Dry Ingredients: In a large bowl, add all the dry ingredients including flour, sugars, baking powder, baking soda, spices, and salt. Whisk thoroughly until well combined and free of lumps to ensure even distribution.
- Add Wet Ingredients: Pour in the unsweetened applesauce, dairy-free milk, neutral oil, vinegar (or lemon juice), and vanilla extract. Stir gently until just combined; it’s important not to overmix. The batter should be slightly thick with some small lumps, but no dry flour.
- Prepare for Baking: Pour the batter into the prepared baking pan, smoothing the surface evenly with a spatula or spoon to promote uniform baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 32 to 38 minutes. Start checking around 32 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Typically, 35 minutes results in a perfectly moist cake.
- Cool the Cake: Once baked, transfer the pan to a cooling rack. Allow the cake to cool completely in the pan before proceeding with frosting to ensure the frosting does not melt.
- Make Frosting: In a large bowl or stand mixer fitted with a paddle attachment, beat the vegan butter until light and fluffy. Gradually add powdered sugar and vanilla extract, beating until just combined. Adjust consistency by adding more powdered sugar for a firmer frosting or dairy-free milk to soften it as needed.
- Decorate: Once the cake is fully cooled, spread the prepared vegan buttercream evenly over the top. Optionally, swirl in caramelized apples for extra depth and decorative appeal, then dot the cake with pieces of the caramelized apples.
- Serve and Store: Cut the cake into square slices for serving. Store leftover cake in an airtight container at room temperature for up to 1 day, refrigerate for up to 3 days, or freeze for up to 1 month.
Notes
- To measure flour accurately, spoon it into your measuring cup and level off with a knife rather than scooping directly from the bag to avoid packing.
- Ensure the applesauce and dairy-free milk are at room temperature to prevent separation in the batter.
- For an extra gooey cake variation, swirl in caramelized apples into the frosting or cake batter before baking or decorating.
- This cake is best enjoyed within a few days for optimal texture and freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
