Red Meat Allergy Friendly Classic Spice Cake

Total time2 hr

Prep time25 min

Cook time35 min

Red Meat Allergy Friendly Classic Spice Cake

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Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
1 ½ tsp ground ginger
½ tsp ground cloves
½ tsp ground nutmeg
¼ tsp ground allspice
¾ cup (1 ½ sticks) unsalted butter, softened
1 cup packed dark brown sugar
½ cup granulated sugar
3 large eggs, room temperature
2 tsp vanilla extract
1 cup buttermilk, room temperature
½ cup unsweetened applesauce

For the frosting

8 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3 cups powdered sugar, sifted
1 tsp vanilla extract
1 pinch salt

For serving

½ tsp ground cinnamon (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment and dust lightly with flour.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice until evenly combined. Set aside.

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Red Meat Allergy Friendly Classic Spice Cake

Red Meat Allergy Friendly Classic Spice Cake | Fig App