Dairy Free Spice Cake

Total time2 hr

Prep time25 min

Cook time35 min

Warm layers of cinnamon, ginger, nutmeg, and clove come together in a tender, moist cake, with applesauce and neutral oil keeping every bite soft without ever feeling heavy. A flaxseed gel adds structure while apple cider vinegar gives the crumb a gentle lift, so the two rounds bake up domed and springy. Once cooled, the layers get stacked and swept in a thick, sweet frosting that spreads into soft peaks and clean sides, finished with a light dusting of extra cinnamon if you're feeling fancy. It's the kind of cake that looks bakery-worthy but comes together with simple pantry staples and a couple of mixing bowls. This one is a genuinely great pick for a dairy free spread, whether it's a birthday, a holiday table, or just a Tuesday that needs cake.

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Ingredients

12 servings

For the cake

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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6 tbsp water
2 ½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
1 cup packed light brown sugar
½ cup granulated sugar
½ cup neutral oil (such as canola oil or vegetable oil)
1 cup unsweetened applesauce
1 cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
2 tsp vanilla extract
1 tbsp apple cider vinegar

For the frosting

8 oz cream cheese, softened
½ cup unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 cups powdered sugar, sifted
¼ cup packed light brown sugar
1 tsp vanilla extract
¼ tsp ground cinnamon (optional)

Instructions

1
Heat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel-like consistency.

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