Eggless Spice Cake

Total time2 hr

Prep time25 min

Cook time35 min

4.9

(14)

Warm cinnamon, ginger, nutmeg, and cloves come together in a two-layer cake that smells like the best day of autumn and tastes even better. The secret to skipping eggs without sacrificing texture is a flax egg — just ground flaxseed stirred into water until it forms a thick gel — which binds the batter beautifully alongside unsweetened applesauce and a splash of apple cider vinegar. The result is a moist, tender crumb that holds together perfectly through slicing and stacking. A tangy cream cheese frosting made with both powdered and brown sugar ties everything together with a richness that balances all those warming spices. The whole cake comes together in straightforward steps, and with 12 generous servings, it's built for sharing at a gathering or stretching across a few very happy days of leftovers. Whether you're baking for someone with an egg allergy or simply working with what's in your pantry, this one delivers on every level.

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Ingredients

12 servings

For the cake

2 tbsp ground flaxseed
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 or vegetable oil)
1 cup unsweetened applesauce
1 cup whole milk
2 tsp vanilla extract
1 tbsp apple cider vinegar

For the frosting

8 oz cream cheese, softened
½ cup unsalted butter, softened
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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