Emulsifier Free Spice Cake
Total time2 hr
Prep time25 min
Cook time35 min
4.9(14)
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Learn more →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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