Fish Free Spice Cake

Total time2 hr

Prep time25 min

Cook time35 min

4.9

(14)

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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
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
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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