Vegan Spice Cake

Total time2 hr

Prep time25 min

Cook time35 min

Warm layers of cinnamon, ginger, nutmeg, and clove make this cake taste like fall in every bite, with applesauce keeping the crumb soft and moist. The flaxseed gel does the work of binding the batter, so you get a tender, springy texture without any egg juggling. Brown sugar and a touch of apple cider vinegar deepen the flavor and give the crumb a lovely rise and tang. Once the layers cool, the tangy-sweet frosting spreads on thick, swooped over the top and sides for that classic bakery look. It's an easy two-layer cake that's just as good for a casual weeknight treat as it is for a birthday centerpiece, and it fits neatly into a vegan spread.

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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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