Eggless Vegan Applesauce Cake

Total time1 hr 15 min

Prep time15 min

Cook time40 min

This spiced snack cake gets its lift from a flax "egg" gel and its moisture from a full cup of applesauce, so it stays soft and tender without any need for the usual binder. Warm notes of cinnamon, ginger, and nutmeg run through every bite, and melted coconut oil keeps the crumb rich without weighing it down. A handful of raisins folded into the batter adds little pockets of chewy sweetness, and the whole thing bakes up into a golden, springy square that's easy to cut into neat bars. Once it's cooled, a simple powdered sugar glaze gets drizzled over the top, setting into a thin, sweet shell that cracks slightly when you slice in. It's a straightforward, one-pan bake that fits neatly into an egg free dessert rotation, whether you're serving it for a weekend treat or packing it into lunchboxes.

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Ingredients

12 servings

For the flax eggs

For the cake

2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
½ tsp salt
1 cup unsweetened applesauce
¾ cup organic cane sugar
½ cup coconut oil, melted and cooled
¼ cup plant-based milk
1 tsp vanilla extract
1 tbsp apple cider vinegar
½ cup raisins (optional)

For the glaze

1 ½ cups powdered sugar, sifted
3 tbsp plant-based milk
½ tsp vanilla extract

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan.
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.

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