Vegan Applesauce Cake
Warm spices, tender crumb, and a sweet vanilla glaze — this is the kind of cake that disappears fast at any gathering, and nobody will guess it's completely plant-based. The secret to getting that soft, moist texture without eggs lies in a simple flax egg: ground flaxseed stirred with water until it thickens into a gel that binds the batter beautifully. Unsweetened applesauce pulls double duty here, adding natural sweetness and keeping every bite wonderfully moist, while melted coconut oil gives the crumb a rich, satisfying depth. A blend of cinnamon, ginger, and nutmeg makes the whole kitchen smell incredible as it bakes. Apple cider vinegar reacts with the baking soda to give the cake a gentle lift, so the final result is light rather than dense. The drizzleable powdered sugar glaze — made with plant-based milk and vanilla — sets into a delicate, crackly finish that makes each slice look as good as it tastes. Cut into 12 pieces, it's perfect for potlucks, birthdays, or just a cozy afternoon treat.
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Learn more →Ingredients
12 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
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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