This warmly spiced layer cake is built with brown sugar and a cozy blend of cinnamon, ginger, nutmeg, cloves, and allspice, with flax and water whisked into a gel to bind the batter beautifully. Plant-based milk and a touch of apple cider vinegar create just the right tang and lift, giving the crumb a tender, moist texture that holds up to two full layers. The frosting spreads on smooth and creamy, sweetened with sifted powdered sugar and a hint of vanilla, finished with an optional dusting of cinnamon on top. Every component here, from the fluffy sugar-and-fat base to the rich, spreadable frosting, is built entirely from plant-based ingredients, making this a genuinely solid pick for a dairy free dessert table. It slices cleanly into soft, fragrant layers that taste like fall in every bite, whether you're serving it for a holiday gathering or just because. This is the kind of spice cake you'll want to keep on repeat all season long.
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Learn more →12 servings
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
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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