Eosinophilic Esophagitis Friendly Vegan Spice Cake
Total time1 hr 30 min
Prep time25 min
Cook time35 min
4.5(13)
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Learn more →Ingredients
12 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the cake
- 2 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- 1 cup packed light brown sugar
- ½ cup organic cane sugar
- ½ cup vegan butter, softened
- ½ cup neutral oil (such as canola or sunflower)
- 1 cup plant-based milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
For the frosting
- 1 cup vegan cream cheese, softened
- ¼ cup vegan butter, softened
- 2 ½ cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 pinch salt
For serving
- ½ tsp ground cinnamon (optional)
Instructions
- 1
Preheat 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.
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