Vegan Spice Cake

Total time1 hr 30 min

Prep time25 min

Cook time35 min

4.5

(13)

Warm cinnamon, ginger, nutmeg, cloves, and allspice come together in a two-layer cake that smells like the best day of autumn and tastes even better. The crumb is tender and deeply spiced, and the tangy vegan cream cheese frosting balances all that warmth with a cool, creamy finish. Getting eggs and dairy out of a layer cake without sacrificing texture is the real challenge, and this recipe handles it smartly — flax eggs provide binding while a quick mix of plant-based milk and apple cider vinegar creates a buttermilk-style liquid that keeps everything moist. Vegan butter and neutral oil work together in the batter so you get both richness and a soft, springy crumb that holds up beautifully when you slice through all those layers. The frosting comes together just like a classic cream cheese version, only made entirely with plant-based ingredients that whip up smooth and hold their shape. This cake yields 12 generous slices, making it a solid choice for birthdays, holidays, or any gathering where you want to impress a crowd without anyone feeling left out.

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Ingredients

12 servings

For the flax eggs

2 tbsp ground flaxseed
6 tbsp water

For the cake

2 ½ cups all-purpose flour
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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