Description

This vegan applesauce cake is a moist and flavorful dessert perfect for any occasion. Made with wholesome ingredients like unsweetened applesauce, warm spices, and dairy-free milk, it avoids eggs and dairy to suit a vegan diet. Topped with a creamy vegan buttercream frosting, this cake combines ease of preparation with delicious taste, featuring optional caramelized apples for an extra gooey touch.

Ingredients

Cake

3 ¼ cups (405g) all-purpose plain flour, spooned and leveled
1 cup (200g) granulated sugar
½ cup (100g) packed brown sugar
3 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
½ teaspoon allspice (or ground nutmeg)
½ teaspoon salt
2 cups (510g) unsweetened applesauce, room temperature
¾ cup (170g) dairy-free milk, room temperature
½ cup (110g) neutral flavored oil
1 tablespoon white or apple cider vinegar, or lemon juice (optional)
1 teaspoon vanilla extract

Vegan Buttercream Frosting

1 cup (225g) vegan block butter, room temperature
3-4 cups (300-400g) powdered sugar / icing sugar, to taste or as needed
1 teaspoon vanilla extract
1-2 tablespoons (15-30g) dairy-free milk, or as needed

Optional

1 batch caramelized apples (for extra gooey version, see recipe notes)

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Grease or line a 9 x 13 inch (23 x 33 cm) baking pan with parchment paper to prevent sticking.
Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, allspice, and salt until well combined and free of lumps.
Add Wet Ingredients: Add the applesauce, dairy-free milk, oil, vinegar or lemon juice (if using), and vanilla extract to the dry ingredients. Stir gently until just combined; do not overmix. It’s okay if the batter has some small lumps as long as there are no dry flour pockets. The batter will be slightly thick.
Bake the Cake: Pour the batter evenly into the prepared pan and smooth the top with a spatula or spoon. Bake in the preheated oven for 32-38 minutes, typically around 35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs, indicating a moist cake.
Cool the Cake: Remove the cake from the oven and place the pan on a cooling rack. Allow the cake to cool completely in the pan before frosting.
Make the Buttercream Frosting: In a large bowl or a stand mixer fitted with a paddle attachment, beat the vegan butter until light and fluffy. Gradually add powdered sugar and vanilla extract, beating until combined. Adjust the texture by adding more sugar for firmness or more dairy-free milk for softness.
Decorate the Cake: Once the cake is fully cooled, spread the frosting evenly over the top. Optionally, swirl in caramel sauce from caramelized apples for extra flavor and dot with the apples for decoration. Slice into squares and serve.
Storage: Store leftover cake in an airtight container at room temperature for up to 1 day, in the refrigerator for up to 3 days, or freeze for up to 1 month.

Notes

For an extra gooey version, incorporate a batch of caramelized apples into the frosting or as a topping.
Ensure all wet ingredients are at room temperature to improve mixing and texture.
Do not overmix the batter to avoid a dense cake; some lumps are fine.
Use neutral flavored oil such as canola or vegetable oil to maintain a balanced flavor.
Measure flour by spooning and leveling to avoid a dry, tough cake.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American