Spiced Apple Cake

The Best Fall Cake

If you are looking for a super easy cake for fall, this is a must try. The cake is perfectly spiced with warm chunks of apple on the inside. I topped my cake with vanilla frosting and caramel, however, you could leave the cake as is. You could also top with a glaze.

The cake is super fluffy from the applesauce. You would never be able to tell this cake is vegan.

I have made this cake three times already this fall season because it is just that good.

Vegan butter: you can use any vegan butter of your preference. If you aren’t vegan, you can use traditional butter. Be sure it is MELTED. Liquid oil will also work.

Sugar: I used traditional white sugar in my recipe. You can use any granulated sugar of choice.

Applesauce: I always use unsweetened applesauce. If you don’t want to use applesauce, you could use mashed banana, pumpkin, mashed sweet potato, or oil. I wouldn’t recommend substituting the applesauce though as the substitutions tend to change the texture a little.

Nondairy milk: any nondairy milk will work. I used unsweetened almond milk. If you aren’t vegan, traditional milk should also work.

All-purpose flour: I haven’t tested any other flours in this recipe.

Almond flour: I haven’t tested any other flours in this recipe.

Apple: any type of apple will work. You can peel the apple or leave as is. I personally don’t mind the skin so I tend to just leave it.

Ingredients:

• Vegan butter

• Sugar

• Applesauce

• Nondairy milk

• Cinnamon

• Ginger

• Cloves

• Baking powder

• All-purpose flour

• Almond flour

• Apple

Recipe:

• 6 tablespoons vegan butter

• 2/3 cup sugar

• 2/3 cup applesauce

• ½ cup nondairy milk

• 2 teaspoons cinnamon

• ½ teaspoon ginger

• ¼ teaspoon cloves

• 2 teaspoons baking powder

• 1 1/3 cup all-purpose flour

• ½ cup almond flour

• 1 cup finely chopped apple (can peel the apple or leave as is)

Directions:

1.    Preheat your oven to 350 degrees Fahrenheit.   Line your brownie pan with parchment paper or spray with cooking spray.

2.    In a small bowl melt your butter.  Transfer to a larger bowl and add in the sugar, applesauce, and nondairy milk. Stir well.

3.    Add in the baking powder, all-purpose flour, almond flour, and spices (cinnamon, ginger, cloves).  Stir until a batter has formed. Fold in your chopped apple.

4.    Transfer to baking pan. Bake for about 35 minutes or until a toothpick comes out clean.

Once the cake is completely cooled, top with frosting and optional caramel. I used store-bought vanilla frosting and made a homemade caramel.

Homemade caramel:

• 1 can coconut cream

• 1/2 cup coconut sugar

Add the coconut cream and sugar to a saucepan. Stir frequently on high heat for about 10 minutes or until it starts to bubble, and a foam forms. Once this happens, reduce to a simmer for about 20 minutes. Take off the heat and transfer to a container. Allow to sit in the refrigerator to thicken. The longer it sits the thicker it will get.

 Be sure to store these in the refrigerator or freezer. The cake should last up to 5 days in the refrigerator. You can also store these in the freezer. It should last for up to a month.

If you try this recipe and enjoy it, I would love if you could press the “like” button at the bottom of this page or leave a comment. Either one of those really helps me out!

If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!