Since fall is finally here, and apple season is in full swing, I am all about the apple baked goods lately. It is the perfect time to do some baking now that it is cooling down a little outside. I was really craving some spice cake, so last weekend I decided to bake a Vegan Maple Apple Spice Cake! I had all of the ingredients on hand so it was perfect!
This cake uses apple sauce, which you could either make yourself by cooking apples and pureeing them, or use store bought which I did this time to save time. I always have apple sauce on hand because I use it in some of my vegan baked goods. For the flour in this I used a whole wheat pastry flour but you could use regular all purpose flour or gluten free all purpose baking flour (such as Bob’s Red Mill gluten free all purpose baking flour which I have used with success before) if you wanted to make this gluten free. I used granulated sugar, but you could use maple sugar if you wanted a little more of a pronounced maple flavor and slightly more natural sugar.
For my spice mix, I used a blend of cinnamon, cardamom and nutmeg because I love this combination with apples. I also added in vanilla extract and maple extract to make this cake extra fragrant and delicious! The cake batter tasted wonderful, and I knew it would be even better once baked! It made my kitchen smell so heavenly while baking! A delicious cake deserves delicious frosting, so I made some vegan maple buttercream for this one. Buttercream is my favorite vegan frosting because it is simple to make and so creamy and delicious! I also added toasty pecans to decorate the cake because I love them with cakes like this!
I could not wait to try it, and this cake turned out super delicious! A soft, light and fluffy texture, fragrant with the aroma of sweet spices, vanilla and maple and the luscious frosting was the perfect partner for it! The pecans I added to the top gave it a nice nutty crunch! If you are in the mood for cake, definitely give this Vegan Maple Apple Spice Cake a try!
Vegan Maple Apple Spice Cake
Makes 1 6 inch 2 layer cake
Cake:
- 1 1/2 cups organic whole wheat pastry flour (or regular AP flour)
- 1 cup granulated sugar or maple sugar
- 1 Tbsp cinnamon
- 1 tsp cardamom
- 1/4 tsp ground nutmeg
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 3/4 cup apple sauce
- 1/4 cup avocado oil or melted coconut oil
- 1 Tbsp pure vanilla extract
- 1 tsp maple extract
- 1/2 cup + 2 Tbsp oat milk (I used Oatly, but you can use what you prefer) or other plant based milk
- 2 Tbsp apple cider vinegar
Frosting:
- 1 1/2 cups vegan butter, I used Earth Balance (at room temperature)
- 2 Tbsp plant based milk (I used Oatly oat milk, but you can use what you prefer), add 1 more Tbsp if needed if frosting comes out too stiff
- 1 tsp pure vanilla extract
- 1 tsp maple extract
- 4 cups powdered sugar
For decorating:
- 1/2 cup toasted roughly chopped pecans
Instructions:
- Preheat the oven to 350F degrees and position rack in center of oven.
- Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with nonstick spray.
- Whisk flour, baking soda, spices, salt, and sugar in a large bowl to blend well. Whisk apple sauce, oil, vanilla extract, maple extract and milk together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar until pale swirls form in the batter and it is well combined.
- Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean with a few crumbs attached, about 30 minutes. Remove from oven.
- Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pans to loosen. Turn cakes out onto two plates; peel off parchment paper.
- To make the frosting, beat the butter with the milk and vanilla and maple until fluffy.
- Add the powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).
- When ready to frost, Place one cake layer on a plate, spread about 1/2 inch thick layer of the frosting over it.
- Place the next cake layer on top.
- Spread the remaining frosting on the top and down the sides of the cake evenly, sprinkle the top with the pecans, then place the rest of the frosting in a pastry bag and use it to decorate the top (you can tint it with food coloring first if you like). This frosting recipe makes enough that you should be able to do some generous piping decorations on top, because I like a lot of frosting!
- Serve the cake and enjoy!
Store any leftover cake in the refrigerator for up to 1 week in a covered container.
