Ingredients
Dry Ingredients
- 3 1/4 cups (405g) all-purpose plain flour (spoon and leveled)
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon allspice (or ground nutmeg)
- 1/2 teaspoon salt
Wet Ingredients
- 2 cups (510g) unsweetened applesauce (room temperature)
- 3/4 cup (180g) dairy-free milk (room temperature)
- 1/2 cup (110g) neutral flavored oil
- 2 teaspoons apple cider vinegar (or white vinegar or lemon juice, optional)
- 1 teaspoon vanilla extract
For the Frosting
- 1 cup (225g) vegan block butter (room temperature)
- 3-4 cups (360-480g) powdered sugar / icing sugar (to taste or as needed)
- 1 teaspoon vanilla extract
- 1-2 tablespoons (15-30g) dairy-free milk (or as needed)
Additional
- 1 batch caramelized apples (for extra gooey topping)
Instructions
- Preheat 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 the cake from sticking.
- Mix 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: Pour the applesauce, dairy-free milk, neutral oil, apple cider vinegar, and vanilla extract into the dry ingredients. Stir gently just until combined—do not overmix; a few lumps are okay. The batter should be slightly thick.
- Pour Batter into Pan: Transfer the batter evenly into the prepared pan and smooth the top with a spatula or spoon.
- Bake the Cake: Bake for 32-38 minutes, checking for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs. Typically, 35 minutes is ideal for a moist texture.
- Cool the Cake: Remove the cake from the oven and place the pan on a cooling rack. Allow the cake to cool completely before frosting.
- Prepare the Frosting: In a mixing bowl or stand mixer fitted with a paddle attachment, beat the vegan butter until light and fluffy. Gradually add powdered sugar and vanilla extract, beating until just combined. Adjust consistency with more sugar for firmness or dairy-free milk for softness.
- Frost the Cake: Once the cake is fully cooled, spread the vegan buttercream evenly across the top. Optionally, swirl caramelized apples’ caramel into the frosting and dot the top with the caramelized apples for extra flavor and decoration.
- Serve and Store: Slice the cake to desired sizes. Store any leftovers 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
- Use spoon and leveled method for measuring flour to avoid a dense cake.
- Ensure applesauce and dairy-free milk are at room temperature to help with proper mixing and texture.
- The optional apple cider vinegar, white vinegar, or lemon juice helps to activate the baking soda for a lighter crumb.
- For extra gooeyness, incorporate caramelized apples as a topping or swirl them into the frosting.
- Do not overmix the batter to maintain the cake’s tender crumb.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
