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Vegan Applesauce Cake

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This Vegan Applesauce Cake is a moist, flavorful dessert bursting with warm spices and sweet applesauce. Perfectly tender and topped with a creamy vegan buttercream frosting, it’s a delightful treat that is entirely dairy-free and egg-free, making it suitable for vegan diets. The cake is enhanced with a touch of apple cider vinegar for a subtle tang and can be decorated with luscious caramelized apples for extra gooey sweetness.

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)

Decoration

  • 1 batch caramelized apples (optional for extra gooey version)

Instructions

  1. Preheat and Prepare: Preheat the oven to 350°F (180°C). Grease or line a 9 x 13 inch (23 x 33 cm) baking pan with parchment paper to ensure easy cake removal.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together all the dry ingredients—flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, allspice, and salt—until thoroughly combined with no lumps.
  3. Add Wet Ingredients: Pour in the wet ingredients including applesauce, dairy-free milk, neutral oil, apple cider vinegar, and vanilla extract. Stir gently until just combined. Avoid overmixing; it’s okay if the batter is slightly thick and has a few lumps, but make sure there are no pockets of dry flour.
  4. Transfer Batter: Pour the batter evenly into the prepared baking pan. Smooth the surface with a spatula or spoon for even baking.
  5. Bake the Cake: Place the pan in the preheated oven and bake for 32 to 38 minutes. Check doneness by inserting a toothpick in the center—it should come out clean or with a few moist crumbs. Typically, 35 minutes yields a moist and tender cake.
  6. Cool the Cake: Remove the cake from the oven and place the pan on a wire rack. Allow it to cool completely before frosting to prevent melting the frosting.
  7. Prepare the Buttercream Frosting: In a large bowl or stand mixer fitted with a paddle attachment, beat the vegan butter until light and fluffy. Gradually add the powdered sugar and vanilla extract, beating until just combined. Adjust consistency by adding more powdered sugar for firmness or dairy-free milk for softness.
  8. Decorate the Cake: Once the cake has fully cooled, spread the buttercream frosting evenly over the top. For an extra touch, swirl caramel from the caramelized apples into the frosting and dot the top with the apples as decoration.
  9. Serve and Store: Slice as desired and serve. Store leftovers in an airtight container at room temperature for up to 1 day, refrigerate for up to 3 days, or freeze for up to 1 month.

Notes

  • The flour should be spooned into the measuring cup and leveled for accuracy.
  • Use room temperature ingredients for better emulsification and smooth batter.
  • The caramelized apples add an extra gooey, flavorful topping option but are optional.
  • Do not overmix the batter to keep the cake tender.
  • The cake is moist; a few moist crumbs on the toothpick are normal after baking.
  • Adjust frosting consistency depending on your preference for spreadability or firmness.
  • Vegan butter should be block style for best whipping results.

Find it online: https://bitezly.com/vegan-applesauce-cake/