When you think of Fall, you start thinking about apples and spices. This cake is sooo good! It is moist, has loads of lovely apple-nuts-spice flavor, and is topped with creamy maple buttercream. The recipe makes a 2 layer cake. I made mine in a 7 x 11 cake pan, so it was one layer (which was easier – just bake it for a longer time – 25-30 minutes).
What You Need:
For the Cake:
1 ¼ cup of unsweetened soy or almond milk
2 tsp. of apple cider vinegar
2 ½ cups of all-purpose flour
1 tsp. of baking powder
1 tsp. of baking soda
2 tsp. of cinnamon
½ tsp. of allspice
½ tsp. of ginger
½ tsp. of sea salt
1 cup of shredded apple (I needed 1 medium apple cut into pieces, and used my mini food processor to shred it. Or you can use a grater.)
⅓ cup of coconut oil
1 cup of brown sugar
½ Tbs. of molasses
2 tsp. of vanilla
¾ cup of walnuts or pecans, roughly chopped
For the Maple Buttercream Frosting:
3 cups of powdered sugar
8 Tbs. of vegan butter, room temperature
6 Tbs. of maple syrup
To Make the Cake:
Preheat oven to 350 F. Grease two 8 inch round pans with oil. (Or use a 7 x 11 pan)
Mix the milk and cider vinegar together.
In a separate bowl, mix the dry ingredients together.
In a third separate bowl, beat the coconut oil, brown sugar, molasses, and vanilla together.
Add the dry ingredients, the milk/vinegar, and the apple to the oil/sugar mixture. Mix until combined, and then add the nuts. Mix briefly to incorporate the nuts.
Pour into the cake pans or 7 x 11 pan. Bake the rounds 18-20 minutes, or the 7 x 11 for 25-30 minutes. The cake is done when an inserted toothpick comes out clean.
To Make the Frosting:
Beat all the ingredients until smooth.
Spread onto the cooled cake layers. (Note: The 7 x 11 cake only needed half the frosting recipe.)