Apple Spice Cake | Dairy Free

Here’s another recipe that’s been on the back burner for a while!  I made this cake over the weekend, and kept thinking that I wasn’t sure if I should make it again so soon.  Maybe Sweet Pea would be bored with it.  I came to my senses and realized that it’s cake.  Sweet Pea will never be bored with cake.  I also realized that I actually made this cake in October, which was five. months. ago.  Where the heck did winter go?  Here in Wisconsin, we never really had winter.  We had a few spurts of snow and then it hit 70 degrees and now the tulips are ready to bloom.  I suppose that’s what happens when I buy snow bibs for my 18-month-old…we only get to wear them three times.  Go figure.

Anyhoo, this cake is awesome.  Really awesome.  It’s completely vegan, and tastes like autumn in a dessert.  I happen to love spice cake and baked apples, and this seemed like the perfect combination of the two.  This cake is very moist, but the sugar topping gives it a really nice crunch right out of the oven.  Need a dish for a potluck that will please people with and without allergies?  This is it.  I made this for a party last fall, and I think I had one piece to bring home, plus I had to email the recipe to half the people at the party.  It tastes great with whipped coconut cream or your favorite non-dairy ice cream.  I personally think that because it contains fruit, it’s also a viable option for breakfast.

Apple Spice Cake

Vegan Apple Spice Cake

1/2 c. dairy-free shortening

1/2 c. packed brown sugar

3/4 c. granulated sugar

3 tsp. Ener-G egg replacer mixed with 1/4 c. water

3/4 c. whole wheat flour

1 1/2 c. unbleached all-purpose flour

1/2 tsp. salt

2 tsp. baking soda

1 1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 tsp. ground cardamom

2 c. diced apples (no need to peel)

1 c. non-dairy buttermilk (place 1 Tbsp of apple cider vinegar in a measuring cup, and fill the rest with your favorite non-dairy milk, let it rest 10 minutes before use)

Topping:

1/4 c. granulated sugar

1/2 tsp. ground cinnamon

Preheat oven to 350 degrees and grease a 9×13″ baking pan.  Cream shortening, sugars, and egg replacer with a mixer.  Combine flours, salt, baking soda, and spices in a separate bowl.  Add dry ingredients alternately with non-dairy buttermilk, mixing on medium speed until everything is combined.  Fold in diced apples.

Spread batter into your prepared pan.  Mix topping ingredients and sprinkle over the surface of the cake.  Bake cake for 30-40 minutes, or until cake tester comes out clean.  Let the cake cool completely before slicing, so it doesn’t crumble too badly.

 

This is an original recipe by Kristin Lanari.  Please credit this website if you copy it anywhere else on the web!  Thanks!

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