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Moist Vegan Applesauce Cake with Creamy Vanilla Frosting

vegan applesauce cake - featured image
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A tender, spiced vegan cake made with applesauce for incredible moisture, topped with a creamy coconut vanilla frosting. It’s a simple, crowd-pleasing dessert that proves plant-based baking can be delicious and easy.

Ingredients

Scale
  • 1 cup (240 ml) unsweetened applesauce
  • 2 cups (250 g) all-purpose flour
  • 3/4 cup (150 g) granulated sugar (organic cane sugar for vegan)
  • 1/3 cup (80 ml) vegetable oil (canola, sunflower, or melted coconut oil)
  • 1/2 cup (120 ml) unsweetened almond milk (or other plant-based milk)
  • 1 tablespoon (15 ml) apple cider vinegar
  • 2 teaspoons (10 ml) vanilla extract
  • 1 teaspoon (5 g) baking soda
  • 1 teaspoon (4 g) baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • For the frosting:
  • 1 can (13.5 oz) full-fat coconut cream, chilled overnight
  • 1 1/2 cups (180 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30 ml) coconut oil, softened

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a small bowl, combine almond milk and apple cider vinegar. Let sit for 5 minutes to create vegan buttermilk.
  3. In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt.
  4. In a separate medium bowl, whisk together applesauce, vegetable oil, vanilla extract, and the vegan buttermilk mixture until smooth.
  5. Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined (do not overmix). Batter will be thick but pourable.
  6. Pour batter into prepared pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. For frosting: Scoop solid coconut cream into a mixing bowl (discard liquid). Add softened coconut oil, vanilla extract, and sifted powdered sugar. Beat with an electric mixer on medium speed for 3-4 minutes until light and fluffy. If too thick, add a splash of almond milk; if too thin, chill for 10 minutes.
  9. Once cake is completely cool, spread frosting generously over top and sides. Slice and serve.

Notes

For best results, chill the coconut cream overnight. Do not overmix the batter. Let cake cool completely before frosting. Store in refrigerator for up to 5 days; unfrosted cake can be frozen for up to 3 months.

Nutrition

Keywords: vegan cake, applesauce cake, dairy-free cake, eggless cake, plant-based dessert, moist cake, vanilla frosting

Find it online: https://emacrave.com/moist-vegan-applesauce-cake-with-creamy-vanilla-frosting/