Vegan Apple Cake
User Reviews
4.9
Vegan Apple Cake
Description
The recipe begins with a batter combining flour, spices like cinnamon and ginger, and wet ingredients including applesauce, non-dairy milk, vinegar, oil, and sugars to provide moisture and lift. The batter bakes into three 9-inch cake layers with a tender and flavorful crumb. The accompanying bourbon-apple filling is made by simmering sliced apples with brown sugar, maple syrup, cornstarch, and bourbon or water to create a thick compote that adds moisture and fruity depth between layers.
The vegan buttercream frosting incorporates cinnamon and vanilla for spice and warmth, complementing the apple and cake flavors. Once assembled, the cake features distinct layers of moist cake and sweet-compote filling, covered with smooth frosting. Decorative elements like thinly sliced apple, nuts, lemon juice, and cinnamon give both visual appeal and added texture.
Leftover cake stores best in the refrigerator within an airtight container for up to four days. While the cake, compote, and frosting can be prepared ahead, assembling the cake is recommended the day of serving for optimal texture and ease of spreading the fillings and frosting.
Ingredients
For the cakes:
- 4 cups all-purpose flour
- 2 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 ½ teaspoon ground ginger
- ¾ teaspoon salt
- ¾ cup applesauce
- 2 ¼ cups non-dairy milk unsweetened
- 1 ½ Tbsp apple cider vinegar
- ⅔ cup neutral oil
- 1 cup sugar
- 1 ¼ cups brown sugar
- 1 tablespoon vanilla
For the bourbon-apple filling:
- 5 large apple any sweet variety you like, peeled, cored and thinly sliced
- ⅓ cup brown sugar
- 2 Tbsp maple syrup
- 1 tablespoon corn starch
- ½ cup bourbon or water
For the buttercream:
- 1 ½ cups vegan butter 3 sticks, room temperature
- 4 to 4 ½ cups powdered sugar sifted
- 1 teaspoon vanilla
- 1 ½ teaspoon ground cinnamon
Decoration:
- 1 small apple
- lemon juice fresh
- ⅓ cup walnuts or pecans
- dash of cinnamon
Instructions
Make the cakes:
- Preheat oven to 350 degrees. Oil three 9-inch cake pans, and line the bottoms with a circle of parchment paper.
- Sift the flour, baking powder, baking soda, cinnamon, and ginger into a large mixing bowl. Add the salt and whisk well to combine. In a smaller bowl whisk together the milk, applesauce, vinegar, oil, vanilla, sugar and brown sugar.
- Pour the wet mixture into the dry and whisk briefly, just until mixed and there's no visible dry flour. Divide the batter evenly among the three pans, and bake for 26 to 30 minutes, or until the tops bounce back when lightly pressed. You can also use a toothpick inserted in the center to test for doneness.
- Let cool in the pans for about 10 minutes then turn out onto cooling racks. Carefully peel away the parchment. Cool completely before frosting. If making in advance, once the cakes are cool, wrap individually in plastic wrap and refrigerate overnight.
Make the compote/filling:
- In a medium-size saucepan over medium heat, cook the apples, brown sugar and maple syrup until the apples have softened and the mixture has thickened, about 10 to 15 minutes. In a mug or small bowl whisk the corn starch into the bourbon and add to the pan. Cook for another 3 to 5 minutes or until all the liquid has evaporated and the filling is jam-like.
- Transfer the filling to a bowl to cool completely. If making in advance, store the filling in an airtight container in the refrigerator. The filling should be no warmer than room temperature when assembling the cake.
Make the frosting:
- Using a handheld or stand mixer, cream the butter until light and fluffy, about 5 minutes. Add the sifted powdered sugar 1 cup at a time, beating on low speed between additions and scraping down the sides of the bowl as needed. Taste for sweetness, and add the final ½ cup of sugar if desired. Add the cinnamon and vanilla, and beat on medium/high speed until fully incorporated and smooth. If making in advance, store the frosting in an airtight container in the refrigerator.
Assemble the cake:
- Place one cake layer on a serving plate or cake stand. Using an offset spatula spread a thin layer of frosting on the top and sides of the cake. Spoon about half of the bourbon-apple filling onto the frosting and spread in an even layer.
- Place the 2nd cake layer. Repeat the process of spreading the frosting and apple filling. If your cakes are a bit domed and you want the filling to peek out through the side gaps (as pictured) frost the sides carefully to avoid getting frosting on the apple filling.
- Place the 3rd cake layer and frost the top and sides.
- Core and slice the apple, and coat each slice in lemon juice to prevent browning. Decorate the cake with apple slices, nuts, and a sprinkle of cinnamon. Serve and enjoy!
Notes
- Store leftover cake in an airtight container in the fridge for up to four days to maintain freshness.
- The cake may dry out after slicing, so slice just before serving when possible.
- The cake layers, compote filling, and frosting can be made a day ahead, but assemble the cake on serving day for best results.
- Allow frosting and compote to warm at room temperature before spreading to ensure smoother application.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Calories | 550kcal | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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