Vegan spiced apple butter cake
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5
4 reviews
Excellent
Vegan spiced apple butter cake
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An incredibly moist and fragrant vegan spiced apple butter cake with the scent, taste, and feel of autumn. Cake recipe by The View From Great Island, at https://theviewfromgreatisland.com/2014/07/spiced-apple-cake.html. Make your own apple butter using your favourite recipe (I use Oh She Glows' naked apple butter recipe: https://ohsheglows.com/2012/09/26/slow-cooker-naked-apple-butter/), or use store-bought - this cake will be incredible either way.
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Ingredients
- 2 cups all-purpose flour use up to 1 cup whole-grain to feel good about yourself
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon cloves ground
- ½ cup white sugar
- ¼ cup brown sugar
- ½ cup vegan margarine at room temperature, unsalted
- 1 tablespoon white vinegar
- 1 tablespoon water
- 1 teaspoon baking powder
- 1 cup apple butter
- ½ cup vegan yogurt
- For nutmeg glaze:
- 1 ½ cups confectioners sugar
- 2-3 tablespoons soy milk for thinning, or almond milk
- 1 teaspoon nutmeg fresh grated
Instructions
- Preheat oven to 350F. Grease a square loaf baking pan.
- In a medium-sized bowl, whisk together flour, baking soda, salt, nutmeg, cinnamon and cloves, and set aside.
- With an electric mixer, starting at a low speed and increasing it, cream the vegan margarine and the sugar in a large bowl, until well combined.
- In a separate, small bowl, mix one tablespoon each of white vinegar and water in a glass. To this, add one teaspoon of baking powder and stir well until the mixture froths and blends well. Add this mixture to the creamed sugar and margarine. Add in apple butter.
- Add the dry ingredients to the wet ingredients alternately with the vegan yogurt, beginning and ending with the dry. Mix just until combined, but take care not to over beat.
- Spoon batter into well-greased loaf pan, and bake for about 55 minutes, or until a toothpick inserted in the centre comes out clean. Take cake out slowly (I broke mine a bit while doing this), and let cool on a rack while you make the glaze.
- To make the glaze, mix the confectioner's sugar with 2-3 Tbs of soy or almond milk, until it forms a thick, spreadable glaze (the less milk, the thicker your glaze will be. Mine was pourable, because I overdid the milk. It was yummy nonetheless). Stir in the nutmeg to taste.
- While cake is still warm, place it on a large platter, and spread the glaze on top. If glaze drips down and pools in the platter, let it cool, pick it up with a spoon and ladle onto the cake again.
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Overall Rating
5
4 reviews
Excellent
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