There’s nothing quite like the aroma of a freshly baked apple spice cake filling your home. It’s the scent of cozy afternoons, changing leaves, and pure comfort. This vegan Apple Spice Cake is everything you could want in a fall dessert: incredibly moist, packed with warm spices like cinnamon, nutmeg, and cloves, and studded with sweet raisins and crunchy walnuts. We use whole-wheat pastry flour for a tender crumb and maple syrup for a touch of natural sweetness. The best part? It’s wonderfully simple to make!
When it comes to apples, a firm, tart variety like Granny Smith or Honeycrisp works best, as they hold their shape beautifully during baking. Serve a warm slice on its own, or take it to the next level with a drizzle of Lemon Glaze, a dollop of vegan vanilla frosting, or a side of fresh berries and plant-based cream.
Ingredients
• 3 cups / 750 mL whole-wheat pastry flour
• 1 tablespoon / 15 mL baking powder
• 2 teaspoons / 10 mL cinnamon
• 1 teaspoon / 5 mL baking soda
• 1 teaspoon / 5 mL ground cloves
• 1 teaspoon / 5 mL allspice
• 1 teaspoon / 5 mL nutmeg
• 1 teaspoon / 5 mL ground ginger
• 1/2 teaspoon / 2 mL salt
• 1 cup / 250 mL hemp seed or other non-dairy milk
• 1 cup / 250 mL maple syrup
• 2/3 cup / 170 mL sunflower or melted coconut oil
• 2 tablespoons / 30 mL ground flaxseed
• 2 cups / 500 mL grated cooking apples
• 1 cup / 250 mL raisins
• 1 cup / 250 mL chopped walnuts or pecans
Instructions
1. Preheat the oven to 350°F / 180°C. Lightly oil and flour a 9 × 13-inch (23 × 33 cm) baking pan.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, cloves, allspice, nutmeg, ginger, and salt.
3. In a separate large bowl, combine the hemp milk, maple syrup, oil, and ground flaxseed. Mix well.
4. Pour the dry into the wet mixture and stir with a spatula until just blended. Be careful not to overmix.
5. Gently fold in the grated apples, raisins, and nuts.
6. Pour the batter into the prepared baking pan and spread evenly.
7. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool completely on a wire rack before slicing and serving.
Nutritional Information
• Per piece (makes 20)
• Calories: 255
• Protein: 4 g
• Fat: 12 g
• Carbohydrate: 35 g (17 g from sugar)
• Dietary Fibre: 4 g
• Calcium: 99 mg
• Iron: 2 mg
• Magnesium: 42 mg
• Phosphorus: 171 mg
• Potassium: 221 mg
• Sodium: 170 mg
• Zinc: 1.5 mg
• Thiamin: 0.1 mg
• Riboflavin: 0.1 mg
• Niacin: 2 mg
• Vitamin B6: 0.1 mg
• Folate: 15 mcg
• Pantothenic acid: 0.2 mg
• Vitamin B12: 0 mcg
• Vitamin A: 1 mcg
• Vitamin C: 1 mg
• Vitamin E: 0.3 mg
• Omega-6 fatty acids: 3 g
• Omega-3 fatty acids: 1 g
• Percentage of calories from: Protein 6%, Fat 41%, Carbohydrate 53%
Pro Tips
• For a cake that holds its texture, use firm, tart apples like Granny Smith, Honeycrisp, or Braeburn. If you prefer a softer, more applesauce-like texture, McIntosh is a great choice.
• Once you combine the wet and dry , stir only until you no longer see streaks of flour. Overmixing develops gluten, which can result in a tough, dense cake instead of a light and tender one.
• Feel free to customize your add-ins! Swap the walnuts for pecans, or use dried cranberries or chopped dates instead of raisins for a different flavour profile.
• Store the cooled cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It also freezes beautifully for up to 3 months.
FAQ
Q: Can I make this apple spice cake gluten-free
A: Yes, you can substitute the whole-wheat pastry flour with a good quality 1-to-1 gluten-free all-purpose baking blend. The texture may be slightly different, but it will still be delicious. Do not substitute with a single-ingredient flour like almond or coconut flour, as the ratios will be incorrect.
Q: What is the purpose of ground flaxseed in this vegan cake
A: In this egg-free recipe, the ground flaxseed is mixed with the non-dairy milk to create a ‘flax egg.’ This acts as a binder, replacing the function of a traditional egg to help hold the cake together and add moisture.
Q: Can I make this cake with less oil or an oil substitute
A: For a lower-fat version, you can replace up to half of the oil with an equal amount of unsweetened applesauce. This will make the cake a bit denser and more fruit-forward, but it’s a great healthy alternative. Using the full amount of oil will yield the moistest, most tender crumb.
Q: How should I store this vegan apple spice cake
A: Store the completely cooled cake in an airtight container. It will stay fresh at room temperature for up to 3 days or in the refrigerator for up to one week. This cake also freezes very well for up to 3 months.
