Apple Spice Cake with Cinnamon Cream Cheese Frosting
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 325.2
- Total Fat: 14.6 g
- Cholesterol: 0.0 mg
- Sodium: 479.5 mg
- Total Carbs: 53.7 g
- Dietary Fiber: 1.5 g
- Protein: 3.0 g
View full nutritional breakdown of Apple Spice Cake with Cinnamon Cream Cheese Frosting calories by ingredient
Introduction
This is a cake recipe I found that we converted to be vegan. It is super yummy!!!! This is a cake recipe I found that we converted to be vegan. It is super yummy!!!!Number of Servings: 10
Ingredients
-
2 c flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground clove
1 stick butter (we used Earth Balance with flax)
1 c brown sugar
1 tsp vanilla extract
Egg replacer for 2 eggs
1 1/2 c unsweetened applesauce
FROSTING:
5 oz tofutti cream cheese
3 Tbsp Earth Balance butter
1/4 tsp conf. sugar
1/2 tsp cinnamon
Directions
Preheat oven to 350°F with rack in middle. Butter an 8- or 9-inch square cake pan. I had no trouble getting my cake out of a nonstick pan by just buttering it, but if you don’t have a nonstick cake pan or are a little nervous, line the bottom with parchment paper and butter that too.
Make cake:
Whisk together flour, baking powder, baking soda, salt, and spices. Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggreplacer per package instructions and mix that in as well, beating well, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts (if using). The batter will look a little curdly and uneven but don’t worry, it will all bake up perfectly in the end.
Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, about 35 to 40 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely. You can speed this up, as I always do, in the fridge.
Make frosting:
Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated. Spread frosting over top of cooled cake.
Serving Size: 10 pieces per cake
Make cake:
Whisk together flour, baking powder, baking soda, salt, and spices. Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggreplacer per package instructions and mix that in as well, beating well, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts (if using). The batter will look a little curdly and uneven but don’t worry, it will all bake up perfectly in the end.
Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, about 35 to 40 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely. You can speed this up, as I always do, in the fridge.
Make frosting:
Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated. Spread frosting over top of cooled cake.
Serving Size: 10 pieces per cake