Ingredients

The following ingredients have 12 Servings
  • 2 1/2 cups cake flour (SEE NOTE)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cloves
  • 10 tablespoon vegan butter (room temperature SEE NOTE)
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar (Organic or Beet Sugar is vegan.)
  • 1/2 cup apple sauce with 3 teaspoons of baking powder mixed well (this is the egg replacer)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon dark molasses
  • 1 1/2 cups unsweetened almond milk
  • 1 tablespoon lemon juice
  • FOR THE CREAM CHEESE FROSTING
  • 8 ounce vegan cream cheese (We use Kite Hill's vegan cream cheese.)
  • 8 tablespoon vegan butter
  • 1 cup confectioner’s sugar (sifted to avoid lumpy frosting.)
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon (optional)

Instruction

  • Preheat the oven to 350° and butter and flour a 10-inch square baking dish.
  • Stir the 1 tbsp lemon juice into the 1 1/2 cups of unsweetened almond milk and let sit.
  • In a large bowl whisk the 2 1/2 cups cake flour (use all-purpose gluten-free flour if necessary), 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp sea salt, 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp ginger, 1/2 tsp allspice, 1/4 tsp cloves, and whisk until completely combined. .
  • Beat the 10 tbsp butter and 1 cup brown sugar and 1/2 cup granulated sugar with a whisk or paddle attachment on a high setting until it's creamy and fluffy. Add the 1/2 cup apple sauce and baking powder mixture and beat on a high setting until it's light and fluffy. Scrape the sides with a spatula if necessary. Add the 1 tsp vanilla and the 1 tsp molasses and beat until combined. Add one third of the flour mixture and blend until combined. Add one third of the milk and blend until combined. Continue alternating the flour and milk until it’s just combined.
  • Use a spatula to finish mixing the batter and scrape the batter evenly into the prepared pan.
  • Bake for 50 to 55 minutes or until the top is golden brown and a wooden toothpick inserted into the center comes out clean. Cool completely on a wire rack.
  • For the Cream Cheese Frosting
  • In a large mixing bowl beat 8 oz vegan cream cheese, 8 tbsp vegan butter, 1 cup confectioner's sugar on a high speed until light and fluffy. Keep refrigerated until ready to spread on the cake.
  • Refrigerate the cake in a sealed container.