Vegan Apple Cake
Vegan Apple Layer Cake features fragrant, spice cakes layered with bourbon-apple compote and a simple vegan cinnamon frosting. This tried and true vegan cake recipe is always a hit!Yield: one 9-inch three-layer cake
Nutrition Facts
Ingredients
Instructions
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.
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Continue Reading at Myquietkitchen →Chef's Notes
Store leftover cake in an airtight container in the refrigerator for up to 4 days. As with all cakes, once it is sliced the cake will begin to dry out.
The three components may be prepared the day before, but it's best to assemble the cake the day you plan to serve it. Let the frosting and compote warm at room temperature for a few minutes so they're easier to spread.
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Reviews from the Original Source
I used just the cake recipe to make a layer cake with my own frosting and fillings. It was a huge hit! The cake was moist and delicious but still held up well for assembly. Will definitely be making this cake again!
Wow, this cake is amazing! Light, moist, delicious cake, great icing (the cinnamon makes it so tasty!) and loved the apple filling. I cooked the apples with Newfoundland Screech, fabulous. Everyone loved it. Thank you Lori!
Everyone loved the cake!! Thank you for the amazing recipe.
This cake looks delicious! I'm planning to make it for a friend's birthday. I was wondering if I could even make all the separate components two days before? Or is 1 day in advance the maximum?
This is an absolutely great recipe! I can across it looking for a cake for a dairy intolerant friend. Easy to make and absolutely delicious this was a hit all round!
I made this for Thanksgiving and it was absolutely delicious. Everyone in my family really enjoyed this dessert. The cake was very moist!
I made this once already and it was the most delicious cake! Big hit with my family also!!
I’m making it again but I have unsweetened vanilla almond milk instead of original. Have You ever used vanilla flavored milk instead of original and if so, did it change up the flavor of the cake?
Did you make this recipe?
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