Our Vegan Spice Cake with Cream Cheese Frosting recipe is a family favorite that’s been handed down through generations on my mom’s side of the family. It’s an easy and flavorful cake that’s made with easy to find ingredients and the creamiest vegan cream cheese frosting. It makes a great brunch dessert when paired with our Spiced German Potato Pancakes.
Originally published Dec. 16, 2014 and updated to make it better on Nov. 4, 2019.
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Hi there! We’re Linda and Alex, the mother daughter duo and creators of Veganosity. Thanks for visiting us, we’re so happy you’re here. If you’re looking for Southern inspired vegan comfort food recipes, you’ve come to the right place.
We love vegan comfort food and we’re really good at making it. Take a tour through our site and you’ll find all of the recipes that scream, stretchy pants required!
The good news, they’re all plant-based recipes, so you don’t need to feel guilty eating them. Now sit back, relax, and eat happy. 🙂
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Click on the titles to check them out. GREAT VEGAN BBQ WITHOUT A GRILL
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GRANDMA’S SPICE CAKE RECIPE
My grandma’s spice cake recipe didn’t begin with her, it began with her mom, and maybe even her mom’s mom. It’s a tried and true recipe that is loved by everyone who tries it.
When Alex and I went vegan, it was one of the first recipes that I veganized. I couldn’t imagine a winter season without it.
The spices are so warm and comforting, it’s the perfect cold weather cake.
HOW DO YOU MAKE SPICE CAKE VEGAN?
When I set out to make our family spice cake recipe vegan, I knew that if I couldn’t maintain the texture, moistness, and flavors, I wouldn’t share it with you.
Thankfully, it was so easy to make this vegan spice cake. All I needed to do was replace the eggs with applesauce and the butter and milk with vegan alternatives.
It’s really not hard to make conventional recipes vegan.
VEGAN SPICE CAKE MIX
If you’re used to spending money on boxed vegan spice cake mix, you can stop right now. It’s so easy to make your own.
All you’ll need to do is whisk the flour, baking powder, baking soda, salt and spices together and store them in an air-tight container.
When you’re ready to make this moist spice cake, whip up the butter and sugar, add the applesauce, flour, and milk, and bake it.
It’s easy!
HOW TO MAKE VEGAN SPICE CAKE
You can make this spice cake (some call it a vegan applesauce cake) in three easy steps.
STEP ONE
Whisk the flour, baking powder, baking soda, salt, and spices in a medium bowl until fully combined.
Enjoy the delicious aroma from the spices.
STEP TWO
Beat the butter and sugar until light and fluffy, then add the applesauce, vanilla extract, and molasses and beat until completely combined.
STEP THREE
Alternate adding the flour and milk until just combined and finish stirring with a spatula. Scrape the batter into the cake pan and bake until done.
Allow to cool completely on a wire rack and then frost with the vegan cream cheese frosting.
TIPS FOR MAKING THE BEST VEGAN SPICE CAKE
- For the best texture, use cake flour.
- Make sure that the vegan butter is softened to room temperature. When butter is at room temperature it creates air bubbles, which makes a great texture when the cake is baked.
- If the butter is cold, the fat won’t make those air bubbles. If the butter is too warm, the air bubbles will collapse.
- Don’t be tempted to bring the butter to room temperature in the microwave. The butter will be too warm in spots, and too cold in other areas.
- Alternate the dry ingredients and the milk, don’t pour all of the liquid in at once.
- Adding too much liquid to the creamed butter and sugar will result in the butter becoming saturated and your cake will be heavy and dense because the batter will separate and the liquid will stay on top.
- The flour will ultimately absorb the liquid; however, the cake will be heavy.
- Use a spatula to finish stirring the cake batter. A spatula will help prevent the batter from being over worked as it’s not as heavy as a spoon.
- Bake the cake until a wooden toothpick comes out clean after being inserted in the center of the cake. Every oven is unique, so use this method to ensure that the cake is done.
HOW TO MAKE GLUTEN-FREE VEGAN SPICE CAKE
We have made this gluten-free vegan applesauce cake with gluten-free all-purpose flour and it turned out great.
Substitute all-purpose gluten-free flour for cake flour. We recommend King Arthur or Bob’s Red Mill.
HOW TO MAKE THE BEST VEGAN CREAM CHEESE FROSTING
We’ve tried making vegan cream cheese frosting with nuts and coconut oil, and although it’s good, it’s not great for spreading or piping.
Instead of always reinventing the wheel, sometimes it’s best to go with what you know and what actually works.
Conventional cream cheese frosting is made with three ingredients:
Cream cheese
Butter
Confectioner’s sugar
Dairy-free cream cheese frosting doesn’t need to be any more difficult to make than that made with dairy, especially since there are so many great vegan butter and cream cheese options available at the grocery store.
We use Kite Hill Plain Cream Cheese to make our frosting. and Miyoko’s or Earth Balance vegan butter.
STEP ONE
Soften the vegan cream cheese and butter to room temperature.
STEP TWO
In a large mixing bowl, use a whisk (our preferred method) or paddle attachment and beat the cream cheese, sifted confectioner’s sugar (this will help make your frosting lump free), and the butter and beat at a high setting until it’s thick and creamy.
Frost the cake once it’s completely cool or the frosting will melt into the cake making it soggy.
Keep the frosting chilled until you use it. It will last 3 days covered in the refrigerator.
The frosted cake should be stored in the refrigerator as well.
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MORE VEGAN CAKES THAT YOU’LL LOVE
VEGAN RED VELVET CAKE WITH CREAM CHEESE FROSTING
DAIRY-FREE BLACK FOREST ICE CREAM CAKE
VEGAN HAZELNUT CARROT CAKE WITH CREAM CHEESE FROSTING
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A moist, savory spice cake with cinnamon, nutmeg, cloves, ginger, and allspice, with a vegan cream cheese frosting. It's great for dessert or brunch.
- 2 1/2 cups cake flour SEE NOTE
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- 1/2 tsp allspice
- 1/4 tsp cloves
- 10 tbsp 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 tsp pure vanilla extract
- 1 tsp dark molasses
- 1 1/2 cups unsweetened almond milk
- 1 tbsp lemon juice
- FOR THE CREAM CHEESE FROSTING
- 8 oz vegan cream cheese We use Kite Hill's vegan cream cheese.
- 8 tbsp vegan butter
- 1 cup confectioner’s sugar sifted to avoid lumpy frosting.
- 1 tsp vanilla
- 1 tsp cinnamon optional
-
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.
A serving size for us is about a 3-inch square slice.
Cake flour creates the most tender texture, but you can use all-purpose as well.
- When butter is at room temperature it creates air bubbles, which makes a great texture when the bread is baked.
- If the butter is cold, the fat won’t make those air bubbles. If the butter is too warm, the air bubbles will collapse.
- Don’t be tempted to bring the butter to room temperature in the microwave. The butter will be too warm in spots, and too cold in other areas.
- Alternate the dry ingredients and the milk, don’t pour all of the liquid in at once.
- Adding too much liquid to the creamed butter and sugar will result in the butter becoming saturated and your cake will be heavy and dense because the batter will separate and the liquid will stay on top.
- The flour will ultimately absorb the liquid; however, the cake will be heavy.
- Use a spatula to finish mixing. A spatula will help prevent the batter from being over worked as it’s not as heavy as a spoon.
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