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. 🙂
Also, in case you didn't know, we're published cookbook authors. We've written two vegan cookbooks that will help you make amazing vegan BBQ (you don't even need a grill) and everyday meals, from breakfast to dessert.
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
Make our Vegan spice cake with cream cheese frosting recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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VEGAN SPICE CAKE WITH CREAM CHEESE FROSTING
Equipment
- mixer
- Oven
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
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monique says
what is the exact amount (in cups) of vegan butter?
Linda Meyer says
Hi Monique! There are 16 tablespoons in a cup, so for this recipe you would add a 1/2 cup plus 2 tablespoons of vegan butter.
Catherine says
Hello! Thank you so much for this!! Second time making it in a week. I made it for a friend first and it was so good I had to make it for Thanksgiving! 🙂 So yummy!!!
Linda Meyer says
Hi Catherine! Thank you so much for taking the time to let me know! I'm so happy that you like the recipe, totally made my day. 🙂
Joanna says
Marvellous. Even without the frosting.
Linda Meyer says
Thank you so much, Joanna! We're so happy you enjoyed it. Thank you for letting us know. 🙂
Rachel Sisley says
This was absolutely amazing! Made it in an 8x8 pan instead and cooked for a little longer, and it turned out great. My non-vegan family absolutely loved it!
Linda Meyer says
Hi Rachel! That's so great to hear! Thank you so much for letting us know how much you and your family enjoyed our cake recipe. We truly appreciate that you took the time to let us know. 🙂
Lea Stallwitz says
Thank you for this recipe! It is absolutely amazing. Here in Germany, spice cakes aren't really a thing, but I love spices! This cake turned out great, was moist and absolutely delicous.
I will absolutely make this again. Maybe one of my favourite recipes so far.
Linda Meyer says
Hi Lea! Thank you so much for your kind words, we're so happy you enjoyed our recipe and appreciate that you took the time to let us know. It's one of my favorite cakes as well. 🙂
alice toth says
ABSOLUTELY DELICIOUS!!!! I served this at my Halloween party and it was a huge hit. Moist and tender, perfectly spiced. The frosting is AMAZING! I used Trader Joe's vegan cream cheese. I was skeptical about cinnamon in the frosting but it was fantastic. I will definitely make this cake again and again. Keep up the good work girls!
Linda Meyer says
Hi Alice! Thank you so much for taking the time to let us know how much you and your friends enjoyed the cake. It's a family recipe and it makes us so happy to hear that others enjoy it as much as we do. 🙂
melissa says
Hello! I'd like to make this as a layer cake rather than a sheet cake, what size round pan do you believe this would work best in? Alternatively, do you know how many cups of batter this recipe makes?
Linda Meyer says
Hi Melissa, I haven't made this as a layered cake. I would use 8-inch round pans. It makes approximately 4 cups of batter. Enjoy!
chris says
do you use unsweetened or sweet almond milk and can i use Stevia instead of coconut palm sugar ?
Alex Meyer, MA says
Hey Chris! Thanks for the question : ) We use unsweetened almond milk so that we can control the level of sweetness through the sugar. Feel free to give stevia a try in this recipe! It might change the texture of the cake, we haven't tested stevia with this recipe before, but if you want to give it a go let us know how it turns out!
Sarah says
Can I use maple syrup in place of molasses? Also what are dimensions of the sheet pan you used?
Sarah says
Oops I see now you used a 9x13!
Linda Meyer says
Hi Sarah, we haven't tried it, although it should work. However, it will change the flavor of the cake as the molasses give it a less sweet, almost smoky flavor. The maple syrup will make it sweeter. Let us know how it turns out. 🙂
Carmela says
If I wanted to make this into a double layer cake using 2-9 inch round pans, should I double the ingredients?
Linda Meyer says
Hi Carmela, you can if you reduce the baking powder by 1/8 of a tsp. If you don't have a 1/8 tsp, use half of a 1/4 tsp to reduce. I hope that makes sense. 🙂
Carmela says
Can I sub unsweetened cashew milk for the almond milk?
Linda Meyer says
Hi Carmela, yes, any unsweetened plant milk will work, with the exception of coconut milk, which would change the flavor.
ashok says
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Linda Meyer says
Hi Ashok, thank you for taking the time to let us know how much you enjoyed the recipe. We're so happy you did. 🙂