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A Pinterest pin for spice cake with cream cheese frosting and a picture of the cake frosted in the pan.


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.
5 from 2 votes
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Course: Dessert
Cuisine: American, Vegan
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12 Servings
Calories: 426.98kcal
Author: Linda & Alex


  • mixer
  • Oven


  • 2 ½ cups cake flour SEE NOTE
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • ½ teaspoon allspice
  • ¼ teaspoon cloves
  • 10 tablespoon vegan butter room temperature SEE NOTE
  • 1 cup dark brown sugar
  • ½ cup granulated sugar Organic or Beet Sugar is vegan.
  • ½ 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 ½ cups unsweetened almond milk
  • 1 tablespoon lemon juice
  • 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


  • Preheat the oven to 350° and butter and flour a 10-inch square baking dish.
  • Stir the 1 tablespoon lemon juice into the 1 ½ cups of unsweetened almond milk and let sit.
  • In a large bowl whisk the 2 ½ cups cake flour (use all-purpose gluten-free flour if necessary), 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon sea salt, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon ginger, ½ teaspoon allspice, ¼ teaspoon cloves, and whisk until completely combined. .
  • Beat the 10 tablespoon butter and 1 cup brown sugar and ½ cup granulated sugar with a whisk or paddle attachment on a high setting until it's creamy and fluffy. Add the ½ 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 teaspoon vanilla and the 1 teaspoon 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 tablespoon 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.


Serving: 1slice | Calories: 426.98kcal | Carbohydrates: 59.52g | Protein: 4.61g | Fat: 19.95g | Saturated Fat: 5.45g | Sodium: 398.88mg | Potassium: 103.42mg | Fiber: 2.27g | Sugar: 38.17g | Vitamin A: 801.99IU | Vitamin C: 0.59mg | Calcium: 87.79mg | Iron: 0.66mg
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