Ingredients
Wet Ingredients
- 2 flax eggs (2 tablespoons ground flax meal + 5 tablespoons water)
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- ¼ cup nondairy milk
- 1 tablespoon vanilla extract
- 1 ½ teaspoons apple cider vinegar
Dry Ingredients
- 2 cups gluten free all purpose flour (or regular all-purpose flour)
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon salt
- Pinch of allspice
- Pinch of ground cloves
Add-ins
- ¾ cup chopped walnuts or pecans
- 2 cups diced, peeled apples
Frosting
- ⅔ cup powdered sugar
- 1 teaspoon lemon juice
- 1 ½ teaspoon vanilla extract
- 1-2 teaspoons nondairy milk
- ½ teaspoon cinnamon
Instructions
- Prepare Flax Eggs: In a small bowl, combine 2 tablespoons ground flax meal with 5 tablespoons water. Stir well and let it rest for about 5 minutes until it thickens to an egg-like consistency.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the prepared flax eggs, ½ cup vegetable oil, ½ cup unsweetened applesauce, ¼ cup nondairy milk, 1 tablespoon vanilla extract, and 1 ½ teaspoons apple cider vinegar until smooth and well combined.
- Combine Dry Ingredients: In another bowl, sift together 2 cups gluten free all purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon salt, a pinch of allspice, and a pinch of ground cloves. Mix thoroughly to distribute the spices evenly.
- Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the cake tender.
- Add Nuts and Apples: Fold in ¾ cup chopped walnuts or pecans and 2 cups diced, peeled apples, ensuring they are evenly distributed throughout the batter.
- Prepare to Bake: Preheat your oven to 350°F (175°C). Grease and flour a cake pan or line it with parchment paper. Pour the batter evenly into the prepared pan and smooth the top.
- Bake the Cake: Bake on the center rack for approximately 45-50 minutes or until a toothpick inserted into the center comes out clean. Oven temperatures can vary, so check at 45 minutes.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes, then transfer it onto a wire rack to cool completely before frosting.
- Make the Frosting: In a small bowl, whisk together ⅔ cup powdered sugar, 1 teaspoon lemon juice, 1 ½ teaspoon vanilla extract, and 1 to 2 teaspoons nondairy milk until smooth. Stir in ½ teaspoon cinnamon for flavor.
- Frost the Cake: Once the cake is completely cooled, spread the vegan cinnamon frosting evenly over the top using a spatula. Slice and serve.
Notes
- For best results, use tart apples like Granny Smith or Honeycrisp for balanced sweetness and texture.
- Be careful not to overmix the batter to keep the cake light and fluffy.
- Gluten-free flour blends vary; ensure your blend contains xanthan gum or add 1 teaspoon if needed for structure.
- The frosting consistency can be adjusted by adding more or less nondairy milk.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
