I made this cake last week in anticipation of the fall weather that’s on the horizon and chill that would be in the air soon, but today it was in the 80’s here, so what gives? Regardless of the crazy temperatures, I spied apples at the farmer’s market a few weeks ago, so I knew it was time to cross an apple cake recipe off my list of recipes. Spiced apple cake has been a recipe that I’ve been wanting to make for a few seasons now, but just hadn’t gotten around to it yet, since most of the fall season recipes get overshadowed by all things pumpkin and not enough apple! I took this cake into work last week, wanting to get it out of the house (I had already eaten two pieces in one sitting) and knew it was about time to share with my co-workers, since there is only so much cake my fiance and I can feasibly eat (by the way, if you are in the Milwaukee area, I’m always willing to share!). Between the spiced apple cake and sweet, creamy coconut cream frosting, this was deemed ‘the best thing I’ve made yet’ by co-workers, so I would say it’s a crowd pleaser, without a doubt.
If you are into cupcakes, this would bake up nicely into cupcakes too! I preferred a single layer cake, since sometimes it’s just so satisfying to slice a cake into wedges and smother it with a healthy dose of frosting. I highly recommend using freshly grated nutmeg for the batter and to top the cake a bit after frosting. For the longest time, I didn’t use freshly grated nutmeg, but once I started, I never looked back. On the note of coconut cream, I would recommend looking for the full fat cans labeled ‘coconut cream’ as opposed to just the full fat coconut milk. I’ve had a lot of duds lately with the full fat coconut milk, so I’ve been sticking with the small cans of coconut cream to make frosting.
Spiced apples and a sweet coconut cream vegan frosting are the perfect components to this fall apple spice cake!
- For the cake:
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 1/4 cup olive oil
- 3/4 cup granulated sugar
- 1 tablespoon ground flax seed (combined with 3 tablespoons warm water)
- 1/2 cup almond milk
- 1 teaspoon apple cider vinegar
- 2 peeled and diced apples (I used Macintosh)
- 1/3 cup chopped nuts (I used a mixture of pecans, almonds and hazelnuts)
- For the frosting:
- 2 small cans coconut cream (5.4 oz. each, refrigerated overnight)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- -First, make sure you have placed your cans of coconut cream in the fridge for at least 4 hours, ideally overnight. This will ensure that the coconut cream gets solid before whipping it into the frosting.
- To make the cake: Preheat oven to 350 degrees F. Grease a single 8 inch round cake pan and set aside. Make sure your ground flax seed is combined with the water and set aside.
- In a small bowl, combine the flours, baking powder, soda, cinnamon, nutmeg, allspice and salt. Set aside.
- In a large bowl, whisk together the olive oil, granulated sugar, ground flax seed ‘egg’, almond milk and vinegar. Whisk until thoroughly combined. Add in the dry ingredients and stir to combine. Fold in the diced apples and nuts with a spatula. Don’t overmix the batter, or it will be tough!
- Spread the batter into the prepared cake pan and bake fore 35-40 minutes, until a knife inserted in the middles comes out clean. Allow to cool before frosting.
- To make the frosting: In a large bowl, place the coconut cream (just the solid part, make sure you drain off any liquid!), powdered sugar, and vanilla together. Beat until light and fluffy, about 3-4 minutes. Store in fridge until ready to be used to frost the cake.
- Store the frosted cake, covered in the refrigerator for up to a week.