Vegan Apple Gingerbread Cake
Ingredients
The cake
-
2
Tbsp
flaxseed meal
-
5
Tbsp
water
-
¼
cup
organic cane sugar
-
⅓
cup
brown sugar
-
3
Tbsp
molasses
-
¾
tsp
vanilla extract
-
½
cup
avocado oil
-
1¼
cup
grated apple
-
1½
cups
unsweetened almond milk
-
½
tsp
salt
-
1
tsp
baking powder
-
1½
tsp
baking soda
-
½
tsp
ground ginger
-
1¼
tsp
ground cinnamon
-
1½
cups
whole-wheat flour
-
½
cup
rolled oats
The frosting
-
½
cup
vegan cream cheese
-
⅓
cup
vegan butter
-
2½–3
cups
powdered sugar
-
½
cup
flour (optional)
-
1
cup
chopped pecans (optional)
Instructions
- Preheat the oven to 325°F (162°C) and prepare the cake pans.
- Make flax eggs by mixing flaxseed meal and water, then let it rest.
- Core and grate the apples, then squeeze out excess juice.
- Combine the flax eggs with sugars, molasses, oil, vanilla, almond milk, and grated apples.
- Sift and mix the dry ingredients into the wet mixture, being careful not to overmix.
- Fold in the rolled oats and ensure the batter is thick but pourable.
- Pour the batter into the prepared pans and bake for 30-35 minutes.
- Let the cakes cool completely before preparing the frosting.
- Beat the vegan cream cheese and butter, then gradually add powdered sugar until thick.
- Frost the cooled cake layers and top with pecans if desired.
Nutrition Facts (estimated)
Servings
10 slices
Calories
485
Total fat
19g
Total carbohydrates
74g
Total protein
5.3g
Sodium
450mg
Cholesterol
0mg
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