Incredibly moist, perfectly spiced Applesauce spice cake that almost melts in your mouth! It’s quick and easy to make in 1-bowl. The cake is great by itself, the cream cheese glaze is just a bonus. It’s going to be your new favorite winter and holiday cake.
This is the recipe you’ve been waiting for, the recipe you voted to see on the blog via Instagram stories! Vegan Applesauce Spice Bundt Cake.
It’s so good, you’re going to want to make this any chance you get, Fall or Winter! It reminds me of a cross between my carrot cake and pumpkin bread. Soft and moist (thanks to the added fruits/veggies), simple yet classy and tempting my tastebuds with seasonal spices.
It’s super soft, easy to make and Oh SO Delicious! This bundt cake has quickly climbed to the ranks to be one of my favorite cakes EVER. It’s up there with the best of the best so make room Banana Coffee Cupcakes and Chocolate Raspberry Cake, there’s a new cake in town!
This Spice Cake Is:
- Perfectly sweet
- Cozy + comforting
- Moist
- Tender
- Subtly spiced
- Simple (1 bowl & whisk )
- Shareable & easy to transport
- Topped with silky smooth “cream cheese” glaze
- & Altogether perfect for fall or winter
May I suggest this cake for holiday gatherings? Your friends and family will love you forever.
Spice Cake Ingredients
Spice Cake Ingredients
Our vegan spice cake requires very simple ingredients– nothing fancy, all items you likely have in your pantry already.
- Flour: All-purpose flour serves as the base but I’ve also tried making this with an All-Purpose 1:1 Gluten-free Flour (try Better Batter for Top 8 Free or Bob’s Red Mill 1:1 for amazing results).
- Baking Soda + Vinegar: These ingredients help the cake rise.
- Salt + Vanilla Extract: Both add flavor and balance to the spice.
- Fall Spices: We use lots of cozy spices like cinnamon, ginger, and nutmeg.
- Oil: Oil guarantees an extra moist crumb and stays moist and tender longer.
- Brown Sugar: The best flavor lies in this spice cake thanks for the brown sugar. Choose dark brown sugar for an even deeper spice flavor.
- Applesauce: Applesauce adds flavor and moisture, plus it really wouldn’t be an applesauce cake if we left it out.
- Eggs + Dairy: NO WAY! We don’t need either of those because this cake is egg-free and dairy-free!
How To Make Applesauce Spice Cake
Made in just one bowl (not counting the frosting, of course) the base of this spice cake is super simple to make. You don’t even need your mixer unless you’re attached to it like I am!.
- Combine the wet ingredients large bowl.
- Sift the dry ingredients on top of the wet.
- Whisk really well, until completely combined.
- Pour into a lightly greased bundt cake pan.
- Bake. Cool. Unmold.
- Make cream cheese glaze! I’m a cream cheese glaze snob but my Maple Glaze would work well here, too.
- Pour glaze over (cooled) spice cake, slice, and serve.
- Enjoy!
Cream Cheese Frosting
Speaking of frosting, did you know that tangy cream cheese frosting is spice cake’s best friend? It’s true! And although our pretty little bundt cake is delicious all on its own, it’s happier when dressed in this silky smooth glaze.
For a less sweet dessert, very lightly drizzle some of the glaze over the cake. If you prefer a sweeter dessert, be more generous with the glaze. Both options are equally yum!
What Can I Use Instead of a Bundt Pan?
This spice cake is incredibly versatile – including the pan it’s baked in. So if you don’t have a bundt cake pan, convert this Applesauce Bundt Cake into a layered cake, sheet cake or cupcake.
- Layer Cake: Divide the batter between two buttered 8-inch round pans and bake for about 25 to 35 minutes, or until the centers are cooked through. Double the frosting since you’ll be adding that middle layer of sweetness.
- Sheet Cake: This batter fits wonderfully into a 9×13 inch pan and bakes up nicely in 40-45 minutes.
- Cupcakes: This recipe makes about 18 (I usually get 21 standard-sized) cupcakes. Fill cupcake liners 2/3 full and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Other Holiday Recipes You’ll Love
Applesauce Spice Cake Recipe
Applesauce Spice Cake
Moist, subtly sweet, and perfectly spiced Applesauce Spiced Bundt Cake, drizzled with vegan cream cheese glaze.
Ingredients
- CAKE
- 2¼ cups all-purpose flour* (see notes for GF option)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 2 cups unsweetened applesauce
- 1 ½ cups brown sugar
- ½ cup vegetable oil
- ¼ cup white or apple-cider vinegar
- 1 tablespoon pure vanilla extract
- CREAM CHEESE GLAZE
- 1/2 cup vegan cream cheese (room temp)
- 1/4 cup vegan butter (room temp)
- 1 cup powdered sugar
- 1 teaspoons vanilla extract
Instructions
To make the cake:
- Preheat the oven to 350° F. Lightly grease a Bundt pan.
- In a large mixing bowl, whisk together applesauce, brown sugar, oil, vinegar, and vanilla. Sift in flour, baking soda, salt, cinnamon, nutmeg, and ginger then whisk until just combined. Do not overmix. If using add-ins, gently fold in here (see tip).
- Fill the prepared pan evenly with batter. Bake for 40 to 45 minutes, or until a toothpick inserted in the center of the cake comes out dry with a few crumbs clinging to it. Rotate the cake halfway through baking time. Let the cake cool completely before unmolding.
To make the glaze:
- In a medium bowl, use a hand-held mixer and blend together cream cheese, butter, powdered sugar, vanilla extract, until smooth. Warm in the microwave in 20 second intervals, until thick but pourable.
To assemble the cake:
- Once the cake is completely cooled, run a knife around the inside edges of the pan to loosen. Gently unmold the cake and place on a wire rack over parchment paper or a baking sheet. For a less sweet dessert, very lightly drizzle some of the glaze over the cake. If you prefer a sweeter dessert, be more generous with the glaze. Transfer to a platter and serve.
Notes
*For a gluten-free alternative, substitute gluten-free 1:1 baking flour OR use gluten-free all-purpose flour plus 1 teaspoon xanthan gum.
**Add In Options: 1/4 cup Raisins, craisins, nuts, or chocolate chips are great additions. To keep from sinking to the bottom of a cake during baking, toss with 1 tablespoon flour before adding them to your batter.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 383Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 7mgSodium: 420mgCarbohydrates: 68gFiber: 1gSugar: 47gProtein: 3g
This website uses an online calculator to provide approximate nutrition information. Recipes can vary based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
When you made this cake with BRM 1:1 gluten free baking mix, did you add the 1 tsp. xanthan gum also?
Thank you.
No, you do not have to add xanthan gum if using 1:1 flour
OMG This cake sounds ridiculous! I love applesauce in baking. Would you suggest using canola oil or could olive work?
Either one, but if using EVO, just use the extra light version which is for baking and lighter in flavor.
No, this mix already includes the xanthan gum. NO need to add.
I made this today but into cupcakes and they were the best cupcake I’ve ever had!!
Ya girl! I’m so glad you loved them…cupcakes are honestly one of my favs to eat!
Hi, do you think I could use grape seed oil instead of vegetable oil?
Yes, that should work just find.
Made this today and I can’t stop eating it lol.
It did fall in the oven but oh well.
Glad you enjoyed it! Did you use a bundt pan or another baking dish?
If I made cupcakes, is it OK to leave the cream cheese frosting on the cupcakes or will it absorb? Should I frost them later if serving them up in a day or twosome? Also, how do I store them? Thanks!
The frosting is more like a glaze and will for a crust on the outter layer of it. If you choose to top your cupcakes, that would be fine, it wont absorb much at all, but I’d recommend doing it the day of just to be able to seal the cupcakes better. And you can store either in the fridge or on the counter.
What can I use to substitute the nutmeg and ginger? Would All Spice work? If so, how much All Spice would I add? Also, can I use extra virgin olive oil instead of vegetable oil?
EVO would be a fine replacement for vegetable oil. And if adjusting the spices used, just add the amount of nutmeg and ginger together and replace with Allspice if desired. You may want to taste before adding cinnamon since all spice already carries notes of cinnamon.
Can the nutmeg and ginger be replaced with all spice or pumpkin pie spice? If so, how much? Or could Ieave them out completely? Would I add more cinnamon then?
You can adjust the spices to fit your preference. All spice is a berry that tastes like a combination of clove, cinnamon, and nutmeg if you’d like to use that in place of the spices listed (use combined total measurement). If you leave it out, then you can add more cinnamon for a stronger cinnamon flavor.
I think I’ll just leave out the ginger and nutmeg. How much total cinnamon would you use then? Sorry, I’m new to baking and have no idea. Also, what do you think about putting canned apple pie filling mix in between round cake layers? Could I assemble the cake and frost it the night before and leave it in the fridge overnight?
Hi. I sent in another question a few weeks ago, if you could answer my last couple of questions that would be awesome! I’d like to make this for someone’s birthday : ) Thanks so much!
I would use 2 teaspoons cinnamon if you leave out the other spices. As for the canned apple pie filling mix, I honestly feel like the cake is quite full of flavor on its own, however, if you’d like to make this into a layered cake, then I’d suggest adding a layer of frosting then add a thin layer of the filling on top. That will help create a bit of a barrier so the cake doesn’t get to “wet”. Then top with the next cake layer & frost. It will be best refrigerated and eaten within a few days.
Can I freeze the cake without the glaze please? I am trying to get ahead for Christmas!
Thanks
Yes, you should be able to if you let it cool, wrap and freeze. Then add frosting/glaze before serving.