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Vegan spiced apple butter cake
An incredibly moist and fragrant vegan spiced apple butter cake with the scent, taste, and feel of autumn. Cake recipe by The View From Great Island, at https://theviewfromgreatisland.com/2014/07/spiced-apple-cake.html. Make your own apple butter using your favourite recipe (I use Oh She Glows' naked apple butter recipe: https://ohsheglows.com/2012/09/26/slow-cooker-naked-apple-butter/), or use store-bought - this cake will be incredible either way.
Ingredients
- 2 cups all-purpose flour use up to 1 cup whole-grain to feel good about yourself
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ cup white sugar
- ¼ cup brown sugar
- ½ cup unsalted vegan margarine at room temperature
- 1 tablespoon white vinegar
- 1 tablespoon water
- 1 teaspoon baking powder
- 1 cup apple butter
- ½ cup vegan yogurt
- For nutmeg glaze:
- 1 ½ cups confectioner's sugar
- 2-3 tablespoons soy or almond milk for thinning
- 1 teaspoon fresh grated nutmeg
Instructions
- Preheat oven to 350F. Grease a square loaf baking pan.
- In a medium-sized bowl, whisk together flour, baking soda, salt, nutmeg, cinnamon and cloves, and set aside.
- With an electric mixer, starting at a low speed and increasing it, cream the vegan margarine and the sugar in a large bowl, until well combined.
- In a separate, small bowl, mix one tablespoon each of white vinegar and water in a glass. To this, add one teaspoon of baking powder and stir well until the mixture froths and blends well. Add this mixture to the creamed sugar and margarine. Add in apple butter.
- Add the dry ingredients to the wet ingredients alternately with the vegan yogurt, beginning and ending with the dry. Mix just until combined, but take care not to over beat.
- Spoon batter into well-greased loaf pan, and bake for about 55 minutes, or until a toothpick inserted in the centre comes out clean. Take cake out slowly (I broke mine a bit while doing this), and let cool on a rack while you make the glaze.
- To make the glaze, mix the confectioner's sugar with 2-3 Tbs of soy or almond milk, until it forms a thick, spreadable glaze (the less milk, the thicker your glaze will be. Mine was pourable, because I overdid the milk. It was yummy nonetheless). Stir in the nutmeg to taste.
- While cake is still warm, place it on a large platter, and spread the glaze on top. If glaze drips down and pools in the platter, let it cool, pick it up with a spoon and ladle onto the cake again.