This easy spice cake is perfectly moist and bursting with flavor! Perfect for holidays and special occasions, and so easy to make from simple ingredients you might already have on hand.
When it comes to desserts, chocolate is usually my favorite flavor. That changes when the weather cools down and the holidays start to approach. These days I'm all about warming spices like cinnamon, ginger, nutmeg and cloves. This spice cake is perfect for when those cravings kick in!
Easy Dessert Recipe
Another thing I love about this cake, besides the flavor, is how easy it is to make. This one isn't fancy or as visually stunning as a layer cake, but that's okay. The flavor will knock your socks off!
The batter gets mixed up by hand. No electric mixer needed! This is a big plus for me, as having to dig the mixer out of the cabinet always makes me think twice about a recipe.
The entire cake is baked in one large rectangular pan, and, if you choose, slathered with frosting. I served mine with my homemade vegan vanilla buttercream frosting.
How to Make Spice Cake
Start by mixing your dry ingredients in a large bowl. You'll need flour, brown sugar, spices, baking soda, baking powder, and salt.
Your wet ingredients get mixed up in a separate container — a large liquid measuring cup works great, but you can use a bowl if you don't have one. You'll need applesauce, oil, non-dairy milk, molasses, and vanilla extract.
Use a spoon to form a little well in your dry ingredients, then pour in the liquid mixture. Mix everything up just until the batter is fully combined and has no lumps.
Spread the batter into a lightly oiled baking pan and smooth out the top with a spoon. Bake your cake until it's done. This will take about 30 minutes.
Serve your spice cake plain, or top it with your favorite frosting, cinnamon, and some nuts, like I did.
Vegan Spice Cake Tips & FAQ
- I like a lot of spice in my spice cake! I didn't find the spice level in this cake to be too intense, but if you're not into strong spicy flavors, consider cutting down on the spices by a third to a half.
- Can this recipe be made gluten-free? Perhaps! I've had luck with Bob's Red Mill all-purpose gluten-free flour in other cake recipes, but I haven't tested it with this one, so no promises!
- Can this recipe be made oil free? I'm really not sure. You might be able to replace the oil with extra applesauce, which sometimes works as an oil substitute, but I haven't tested it with this recipe.
- Can this be made as a layer cake? The recipe should work just fine baked in two 9-inch round layer pans, but the cooking time will likely be different. My recommendation is to keep a close eye on the cakes and test them frequently after about 20 minutes in the oven.
- Can this recipe be made as cupcakes? Again, probably, but the cook time will vary. Keep an eye on your cupcakes while baking. Test them for doneness by pressing gently on the top of one with a finger. It should spring back when it's done.
- Why does the sugar need to be organic? Most sugar in the U.S. is processed using animal bones, so it's not considered vegan. Organic sugar is processed differently.
- My cake didn't rise. Why not? Usually this is due to your baking powder and/or soda being dated. Test baking soda by sprinkling it in a glass of vinegar, and test baking powder by sprinkling it in water. The soda and powder should both start fizzing. If either one doesn't, it's time to toss and replace it.
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📖 Recipe
Spice Cake
Ingredients
- 2 ½ cups all-purpose flour
- 1 ¼ cups organic brown sugar
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons powdered ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened applesauce
- ⅔ cup canola oil, or baking oil of choice
- ½ cup unflavored and unsweetened non-dairy milk
- 2 tablespoons unsulfured molasses
- 2 teaspoons vanilla extract
For Topping
- Vegan vanilla buttercream frosting or organic powdered sugar
Instructions
- Preheat the oven to 350°F and lightly oil a 9 x 13 inch baking pan.
- In a large mixing bowl, stir together the flour, brown sugar, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt.
- In a separate bowl or liquid measuring cup, stir together the applesauce, milk, oil, molasses, and vanilla.
- Use a spoon to form a well in the flour mixture, then pour in the applesauce mixture.
- Stir the ingredients together just until fully combined and there are no lumps.
- Pour the batter into the baking pan and smooth out the top with a spoon.
- Place the baking pan into the oven and bake the cake for about 30 minutes, until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven, transfer it to a cooling rack, and allow the cake to cool completely.
- Optionally, top with frosting or powdered sugar. Serve.
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Made a double recipe for Thanksgiving dinner, took about 50 minutes to cook well. The edges crust felt dry to the touch and I was afraid I might have overcooked it… not at all. The cake was the favourite of all the guests, moist and flavourful, several guests asked for the recipe. It had a texture close to banana bread. Will make it again for sure.
Hi there, what kind of molasses do you use? Black strap?
Just regular unsulfured molasses. I just updated the recipe card to clarify. Enjoy!
I used a regular 12 muffin pan, so to get this to work I decreased each ingredient to 2/3 of its amount in the recipe. I baked it at 350 for 24 minutes, checking after 20 and 22 with a toothpick for doneness..The muffins came out great. The only change that I made to the ingredients was to use whole wheat flour instead of regular flour.
I haven't made this recipe yet, but it looks delicious...Is it possible to use this to make muffins instead of a sheet cake?
I haven't tried this one in a muffin tin, but I think it should work! You'll probably get more than a dozen muffins out of it. You may also need to cut a few minutes off of the bake time. I'd love to hear how they turn out if you give them a try!
I used a regular 12 muffin pan, so to get this to work I decreased each ingredient to 2/3 of its amount in the recipe. I baked it at 350 for 24 minutes, checking after 20 and 22 with a toothpick for doneness..The muffins came out great. The only change that I made to the ingredients was to use whole wheat flour instead of regular flour.
Like everyone of your amazing recipes, this spice cake came out delicious! It was moist and tasty and in every way perfect and the people I shared it with loved it. I always adapt baking recipes by swapping out the white flower for white (aka golden) whole wheat and used coconut sugar instead of brown sugar. I also found a healthier somewhat healthy cashew cream frosting to top it with, but it was great with and without and frosting. I am so grateful for your recipes (yesterday a friend and I also make your shortbread cookies) and would stand in line to buy your cookbook if you ever feel ready to publish one. Thanks!
This cake is Delicious. My whole family loved it, and most of them are not vegan. This is my one of my favorite cakes by far, especially for the holidays. Thank you for sharing such a great recipe.
I have made this cake more times than I can count. Fantastic recipe. I use your method of 425 degrees for 7 minutes and then 360 degrees for the rest. This makes the cake light and airy.
Could this be made ahead and frozen? Then thawed and add the frosting? Thinking of doing for a wedding rehearsal dinner. Thank you for any suggestions on how best to store.
It can! And it is best frosted after it's thawed. Just make sure it's sealed up really well when you freeze it. With a cake this size I usually end up wrapping it in many layers of plastic. If you can cut it and put it in a freezer bag (or find a really large freezer bag) that would be even better. It should be good for 2 to 3 months. Enjoy!!
Could I use mashed banana or a flax egg instead of the applesauce?
I wouldn't recommend it. I think they'd both alter the texture of the cake quite a bit. I *think* pumpkin would work, based on the fact that I have a pumpkin cake recipe I've adapted from this one: https://www.connoisseurusveg.com/vegan-pumpkin-cake/ But since there are some subtle variations between the recipes I can't make any promises.
I made this as a fig upside down cake, reducing a lot of the sugars of the cake since I had brown sugar and sweet figs on the "upside" and I have a much lower sweet tooth than many people. It was SO delicious and moist, I have some ideas for flavor changes for a little different flavor profile using pears next time. Yumm!
This came out soo yummy. I added freshly ground spices. I'm going to try next time with less sugar only because my glucose goes up. But honestly my husband snd I loved every bite of it. Thank you!!
Ever since I've discovered this recipe, I bake it for Yule and Christmas because it fits perfectly with the season. This year I'll use the frosting from pumpkin muffins to top it (also from this site) and I bet it will be super yummy.
This came out so dense and heavy, is that normal??
Sorry to hear that! It sounds like something went wrong. Is it possible there was an error in measuring? Make sure when measuring flour that you spoon it into the measuring cups (rather than scooping it with the measuring cup, which can pack too much flour in). Another possibility is that your baking powder or soda is dated. Sprinkle baking powder in a glass of water to test it. If it's fresh it should fizz. Do the same for baking soda, but using vinegar instead of water. If either one doesn't fizz it's time to replace it.
I don't have molasses. Is there something I can use instead?
You could try using maple syrup. The flavor of the cake will be a bit different, but I think it would still be delicious!
This type of cake is my favorite, I love spiced desserts. Do you think this would pair well with a cream cheese style frosting?
Glad you like it! I think a cream cheese style frosting would be excellent.
Made this for my family early Christmas celebration. I used Nog Creamer from Califa Farms in place of plain milk and I only had whole cloves so I swapped for garam masala. I also did a double layer of 9inch round pans. It was so easy and simple to put together. I have to say, it smelled SO good while baking and it rose quite nicely for thick, fluffy cake layers. And most importantly, my family LOVED IT.
It turned out amazing. My 3 year old niece had 2 slices and then stole her mom’s piece and yelled at her for trying to eat it! Even my brother, who can be a big critic, said it was amazing. My mom said it should be my signature cake, but I give all the credit to YOU.
I just had another piece for breakfast. It’s soooo good. Thank you for this amazing recipe.
I JUST made this cake and it is...… OUTSTANDING!!!! Now for frosting!!! Thanks for this recipe... you NEVER disappoint!
Can’t wait to try this!
One question though- I’m in the UK and applesauce here is a little different to US applesauce I think...
Please could you advise how to make US style applesauce? Is it just simmered apple slices with sugar?
Please excuse my lack of knowledge.
Thanks so much
Xxx
Hi Louise! I used store-bought applesauce (something like this: https://www.amazon.com/365-Everyday-Value-Organic-Unsweetened/dp/B074H4WS2N/). Making your own is easy too! Here's a recipe you could try: https://minimalistbaker.com/3-ingredient-applesauce-no-sugar-added/ Good luck and enjoy!
Which plant mylk is everyone using? I get such different results depending on the mylk!:-)
With this type of recipe it really doesn't matter as long as it's unflavored and unsweetened. :) I've made the cake with both macadamia and almond, and both turned out great!
Thank you for the recipe! I just made this, this evening and the family ate it for dessert. It is a resounding success with ahh’s and Mmm’s happening with every bite.
Today is the second day in a row I’m making this cake!!!! In a row!!!! I made last night for a church supper and it was GONE!!! This time I’m adding a Vermont spin on it. I know it will be wildly delicious!!! After you grease your pan, pour a 1/4 inch layer of pure maple syrup in the bottom of the pan. Put your cake batter on top and bake til a toothpick comes out clean. You can turn the cake out onto a nice big plate and pour the syrupy mess over the cake. HEAVEN!!!!
Oh my goodness, that sounds incredible! I have to give it a try next time I make this. I'm so glad it was a hit! Thank you so much for sharing!
This is in the oven as I type this. The aroma is fabulous!!! I hope it tastes half as good as it smells. I didn’t have brown sugar. Only maple sugar. Here’s hoping!!!!
I hope you enjoy it!!
I certainly did.
Glad to hear it!
Just made this recipe! I read your post just as I was wondering what to make for dessert as I do every Friday for my kids. Smells so good!
What a nice treat for your kids! I hope everyone enjoys it!