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Slice of Vegan Applesauce Cake on a dish with fork.
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5 from 5 votes

Vegan Applesauce Cake

This vegan applesauce bundt cake is packed with spices, brown sugar, and walnuts, and topped with a sweet and buttery maple glaze!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 522kcal
Author: Alissa Saenz

Ingredients

  • 2 ¾ cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 ½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ¾ teaspoon salt
  • 2 cups unsweetened applesauce
  • 1 cup organic granulated sugar
  • ¾ cup organic brown sugar
  • ⅔ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 ½ cups chopped walnuts

For the Maple Glaze

  • ¼ cup maple syrup
  • 3 tablespoons vegan butter, melted
  • 1 cup organic powdered sugar
US Customary - Metric

Instructions

  • Preheat the oven to 350°F.
  • Grease and flour the inside of a 10-inch bundt pan.
  • Whisk the flour, baking soda, cinnamon, ginger, cloves, allspice, nutmeg, and salt together in a large mixing bowl.
  • Place the applesauce, sugar, brown sugar, oil and vanilla into a separate large mixing bowl. Use an electric mixer at high speed to beat the ingredients together for about thirty seconds, until combined. You may find that the oil separates out when you stop the mixer, and this is fine.
  • Using the mixer at low speed, begin beating the dry ingredient mixture into the wet ingredients, adding about a third at a time and fully beating in each addition before adding more.
  • Fold the walnuts into the batter.
  • Pour the batter into the prepared cake pan.
  • Bake the cake for 50 to 55 minutes, until a toothpick inserted into the cake comes out clean.
  • Remove the cake from the oven, and immediately use a knife to gently loosen the sides of the cake from the pan. Leave the cake in the pan and place it on a cooling rack. Let the cake cool completely.
  • Once the cake is cool, stir the glaze ingredients together in a small bowl. The glaze should be runny. If it seems too thin, add some more powdered sugar. If it seems too thick, add some maple syrup or water.
  • Run a knife along the sides of the cake again, then invert the cake onto a plate (Note 1).
  • Drizzle the glaze over the cake.
  • Slice and serve.

Notes

  1. If the cake is stubborn and doesn't want to come out of the pan, just keep working it with the knife, going around and around the inside and outside edges. When you really begin to feel the cake loosen, try inverting it again. You can give the pan a tap with your hands to try and force the cake out.

Nutrition

Serving: 1slice (1/12 of cake) | Calories: 522kcal | Carbohydrates: 74g | Protein: 5g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 357mg | Potassium: 167mg | Fiber: 3g | Sugar: 48g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg