Vegan Spice Cake + Whipped Buttercream Icing
Servings 10 slices
Ingredients
- 2¼ cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp allspice
- 1 tsp ground ginger
- ½ tsp ground cloves
- 1 cup almond milk
- 2 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 3 vegan eggs (I used Bob's Red Mill vegan egg substitute)
- 1½ cups brown sugar
- ½ cup softened vegan butter
Whipped Buttercream Icing
- 8 oz. vegan softened cream cheese (I used Tofutti brand)
- 1 cup softened vegan butter
- 5 cups powdered sugar
- 1½ tsp vanilla extract
Instructions
- Begin by preparing the icing by combining the softened cream cheese, butter, and vanilla extract into a large bowl. One cup at a time, add in the powdered sugar. Once done mixing, set aside in the fridge.
- Preheat the oven to 350°
- In a measuring cup, combine the cup of almond milk with the 2 tbsp of apple cider vinegar to make a vegan buttermilk. Set aside.
- In a large bowl, combine all other ingredients for the spice cake, adding in the vegan buttermilk (almond milk and acv mixture) last. Mix until all ingredients are combined (I used my standing mixer for this).
- To prepare for an easy removal, cut a piece of parchment paper into a circle to line the bottom of your baking pans. Optional: Lightly oil and flour the sides of the pan as well, or line with more parchment paper.
- Evenly divide the mixture between both pans and bake in the oven for 25-30 minutes or until the top of the cake bounces back up after a gentle touch.
- Once finished baking, remove from the oven and set aside to cool until they have reached room temperature.
- Once the cakes have cooled, remove them from the pans and peel the parchment paper from the bottoms. Using the chilled buttercream icing, ice the cake as you wish. Enjoy!