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Author Notes: Grated apple keeps this spice cake moist and sweet down to the very last crumb. I like to use half granny smith apples and half fuji, but feel free to use whatever type(s) of apple you like. —CakePants
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 3/4 cup sugar
- 6 tablespoons vegetable oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract
- 1 cup water
- 1 cup grated apple (about 1.5-2 medium apples)
- 1/2 cup chopped walnuts (optional)
- 2 tablespoons dairy-free margarine
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon soy milk
- Preheat the oven to 350 degrees. Grease and flour an 8×8 pan, or line with parchment paper.
- In a mixing bowl, stir together all the dry ingredients (flour, baking soda, spices, salt, and sugar). With your hands, gently squeeze out about half of the liquid from the grated apple (you won’t need the juice for the cake, so go ahead and drink it!). Add the grated apple and the remaining cake ingredients and stir until combined. Transfer the batter into the pan and bake for 35-40 minutes, or until an inserted toothpick comes out clean.
- For the frosting: combine all of the ingredients and stir until smooth. Spread or pipe the frosting onto the cake once the cake has cooled.
- This recipe was entered in the contest for Your Best Vegan Recipe
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall