An easy vegan applesauce cake that also happens to be gluten-free! It’s just like the classic old-fashioned version you know and love, except this recipe contains no dairy, no eggs, and no gluten (but no one will know!). It’s filled with warm, cozy spices and raisins, plus, you can add nuts if you choose.
Line an 8 x 8 baking pan with parchment paper, set aside.
Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
In a large bowl, add the gluten-free flour blend, baking soda, cinnamon, nutmeg, allspice, cloves, salt. Whisk well to combine and set aside.
In a medium bowl, add the butter, coconut sugar, and flax eggs. Using an electric mixer, beat until blended and creamy, about 2-3 minutes. Stop to scrape down the sides of your bowl when needed. Add the applesauce and vanilla, mix again until everything has blended.
Gradually add the wet mixture to the dry mixture and mix on low speed with your electric mixer or with a wooden spoon until a thick batter has formed.
Stir the raisins into the batter.
Using a rubber spatula, scrape the batter into the prepared baking pan, spread it evenly, and smooth out the top.
Bake for 23-25 minutes, until a toothpick inserted into the center of the cake comes out clean. Take care not to overbake or the cake will dry out.
Remove from the oven and let the cake sit in the pan for 10 minutes.
Remove the cake from the pan, peel off the parchment from the bottom of the cake and place it right side up on a cooling rack. Cool completely before frosting or dusting with powdered sugar, slicing, and serving.
If using, add a little powdered sugar to a small sieve and shake it over the top of the cake.
Cinnamon Buttercream (Optional)
Add butter and salt to a mixing bowl and using an electric mixer, beat until blended and creamy, about 2-3 minutes.
Add powdered sugar and mix at low speed. Stop occasionally to scrape down the sides of your bowl.
Slowly add milk, continuing to mix. Stop occasionally to scrape down the sides of the bowl with a rubber spatula.
Add the vanilla and ground cinnamon, mix at low speed.
Turn the mixer up to medium speed and mix until light and fluffy, about 2-3 minutes. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Mix for a couple more minutes if you want a creamier, fluffier frosting.
Frost the top of the cake when it has fully cooled.
Notes
Please read all of the information and FAQ info above, as well as the notes below before making this recipe.
This recipe makes 9 squares but you can cut the pieces smaller if you'd like.
It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill Gluten Free All Purpose Baking Flour (Amazon link) with the red label, NOT the blue label), so please know that your results may not be the same as mine if you substitute with another gluten-free flour blend. The weight listed above is for this specific brand of flour. See the "Ingredient and Substitution Notes" section above for more info about the flour needed for this recipe.
This recipe will NOT work with coconut flour or any other single gluten-free flour, you must use a gluten-free blend, the one mentioned above for the intended results.
If you don't need the recipe to be gluten-free, you can use 1 ½ cups (188g) of all-purpose white four instead. Don't over mix the batter.
Any type of neutral flavoured oil can be used in place of vegan butter, such as avocado or safflower. Melted coconut oil can also be used, but if you do use coconut oil, make sure that all of your ingredients are at room temperature so it doesn't harden when it's added to the recipe.
If you're using powdered sugar to dust the top of the cake, only add it just before serving. If the cake is stored with powdered sugar on top, it will melt and disappear into the cake when leftovers are stored.
You can plump up your raisins by soaking them in warm water, draining, and patting them dry before adding them to the batter. Learn more about that method here.
Storing Leftovers: Store leftovers in an airtight container at room temperature for up to two days. After two days, place the container in the refrigerator for another 2-3 days. Serve cold or bring to room temperature before serving.
Nutrition info is based on 1 of 9 pieces of cake without powdered sugar or frosting on top and with the recipe made as written. Info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.