Vegan Spice Cake

An old-fashioned favorite, this spice cake will conjure warm, comfy feelings and memories of Grandma’s kitchen.

Serves: 12Hands-on: 30 minutesTotal: 2 hours 15 minutesDifficulty: Medium

Serves: 12

Ingredients

  • ½ cup soymilk
  • 2 tsp. vinegar
  • 1 cup softened vegan margarine, divided
  • ¾ cup granulated sugar
  • ¾ cup brown sugar, lightly packed
  • Egg replacement equal to 4 eggs
  • ½ cup vegan sour cream
  • 2 tsp. vanilla extract, divided
  • 2¼ cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 tsp. ground cinnamon, divided
  • ½ tsp. ground nutmeg
  • 2 tsp. ground ginger
  • ½ tsp. ground cloves
  • 8 oz. vegan cream cheese
  • 2 cups confectioners' sugar

Directions

  • Preheat oven to 325°F.
  • Combine soymilk and vinegar in a small bowl, whisking to blend. Set aside for 10 minutes to thicken. In a large bowl, cream ¾ cup margarine, granulated sugar, brown sugar, egg replacement, sour cream, and 1 teaspoon vanilla extract on low speed until blended.
  • In a separate bowl, sift flour, baking powder, baking soda, salt, 1½ teaspoon cinnamon, nutmeg, ginger, and cloves together. Gradually add to wet ingredients, one third at a time, beating on low speed for 30 seconds each time, or until well incorporated. Increase speed to medium and beat for 1½ minutes.
  • Divide batter between 2 greased and floured 9" round cake pans. Bake for 30–35 minutes or until a toothpick comes out clean when inserted into the center of the cakes.
  • To make cream cheese icing, add cream cheese and remaining ¼ cup margarine to a large bowl. Beat together on medium speed until blended. Add remaining 1 teaspoon vanilla extract and confectioners' sugar and continue to beat until smooth.
  • Cool cake 10–15 minutes in the pans. Run a knife around the edges to loosen and remove from pans. Cool completely. Place one cake on the serving platter and spread 1 cup of Cream Cheeze Frosting over the top. Place the second cake on top and frost with the remaining frosting. Lightly sprinkle remaining cinnamon on top of iced cake.

Recipe Information

Serves: 12

Ingredients

  • ½ cup soymilk
  • 2 tsp. vinegar
  • 1 cup softened vegan margarine, divided
  • ¾ cup granulated sugar
  • ¾ cup brown sugar, lightly packed
  • Egg replacement equal to 4 eggs
  • ½ cup vegan sour cream
  • 2 tsp. vanilla extract, divided
  • 2¼ cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 tsp. ground cinnamon, divided
  • ½ tsp. ground nutmeg
  • 2 tsp. ground ginger
  • ½ tsp. ground cloves
  • 8 oz. vegan cream cheese
  • 2 cups confectioners' sugar

Directions

  • Preheat oven to 325°F.
  • Combine soymilk and vinegar in a small bowl, whisking to blend. Set aside for 10 minutes to thicken. In a large bowl, cream ¾ cup margarine, granulated sugar, brown sugar, egg replacement, sour cream, and 1 teaspoon vanilla extract on low speed until blended.
  • In a separate bowl, sift flour, baking powder, baking soda, salt, 1½ teaspoon cinnamon, nutmeg, ginger, and cloves together. Gradually add to wet ingredients, one third at a time, beating on low speed for 30 seconds each time, or until well incorporated. Increase speed to medium and beat for 1½ minutes.
  • Divide batter between 2 greased and floured 9" round cake pans. Bake for 30–35 minutes or until a toothpick comes out clean when inserted into the center of the cakes.
  • To make cream cheese icing, add cream cheese and remaining ¼ cup margarine to a large bowl. Beat together on medium speed until blended. Add remaining 1 teaspoon vanilla extract and confectioners' sugar and continue to beat until smooth.
  • Cool cake 10–15 minutes in the pans. Run a knife around the edges to loosen and remove from pans. Cool completely. Place one cake on the serving platter and spread 1 cup of Cream Cheeze Frosting over the top. Place the second cake on top and frost with the remaining frosting. Lightly sprinkle remaining cinnamon on top of iced cake.

Nutrition Information

Nutrition Information
Amount per serving
Calories510
Total Fat21g
Saturated Fat7g
Cholesterol55mg
Sodium500mg
Total Carbohydrate68g
Dietary Fiber3g
Sugars47g
Protein6g