This post was sponsored by North Coast Organic! However, I never use products I don’t love.
This is the best vegan apple cider donut cake of all time! I partnered up with North Coast who has the best apple sauces, apple juices and ciders. This cake is moist and tender. The outside buttery with a cinnamon, sugar coating. It is seriously addictive. Not only does the apple sauce in this recipe give it flavor, it is also an incredible egg replacer. I love using apple sauce in so many different baked goods rather than eggs!
What You Need For This Vegan Fall Cake:
- North Coast Apple Sauce: The apple sauce gives the cake flavor and replaces the eggs.
- Apple Cider: I used North Coast brand for this as well.
- Non-Dairy Milk, Vegetable Oil, Vanilla: These are the remaining wet ingredients.
- Flour, Baking Powder, Baking Soda, Cornstarch: Sifted together to start the dry mixture.
- Salt, Cinnamon, Nutmeg, Allspice: To spice the cake up real nice.
- Vegan Butter: I used Country Crock Plant Butter.
- Brown Sugar, Cane Sugar: For the perfect deep sweetness.
If you have been following me for any amount of time, you probably know, fall is my favorite season. So, I am so incredibly excited to bring you this autumnal cake. The best vegan apple cider donut cake is sweet enough to be dessert. However, it is not overly sweet and can also be served as a coffee cake for breakfast. My husband and daughter love this cake so much, it is gone in a matter of hours when I make it.
Why Should You Make This Apple Donut Inspired Cake?
- Okay, first, this cake is incredible. Like seriously good.
- It is fun to make and eat.
- The perfect way to get excited about fall.
- It can be dessert or breakfast.
- The cinnamon-sugar outside is my favorite.
The Best Vegan Apple Cider Donut Cake
Ingredients
- 1 1/2 Cups North Coast Organic Apple Sauce*
- 1/4 Cup Apple cider(NOT vinegar)
- 1/4 Cup Non-dairy milk, unsweetened I used oat milk
- 1/4 Cup Vegetable oil
- 1 Tablespoon Vanilla
- 2 1/2 Cups All purpose flour
- 2 Tablespoons Cornstarch
- 1 1/2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Allspice
- 1 teaspoon Salt
- 1/2 Cup Vegan butter, room temperature
- 3/4 Cup Brown sugar
- 1/2 Cup Organic cane sugar
Instructions
- Preheat the oven to 350 degrees(F).
- In a medium sized mixing bowl, whisk together the apple sauce, apple cider, non-dairy milk, vegetable oil, and vanilla. Set aside.
- In a separate medium sized mixing bowl, sift the flour, cornstarch, baking powder baking soda, cinnamon, nutmeg and allspice. Stir in the salt. Set aside.
- In a large mixing bowl, or the bowl of a stand mixer add the vegan butter. Begin to beat using the paddle attachment of the stand mixer or a hand mixer.
- Add the brown sugar and cane sugar to the butter and continue to beat together until fully combined and the mixture is fluffy.
- Now, alternating the apple sauce mixture and the flour mixture, add a little at a time to the butter mixture until everything is fully incorporated. Let the mixer run as you add everything.
- Scrap down the sides of the bowls as needed, making sure the batter is fully mixed.
- Pour the batter into a Bundt cake pan or a spring form pan that has been sprayed with non-stick spray.
- If using a spring form pan, I like to use a large ball of tin foil and place it in the center of the batter. So as it bakes it has a hole in the center like a donut. This step is optional.
- Bake for 35-45 minutes or until a toothpick comes out clean from the center.
- Let cool and then remove the cake from the pan. If you used the foil in the center, cut around it, pull it out and clean out any cake that baked under the foil.
- In a small bowl whisk together the sugar, cinnamon, nutmeg and salt for the topping.
- Then brush the entire outside of the cake with the melted butter.
- Sprinkle the entire outside of the cake with the cinnamon and sugar mixture.
- Slice the cake and serve!
Video
Notes
Nutrition
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