Apple Spice W/ Maple Buttercream

October 15, 2016


Yesterday was my moms birthday, and of course I had to bake her a cake! I’ve had this one saved on my pinterest for awhile and was really excited to try it out. Being that it’s fall and we still have apples left over from our trip to the orchard, I felt this recipe was perfect for an autumn birthday! It’s warm spices and loaf cake texture go so well with the sweet flavor of maple buttercream.



1 1/4 cup soy milk (room temperature)

2 tsp apple cider vinegar

2 1/2 cups all purpose flour

1 tsp baking powder

1 tsp baking soda

1/2  tbs cinnamon

1/2 tsp all-spice

1/2 tsp sea salt

1 cup peeled & shredded apple

1/3 cup vegetable oil

1 cup packed brown sugar

1/2 tbsp  blackstrap molasses

2 tsp vanilla extract

3/4 cup pecans, roughly chopped

Maple buttercream frosting recipe:

3 cups powdered sugar

8 tbsp vegan butter

1 tsp maple extract

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Preheat oven to 350F . In small mixing bowl whisk together the soy milk and apple cider vinegar and set aside. In a large mixing bowl combine flour, baking powder, baking soda, cinnamon, all-spice, and sea salt. In a third bowl beat together oil and brown sugar until fluffy. Then beat in molasses, vanilla extract, and soy milk and vinegar mixture until smooth. Add the liquid ingredients and shredded apple to the dry ingredients. Fold the batter until it’s just combined, do not over mix it. Lightly oil cake pans. Divide the batter evenly between the cake pans. Bake for 18-20 minutes on the centre rack.

Transfer cakes out of the pans onto wire racks and allow to cool completely before frosting. To make the frosting beat together vegan butter, powdered sugar, and maple extract. Frost between layers and around cake. Using the palm of your hands gently press small handfuls of roughly chopped pecans along the entire side of the cake until well coated.

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