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Vegan Christmas Spice Cake

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A moist and flavorful cake rich with spices perfect for the holiday season, made without animal products.

Ingredients

Scale
  • 3¼ cups oat flour (gluten-free if desired)
  • 2¼ cups almond flour
  • 1½ cups coconut sugar
  • 2 tablespoons baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 1½ teaspoons ground ginger
  • 1½ teaspoons ground cloves
  • ½ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ¾ teaspoon sea or Himalayan salt
  • 2 tablespoons whole psyllium husk
  • 1 cup water
  • 2 cups unsweetened almond milk
  • ¼ cup + 2 tablespoons unsweetened apple sauce
  • 1 tablespoon + 2 teaspoons vanilla extract
  • 2 tablespoons blackstrap molasses
  • 1 cup cashews (soaked in water for 2–3 hours)
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest
  • ¼ cup maple syrup
  • 2 to 10 tablespoons unsweetened almond or soy milk (for icing)
  • 1 teaspoon vanilla extract (for icing)
  • ½ teaspoon cinnamon (for icing)
  • ⅛ teaspoon sea or Himalayan salt (for icing)
  • 1 cup pecans (for topping)
  • 1 cup pomegranate seeds (for topping)

Instructions

  1. Preheat the oven to 350°F (175°C) and prepare your cake pans by greasing them or lining them with parchment paper.
  2. In a large bowl, combine the oat flour, almond flour, coconut sugar, baking powder, baking soda, spices, and salt. Mix until evenly distributed.
  3. In a separate bowl, mix together the psyllium husk and water. Let it sit for a few minutes to thicken.
  4. Add the almond milk, apple sauce, vanilla extract, and blackstrap molasses to the thickened psyllium mixture. Stir until smooth.
  5. Pour the wet mixture into the bowl with the dry ingredients. Mix until just combined.
  6. Divide the batter between the prepared cake pans and smooth the tops.
  7. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  8. While the cake bakes, prepare the cashew icing by blending drained soaked cashews with orange juice, orange zest, vanilla extract, cinnamon, and salt until smooth.
  9. Once the cakes are baked, let them cool in pans for 10 minutes before transferring to a cooling rack.
  10. Frost the cooled cakes with the cashew icing and top with pecans and pomegranate seeds.

Notes

This cake is delicious served with vegan whipped cream or alongside hot beverages. Store leftovers in an airtight container for 4-5 days or freeze for up to 3 months.

Nutrition

Keywords: vegan, cake, Christmas, spices, dessert, holiday

Find it online: https://alexandrarecipes.com/vegan-christmas-spice-cake/