One of my favorite desserts for fall! This is supposed to be a “ginger” cake but I modified the recipe so much that it turned out to be a cinnamon cake! Taste wise, it captured everything you can imagine in a fall dessert. Instead of pure cinnamon, you could try adding pumpkin spice to maximize the flavor! The texture was amazing and so easy to make! It is a one-bowl cake and requires minimal dish washing. Again, this recipe was modified from Katie’s recipe, which by the way is my go to website for vegan recipes! She makes the best cakes!
Here is the exact recipe I used, with my modifications.
1 and 3/4 Cups flour
1 tsp baking soda
1 tsp cinnamon (or pumpkin spice!)
1 Cup sugar
1 Cup almond milk
1/3 Cup vegetable oil
1 Tbsp apple cider vinegar
2 tsp vanilla
Zest of one orange
Preheat oven to 350°F (180°C or 3 on a gas oven) degrees.
Grease and flour two 8-inch cake pans, or use parchment paper.
Sift together flour, baking soda, and cinnamon. Add sugar, olive oil, milk, orange zest, vinegar & vanilla and lightly wisk by hand to combine all ingredients. Divide into two 8 inch greased & floured cake pans and bake for 18-20 mins, or until cake is golden and center is completely cooked. Remove and let cool before frosting.
3 3/4 C powdered sugar
3 Tbsp vegan butter (I used an olive-oil based butter)
2 Tbsp + 2 tsp almond milk
2 tsp vanilla
1/4 tsp cinnamon
Combine all ingredients using wisk or an electric mixer. If too thin, add more powdered sugar, if too thick, add more liquid. Frost cake however you’d like!
Source: Katie’s blog!