Apple Spice Cake with Buttercream Frosting and Apple Butter

INGREDIENTS

Cake

3 cups flour
1 ¼ tsp baking soda
1 tsp salt
2 tsp cinnamon
1 cup sugar
1 cup brown sugar, packed
¾ cup canola oil
¼ cup smooth cashew butter
½ cup vegan sour cream
½ cup warm water
3 cups peeled and chopped granny smith apples

Filling

½ cup nonhydrogenated shortening
½ cup Earth Balance, softened
3 1/2 cups powdered sugar
¼ cup rice milk or soy milk

1 cup good-quality apple butter

PREPARATION

Preheat oven at 350F
Grease and flour 2 9inch baking pans

DIRECTIONS

Cake
Sift the flour, soda, salt, and cinnamon together in a small bowl.  Set aside.

Mix both sugars and oil together on low speed.  Add the cashew butter, sour cream, and warm water and mix until thoroughly combined.  Stir in the apples.  Gradually stir the dry ingredients into the apple mixture.  Divide the mix between the two prepared cake pans.

Bake at 350F for about 30-35 minutes.  The cake should spring back and be toothpick worthy.

Let cool in pan for about one hour and then invert the cakes onto a cooling rack.

Filling
Beat the shortening and Earth Balance together until they are well combined.  Add the sugar and beat for about two minutes.  Add the milk and beat for another 5-6 minutes, until fluffy.

Too Assemble the Cake

Place the flat side up of one cake on a large plate.  Spread one cup of buttercream on the cake.  Spread one cup of apple butter on the non-flat side of the other piece of cake.  Gently place the buttercream and apple butter spreads together so the final cake has the flat side up.  Spread a thin layer on the top.  Refrigerate for about 30 minutes, so the frosting firms a bit.  Then add on more cup of buttercream on the top of the cake and use the rest of the cream to spread around the cake with a frosting spatula.  Serve immediately or can be refrigerated for a few days.

Advertisement