Can apple juice be used instead of apple cider in this cake?

While I haven't tested this, I have read that apple juice can be used in place of apple cider in a pinch. I would make sure the apple juice is unsweetened. If you try it, please let me know how it goes!

Can apple cider vinegar be used instead of apple cider in this cake?

No. The apple cider in this cake adds a sweet apple flavour. If you substitute apple cider vinegar, the cake will have a distinct vinegar taste.

Can another type of flour be used in this cake?

I've only tested this apple cider cake with whole wheat flour. All-purpose white flour isn’t as absorbent as whole wheat, so if you try to use it, you will need to reduce the quantity of wet ingredients used or add more flour.

What size baking pan is best for this cake?

This cake is made in an 8-inch square pan. You can use a 9-inch square pan, but the cake will be very thin and you'll need to reduce the baking time. Instead, I would use a 9-inch round pan, which is more comparable in size to the 8-inch square.

How do you store apple spice cake?

If the cake is left unfrosted, it is best stored in an airtight container at room temperature. If it's frosted, it should be refrigerated.

How long will this apple spice cake last?

The unfrosted cake will last at room temperature for 4-5 days. Once frosted, the cake will last in the fridge for 3-4 days.

Apple Spice Cake with Buttercream Frosting

Description

This easy Apple Spice Cake is made with whole wheat flour, apple pie spice and apple cider, and topped with a vegan buttercream frosting!

Ingredients

For the cake:

1 1/2 cups whole wheat flour, spooned and levelled
3/4 cup coconut sugar
2 teaspoons apple pie spice
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened almond milk
1/2 cup fresh-pressed sweet apple cider
1/4 cup extra virgin olive oil
1 teaspoon vanilla extract

For the frosting:

3/4 cup vegan butter, softened to room temperature
1 1/4 – 1 1/2 cups powdered sugar, sifted
1 teaspoon apple pie spice
1/2 teaspoon vanilla extract

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Instructions

Preheat oven to 350F and line a 8-inch square baking pan with overhanging parchment paper.
In a large bowl, whisk together the flour, sugar, spices, baking soda and salt.
Make a well in the centre of the dry ingredients and add the milk, apple cider, oil and vanilla. Stir until just combined. Don’t over mix.
Pour the batter into the prepared pan and bake for 24-26 minutes, or until a toothpick inserted into the middle comes out clean.
Remove from the oven and let cool completely on a wire rack.
To make the frosting, place the softened butter in a mixing bowl. Using a stand mixer or handheld electric mixer, cream the butter until smooth.
Gradually add the sifted powdered sugar a 1/4 cup at a time until the frosting is smooth and fluffy, stopping to scrape down the sides of the mixing bowl as needed. (You can add more powdered sugar if you like your frosting thicker and sweeter).
Add in the apple pie spice and vanilla and beat again until incorporated.
Spread the frosting on the cooled cake. Slice and serve.
Store any leftovers in an airtight container in the fridge and enjoy within 3-4 days.

Notes

For the nut milk, you can use unsweetened cashew or almond milk, another type of non-dairy milk or even dairy milk for a non-vegan cake.
If you don’t have coconut sugar, brown sugar works as a substitute.
You can use 1/2 cup of reduced apple cider if you prefer a more concentrated apple flavour.
You can use store-bought or homemade apple pie spice. Just note that different apple pie spice recipes have different combinations and proportions of spices so the type of apple pie spice you use may alter the taste of the cake slightly.
As the apple pie spice I was using had a pronounced star anise flavour, I added extra ground cinnamon to the cake. You can reduce the amount if your apple pie spice is heavy on the cinnamon.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.