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1-Bowl Apple Gingerbread Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 15 reviews
  • Author: Evelyn
  • Prep Time: 20 minutes
  • Cook Time: 35 to 50 minutes
  • Total Time: 1 hour
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This 1-Bowl Apple Gingerbread Cake is a moist, warmly spiced treat perfect for fall or any time you crave a cozy, flavorful dessert. Made with whole-wheat flour, grated apples, warming ginger and cinnamon, and a rich vegan cream cheese frosting, it’s both comforting and wholesome. The recipe is simple—using a flaxseed-based egg substitute and natural sweeteners like molasses and cane sugar—making it a delightful vegan option that doesn’t compromise on taste or texture.

Ingredients

Cake Ingredients

  • 2 Tbsp flaxseed meal (to make flax eggs)
  • 5 Tbsp water (to make flax eggs)
  • 1/4 cup organic cane sugar
  • 1/3 cup brown sugar
  • 3 Tbsp molasses
  • 3/4 tsp vanilla extract
  • 1/2 cup avocado oil (or substitute olive oil or melted coconut oil)
  • 1 1/4 cup grated apple (loosely packed, mix of sweet and tart varieties)
  • 1 1/2 cups unsweetened almond milk (optionally substitute up to 1/3 with water)
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp ground ginger
  • 1 1/4 tsp ground cinnamon
  • 1 1/2 cups Bob’s Red Mill Whole-Wheat Flour
  • 1/2 cup rolled oats

Frosting Ingredients

  • 1/2 cup vegan cream cheese (softened, such as Tofutti or Trader Joe’s brand)
  • 1/3 cup vegan butter (softened, such as Earth Balance stick)
  • 2 1/2 to 3 cups powdered sugar
  • 1/2 cup flour (optional, for thickening; can substitute more powdered sugar instead)

Optional Topping

  • 1 cup chopped pecans (optional, for topping)

Instructions

  1. Prepare Pans: Preheat the oven to 325°F (162°C). Butter two 8-inch round cake pans or one 8×8 baking dish. Lightly flour the pans, shake out the excess flour, and set aside.
  2. Make Flax Eggs: In a large mixing bowl, combine the flaxseed meal and water. Stir well and let it rest to thicken.
  3. Grate Apples: Core the apples (no peeling necessary). Grate them using a mix of fine and coarse grating. Place the grated apples onto a clean dish towel and gently squeeze to remove about half the juice. Set aside the juice for drinking if desired.
  4. Mix Wet Ingredients: To the flax egg mixture, add the organic cane sugar, brown sugar, molasses, avocado oil, vanilla extract, almond milk, and grated apples. Whisk these ingredients together until combined.
  5. Sift Dry Ingredients: Set a sifter over a bowl or the wet ingredients. Add in this order: 1 cup whole wheat flour, baking soda, baking powder, salt, ground ginger, ground cinnamon, then the remaining 1/2 cup whole wheat flour. Stir gently with a spoon to lump-break, then sift the mixture over the wet ingredients. Stir gently to combine without overmixing.
  6. Add Oats: Fold in the rolled oats carefully, maintaining a thick but pourable batter. If the batter is too thick, add a little more almond milk to thin it out and stir gently.
  7. Pour Batter and Bake: Pour the batter evenly into the prepared cake pans. If using two pans, the batter may seem scant but will rise during baking. Bake for 30-35 minutes for two 8-inch pans or 40-50 minutes for an 8×8 dish. A toothpick inserted in the center should come out clean and edges should be browned.
  8. Cool Cake: Remove the cake from the oven and let it cool completely on a wire rack at room temperature.
  9. Prepare Frosting: In a clean mixing bowl, beat the softened vegan cream cheese and vegan butter vigorously until smooth. Gradually add powdered sugar in 1/2 cup increments until the frosting is thick and spreadable.
  10. Thicken Frosting: Optionally add 1/2 cup flour to thicken the frosting further, or use more powdered sugar instead. The frosting should be thick enough to not slide off the cake.
  11. Assemble Cake: Once the cake is cooled, spread about one third of the frosting on top of the bottom layer evenly. Place the top cake layer on and frost generously with remaining frosting, coating the sides last. Optionally, press chopped pecans along the edges.
  12. Storage: Store the assembled cake covered in the refrigerator for optimal freshness for 3-4 days. After that, freeze the cake and thaw at room temperature before serving.

Notes

  • The flax eggs act as a vegan egg substitute, binding the ingredients without using dairy or eggs.
  • Using a mix of sweet and tart apples adds depth of flavor and balances sweetness.
  • Grating and squeezing the apples removes excess moisture that could make the cake soggy while still retaining flavor.
  • Choice of oils (avocado, olive, or coconut) can subtly affect the cake’s flavor and texture.
  • Make sure not to overmix the batter once dry ingredients are added; overmixing can lead to a dense cake.
  • The frosting consistency is key: thick enough to hold shape, so add powdered sugar or flour gradually.
  • Chopped pecans are optional but add a nice crunch and decorative finish to the cake edges.
  • Storing the cake in the fridge preserves freshness while freezing extends shelf life.

Find it online: https://evelynscooking.com/1-bowl-apple-gingerbread-cake-recipe/