Sunday, October 7, 2012

Cinnamon Apple Spice Cake

Well I have to say it...

If my blog was a child, I would have lost custody of it, 
I've neglected it so much!

I guess that's what happens when you are so close to graduating! My schedule has literally been so busy that whenever I attempt to make a recipe to share with you all, I never have a moment to take pictures, or it gets devoured before I can write down the recipe.

So before I share this awesome cake with you all  [and may I add, it's VEGAN], why don't I back track and prove that I haven't been doing absolutely nothing for the past month!


My first big feat was our CIA Senior Class event, which featured flavors from Latin America. I was the Pastry Chef, so along with my team, we created a dessert that showcased as many of those flavors as we could, without being too unfocused. In the end, everything went amazingly, and all of the guests loved our food!
Tres Tortas: [from left]
Cashew Cake with Banana Caramel Mousse and Banana Dulce de Leche Sauce
Coconut Tres Leches Cake with Quince Jam and Leche Sauce
Mexican Chocolate Cake with Passionfruit Mousse and Passion Chocolate Ganache

I also got the opportunity to attend a very special class with Master Sugar Artist Betty Van Norstrand. We spent two full days working on advanced Sugar Flowers, and I am so happy that I got to work with such a talented woman, who has truly changed the face of cake decorating. 

Although all of that might have seemed like fun, it certainly was a lot of work. That's why I was happy to unwind with a tour and tasting at the Newburgh Brewing Company. Spending a beautiful night with good friends and unbelievable crafted beers was the perfect end to a crazy month.


So what's all of this about vegan apple cake?

Now, for those of you who follow the CrumbCoat facebook page, you might recall that I have been raving about a really cool opportunity that just recently passed this weekend.
A good friend of mine from the CIA asked me to make a birthday cake for his soon-to-be-2-year-old niece, Neiko. Of course I was thrilled.

Then there was the kicker.

She [meaning her parents] is vegan!

Most bakers would run screaming from this proposition, but I was excited and ready for the challenge. I didn't want to take an ordinary recipe and make it vegan, in fear that it would be a cop-out. No. I wanted to find a recipe that was meant to be vegan, and make it better than it was, so that I could provide a quality baked good that wasn't a sub-par version of something else.

For those of you who aren't familiar, vegans do not eat ANY kind of dairy, and also avoid products that have been processed through any type of animal part. For example, honey is avoided because it is a by-product of bees. Sometimes even sugar is not eaten since some is refined through the bones of animals. 
Thankfully for me, they would eat sugar!

This apple spice cake is wonderfully moist. If you don't want to get all fancy, it makes a great snack-cake for breakfast (or a midnight treat). I prefer to top it with cream cheese frosting, and I've included the regular and vegan versions below

Vegan Cinnamon Apple Spice Cake
Cream Cheese Frosting

Cinnamon Apple Spice Cake

*This cake is suitable for one 9x13 inch pan OR a full 8 inch cake (3 inch high sides) OR it can be divided into two 8 inch cake pans (2 inch high sides) to make two separate layers*


2 c. All Purpose flour
1 c. granulated sugar
2 tsp. baking soda
1 Tbsp. cornstarch
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. clove
1/2 of a vanilla bean
zest from 1/2 of an orange
20 oz. unsweetened applesauce
3 Tbsp. Apple Cider


1. Preheat oven to 320 degrees
2. Combine flour, sugar, baking soda, cornstarch, salt, and spices
3. Add vanilla, orange zest, applesauce and apple cider and stir to combine
4. Place cake batter in a greased baking dish and bake for 45-60 minutes, depending on your pan size. Cake is done when a tester comes out clean.

Cream Cheese Frosting

*For a vegan version of this frosting, substitute the butter with vegan margarine, and the cream cheese with Tofutti Better Than Cream Cheese. The vegan version does not require a Half and Half substitution*


4 1/2 c. Confectioners Sugar
3 sticks butter, at room temperature
6 Tbsp Half and Half
6 oz. Cream Cheese
1/2 of a vanilla bean *use the rest from the cake recipe!
zest from 1/2 an orange *use the rest from the cake recipe!
2 Tbsp. Apple Cider


1. Whip the butter and powdered sugar on medium-high until the mixture is combined and starts to stick to the sides of the bowl (about 5 minutes).
2. Soften the cream cheese slightly in the microwave and stir to remove any lumps
3. Add the cream cheese and half and half to the butter and sugar mixture, and combine. 
4. Add the vanilla bean, orange zest, and apple cider.

The theme of little Neiko's birthday party was Monsters! So of course, I had to get creative for this adorable 2-year old. 

Monsters and Mummies and Franken-girls OH MY!

In the end, everything came together. I received some pretty adorable pictures of a happy, rawr-ing Neiko, dressed from head to toe in a monster costume.

This is why I do what I do <3

Stay hungry and curious,

Blayre :)


  1. I love the decorations on the vegan cupcakes! Those mummies and monsters are precious. Great idea for any Halloween cakes.

  2. Thanks love <3 Glad you like them! I did a lot of searching for halloween ideas on Google Images :)