Vanilla cream cheese frosted spice cake — vegan, gluten free, and sugar free friendly! This decadent frosted spice cake is so tasty, super healthy, and very easy to make! It’s a perfect (and delicious) way to usher in fall!
To keep the recipe vegan or sugar free, see recipes notes below the recipe. This recipe produces a 1-tier 8-inch cake. To make a 2-tier cake (like in the photos), simply double the entire recipe (see recipe notes below for help).
1 1/2 cups oat flour
1/2 cup coconut sugar (or monk fruit)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp allspice
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp vanilla extract
2 TBS olive oil (or coconut oil, melted)
2 eggs (regular or flax eggs)
1/2 cup milk (regular or dairy free milk)
1/2 cup unsweetened applesauce (see notes)
Cream Cheese Frosting:
1/4 cup cream cheese (regular or dairy free cream cheese)
3 TBS coconut sugar (or monk fruit)
1 tsp vanilla extract
1 TBS milk (regular or dairy free milk)
Preheat the oven to 350° and line an 8-inch cake pan with parchment paper or simply spray it well with cooking spray.
Well the oven is preheating, mix together all of your cake ingredients in a large dish until smooth and there are no chunks.
Pour your cake batter into the prepared cake pan and bake at 350° for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
After 30 minutes, remove your cake from the oven and let it cool completely.
While your cake cools, whisk together your frosting ingredients in a small dish until smooth and creamy.
Once your cake has fully cooled, remove it from the pan and frost it with your cream cheese frosting.
Slice your cake and enjoy! Store in the fridge for up to 5 days.
To make the cake a 2-tiered cake (like in the photos), simply double the cake ingredients and then divide the cake batter between 2 separate 8-inch cake pans. You will need to double the frosting recipe as well. Once the cakes are baked, frost both cakes and then stack them on top of each other to create a 2-tier frosted spice cake. If you want to frost the entire cake including the sides, I would triple or quadruple the frosting recipe instead of just doubling it.
To keep the recipe vegan, be sure to use 2 flax eggs, dairy free milk and dairy free cream cheese (I used Kite Hill dairy free cream cheese).
To keep the recipe sugar free, be sure to use monk fruit in the cake and frosting.
If you don’t have unsweetened applesauce you can try subbing pumpkin purée.
Have you made this recipe? If so, I would love to hear your feedback in the comments below!