This vegan spice cake is so delicious you may not believe it’s whole-grain and oil-free!
In fact, I dare say that you’ll enjoy this cake so much that it will be in regular baking rotation – not just for special occasions.
This spice cake is wholesome, made with whole-grain flours and natural sweeteners, and made without added oil. I also have a nut-free option for those that want that alternative.
This vegan spice cake is titled Guinnessless Sheet Cake in Dreena’s Kind Kitchen. Why the peculiar name?
Well, like most recipes, this spice cake has a story.
This healthy spice cake recipe was born out of a school project. Ohhhh those elementary school projects. 🙄
A few years back ago our daughter needed an Irish dish for a heritage-themed event at school. I searched for traditional Irish recipes and there wasn’t a lot I felt inspired to veganize. Until I found a recipe for an Irish spice cake with Guinness beer.
I revamped the original version quite a bit. Let’s say it received some “kind” treatment. And, I removed the beer from the ingredients – just because we never have it on hand (I’ve never liked it).
Vegan Spice Cake FAQ
To me, no, it’s different. Fruit cakes are generally much denser and contain a lot more dried fruit. This spice cake is more like a traditional cake, with some seasonal spices and a small measure of raisins.
Yes, some good options include chopped dates, chopped apricots, dried cranberries. Or, you can omit the dried fruit altogether. Another great idea is a sprinkling of dark chocolate chips.
Sorry, I’m not able to offer suggestions on how to add the beer back – there would be too much to change.
Please try to! It really accentuates the flavors in this cake. Truly elevates the final flavor. If you need a substitute, try orange zest.
I always refrigerate baked goods, definitely do so.
Try my Date Caramel Cream or Dessert Cashew Cream from Dreena’s Kind Kitchen. You can also top with a commercial vegan whipped cream or vanilla ice cream.
Vegan Spice Cake: Guinnessless Sheet Cake
- 1 cup oat flour
- 1 1/4 cups spelt flour
- 1/2 cup coconut sugar
- 11/2 teaspoons ground cinnamon
- 1/4 – 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup raisins
- 1 – 1 1/2 teaspoons grated lemon zest
- 1 cup vanilla or plain nondairy milk
- 3/4 cup unsweetened applesauce
- 2 tablespoons macadamia nut butter cashew butter, or raw almond butter (optional; see note for nut-free)
- 1 tablespoon blackstrap molasses
- 1 tablespoon rice vinegar apple cider vinegar, or fresh lemon juice
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350. Lightly wipe an 8" x 12" baking dish with oil and line with parchment paper. In a large bowl, combine all the dry ingredients, including the raisins and zest. In a medium bowl, whisk together the milk, applesauce, nut butter, molasses, vinegar, and vanilla. Add the wet ingredients to the dry and mix until just combined. Transfer to the prepared baking dish. Bake for 26–29 minutes, until a toothpick or skewer inserted in the center of the cake comes out clean. Remove from the oven, and let the cake cool in the pan.