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).
The result? This cake is pleasantly spiced and has a moist crumb like a gingerbread. So, while delicious any time of the year, it is especially suited for a holiday table.
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 . You can also top with a commercial vegan whipped cream or vanilla ice cream.
Vegan Spice Cake: Guinnessless Sheet Cake
Ingredients
- 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
Instructions
- 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.
Melody says
Just wondering if there is a frosting recipe without nuts seeds and tofu I’m allergic to all but still trying to find a frosting recipe thanks
Katherine Yernberg says
This cake is fantastic. I used a 9 x 9 inch pan and it worked perfectly.
Dreena says
Thank you Katherine, really happy to hear you loved it!
Amy says
I pan to make this tomorrow as a birthday cake. What do you think about pouring it into 2 or 3 round pans instead of a sheet pan?
CLARE WOLSTENCROFT says
I always use a round spring release tin lined with baking paper. Works perfectly.
Christine Wohlleben says
Just wanted to share my experience for anyone looking for substitutions! I made this cake this morning with Cuisine Soleil gluten free flour, and apple butter instead of applesauce because that is what I had available (and anyone else who has bought apple butter knows how tragic it is if you don’t use it in time and it gets moldy!). I also only have a 9×13 pan so I reduced the baking time to 20 mins and checked it then as it was flatter than if I had made it in the recommended pan size. The cake turned out perfectly! Just need to make some frosting or sauce to enjoy with it later (I just ate some as-is to “test it out” ha!). Thank you for another amazing recipe Dreena.
Annie says
I can’t eat gluten. Can this be made gluten free?
Dreena says
Hi Annie, I haven’t tested it but you could try with an all-purpose GF flour. Hope that helps!
Kathy says
I made this GLUTEN FREE replacing the spelt flour with gluten free brown rice flour. I also used sunflower butter for the nut butter as it was “runny”. I added about 3/4 tsp grated fresh ginger root along with the powdered ginger as we are ginger lovers. It came out great, very moist and the FLAVOR is incredible! I keep tasting it wondering if the cashew topping would be good to drizzle on. I think I will try it. Next time I will try to cut back on the sweetness as not used to it.
Dreena says
Hi Kathy, I’m so happy it worked out with the GF and nut subs, and that you really enjoyed it! Thanks for sharing your ideas and kind words.
Patience says
This looks so good! I actually made a beautiful/festive Black Forest Trifle last year for Christmas, using your Sweet Potato Chocolate Cake (cubed and distributed amongst blobs of cherry pie filling and a vegan white whipped topping. If you’d ever like to see a pic, let me know!). I’ve been wanting to bust out my trifle bowl again for some sort of fall-themed version for Thanksgiving, so have been looking for a suitably “autumnal” WFPB-nO cake, and this may very well fit the bill (I’m thinking cubed/distributed with blobs of pear compote, pumpkin pudding/custard, vegan white whipped topping and a sprinkling of dried cranberries and crystallized ginger). The thing is this time around I know for certain there will be two straight-up gluten-free guests in attendance — might you have any suggestion for a gf sub for the spelt flour (which I think has at least some gluten(?)) in this recipe…? Thank you!
Dreena says
Oh I love that idea of making an autumnal trifle! I haven’t tested it GF, but you could try an all-purpose GF flour and I’m thinking it should work okay. If you try it, let me know. Your black forest trifle sounds divine!