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Parve
Medium
12 Servings
Allergens 
50 Minutes
Diets
This cake is full of fall flavors with the extra surprise of cookie butter.
4 cups Glicks Flour
1 and 1/2 teaspoons baking soda
2 teaspoons Gefen Cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 and 1/2 cups white sugar
1 and 1/2 cups sunflower oil
1/2 cup Gefen Almond Milk
4 eggs
2 tablespoons Gefen Vanilla Extract
5 cups apple, peeled, cut into 1/4-inch cubes
2 (8-ounce) containers vegan cream cheese
1/2 cup Earth Balance or margarine
1/2 cup cookie butter
2 teaspoons Gefen Vanilla
1/2 cup confectioners’ sugar
Mix the flour, spices and baking soda and set aside.
In another bowl mix eggs, oil, almond milk, sugar, vanilla and salt. Add the dry ingredients and mix well. Add apples and mix well.
Divide into two nine-inch pans that are greased and lined with Gefen Parchment Paper.
Bake at 350 degrees Fahrenheit for half an hour or until toothpick inserted in cake comes out without raw batter. Let cool on cooling rack.
While cake is cooling, in a standing mixer add vegan cream cheese and margarine and beat until smooth.
Add cookie butter and beat until fluffy. Add vanilla and confectioners’ sugar and continue beating for another minute.
When cake is cooled, frost the middle and top layers.
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