Step 1

Preheat the oven to 350 degrees(F).

Step 2

In a medium sized mixing bowl, whisk together the apple sauce, apple cider, non-dairy milk, vegetable oil, and vanilla. Set aside.

Step 3

In a separate medium sized mixing bowl, sift the flour, cornstarch, baking powder baking soda, cinnamon, nutmeg and allspice. Stir in the salt. Set aside.

Step 4

In a large mixing bowl, or the bowl of a stand mixer add the vegan butter. Begin to beat using the paddle attachment of the stand mixer or a hand mixer.

Step 5

Add the brown sugar and cane sugar to the butter and continue to beat together until fully combined and the mixture is fluffy.

Step 6

Now, alternating the apple sauce mixture and the flour mixture, add a little at a time to the butter mixture until everything is fully incorporated. Let the mixer run as you add everything.

Step 7

Scrap down the sides of the bowls as needed, making sure the batter is fully mixed.

Step 8

Pour the batter into a Bundt cake pan or a spring form pan that has been sprayed with non-stick spray.

Step 9

If using a spring form pan, I like to use a large ball of tin foil and place it in the center of the batter. So as it bakes it has a hole in the center like a donut. This step is optional.

Step 10

Bake for 35-45 minutes or until a toothpick comes out clean from the center.

Step 11

Let cool and then remove the cake from the pan. If you used the foil in the center, cut around it, pull it out and clean out any cake that baked under the foil.

Step 12

In a small bowl whisk together the sugar, cinnamon, nutmeg and salt for the topping.

Step 13

Then brush the entire outside of the cake with the melted butter.

Step 14

Sprinkle the entire outside of the cake with the cinnamon and sugar mixture.

Step 15

Slice the cake and serve!