[Dairy-free] Apple Spice Layer Cake with Brown Sugar Cinnamon Frosting

inspired by my mother and Martha Stewart
(serves 10-12)

For the cake:

• 2 1/2 cups spelt flour
• 2 tsp baking soda
• 1/2 tsp baking powder
• 2 tsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1/2 tsp allspice
• 1/4 tsp ground nutmeg
• 3/4 tsp ground kosher salt
• 1 1/2 cups maple syrup
• 1/2 cup unrefined coconut oil, melted + 1 tbsp for the pans
• 2 large eggs
• 5 medium Royal Gala apples, washed, peeled, cored and shredded

For the frosting:

• 3 cups dark brown sugar
• 1 cup icing sugar
• 1 cup (2 sticks) Earth Balance Vegan Buttery Sticks, softened
• 2 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground kosher salt
• 3 tbsp gold shimmer sugar (optional)

Lightly grease two 8″ round cake pans and line with parchment paper. Preheat the oven to 350F.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, allspice, nutmeg and salt. In a large bowl, beat together the maple syrup, 1/2 cup coconut oil and the eggs.  Stir in the shredded apples and mix until well combined.

Pour the flour mixture into the wet ingredients and mix until the flour has become entirely incorporated. Do not overmix. Pour the batter evenly divided  across the two prepared cake pans. Bake for 35-45 minutes in the preheated oven until toothpick inserted in centre comes out clean. The cake will be starting to pull away from the sides of the cake pan.

Cool on rack in pan for approximately 30 minutes. Invert cake onto rack and remove the parchment paper.  Turn the layers right side up and cool completely.

While the cake is cooling, prepare the frosting. In the bowl of a stand mixer, add the brown sugar, icing sugar, Earth Balance, vanilla, cinnamon and salt. Using the whisk attachment, mix at low-speed for 30 seconds to 1 minute until the frosting starts to come together. Scrape down the sides of the bowl and then mix at medium-high speed for 30 seconds to 1 minute until creamy.

When the cake is cool, place the first layer of the cake on to a cake plate. Using an offset spatula, spread 1/2 cup or so of the frosting over the top of the layer. Place the second layer on top of the frosted layer and spread the remaining frosting on the tops and sides of the cake. Sprinkle top with gold shimmer sugar, if using. Refrigerate for one hour to allow the frosting to set. Cover lightly with plastic wrap until ready to serve.  Remove from refrigerator and let the cake come to room temperature before serving.