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  • The Mellow Baker

Vegan Applesauce & Miso Snack Cake

An accidentally vegan vintage cake recipe - deepened by the tawny addition of miso - are you adventurous enough to give it a try?

Active Time: 20 Minutes, Total Time: 60 Minutes


I know, I know. Miso? Applesauce? Snack cake? Why am I even looking at this recipe?

Stick with me.

If you have an adventurous streak in the kitchen, this recipe is for you. If you have never thought to put miso in a dessert, or anything for that matter, WELCOME! This cake is developed to help the average person become a more creative baker, and deepen your understanding of flavors and how they compliment each other.

You may question everything while the batter comes together, again, stick with me! I promise you will be blown away by the end result.

My favorite recipes have an unexpected ingredient, don't knock it until you try it! Unusual flavors play well together...if you let them. – The Mellow Baker

It's one thing to create a cake with great flavor, it's a whole new ballpark to create a cake with great flavor that makes people ask, "Wait, what kind of cake is this? I've never tasted anything like this!" If you've followed me for a while, you already know that question brings me more joy than anything!

My vegan applesauce & miso snack cake has a caramelized flavor, deepened by savory miso, and highlighted by familiar notes of nutmeg, cinnamon and Angostura bitters. We top it all off with a rich, decadent frosting consisting of coconut dulce de leche & vegan butter.


Vegan Applesauce & Miso Snack Cake w/ Dulce de Leche Frosting


  • ½ cup (1 stick) salted vegan butter, room temperature

  • 1 cup packed light brown sugar

  • 1 ¾ cup all-purpose flour

  • 2 ½ teaspoons baking powder

  • 1 teaspoon vanilla extract

  • ½ teaspoon cinnamon

  • ½ teaspoon nutmeg

  • 1 tablespoon Angostura bitters (optional)*

  • 1 tablespoon miso (any kind)*

  • 1 cup applesauce

  • 1 can (14oz) condensed coconut milk or traditional condensed milk (if nonvegan)

  • ½ cup (1 stick) salted vegan butter, room temperature

  • ¾ cup powdered sugar


  1. Many hours prior to baking the cake, place a large pot of water on the stove and bring to a soft boil - place your can of condensed coconut milk and bring the water down to a simmer. Allow can to simmer in water for at least 3 hours, checking the water level occasionally to make sure there are a few inches of water covering the can. Let cool completely.

  2. Preheat oven to 350 F and prepare an 8x8 inch cake pan, or a 5x7 inch cake pan (for thicker cake) with greased parchment paper.

  3. In a small bowl, sift together flour, baking powder, cinnamon and nutmeg.

  4. In another small bowl, mix together applesauce, vanilla extract, miso and Angostura bitters with a fork or small whisk.

  5. In a large bowl, cream the softened vegan butter and brown sugar for at least 2 minutes, until very light and fluffy. Alternately add the dry mixture and applesauce mixture until the batter is completely combined.

  6. Pour batter into prepared pan and spread, the batter is fairly thick, take a moment to evenly disperse it throughout the pan.

  7. Bake in preheated oven for 25-35 minutes, once a toothpick comes out clean. Allow 15 minutes to cool inside the pan, remove the cake, then cool completely on a wire rack.

  8. While the cake cools, cream the additional stick of vegan butter until fluffy. Gradually add roughly 1/2 your can of COOLED homemade coconut dulce de leche - it is crucial that your caramel is completely cool or cold from the fridge to prevent the butter from melting.

  9. Once butter and dulce de leche are fluffy and well combined, sift in the powdered sugar and beat until you have a frosting similar to the texture of meringue (sticky, stiff, but not fully sturdy).

  10. Spread the frosting atop your cake - some will pour off the edges, like a ganache - immediately chill the cake to allow the frosting to set (at least 1 hour). Slice and serve. Save in an airtight container in the fridge for up to five days.



*Angostura bitters are commonly included in classic cocktails for a sharp, earthy flavor - if you do not have any on hand - use 1/2 teaspoon of ground cloves instead.

*White miso has a milder flavor, I prefer to use red miso personally. If you are new to baking with miso, try white miso!

Thanks for reading, let me know if you try this unusual recipe!!

The Mellow Baker

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