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Spiced cabbage apple pecan cake on a white plate with another piece behind it.
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Spiced Cabbage Apple Cake Layered Cake Recipe

I know, I know, but hear me out. The cabbage is added vegetables in your diet, but you can hardly taste them in this spiced cake recipe. It is delicious and so moist!
Prep Time30 minutes
Cook Time20 minutes
cooling time1 hour
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: apple, cabbage, cabbage cake, cinnamon, spice cake, whole wheat pastry flour
Servings: 10 servings
Author: Amy Sandidge

Ingredients

Cake Batter

  • ¾ cup whole wheat pastry flour
  • 1 ½ cup all purpose flour
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • ¾ cup canola oil or other neutral flavored oil
  • ½ cup granulated sugar
  • ¾ cups brown sugar
  • 3 eggs
  • ¼ cup buttermilk
  • 1 cup nonfat plain Greek yogurt
  • 2 teaspoons vanilla
  • ¾ cup shredded cabbage
  • ¾ cup shredded apples
  • ¾ cup chopped pecans

Cream Cheese Icing

  • 4 ounces cream cheese, softened
  • 1 stick butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • milk this is a variable, depending on the consistency you are looking for.

Instructions

  • Preheat the oven to 350 degrees. Prepare your cake pans for baking. I spray them with pan release, but you could also brush them with melted butter and sprinkle them with flour if you prefer.
  • Start by mixing the flour, baking powder, baking soda, salt, and cinnamon into a small bowl and set it aside.
  • In another, medium bowl add in the melted butter, oil, and brown sugar. Mix these together.
  • Next in are the eggs and vanilla. Mix until they are combined. The flour mixture will be mixed in after this- again, only mixing to combine.
  • Last in are the cabbage, apples and pecans. Divide the batter between the 2 8-inch cake rounds. Be sure to prepare these first by spraying with pan release. Or you can butter and flour the pan.
  • Bake until a toothpick comes out almost dry. One key of baking with whole wheat flour is to underbake JUST slightly. It will continue to bake even after it is removed from the oven. The residual heat will hold and cook even when it comes out of the oven.
  • When the cake has cooled completely, it is time to ice it. Mix together the cream cheese, butter, powdered sugar, vanilla, spices, and milk. You want a medium consistency in the icing, so add as much more milk or powdered sugar as needed.
  • Spread the icing over the middle of the cake, then top with the second layer of cake. Continue icing the rest of the cake and topping as you like. I piped some rosettes on top and added whole pecan to those, but you can top however you like.

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