Applesauce Cake

This apple cake is filled with plenty of applesauce and cinnamon, then baked and topped with a cinnamon cream cheese frosting. Made with no eggs, no oil, and no dairy, it’s super moist and perfect for all your Fall baking!

Whenever I’m in an abundance of applesauce, I love making some applesauce bread, applesauce brownies, and this delicious applesauce cake.

apple cake

When the seasons turn from Summer to Fall, I get just a little bit excited. I know I shouldn’t play favorites, but when it comes to seasonal flavors, Fall is my absolute favorite. It’s my excuse to use all my favorite spices (cinnamon and nutmeg!) and also add applesauce to anything and everything!

This moist and fluffy apple cake is one of my all time favorites. It’s perfect to serve as a dessert or even an afternoon tea! It’s pleasantly sweet, without having that super sweet feeling. My favorite way to enjoy this cake is actually for breakfast, with my morning protein shake.

It’s healthier than traditional cakes, thanks to the use of wholewheat flour. It also contains no eggs or oil, but you’d never be able to tell.

Ingredients to make an apple cake

Here are the ingredients you will need to make this applesauce spiced cake. You’ll love the short and simple ingredient list. You also don’t need any fancy gadgets or tools to whip it up. This makes a double layer cake, so make sure you have two cake pans ready! 

applesauce cake ingredients

  • Wholewheat flour– Also known as wholemeal flour, be sure to sift it well before using. If you’d like this recipe to also be gluten free, be sure to use gluten free all purpose flour. I tried this with Bob’s Gluten Free 1:1 flour successfully. I cannot vouch for other brands of gluten free flour.
  • Baking soda and baking powder– To give the cake some rise and fluffiness. 
  • Cinnamon– A must for any recipe calling for applesauce, AND it is a fabulous Fall flavor. 
  • Milk of choice– I used unsweetened almond milk, but any milk will work. 
  • Vinegar– We use vinegar here, because it curdles when mixed with the milk, and replaces the need for any eggs. I used white vinegar, but apple cider vinegar should be fine too. 
  • Unsweetened applesauce– Be sure to use applesauce that is 100% unsweetened. There are plenty of brands that have added sugar in them, so double check to be sure. 
  • Sugar of choice– To make this a healthier apple cake, I used monk fruit sweetener, which is a zero calorie and sugar free substitute. If you don’t have any preferences, white sugar, brown sugar, and coconut sugar can all be used. 
  • Butter OR vegan butter– To keep this recipe vegan, I used vegan butter. Be sure to use butter from a block, not a spread, as they generally contain no added fillers or water. Again, if you follow no specific diet, traditional butter is fine. 
  • Vanilla frosting– Optional, but I can never say no to frosting! I used a simple cream cheese frosting.

How do you make an applesauce cake

Start by mixing together your dry ingredients and set that aside. In a separate bowl, add your milk, vinegar, applesauce, sugar, softened butter, and whisk until combined. Let sit for 5 minutes, so the vinegar is able to thicken the mixture. After the 5 minutes, add the dry mixture and mix until combined. Grease 2 8-inch cake pans and divides the batter between the two. Bake for 20-25 minutes, or until a skewer comes out just clean. Remove from the oven and let cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. Once cool, frost the cake, if desired.

applesauce cake with frosting

Tips to make the best cake

  • Oven makes and models differ. It took me 20 minutes to bake my cakes completely, but you may need 25-30 minutes. Do the toothpick or skewer test to see.
  • You can use homemade applesauce, but be sure it is completely smooth and has a thin texture. If your applesauce is too thick, simply run it through a blender or food processor. 
  • Feel free to add more fall spices into the cake batter, like nutmeg, cloves, and even a touch of ginger.
  • If you’d like to make a single layer cake, simply halve the ingredients. 

Storing and Freezing Cake

  • To store: If you don’t frost the cake, you can store the cake at room temperature. Keep it in a sealable container, with a paper towel on top. It will keep for 5 days. If you’ve frosted your cake, you must store it in the refrigerator. Cover it in plastic, and store in the refrigerator for up to 2 weeks. 
  • To freeze: Leftover slices of cake can be stored in a freezer friendly container and stored in the freezer for up to 6 months. Thaw the cake overnight in the refrigerator.

apple cake recipe

More delicious vegan cakes you’ll enjoy

applesauce cake

Applesauce Cake

This applesauce cake is full of applesauce and spices and topped with a cream cheese frosting! Moist and fluffy, it's healthy enough to enjoy for breakfast, and is made without eggs or dairy!
5 from 70 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12 Slices
Calories: 293kcal
Author: Arman



  • Preheat the oven to 180C/350F. Prepare 2 8-inch cake pans with cooking spray and parchment paper and set aside.
  • In a mixing bowl, add your flour, baking powder, baking soda, and cinnamon, and mix well. Set aside. In a separate mixing bowl, whisk together milk, vinegar, butter, sugar, and the applesauce, until combined and glossy. Let sit for 5 minutes. Combine your wet and dry ingredients.
  • Distribute the batter amongst the two baking pans. Bake for 25-30 minutes, or until a skewer comes out just clean.
  • Let the cakes cool in the pans for 10 minutes, before transferring to a wire rack to cool completely. Once cool, layer the cake by adding frosting between them and on top.


This makes a two layer cake. For a single layer cake, halve the ingredients and use just one cake pan.
TO STORE: If you don't frost the cake, you can store the cake at room temperature. Keep it in a sealable container, with a paper towel on top. It will keep for 5 days. If you've frosted your cake, you must store it in the refrigerator. Cover it in plastic, and store in the refrigerator for up to 2 weeks. 
TO FREEZE: Leftover slices of cake can be stored in a freezer friendly container and stored in the freezer for up to 6 months. Thaw the cake overnight in the refrigerator.


Serving: 1Slice | Calories: 293kcal | Carbohydrates: 29g | Protein: 4g | Fat: 21g | Sodium: 393mg | Potassium: 70mg | Fiber: 2g | Vitamin A: 642IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg | NET CARBS: 27g
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    61 thoughts on “Applesauce Cake

    1. I don’t like applesauce cups or pre made stuff from the store, but my mom makes the best chunky apple sauce and I can eat it by the gallon! She also packed my lunch everyday in school…except we got to buy on Friday because it was pizza day. Because everyone loved the dense cardboard slice of usually burned or undercooked mass of dough, sauce and fake cheese. Salivating just thinking about that hahaha

    2. I agree with Ellie. I’m not much of a fan of store bought thanks all that added sugar and high fructose corn syrup…but homemade chunky applesauce can be so good! When I was little we had some apple trees randomly in our backyard and come fall, my mom would always make up a batch.

    3. I love me some apple sauce! Robbie better start watching out when he gets to real people food…because Dad is going to be eating all of his apple sauce. Have you seen the apple sauce in those little squeeze packs? (I think they were invented by Persians.) Now what I need is some of this breakfast cake in a squeeze pack. Can you invent that for me? Thanks!

    4. I like applesauce…I just don’t eat it on it’s own much since I think it’s pretty boring. LOOOOOVE baking with it though. This cake looks awesome! I love apples, I love cake, and I love breakfast…best of all 3 rolled into one!

    5. I was never much of an applesauce eater, but I love to bake with it now. this breakfast cake looks perfect, especially with the Saigon cinnamon!

    6. So glad that baking with applesauce worked for you! I hated applesauce as a kid, but I’ve always wanted to try it in pastries! Baking with pumpkin is my favorite way to sub for butter or oil in a recipe though!

    7. I love baking with applesauce, It is so versatile! This cake looks delicious! It’s awesome how you took something you once hated and made something so wonderful!

    8. The frosting looks SO GOOD. I love how you include a paleo option. I have a ton of coconut flour on hand, and I’ve been meaning to use it up.

    9. Pingback: Coffee Talk #8
    10. I’ve never used as much coconut flour as I do now since I found you XD love this!! Oh yeah about those pumpkin spiced latte bites…Stefan loved them so much he requested another batch 😉 you are the King of healthy desserts Mr. Arman !

    11. I like apple sauce. The chunkier the better. And even more with cinnamon on potato pancakes. You make me think of those way too often lately. I think I need to make them soon.
      I’d never associate apple sauce with baby food. Maybe because it’s commonly used in the Bavarian dessert cuisine.
      This looks so delicious. Apple, cinnamon and frosting sounds just right 🙂 Sweet tooth on the rise… but when I have finished catching up with blog reading I go to the kitchen and make the lemon poppy seed cake first.

    12. Be my brunch buddy forever???? Also, apple were and have always been my favorite food, but I used to absolutely hate applesauce. I still don’t really eat it plain, unless it’s warmed with some cinnamon. 🙂 But I use it in baking all the time!

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