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This applesauce cake is super moist and tender, and needs just one bowl to whip up! No oil, no dairy, and no eggs are needed, but you’d never tell.
Applesauce, to me, is one of life’s magic ingredients. It’s an essential ingredient for healthy baking and is often used to replace butter and oil. It keeps baked goods moist and tender and cuts down on the sugar needed, thanks to its natural sweetness.
While it is often used to replace fat, it can also be used to amp up some apple flavors, like in applesauce oatmeal cookies or applesauce bread. Our favorite way to use it is in a fabulous applesauce cake recipe.
Table of Contents
Why this recipe works
- Basic ingredients. This cake uses pantry staples that you probably have in your pantry right now, and no eggs or milk, either!
- Quick and easy. With less than two minutes of hands-on time, this cake is very much foolproof.
- Perfect texture and taste. Okay, I know I shouldn’t play favorites, but this cake nails the texture. It’s super moist and fluffy in the middle and has a tender crumb. It tastes like fall with a subtle apple and cinnamon flavor.
Ingredients needed
Besides some applesauce and some basic flours, this cake doesn’t need much else to make. Here is what this recipe calls for:
- Flour. Either all-purpose flour or whole wheat flour.
- Baking soda and baking powder. Both leavening agents are used to give the cake some rise and fluffiness.
- Ground 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. Vinegar is used 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.
- 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. While white or brown sugar work, I prefer the latter as it yields a richer cake that has a super moist middle.
- Butter OR vegan butter. To keep this recipe vegan, I used vegan butter but standard unsalted butter works. You can also use a neutral flavored oil, like vegetable oil or canola oil.
- Vanilla extract. A must for any good cake recipe.
- Vanilla frosting. Optional, but I can never say no to frosting! I used a simple cream cheese frosting.
- Walnuts. Optional, but I sometimes like to toss through a handful of crushed walnuts to the batter.
How to make applesauce cake
This recipe is very simple and follows a 2-step process. The hard part is waiting for it to bake but honestly, the ultimate results are worth it!
Step 1- Make the cake batter: Start by mixing your dry ingredients in a large mixing bowl 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 can thicken the mixture. After 5 minutes, add the dry mixture and mix until combined. If using walnuts, fold them through at the end.
Step 2- Bake the cake: Now, grease two 8-inch cake pans and pour 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.
Can I bake this in a square pan?
Classic applesauce spice cake recipes are typically baked in a baking dish or pan instead of a cake pan. If you’d prefer to enjoy your cake this way, simply swap out the cake tin for an 8-inch square pan. The cooking time will not differ.
Recipe tips and variations
- Oven makes and models differ. It took me 20 minutes to bake my cakes completely, but you may need 25-30 minutes. Insert a toothpick in the center of the cake and if it comes out clean, the cake is ready to be removed.
- 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.
- Add more fall spices into the cake batter, like nutmeg, cloves, and even a touch of ginger.
- If you notice the tops of the cake browning a little too quickly, cover it with aluminum foil to prevent over-cooking the outsides.
- If you want to make a single-layer cake, simply halve the ingredients.
Storage instructions
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 well 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 applesauce spice cake can be placed in a freezer-friendly container and stored in the freezer for up to 6 months. Thaw the cake overnight in the refrigerator.
More easy cake recipes to try
Frequently Asked Questions
Traditionally, applesauce is used in cakes to replace butter, oil, or any other added fats. It keeps cakes moist and soft in the middle, without impacting the flavor whatsoever.
Applesauce can be used in cake mixes to replace eggs, butter, oil, and water (like in a pumpkin cake).
When made with vegan butter or oil, this cake has no dairy in it and is suitable for those following a vegan diet.
I’ve tried this cake using a gluten-free flour blend and it worked well. Just remember to choose a gluten-free flour that contains xanthan gum.
Applesauce Cake
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- 2 cups milk I used unsweetened almond milk
- 3 tablespoon vinegar
- 2 cups unsweetened applesauce
- 2 cups sugar white, brown, coconut, or sugar free subs
- 1 1/3 cups butter softened, dairy free or standard
- 1 cup cream cheese frosting or preferred frosting
Instructions
- Preheat the oven to 180C/350F. Prepare two 8-inch cake pans with cooking spray and parchment paper and set them 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.
Thank you for healthier recipes. I’m diabetic and can eat your desserts 😃👍🏻! And to top it off…they’re delicious 😋 Have a beautiful day 😊
This cake was surprisingly awesome! My husband kept commenting every time we had it for dessert. I used half unbleached flour, and half almond flour and erythritol sweetener. I added pecans and a few raisins. It was out of this world! Thank you for this wonderful recipe. Will definitely make again. I know it will be well-received by even our non-vegan relatives and friends!
Please can I have the ingredients in UK metric.
We use American cups and tablespoons, we haven’t calculcated this using the metric system.
I just made this using almond flour. Unsure what I did wrong but it was still really wet and soggy after 45 mins – would never pass the skewer test! In the photo it doesn’t look like a sponge so I thought maybe its meant to be soggy not spongy? I’d like to make it again but worried the second attempt would go the same way… no way can I ice it – does it go more solid when cold? I had left the butter at room temperature for 2 hours but it didn’t want to beat in – how can I soften the butter so it mixes better – I guess melting it would not work?
Hi Elizabeth- this recipe doesn’t use almond flour, it uses all purpose gluten free flour or plain flour, so I’m not surprised it didn’t turn out.
How did you do the apples on the sides of the cake that you show in your pictures?! They look great.
Hi! Freeze dried apples on the frosting
I love to read your articles because your writing style is too good, it is very very helpful for all of us and I never get bored while reading your article because, they are becomes a more and more interesting from the starting lines until the end.
But CAN you use eggs instead of the vinegar if you eat eggs?? And if so, how many??
Nope, not unless you change up all the other ingredient amounts.
Hi! I’m baking this now and I’m super excited! I was wondering if you have any vanilla protein powder substitutions for the frosting? Thanks in advance!
Hi there! Simply use your favorite vanilla frosting instead 🙂
Hello, I’ve tried to make this cake twice now and no matter how long I bake it it doesn’t set – what could be the problem??? 🙁 I want to eat this so badly!!!
Hi Meli! Did you substitute any of the ingredients at all? Also which version did you try?
I made the original version and used an egg instead of the flax replacer for all three trys – On my first attempt I used maple syrup instead of coconut sugar – I assumed it was too much liquid so for my second attempt I used coconut sugar , 2 & 2/3 oatmeal flour and 1/3 CupforCup GF flour (instead of all oatmeal to soften the texture) and I still had a gushy inside after an hour of baking. I made it again a third time and cut all the liquids in half – 1/2 cup sugar free apple sauce, 1/2 cup almond milk, and 3 T almond butter and it turned out much better, even after an hour of baking. Unfortunately it’s not as fluffy as it could be or as your photos look, but at least I can finally eat it!! I think the next time I do this (I’m determined) I will use 2/3 of the liquid not just half and see how it turns out. I’m also 1, 045 meters above sea level so I’m not sure if that makes a difference in the amount of flour I use?
I am curious- do you tell the calorie count for your recipes? Sounds way too yummy to be lowcal too.
Sometimes, but you can easily calculate them too 🙂
Hi, your frosting is the only one I can find that doesn’t use a ton of confectioner’s sugar! I’m wanting to try this for my daughter’s 2nd birthday cake. I’m really hoping it works out and looks and tastes as good as your pics. I just need to know how much cream cheese to use for an 9″ pan, please.
Hi Gizella! The cream cheese can be as thick or thin as you want- I love a thick frosting, so used a full 225 gram (8 oz) tub, softened 🙂
I have yet to try this, but it sounds like it’ll be great. My littlest is lactose intolerant, I’m wheat intolerant and love to bake! This recipe makes me very happy.
Oh no! I’m so sorry to hear about both your dietary restrictions- Hopefully this recipe can be of solace 🙂
Is it possible to use whey protein instead of casein, as that is what I have on hand?
Hi Christina! I haven’t had success with whey, as I find it really changes up the texture unfortunately- Even making it into a ‘frosting’ has this dilemma- It’s increasingly sticky and hard to work with.
What do you think about subbing coconut oil for nut butter in the original option? I only have peanut butter on hand and am thinking the flavor might come through too well.
Hi Melissa! I have used coconut oil in place of nut butter before and it works well- It might just be slightly more tender 🙂
I noticed that you put 1 cups of apple sauce in this recipe twice. Just wondering if it’s a typo?
Hi Susan- Apologies, one is for the original version and one is for the paleo option 🙂
Hi,
I cannot have eggs, and I cannot have oats either, gluten free or otherwise. The Paleo version uses too many eggs for flax egg replacer, so I wonder if I could make the regular version with the flax egg and use Tapioca or Almond flour to substitute for the oat flour??
Hi Sonya- I’ve never tried that version, but please let me know if you do- I’d love to know!
I traveled with Neil for his work when I wasn’t working and we had to stay in a hotel Mon-Fri for a couple weeks. We were used to making smoothies every day, but didn’t have a blender and didn’t want to buy them. So we stocked up on all the baby food we could and had our fruits and vegetables that way. IT WAS DELICIOUS.
omg. That is so funny. Baby food in place of fruit and veggies.
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!
YES. Come to Australia. Please.
gluten free, vegan, dairy free, refined sugar free!! looks veryy tasty. I love how you have given different options to suit everyone taste.
🙂 Thanks, Sarah- That means a ton!
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.
That is another German thing..Applesauce eaten with savory food- My friend back home (whom is Austrian) ate them with something called Blintz or some pancake thing?
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 !
😀 Hahahaha your the best, Amy- I’m so glad we connected, your IG account is full of joy and happiness!
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.
Oh yes- This works SO well with the paleo option!
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!
Right? Thanks so much, Erin!
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!
It’s so good, isn’t it! 🙂
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!
🙂 Thanks, Heather!
That frosting looks amazing! I’m a sucker for anything cinnamon and I’m not so much an applesauce fan either except for putting it in healthy recipes like this one.
Right? That’s the way to go!
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!
Thanks Kaila!
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!
They were DEFINITELY invented by the Persians. Robbie is probably Persian too.
Can you imagine cake in squeeze packs?
I agree with Ellie. I’m not much of a fan of store bought applesauce..no 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.
Oh wow- HFCS in applesauce? GEEEEEEEZE!
Yeah..its sad and ridiculous how much hfcs is added to very unnecessarily 🙁
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
Oh nice! You should share the recipe, I’d love to use it in one of my upcoming creations!
Anytime you post frosting it kills me – looks too good and I just want to bite into it lol!
I am turning up to your place with a big jar of frosting! 🙂