Applesauce Cake
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My applesauce cake is super moist and tender, and needs just one bowl to whip up! No eggs are needed, and it’s easy to make dairy-free.
Applesauce, to me, is one of life’s magic ingredients. It doesn’t just lighten cakes- it keeps them moist, tender, and naturally sweet, while adding a gentle apple-cinnamon flavor.
I first learned to bake with it in culinary school, as a way to reduce fat without sacrificing texture. Since then, I’ve tested this cake more than a dozen times at home, swapping sugars and comparing butter with oil, until I landed on the perfect balance of fluffy crumb and rich apple flavor.
Table of Contents
Why I love this applesauce cake recipe
- Basic ingredients. My cake uses pantry staples that you probably have in your pantry right now, and no eggs or milk, either!
- Quick and easy. With just five 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.
What readers are saying
★★★★★ – “This is such a good way to use up leftover applesauce. I brought the cake to a fall party and everyone asked me for the recipe!” – Hannah
★★★★★ – “No one believed I used applesauce in this cake. Will make again!” – Janine
Key Ingredients
- 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. I used white vinegar, but apple cider vinegar should be fine.
- Unsweetened applesauce. I tested store-bought and homemade applesauce. Homemade works, but only if it’s blended until silky smooth. Chunkier sauce left little pockets that changed the texture.
- Sugar. Brown sugar gave the richest crumb, while the white sugar kept it lighter in color but less moist. Coconut sugar worked, but made the cake darker.
- Butter OR oil. While I often make this with vegan butter for a dairy-free cake, I tested neutral oil too. It stayed moist but lacked that subtle buttery texture.
- 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. It is optional, but I sometimes like to toss a handful of crushed walnuts into the batter.
How to make applesauce cake
For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Combine. Mix the dry ingredients in a large mixing bowl and set that aside.
Step 2- Curdle. In a separate bowl, combine the milk, vinegar, applesauce, sugar, and softened butter, and whisk until incorporated. Let it sit for 5 minutes/
Step 3- Make cake batter. After 5 minutes, add the dry mixture and mix until combined.
Step 4- Bake the cake. Pour the batter between two cake pans. Bake for 25 minutes, or until a skewer inserted comes out clean.
Step 5- Cool the cakes until room temperature.
Step 6- Frost. Add a layer of frosting, place the second cake layer on top, and frost the sides.
Arman’s recipe tips
- 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.
- Don’t skip the vinegar. In testing, batches without it were dense. The vinegar reacts with the baking soda for lift, which replaces eggs.
- Rest the batter. Resting the batter for 5 minutes makes a real difference. It allows the vinegar and milk to curdle slightly, adding more structure.
- 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.
Frequently asked questions
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.
Whenever one of my test batches turned out dense, it always came down to three things: overmixing the batter, skipping the vinegar, or using chunky applesauce. The vinegar is especially important because it reacts with the baking soda to give lift (it’s my no-egg trick from culinary school).
Yes, but it does change the cake. I experimented in this recipe with about 25% less sugar, and while it baked fine, it wasn’t as moist, and the apple flavor was a little muted. What I do if I want to cut down on the sweetness is to keep the cake recipe as is and use a lighter hand with the frosting. That way, you keep the fluffy texture without it tasting too sweet overall.
Yes! I actually often bake it in a 9 x 5-inch loaf pan because sometimes I just want a snack cake instead of a layer cake. It worked perfectly, but it took longer- about 45-50 minutes instead of 25. I always do the toothpick test: if it comes out mostly clean with a few moist crumbs, it’s ready.
You can! Use vegan butter and use a vegan frosting.
Storage instructions
To store: If you don’t frost the cake, you can store it 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 it 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.
✅ Nutrition reviewed
Since this applesauce dessert discusses health benefits and swaps, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Applesauce Cake
Video
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 or oil * See notes
- 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 among the two baking pans. Bake for 25 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.
Notes
- Single layer cake: This makes a two layer cake. For a single layer cake, halve the ingredients and use just one cake pan.
- No butter option: Any neutral oil will work.
- Leftovers: Unfrosted cake will keep at room temperature for 5 days, or frosted cake will keep in the fridge for two weeks. Freeze slices for up to 6 months.
Nutrition
More applesauce desserts
Originally published October 2023
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.