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 50 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 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.

    2. 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??

    3. I noticed that you put 1 cups of apple sauce in this recipe twice. Just wondering if it’s a typo?

    4. 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.

      1. 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.

    5. 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.

    6. 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.

    7. 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!!!

        1. 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?

          1. I am curious- do you tell the calorie count for your recipes? Sounds way too yummy to be lowcal too.

    8. 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!

    9. 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.

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