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!
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!
- 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.
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.
More delicious vegan cakes you’ll enjoy
- 3 cups flour all purpose, wholewheat, or gluten free
- 1 tsp baking soda
- 1 tbsp baking powder
- 1 tbsp cinnamon
- 2 cups milk I used unsweetened almond milk
- 3 tbsp 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 keto vanilla frosting or preferred frosting
- 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.