Applesauce Cake

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!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings Slices

Calories 195kcal

Author Arman Liew

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 among 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.

Notes

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 placed in a freezer friendly container and stored in the freezer for up to 6 months. Thaw the cake overnight in the refrigerator.

Nutrition