Applesauce Cake

This applesauce cake is super moist and tender, and needs just one bowl to whip up! It's cozy, has a subtle apple flavor, and doesn't need any eggs. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 449kcal

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 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.

Video

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