Easy Applesauce Cake – The Big Man’s World ®

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.

Applesauce, to me, is one of life’s magic ingredients. It’s an essential ingredient for healthy baking and is often used to replace butter and oil. It keeps baked goods moist and tender and cuts down on the sugar needed, thanks to its natural sweetness.

While it is often used to replace fat, it can also be used to amp up some apple flavors, like in applesauce oatmeal cookies or applesauce bread. Our favorite way to use it is in a fabulous applesauce cake recipe.

Why this recipe works 

• Basic ingredients. This cake uses pantry staples that you probably have in your pantry right now, and no eggs or milk, either!
• Quick and easy. With less than two 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. 

Ingredients needed

Besides some applesauce and some basic flours, this cake doesn’t need much else to make. Here is what this recipe calls for: 

• 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. Vinegar is used 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.
• 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. While white or brown sugar work, I prefer the latter as it yields a richer cake that has a super moist middle. 
• Butter OR vegan butter. To keep this recipe vegan, I used vegan butter but standard unsalted butter works. You can also use a neutral flavored oil, like vegetable oil or canola oil. 
• 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. Optional, but I sometimes like to toss through a handful of crushed walnuts to the batter.

How to make applesauce cake

This recipe is very simple and follows a 2-step process. The hard part is waiting for it to bake but honestly, the ultimate results are worth it!

Step 1- Make the cake batter: Start by mixing your dry ingredients in a large mixing bowl 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 can thicken the mixture. After 5 minutes, add the dry mixture and mix until combined. If using walnuts, fold them through at the end. 

Step 2- Bake the cake: Now, grease two 8-inch cake pans and pour 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.

Can I bake this in a square pan?

Classic applesauce spice cake recipes are typically baked in a baking dish or pan instead of a cake pan. If you’d prefer to enjoy your cake this way, simply swap out the cake tin for an 8-inch square pan. The cooking time will not differ. 

Recipe tips and variations

• 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. 
• 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.
• 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. 
• If you want to make a single-layer cake, simply halve the ingredients.

Storage instructions

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 well 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 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.

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