I love making super simple cakes, like my Vanilla Wacky Cake, Vegan Olive Oil Cake, or Yogurt Cake because baking is a bit like magic and chemistry together. You mix super basic ingredients and they can turn into something really delicious like this applesauce cake.
Ingredients and Substitutions
You only need 5 basic ingredients to make this simple cake recipe:
Unsweetened Applesauce – Use store-bought or homemade unsweetened applesauce. For a different flavor profile, try pear sauce. It might also work with pumpkin puree but I haven’t tried yet. Self-Rising Flour – Use a good quality self-rising flour. If unavailable, you can make your own by combining all-purpose flour with baking powder as noted in the recipe. I haven’t tried gluten-free flour but if you do, please let me know in the comments below! This recipe does not work with almond flour or oat flour. Light Olive Oil – Choose a light olive oil for its neutral flavor. Canola oil, melted coconut oil, or almond oil can be used as alternatives. Brown Sugar – Light or dark brown sugar works well. For a refined sugar-free option, coconut sugar or raw cane sugar can be substituted. You can also use sugar-free alternatives, if you prefer. Cinnamon – Use ground cinnamon. For variation, try a mix of warm spices like nutmeg, ginger, and allspice.
How to Make Applesauce Cake
This is quite an easy recipe and you can follow all its steps in the recipe card further down. But if you like pictures, I’ve included below key steps.
Expert Tips
Ensure your applesauce is at room temperature before mixing to prevent the batter from seizing. Don’t overmix the batter after adding the flour to avoid a tough cake. For extra moisture, add a grated apple to the batter along with the applesauce. The cinnamon swirl can be customized by adding chopped nuts or raisins to the mixture. Check the cake at the minimum baking time to prevent overbaking, as applesauce cakes can dry out quickly. Allow the cake to cool completely before slicing to achieve clean, neat pieces. This cake freezes well. Wrap individual slices in plastic wrap and store them in a freezer bag for up to 3 months. For a more festive touch, as you can see in my pictures, dust the cooled cake with powdered sugar or drizzle with a simple glaze made from powdered sugar and plant-based milk and cinnamon.
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