Applesauce cake is a very moist cake with warm spices of cinnamon, nutmeg and cloves.
This delicious, easy to make eggless cake is perfectly finished with just a sprinkling of powdered sugar or cinnamon sugar!
Why make this cake
At first glance, this cake isn't a show stopper. It's rather plain looking and unassuming. Don't judge a book, or cake by its cover!
First bite proves this is one delicious cake! The applesauce in this cake makes the cake very moist. The spices make every bite warm and cozy.
Applesauce cake is an old fashioned cake made with a few basic pantry ingredients. No eggs are added. This cake is a depression era cake and reminds me a bit of chocolate mayonnaise cake in its simplicity.
You know when a recipe has survived this long and is still made on a regular basis, that it's delicious!
This cake is easily whipped together in just a few minutes. No frosting is needed. You can add just a dusting of powdered sugar to dress it up a bit.
Want a vegan cake? Just sub the butter out for canola oil and you're good to go!
Key ingredients
- Applesauce - use your favorite - homemade, unsweetened or sweetened. Avoid using artificially sweetened applesauce.
- Butter - you can use oil and make this cake vegan
- Spices - ground cinnamon, ground cloves, ground nutmeg
Step by step directions
- Combine flour, baking soda, baking powder, salt and spices together in a bowl
- Cream butter in a mixing bowl until soft and fluffy. Mix in brown sugar
- Add half of flour mixture and combine
- Add applesauce and vanilla
- Mix in remaining flour mixture
- Place in a greased baking dish
- Bake in a preheated 350° oven for 30 minutes
- Allow cake to fully cool. Sprinkle with powdered sugar and serve.
Tips for making this cake
- Use softened butter
- When measuring brown sugar, firmly pack it into measuring cup
- Do not overmix cake batter. Just stir until flour is mixed in
- Allow cake to fully cool in baking dish
- Add powdered sugar just before serving
- Use an 8x8" baking dish and bake for 35-40 minutes or an 8x11" dish and bake for 30-35 minutes
Recipe Faqs
Yes, you can make this cake one day ahead of your intended serving time. Once cake has fully cooled, cover with plastic wrap and store at room temperature. Add powdered sugar just before serving.
Yes, this cake can be frozen for up to one month. Allow cake to fully cool. Cover with plastic wrap and then foil. Label and date cake.
To use pull from freezer and allow to thaw at room temperature. Add powdered sugar just before serving.
Variations
If you are looking for a few variations on this applesauce cake, consider adding any of the following options:
- 1 cup of chopped walnuts
- 1 cup of chopped pecans
- ½ cup of raisins
- ½ cup of dried cranberries
More delicious cake recipes
- Cherry snack cake
- Cinnamon apple cake
- Strawberry cake
- Carrot cake
- Chocolate apple cake
- Blueberry lemon bundt cake
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my dessert recipes!
Applesauce Cake
Equipment
- Measuring Cups
- Measuring Spoons
- Whisk
Ingredients
- 2 cups flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup butter
- 1 cup brown sugar
- 1 cup applesauce
- 1 teaspoon vanilla
Topping
- 2 Tablespoons powdered sugar
Instructions
- Preheat oven to 350°F
- Grease an 8 x 8 inch or an 8 x 11 inch baking dish
- Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves in a bowl2 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves
- Cream butter in a mixing bowl with a mixer until soft. Add brown sugar and combine½ cup butter, 1 cup brown sugar
- Add half the flour mixture. Mix until incorporated
- Mix in applesauce and vanilla1 cup applesauce, 1 teaspoon vanilla
- Add remaining flour and mix until flour is completely mixed in
- Pour batter into prepared baking dish. Smooth batter with a spatula so it is evenly spread in dish
- Bake for 35 - 40 minutes for an 8 x 8 inch dish or 30-35 minutes for an 8 x 11 inch.
- Allow cake to fully cool in baking dish.
- Sprinkle powdered sugar on top before serving2 Tablespoons powdered sugar
Notes
- Use softened butter
- When measuring brown sugar, firmly pack it into measuring cup
- Do not overmix cake batter. Just stir until flour is mixed in
- Allow cake to fully cool in baking dish
- 1 cup of chopped walnuts
- 1 cup of chopped pecans
- ½ cup of raisins
- ½ cup of dried cranberries
- Make this cake vegan by using canola or vegetable oil instead of butter
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Recipe adapted from The New Doubleday Cookbook and Joy of Cooking.
Desiree says
My grandmother made a similar cake in a bundt pan only she added 1/4 cup of unsweetened coco powder as well as 2 Tb spoons of chocolate liquor or kaluah.1/2 cup of semi sweet chocolate chips and 1/4 cup chopped pecans. It was fabulous and we made it every year for Christmas. The recipe was lost by my aunt. After a lot of recipes finally found yours and it brought my memories back! Thank you so much !!
Kathy says
I'm glad you found this recipe. I also have another one similar to how you describe your grandmothers, but without Kahlua. https://www.beyondthechickencoop.com/cocoa-apple-cake/ You might want to check it out too!
Thanks,
Kathy 🙂
Teresa says
LOve the cake. I am a calorie counter and I want to know how many serving of this cake is what you consider 229 calories? Is the cake cut in into 4 pieces or 9?
Thank you.
Kathy says
I cut the cake into 9 pieces. So glad you enjoy it! 🙂
Barb says
This cake is delicious! I was looking for an eggless cake for my granddaughter due to allergies, and this was a hit! I've made it twice now. I added walnuts and chopped pears and cut back on the spices a tad for the kids, and went easy on the confectioner's sugar the first time.
The second time, I left out the nuts, still added thin pear slices on top of the first layer of batter, then covered with the rest and leveled out the batter. Also, made a butter rum glaze topping for just me and husband. So good and moist, even after a couple of days!
Used a bundt pan both times, which worked well. It does not fill the pan, but turns out onto a plate nicely and makes for easy slicing and eating.
Thanks for this yummy recipe!
Kathy says
Thank you! I appreciate you sharing your tips and your different versions. I love the idea of the pears and the rum sauce! Yum!!! 🙂
Wendy says
Will these measurements work in a Bundt pan?
Kathy says
I have only made this cake in a small 8x8 cake pan. I am not certain how it would work in a bundt pan.
Kathy 🙂
Cari says
My husband's new favorite! I added cashew cranberry granola. Delish!
Kathy says
Wonderful!!! 🙂
Shelley says
This is in the oven now and my house smells like Heaven! I added a cup of chopped pecans, and will dust with powdered sugar once cooled.
THANK YOU SO MUCH for putting the ingredient amounts IN THE INSTRUCTIONS! BRILLIANT and so helpful! I didn't have to keep scrolling back and forth.
Kathy says
Thank you! I love your addition of the chopped pecans! Enjoy the cake and thanks so much for your comment! 🙂
Lynn says
What type of flour did you use please? I am going to try this .
Kathy says
Hi Lynn,
I use all-purpose flour.
Enjoy,
Kathy 🙂
Heather says
I don’t own an 8” x 11” pan. Do you think a 9” x 9” pan would work?
Kathy says
Hi Heather,
Yes, a 9 x 9 pan will work. The bake time may be slightly different so just keep an eye on your cake.
Enjoy!
Kathy 🙂
Sabrina Ramsahai says
It was AMAZING! So moist, soft and tasty.
Kathy says
Thanks! Glad you loved it. 🙂
Valentina says
Baked goods with cinnamon, nutmeg and clove are calling my name right now. Perfect for this cool, rainy LA day. In quarantine, no less. 😉 ~Valentina
Kathy says
Times sure are different right now! A perfect time for baking!
David @ Spiced says
I've used apple sauce in baking before as a way to lighten the calories, but I've never used apple sauce as the primary flavor. I'm intrigued! And as you said, this one is perfect because it relies on pantry ingredients. Now I just need to convince Robbie to "loan" me some of his apple sauce... 🙂
Kathy says
So true! Applesauce for toddlers is one of their favorites. He might let you "borrow" some if he knows it's for cake!
Mary Ann | The Beach House Kitchen says
This cake brings back such sweet memories for me Kathy! Growing up a local orchard sold an applesauce cake that was my parent's favorite. Can't wait to try your recipe!
Kathy says
How lovely! This will be a fun one for you to make.
Dawn - Girl Heart Food says
Looks and sounds like a delicious cake, Kathy! What a great way to infuse the cake with more flavour, moisture and some natural sweetness! Love a slice this afternoon with my cuppa 😉
Kathy says
Lots of flavor!