Applesauce Cake Recipe
Indulge in this easy applesauce cake recipe, a moist and spiced dessert that captures the cozy flavors of fall. With warm cinnamon and nutmeg, it’s perfect for family gatherings or a sweet treat at home. Ready in under an hour, this beginner-friendly cake is a must-try!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup unsweetened applesauce
- 3/4 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/2 cup vegetable oil
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts optional
- 1/2 cup raisins optional
- Cream Cheese Frosting Optional
- 8 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, use an electric mixer to blend applesauce, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth, about 2 minutes on medium speed.
- Make Batter: Gradually add dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing. Fold in walnuts or raisins if using.
- Bake: Pour batter into the prepared pan, smoothing the top. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional Frosting: For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until creamy. Spread over cooled cake.
- Serve: Slice and serve plain or frosted, as desired.
Notes
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Tips:
- Use room temperature eggs for a smoother batter and fluffier cake.
- Test doneness with a toothpick; it should come out clean or with a few moist crumbs.
- Store at room temperature in an airtight container for up to 3 days, or refrigerate for a week.
- Freeze unfrosted cake, wrapped tightly, for up to 3 months. Thaw overnight before serving.
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Variations:
- Vegan: Replace eggs with 1/2 cup mashed banana or 2 flaxseed eggs (1 tbsp flaxseed + 3 tbsp water per egg).
- Gluten-Free: Use a 1:1 gluten-free flour blend, ensuring baking soda and powder are gluten-free.
- Nutty: Add 3/4 cup chopped pecans or almonds for extra crunch.
- Fruity: Mix in 1/2 cup diced apples or dried cranberries for added flavor.
- Bundt: Bake in a greased bundt pan for 40–45 minutes for a decorative shape.
- Calories: 220 kcal
- Total Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 30mg
- Sodium: 200mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 3g