This delightful applesauce cake boasts a wonderfully moist and tender texture, and you’ll be amazed that it requires just one bowl to prepare. Notably, it doesn’t call for any oil, dairy, or eggs, yet it retains its deliciousness. Applesauce, a true kitchen marvel, takes center stage here. It’s a vital ingredient in healthy baking, often stepping in for butter and oil, imparting moisture and tenderness, and reducing the need for extra sugar due to its natural sweetness.
While it can replace fats, such as in flourless brownies, it can also intensify apple flavors, as seen in oatmeal cookies or quick bread. Our favorite application? In this fabulous cake.
Why you’ll adore this recipe:
- Basic Ingredients: This cake relies on common pantry staples that are likely already in your kitchen.
- No Eggs or Dairy: Perfect for those following a vegan or dairy-free diet.
- Quick and Easy: With less than two minutes of hands-on time, this cake is virtually foolproof.
I must confess, this cake nails the texture. It’s incredibly moist and fluffy in the center, with a tender crumb. Just like our apple cinnamon muffins and apple bars, you’ll be whipping this up during apple season.
Ingredients You’ll Need:
For this recipe, you’ll use basic pantry ingredients, and you have the option to make it entirely dairy-free and vegan:
- Flour: Choose either all-purpose flour or whole wheat flour. For a gluten-free version, opt for gluten-free all-purpose flour.
- Baking Soda and Baking Powder: These leavening agents give the cake its rise and fluffiness.
- Cinnamon: A must for any applesauce-based recipe, and it delivers a delightful fall flavor.
- Milk of Choice: I used unsweetened almond milk, but any milk will suffice.
- Vinegar: It curdles when mixed with the milk, replacing the need for eggs. White vinegar or apple cider vinegar can be used.
- Unsweetened Applesauce: Ensure it’s 100% unsweetened, as some brands contain added sugars.
- Sugar of Choice: White sugar, brown sugar, coconut sugar, or sugar substitutes can all be used.
- Butter or Vegan Butter: For a vegan version, I used vegan butter. Traditional butter is perfectly fine if you’re not following a specific diet.
- Vanilla Frosting (Optional): While optional, frosting is always a tempting addition. I opted for a simple cream cheese frosting.
Instructions:
This recipe is straightforward, consisting of a two-step process. The hardest part is waiting for it to bake, but the final results are well worth it.
Step 1 – Prepare the Cake Batter:
Begin by mixing your dry ingredients and setting them aside. In a separate bowl, combine milk, vinegar, applesauce, sugar, softened butter, and whisk until well blended. Allow it to sit for 5 minutes to thicken due to the vinegar. After 5 minutes, add the dry mixture and stir until fully combined.
Step 2 – Bake the Cake:
Grease two 8-inch cake pans and divide the batter evenly between them. Bake for 20-25 minutes, or until a toothpick or skewer comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, you can frost the cake, if desired.
Tips for the Best Results:
- Oven times may vary, so use the toothpick or skewer test to determine doneness.
- Homemade applesauce is acceptable, but it should be smooth and thin in texture. If it’s too thick, simply blend it until it reaches the desired consistency.
- Feel free to add more fall spices to the cake batter, such as nutmeg, cloves, and a touch of ginger.
- If you prefer a single-layer cake, halve the ingredients.
Storage Instructions:
- To Store: If the cake is unfrosted, it can be stored at room temperature in a sealed container with a paper towel on top for up to 5 days.
- If frosted, refrigeration is necessary. Cover the cake with plastic wrap and store it in the refrigerator for up to 2 weeks.
- To Freeze: Store leftover cake slices in a freezer-friendly container in the freezer for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
