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Applesauce Cake

This moist and lightly spiced applesauce cake is a comforting and quick dessert, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour (use unbleached for best flavor)
  • 1.5 teaspoons baking soda
  • 0.5 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves (optional)
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 cup unsweetened applesauce (use smooth, fresh-tasting applesauce)
  • 0.5 cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 0.5 cup chopped walnuts or pecans (optional, toasted for best flavor)
  • 0.5 cup raisins or chopped dried cranberries (optional)
For the Optional Glaze or Topping
  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk or cream (or plant milk)
  • 0.5 teaspoon vanilla extract
  • a pinch salt

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or line a 9-inch round cake pan with parchment.
Combine Dry Ingredients
  1. In a medium bowl whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly mixed.
Mix Sugars and Wet Ingredients
  1. In a large bowl beat the granulated and brown sugars with the eggs until slightly pale, about 1 to 2 minutes.
  2. Add the applesauce, oil, and vanilla and stir until smooth.
Fold Wet and Dry Together
  1. Gradually add the dry ingredients to the wet, folding gently until no streaks of flour remain. Do not overmix.
  2. Fold in nuts or dried fruit if using.
Bake
  1. Pour batter into prepared pan, smoothing the top. Bake at 350°F (175°C) for 30 to 40 minutes for a 9×13, or 35 to 45 minutes for a round pan.
Cool and Glaze
  1. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
  2. For glaze: whisk powdered sugar with milk and vanilla until smooth.
Serve
  1. Slice with a sharp knife and serve warm or at room temperature.

Notes

For a richer cake, replace 1/4 cup of oil with melted butter. To make it gluten-free, use a 1:1 gluten-free flour blend and check for added xanthan gum. Switch up spices to taste; pumpkin pie spice can be used instead. Store wrapped tightly in the fridge for up to 5 days, or freeze slices for up to 3 months.