Applesauce Cake
User Reviews
5
Applesauce Cake
Description
This Applesauce Cake blends all-purpose flour with baking soda and powder, and fragrant spices including cinnamon, nutmeg, and cloves, combined with unsweetened applesauce for moisture and natural sweetness. Maple syrup and avocado oil enrich the batter, while eggs and vanilla add structure and flavor. Optional chopped nuts or raisins add texture.
The batter bakes in a greased 8x8-inch pan until a toothpick comes out clean, producing a moist, tender crumb. The accompanying cinnamon cream cheese frosting is whipped smooth from cream cheese, Greek yogurt, maple syrup, vanilla, and cinnamon, offering a creamy, slightly tangy topping that complements the cake’s spice.
This cake works well as a dessert or sweet snack, bringing cozy fall flavors with a soft texture balanced by the frosting’s richness and cinnamon aroma.
For dietary variation, gluten-free flour blends or vegan substitutes can be used with adjustments, and frosting swaps to vegan or dairy-free versions are possible.
Ingredients
- 1 ½ cups all-purpose flour or white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cloves ground
- ¼ teaspoon salt
- 1 cup applesauce unsweetened
- ½ cup pure maple syrup or honey
- ¼ cup avocado oil
- 2 large egg
- 1 tsp vanilla extract
- ½ cup nuts optional, chopped or raisins
Cinnamon Cream Cheese Frosting
- 8 oz cream cheese full fat, softened to room temperature
- ½ cup Greek yogurt I used plain full fat
- ¼ cup maple syrup
- 1 ½ teaspoons vanilla extract
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Grease an 8x8-inch baking pan or line it with parchment paper.
- In a medium bowl, stir together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, whisk together the unsweetened applesauce, maple syrup or honey, oil, eggs, and vanilla extract. Mix until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Gently stir in the chopped nuts or raisins if using.
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 22-27 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- While cake is cooling, make cream cheese frosting by adding all ingredients to a large mixing bowl. Use a hand mixer on medium speed to whip all the ingredients together until smooth and fluffy (about 5 minutes), scraping down the sides as needed. If your frosting is turning out runny, just keep whipping it and it should turn out thick and fluffy. Alternatively, you can use a stand mixer.
- Once the cake has cooled, top with cream cheese frosting. Cut into squares and serve.
Notes
- This cake can be made gluten-free using a gluten-free all-purpose flour blend although it has not been tested specifically.
- To make it vegan, eggs can be replaced with flax or chia eggs, and dairy frosting substituted with a vegan alternative.
- Dairy-free versions can skip frosting or use dairy-free cream cheese and yogurt alternatives.
- Other frosting options include vanilla buttercream or peanut butter yogurt frosting for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 1 piece (no mix-in's) | |
| Calories | 244kcal | 12% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 239mg | 10% |
| Potassium | 90mg | 2% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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