Applesauce Cake
User Reviews
5.0
15 reviews
Excellent
Applesauce Cake
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This applesauce cake is soft, moist and naturally sweetened with maple syrup. It's loaded with fall spices and topped with a delicious cinnamon cream cheese frosting.
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Ingredients
- 1 ½ cups all-purpose or white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup unsweetened applesauce
- ½ cup pure maple syrup or honey
- ¼ cup avocado oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup chopped nuts or raisins optional
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
- vanilla buttercream frosting
- peanut butter yogurt frosting
- Make it gluten-free: I haven't tested it, but you could try a gluten-free all purpose blend for the flour in this recipe.
- Make it vegan: I haven’t tried it, but you could try swapping the eggs with flax eggs or chia eggs to make this cake vegan. And you'll want to swap the frosting with a dairy-free option. Let me know if you try it in the comments below!
- Make it dairy-free: To make this cake dairy-free, skip the frosting all together or you can use dairy-free cream cheese and yogurt alternatives for the frosting.
- Swap the frosting: I love the cinnamon cream cheese frosting, but you can certainly use your favorite homemade or store-bought frosting. This vanilla buttercream frosting or peanut butter yogurt frosting would also be delicious options!
Nutrition Information
Show Details
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
Monounsaturated Fat
5g
Cholesterol
20mg
(7%)
Sodium
239mg
(10%)
Potassium
90mg
(3%)
Sugar
16g
(32%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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