This Easy Applesauce Cake comes together with zero effort. It's gently spiced, moist, delicious and vegan too. Being a traybake makes it a great snacking cake, lunchbox treat but also a dessert. This one is a keeper.
I don't know about you but I do love a good apple cake.
I never get tired of new apple recipes and the likes of my Dorset Apple Cake or my personal favourite Polish Apple Cake (Szarlotka) grace our table regularly throughout the year but especially during autumn/winter season as they bring with them lovely warm spices and that comforting and cosy feeling you only get with apple bakes.
My Applesauce Cake is another easy apple traybake you should add to your "to bake" list. In fact, this one must be the easiest of them all. Also, it being a traybake has got a lot of simple advantages like easy portioning for lunchboxes, bake sales etc. If there was ever a better cake to jump on a traybake bandwagon for, this is the one.
It uses simple apple purée to provide heaps of moisture and apple flavour with mixture of lovely spices in perfect quantities for that warm hug feeling. It is also vegan but as ever, you can swap plant based ingredients for their dairy equivalents if you prefer.
Let's bake!
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🍏 Applesauce, Apple Sauce or Apple purée?
Well, it's pretty much the same thing and how you call it will depend mainly on your geographical location.
For my readers from across the pond it will be applesauce whereas British folk will most likely call it apple sauce.
Having said that, here in the UK apple sauce as such is mostly associated with the condiment served with meat dishes (mainly pork) and so for this cake in particular, I should probably use term apple purée.
As semantics can get rather complicated at times I settled for Applesauce Cake as it rolls off the tongue better.
✔️ Why you'll love this recipe
- Quick and easy apple cake with most delicious and easy to make buttercream style cinnamon icing.
- Perfect as a snacking cake to pop in lunchboxes, serve at parties, take to bake sales etc. but also nice as a cosy after dinner dessert.
- One bowl recipe, no mixer needed.
- No mess, no mixer, buttercream style cinnamon icing that is creamy and fluffy and oh so delicious.
- The applesauce cake stores and freezes well, icing and all.
- Vegan recipe perfect for those avoiding eggs and dairy.
🛒 Ingredients to make Easy Applesauce Cake
Here's what you will need to make my Easy Applesauce Cake:
CAKE
Flour(s) - I use mixture (half and half) of plain (all-purpose) flour and wholegrain spelt flour (or plain wholemeal flour). I find it spot on in terms of lightness and that bit of extra fibre we all need.
You could use all plain flour if you want to or perhaps swap it for light spelt flour to keep it all spelt. I wouldn't recommend using all wholegrain spelt, however, unless you don't mind stodgier and heavier cake.
Apple Sauce (Purée) - Plain unsweetened apple purée is best for this cake. I used my homemade apple puree which was very gently sweetened and had some cinnamon in it (hence the colour) for this particular one I photographed as that's what I had to hand at the time.
Sugars - I use mixture of caster (light and fluffy texture) and brown sugar (moisture and flavour). Granulated sugar can be used here instead of caster as well.
Light Olive Oil - Or feel free to use any neutral oil here instead.
Yogurt - Use any unsweetened and unflavoured plant or dairy yogurt. I like to use Greek or Greek style yogurts in baking. If sticking to vegan recipe I would recommend soya over coconut.
Milk - Use unsweetened soya milk for vegan recipe as it's the closest one to dairy milk with its protein content and so delivers similar results. Dairy milk can be used here as well.
Baking Powder and Baking Soda - Our raising agents.
Spices - I use ground cinnamon, mixed spice, ground ginger and ground allspice. It's a nice mixture of warming spices but if you don't have one of them do not worry, you can always substitute it with more of the ones you've got (perhaps with the exception of allspice, I wouldn't use more of that.)
Salt - Just a little bit for flavour.
Vanilla Extract - Goes beautifully here but you can leave it out if you want.
ICING
Icing Sugar (Confectioners' or Powdered Sugar) - Make sure you sieve yours to ensure your icing is lovely and smooth.
Not all icing sugar is vegan so do check the packaging.
Butter or Vegan Block Butter - If using vegan butter always go for block rather than tub when making the icing as it's got higher fat to water ratio which works better here.
Ground Cinnamon - I used a very conservative amount of cinnamon here for that subtle hint of the spice but you can always mix in more if you want.
Vanilla Extract - Subtle hint of vanilla really makes this icing.
Cream (Dairy or Soya) - It helps with soft and spreadable consistency of the icing. If you don't have any cream a little bit of milk or soya milk can be used here instead.
🔪 How to make Easy Applesauce Cake
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Step 1: Preheat the oven to 160°C(fan)/320°F/Gas Mark 3 and prepare baking pan by lining it with some baking paper.
In a large bowl mix together both flours, baking powder, baking soda, all the spices, salt and both sugars. You want nice and uniform dry mixture.
💡I like to use a small whisk to mix everything together but you could also sieve most of the ingredients in (don't forget to add all the bran that won't sieve through from your spelt flour) and then mix them in with the sugars.
Step 2: In a separate jug or bowl mix together applesauce (puree), yogurt, milk, oil and vanilla until nice and smooth.
Step 3: Next, pour your wet mixture over the dry ingredients and mix together until well incorporated and without any visible dry bits of flour.
💡To keep your cake light and fluffy, try not to overmix the batter.
Step 4: Pour cake batter into prepared, lined cake tin and bake in preheated oven for 30-40 minutes or until skewer inserted into centre comes out clean.
💡 My temperamental oven takes 35-40 minutes but your oven might differ.
Once ready, take the cake out of the oven and leave it in a tin for a few minutes before taking it out onto cooling rack to cool completely.
Step 5: As your cake is cooling prepare the icing.
Melt your butter either in the microwave or in a pan on the stove.
Sieve the icing sugar and cinnamon into a bowl. You want it to be nice and lump free.
Step 6: Pour in vanilla and melted butter and give it all a good mix either with a wooden spoon or a small whisk. Pour in a tablespoon of milk or cream of choice and stir some more. You want smooth and uniform mixture.
Put it in the fridge until your cake is cooled down and ready to decorate.
💡 At this point the icing will be quite runny but it will set in the fridge. The longer it stays in the fridge the stiffer it will get so make sure to check on it every 10-15 minutes or so as your cake is cooling and give it a little stir to make it more into spreadable consistency.
💡 If you forget about it and it gets really hard to spread, take it out of the fridge and it will soften as it warms up making it spreadable again.
Once your cake has cooled down, spread over the icing, serve and enjoy!
🥡 Storing Easy Applesauce Cake
Store: The cake will keep in the airtight container on the counter for up to 2 days or in the fridge for up to 4. Bring it to room temperature before serving.
If you make this cake in the summer and your kitchen is really warm I would keep the cake in the fridge.
Freeze: You can freeze portioned cake (including icing) in freezer safe containers for up to 1 month. Make sure to freeze it in a single layer, gently covered with layer of baking paper and then the lid.
You can also freeze uniced sponge. Make sure to wrap it well to prevent freezer burn and freeze for up to 3 months.
Defrost: Defrost on the kitchen counter in a couple of hours if it's to be enjoyed straight away or in the fridge overnight. If defrosting overnight, bring to room temperature before serving, it's much nicer this way.
💭 Pro Tips
Use digital kitchen scale for weighing out the ingredients. It's more accurate than cups and so there is less room for error and you are more likely to get consistent results.
Oven temperature is not always spot on and so I use this super simple oven thermometer to get more accurate reading.
Make sure your ingredients and especially apple sauce (puree) are at room temperature as this will affect the fluffiness of the cake and also ensures more even baking.
For best results use plain, unsweetened apple puree.
Have the oven preheated and ready for the cake to go in once mixed. You want to take advantage of the chemical reaction happening to get a nice rise.
As ever, be gentle when mixing the batter. Don't overmix.
I'm pretty conservative with the amount of icing and so you might want to double the portion if you're after thicker layer to top your cake with.
Invest in a good rectangular springform cake tin. I find 28x18cm (11x7in) perfect for my traybake bakes. The one I'm using is quite an ancient one now by German company Zenker and it's a true workhorse (not sponsored just my opinion). The closest one I could find was this one.
❓ FAQ
I haven't tried it but you could give it a go.
Yes definitely. You could add some pecans or walnuts, they would work really well. These could also be used on top, think caramelised pecans, amazing.
I have only baked this cake in my rectangular 28x18cm (11x7in) cake and it takes anything between 35-40 minutes (my oven is very temperamental). Different size tins might require different timings. Keep checking.
Yes you can. I would recommend using 2 x 20cm(8in) round cake tins for that and doubling the icing. It will take anything between 25-35 minutes to bake so start checking after 25 min.
You can adjust portions easily depending on the need. In the recipe card I stated 12 but these are very generous portions. If you are catering for a lot of people you can make it 24 if you wanted to, that's the beauty of the traybake baby.
Have you tried my Carrot and Date Muffins?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
📋 Recipe
Easy Applesauce Cake (Vegan)
Ingredients
Cake
- 150 g wholegrain spelt flour or plain wholemeal flour
- 150 g plain (all-purpose) flour or light spelt flour
- 3 teaspoon baking powder
- 1 teaspoon baking soda
- good pinch of fine salt
- 100 g caster sugar or granulated sugar
- 85 g brown sugar
- 2 teaspoon cinnamon
- 1 teaspoon mixed spice
- 1 teaspoon ground ginger
- ½ teaspoon ground allspice
- 400 g unsweetened applesauce (apple purée) Homemade purée that has been lightly sweetened can be used here as well.
- 100 g Plain Greek Yogurt or Plain Plant Greek Style Yogurt
- 100 ml milk of choice (unsweetend) If using plant milk, I recommend soya
- 100 ml neutral oil/ light olive oil
- 1 teaspoon vanilla extract
Icing
- 240 g icing sugar (powdered sugar)
- 100 g butter or block plant butter If using vegan butter go for block rather than tub.
- ½ teaspoon ground cinnamon or more; to taste
- ½ teaspoon vanilla
- 1 tablespoon splash of milk or cream of choice either dairy or soya/oat (unsweetened)
Instructions
Cake
- Preheat the oven to 160°C(fan)/320°F/Gas Mark 3 and prepare baking pan by lining it with some baking paper.
- In a large bowl mix together both flours, baking powder, baking soda, all the spices, salt and both sugars. You want nice and uniform dry mixture.150 g wholegrain spelt flour, 150 g plain (all-purpose) flour, 3 tsp baking powder, 1 tsp baking soda, good pinch of fine salt, 100 g caster sugar, 85 g brown sugar, 2 tsp cinnamon, 1 tsp mixed spice, 1 tsp ground ginger, ½ tsp ground allspice
- In a separate jug or bowl mix together applesauce (puree), yogurt, milk, oil and vanilla until nice and smooth.100 g Plain Greek Yogurt or Plain Plant Greek Style Yogurt, 100 ml milk of choice (unsweetend), 100 ml neutral oil/ light olive oil, 1 tsp vanilla extract, 400 g unsweetened applesauce (apple purée)
- Next, pour your wet mixture over the dry ingredients and mix together until well incorporated and without any visible dry bits of flour.
- Pour cake batter into prepared, lined cake tin and bake in preheated oven for 25-30 minutes or until skewer inserted into centre comes out clean.
- Once ready, take the cake out of the oven and leave it in a tin for a few minutes before taking it out onto cooling rack to cool completely.
Icing
- As your cake is cooling prepare the icing.
- Melt your butter either in the microwave or in a pan on the stove.100 g butter or block plant butter
- Sieve the icing sugar and cinnamon into a bowl. You want it to be nice and lump free.240 g icing sugar (powdered sugar), ½ tsp ground cinnamon
- Pour in vanilla and melted butter and give it all a good mix either with a wooden spoon or a small whisk. Pour in a tablespoon of milk or cream of choice and stir some more. You want a smooth and uniform mixture. Put it in the fridge until your cake is cooled down and ready to decorate.100 g butter or block plant butter, ½ tsp vanilla, 1 tbsp splash of milk or cream of choice
- Once your cake has cooled down, spread over the icing, serve and enjoy!
Notes
- Nutritional information is approximate, per serving (based on 12 servings) and should be treated as a rough guideline only. I have used soya products instead of dairy in my calculations.
- For more information regarding ingredients and possible substitutions please see 🛒 Ingredients.
- The cake will keep in the airtight container on the counter for up to 2 days or in the fridge for up to 4. Freezer friendly. For more details see 🥡 Storing.
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