I reveal the simple twist behind my Homemade Applesauce Cake: swapping a common ingredient for a pantry favorite and pairing it with an unexpected spice.

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I’ve baked a lot of cakes, but this Moist & Flavorful Applesauce Cake kept surprising me. The unsweetened applesauce makes it silkier than you’d expect and a good shake of ground cinnamon gives it that kick that keeps you reaching for another slice.

I once brought it to a potluck and someone asked if it was from a bakery, which made me laugh because it was so easy, and yes I ate most of the corner piece. If you like a twist on Homemade Applesauce Cake or ever wondered about Applesauce Cake Icing, you might start a small obsession with this one.

Ingredients

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Unsweetened applesauce: keeps cake super moist, adds fiber and gentle natural sweetness.
All purpose flour: gives structure carbs for energy makes slices hold together.
Light brown sugar: adds deep caramel like sweetness and a little molasses richness.
Eggs: bind ingredients add protein and tenderness they help rise a bit.
Vegetable oil and butter: fat for moist crumb, flavor boost from butter.
Walnuts or pecans: optional crunch healthy fats and some protein slightly bitter note.
Ground cinnamon: warm spice low calories adds aroma and autumnal flavor.

Ingredient Quantities

2 cups all purpose flour

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs

1/2 cup vegetable oil

1/4 cup unsalted butter

1 1/2 cups unsweetened applesauce

1 teaspoon vanilla extract

1 cup chopped walnuts or pecans optional

1/2 cup raisins or dried cranberries optional

1/4 cup turbinado sugar optional

How to Make this

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1. Preheat oven to 350F (175C). Grease and line a 9×13 inch pan with parchment or grease an 8 inch square and expect thicker cake; either works.

2. In a bowl whisk together 2 cups all purpose flour, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, 1 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp fine salt until evenly mixed.

3. In a large bowl beat 1 cup granulated sugar and 1/2 cup packed light brown sugar with 2 large eggs until the mixture lightens a bit, then stir in 1/2 cup vegetable oil, 1/4 cup melted unsalted butter (cool it a little so it doesn’t cook the eggs), 1 1/2 cups unsweetened applesauce and 1 tsp vanilla extract. Don’t overbeat, just get it smooth.

4. Pour the wet ingredients into the dry and fold gently until just combined, a few small flour streaks are okay. Overmixing makes the cake tough.

5. Fold in 1 cup chopped walnuts or pecans and/or 1/2 cup raisins or dried cranberries if using. Don’t add too many or the batter will be heavy.

6. Transfer batter to the prepared pan, smooth the top with a spatula, and sprinkle 1/4 cup turbinado sugar on top if you want a crunchy sugary crust.

7. Bake in the center of the oven for about 35 to 45 minutes for a 9×13, or 45 to 55 minutes for an 8 inch square, until a toothpick in the center comes out with a few moist crumbs but not wet batter.

8. Let the cake cool in the pan on a wire rack for 15 minutes, then run a knife around the edges and remove to cool completely if you want clean slices. For slightly denser, easier slicing chill it for 30 minutes.

9. Store covered at room temp for 2 days or refrigerate up to 5 days. Reheat slices gently in the microwave for 10 to 15 seconds if you like it warm.

Equipment Needed

1. Oven set to 350 F (175 C)

2. 9 by 13 inch baking pan or 8 inch square pan plus parchment paper or nonstick spray

3. Two mixing bowls (one large, one medium)

4. Measuring cups and measuring spoons

5. Hand mixer or a sturdy whisk (either works)

6. Silicone spatula for folding and for smoothing the top

7. Wooden cutting board and chef knife for chopping nuts

8. Wire cooling rack and a toothpick to test doneness

9. Oven mitts and a kitchen timer

FAQ

Q: Can I use homemade applesauce instead of store bought?
A: Yes, totally. Just use unsweetened applesauce and let it cool if it's warm. If your homemade is sweeter or chunky you might want to cut the granulated sugar by 2 to 4 tablespoons or puree the chunks so the cake bakes evenly.

Q: What pan size and baking time should I use?
A: Bake at 350 F. A 9×13 pan takes about 35 to 45 minutes, two 8 or 9 inch round pans take 30 to 40 minutes. Use a toothpick in the center it should come out with a few moist crumbs not raw batter.

Q: Do I need both vegetable oil and butter, what do they each do?
A: The oil keeps the cake super moist and tender, the butter adds flavor and a little structure. You can swap the 1/4 cup butter for another 1/4 cup oil if you need dairy free, but the flavor will be slightly different.

Q: Can I make this gluten free or reduce sugar?
A: For gluten free use a 1 to 1 cup for cup gluten free flour blend that already has xanthan gum, it should work fine. To cut sugar use a bit less granulated sugar or swap half for a natural sweetener but expect texture changes, dont cut more than 20 to 25 percent without testing.

Q: Should I add nuts or raisins, and any tips?
A: Both are great, optional per the recipe. Lightly toss chopped walnuts or pecans with a teaspoon of flour so they dont sink. Toasting nuts first boosts flavor. If you add extra mix ins it might add a few minutes to bake time.

Q: How do I store, and can I freeze the cake?
A: Store covered at room temp up to 3 days, or in the fridge up to 5 days. To freeze wrap tightly and freeze up to 2 to 3 months, thaw overnight in the fridge then bring to room temp before serving.

Moist & Flavorful Applesauce Cake Recipe Substitutions and Variations

Flour: Swap the 2 cups all purpose with whole wheat pastry flour 1:1 for a nuttier taste, it’ll be a touch denser but still great. Or use a gluten free 1:1 baking blend if you need GF, no extra rises usually needed.
Sugar: Replace granulated sugar with coconut sugar 1:1 for deeper caramel notes, or use 3/4 cup maple syrup or honey instead but cut the applesauce by about 3 tbsp and lower oven temp 25 degrees F since those are liquid sweeteners.
Eggs: For the 2 large eggs try 2 flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 5 min) or 1/2 cup plain Greek yogurt, both will bind and keep the cake moist though texture changes a bit.
Fat (vegetable oil or the 1/4 cup butter): Swap oil 1:1 with applesauce to cut fat (you may want to keep a little oil for richness), or use equal parts melted coconut oil for a subtle tropical flavor, it’s especially nice with the spices.

Pro Tips

1. Measure the flour right — spoon it into the cup and level it off, or better yet weigh it. If you scoop you’ll pack too much flour and the cake comes out dense and dry, trust me.

2. Wake up the spices and nuts. Toast the walnuts or pecans briefly in a dry pan and chop them chunky, and either toast or warm the ground spices a few seconds in a pan or mix them with a spoon of warm applesauce so the oils bloom. It makes the flavors much brighter.

3. Plump the dried fruit. Soak raisins or cranberries in hot water, juice or a splash of rum for 10 minutes, drain and toss with a tablespoon of flour before folding in so they don’t sink and they stay juicy.

4. Check doneness by feel not only time. A toothpick with a few moist crumbs is perfect, dont wait for it to be bone dry. Cool in the pan 15 minutes, then chill 20 to 30 if you want cleaner slices, and if the top is browning too fast loosely cover with foil for the last few minutes.