This Applesauce Cake Recipe is perfectly spiced and flavorful, topped with an easy cream cheese frosting. Bake this cake with simple ingredients, all in one bowl!
author’s note
One Bowl, Big Flavor, Zero Fuss!
I’ve always loved baking with applesauce. It keeps baked goods so moist, adds natural sweetness, and brings that cozy flavor I grew up with.
My mom used it all the time, and now it’s one of my favorite baking staples. This Applesauce Cake is the best example of why. It’s tender, full of warm spice, and so simple to make in just one bowl.
The cream cheese frosting makes it extra special, but it’s just as delicious plain or with a light dusting of powdered sugar.
Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Unsweetened Applesauce | Use homemade or store-bought, but avoid sweetened so you control the sugar. |
| Coconut Oil | Melt and cool before adding. Swap with canola or vegetable oil if preferred. |
| Brown Sugar | You can use coconut sugar for a less refined option. |
| Oat Flour | Make your own by blending oats or buy it pre-ground. Regular all-purpose flour works if you don’t need it gluten-free. |
| Spices | Cinnamon, nutmeg, and allspice give the cake its flavor. Adjust amounts or add cloves/ginger for extra spice. |
| Pecans | Optional but add crunch. Swap for walnuts or leave out entirely. |
Quick Tip
To make this cake gluten-free: Check ingredient labels for any gluten processing. Even small amounts of gluten can be harmful to those with celiac disease.
How To Make This Applesauce Cake Recipe
- Mix Wet Ingredients: In one bowl, whisk together applesauce, melted coconut oil, egg, brown sugar, and vanilla until smooth.
- Add Dry Ingredients: Sprinkle baking soda, baking powder, salt, spices, and oat flour right on top. Stir until just combined. Fold in pecans.
- Bake: Transfer to a lined 8×8-inch pan and bake until a toothpick comes out clean.
- Cool & Frost: Let cake cool completely, then spread on cream cheese frosting. Sprinkle extra pecans if you like.
Featured Comment
“I make this recipe all the time, exactly as printed and it always comes out perfect. This is my go-to snack cake and everyone enjoys it! Thank you for sharing this recipe.”
– Laura
Storage
Store this applesauce cake recipe at room temp, covered with plastic wrap. It’s best within 1-2 days.
For longer storage, freeze un-frosted pieces for up to 3 months; thaw at room temperature and then frost.
More Apple Recipes:
Desserts
Applesauce Bread
Breakfast
Healthy Apple Muffins
Desserts
Caramel Apple Bar
Desserts
Apple Crumble
Applesauce Cake Recipe
Ingredients
- 1 cup unsweetened applesauce
- 1/4 cup coconut oil melted and cooled, see note 1
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup light brown sugar lightly packed
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1/8 teaspoon ground nutmeg
- 1 cup oat flour blend up old-fashioned oats
- 1/4 cup chopped pecans optional
- 1/3 cup raisins optional
- 2 ounces reduced-fat cream cheese softened to room temperature
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1-1/2 cups powdered sugar
- Chopped pecans optional, for topping
Instructions
- Set out cream cheese to warm to room temperature. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper or the cake will not come out easily. Melt coconut oil and let cool to room temperature (see note 1).
- In a large bowl, stir together applesauce, melted and cooled coconut oil, egg, vanilla extract, and brown sugar until smooth.
- Add baking soda, baking powder, salt, cinnamon, allspice, and nutmeg to the bowl, then add oat flour (see note 2). If using, add chopped pecans and raisins. Mix until combined and smooth.
- Pour batter into the lined 8×8 pan. Bake for 28–33 minutes or until a fork inserted comes out clean. Let the cake cool completely before frosting.
- In a large bowl, beat softened cream cheese and vanilla extract with a hand mixer until smooth. Add salt. If you’d like a tangier or soft frosting, only add 1-1/4 cups powdered sugar. For a sweeter, thicker frosting, add closer to 1-3/4 cups. Gradually add desired amount of powdered sugar, beating between additions, until the frosting is smooth and creamy and to your desired consistency. Add a bit of milk if too thick.
- Frost the cooled cake evenly. If desired, top with chopped pecans.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Applesauce Cake Recipe
It often replaces butter or oil. In this cake, it also stands in for some of the sugar, adding natural sweetness.
Yes, just use certified gluten-free oats for the oat flour. Double-check all ingredient labels to avoid cross-contamination.
Definitely! This cake is flavorful enough on its own. A light dusting of powdered sugar works great too.
Hi Chelsea
I absolutely love apple cake but can’t eat coconut products! What could I use as a substitute for the coconut oil?? Thanks
I’d try vegetable oil!
I’d like to make this for some vegan friends. What’s a good egg substitute? I know I can use flax or chia seeds but not sure which would work better for this particular recipe since I’d be making it for the first time.
I’m so sorry I’m not super familiar with vegan baking and haven’t ever tasted flax/chia seed eggs so I don’t want to recommend something I have no idea if it will work or not!
I had an open jar of applesauce that I needed to use and had the other ingredients on hand, so I gave it a try and I’m glad I did. Followed the recipe except for using chopped walnuts.
Baked up beautifully in 31 minutes; parchment paper did its job and the cake was easily removed from the pan after cooling. A very moist cake. I’ve never baked with coconut oil before, and I’m pleased with the result. I didn’t frost the cake; it is good enough to snack on without frosting. I like to slice a cake and keep a few slices on hand and freeze the others to pull out to have with a cup of tea. I like that it uses oat flour. I’ll make this again.
I am so thrilled to hear this! Thank you so much Debbie! 🙂
Could I use almond flour instead of
Oat flour? Same amount?
Hi Chelsea,
The nutritional value is that including the icing or just the cake? My son just started a diet and I want to make him sweets that won’t derail his diet and I think without the icing would be better.
Hi Pat, the calories are for the cake, not including the icing! 🙂
Hello! I want to try this. I have one question: Baking soda is 1 tsp. and baking powder 1/4 tsp? Want to be sure because usually the baking soda is less. Thanks!!
Correct!
My granddaughter and I made this today for dessert. It was a hit! Instead of the cream cheese frosting, we used powdered Monk Fruit and a little almond milk to make a glaze. It was delicious. Thank you for the recipe! We will make this again.
I am so thrilled to hear this! Thanks so much! 🙂
Thank you very much for the recipe. Are the calories for cake only or for cake with frosting?
Thank you
Only the cake! 🙂
This came out beautifully! I am not consuming refined sugars so I swapped out the brown sugar with Lakanto monk fruit “brown sugar” and it worked wonderfully. I did not make the frosting but next time I will and will use the Lakanto monk fruit “powdered sugar.” What a delicious recipe thank you!
Delish! I’m so thrilled you loved this! 🙂