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
Video
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.
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.
Just made it—Delicious, taking 2 next week for snacks at Women’s group–thank you!
Awesome!! That is so great to hear 🙂 I hope the Women’s group loves it! Thank you Marty!
Can this be made in a loaf pan instead of an 8×8 pan? If so, how long would it bake for? Looks delicious!!
Sorry Tracy, I don’t think it would work in a loaf pan. I haven’t ever had much success with flourless baked goods doing well in a loaf pan.
One question…do you taste to coconut flavor at all? That is my one hangup about coconut oil. I have sometimes been able to taste the slight coconut flavor when I didn’t want to.
I think it all depends on the coconut oil you use! I’ve experimented with tons and the most neutral in my opinion is louana’s brand. Using that brand I’ve never been able to taste any bit of coconut flavor. Hope that helps! 🙂
I just used whatever coconut oil I had on hand (I think ours is from Aldi) and I didn’t taste it at all. I don’t like to taste the coconut oil either.
Okay, I made this recipe today, followed it to a tee with the exception of the level of spices… and it was SO delicious! I’ve been reading your blog for months now and after a bite of this cake I thought it was time I comment here (instead of just on your Instagram photos 😉 Just yum.
Plus if you need any more proof, my boyfriend has already consumed 4 pieces…but to be fair this cake isn’t heavy but wonderfully light which is why I assume this was possible 😉 Can’t wait to try more of your recipes, especially all these fall-inspirations you keep posting!
You are so sweet Kirsti!! I so appreciate your sweet comment 🙂 So glad you enjoyed this bread and hope you enjoy the next things you try out 🙂 Thanks again for the comment!
Love that you actually made this recipe before commenting. Can’t believe food bloggers make it take so long to find a real comment cause they approve dozens of ppl or bots reviewing how good a recipe “looks”
This is another killer from you- Seriously, I drool when I see your baked goods!
You are the best! Thank you!
This applesauce cake looks amazing though! Love the flavors and that it’s healthier.
Thank you so much Kelly!! xox
This is the first baked good I made from your blog and it was delicious! So awesome. Thank you!
Oh that is SO great to hear!! So happy you enjoyed this and thanks for leaving a comment! 🙂
It looks so amazing, Chelsea! And the apple sauce addition? Brilliant.
oh how I am so excited for fall baking! Looks amazing Chelsea!
Made these today for my breakfast/lunch Cafe south of Buffalo NY, but had no coconut oil so used vegetable and also used gluten free oats so I can call them gluten free…..did not add nuts but made them in muffin tins, sprinkled oats on top – no cream cheese frosting and they are delicious and I am sure they will sell out!! Yum!!!
Yay!! So glad to hear it! Thanks so much for the comment and for trying out this recipe 🙂 Love the idea of making this in a muffin tin!
Oh my gosh Diane, I need to know the name of your cafe!!! I grew up south of Buffalo, NY in Rushford. My husband and both did. He’s military so we have lived all over, currently CA… I’d love to visit your cafe next time I’m home. Also, I’m going to use this recipe in a homeschool co-op cooking class tomorrow and was hoping they would work as muffins! Yay! And have to substitute the coconut oil because of allergies, this recipe is so perfect for my needs!!! Thanks Chelsea
I hope the muffins work well and you enjoy the recipe 🙂