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.
Hi Chelsea – I couldn’t find another way to get this message to you. Wanted you to know that this is not a gluten free cake. Oats can be one of the culprits for folks with celiac disease, like me. I have suffered with it for almost 25 years now and am one of those very unfortunate people who can’t even tolerate gluten-free oats, let along regular oats. The 4 main culprits are wheat, oats, barley and rye. Some people who suffer from celiac can tolerate plain oats or sometimes GF oats but this cake would have made me very very sick. Just didn’t want someone else who didn’t tell you about this to cause a problem for you in case they ingested this cake. Wishing you the best and thanks for trying to make good-tasting gf food.
This turned out so moist and delicious! I used homemade applesauce and Einkorn flour in place of oat flour. I also added a few chopped dates….delicious!
I’m so happy you enjoyed this Christine! Thanks for your comment! 🙂
I give this five stars. It has great flavor although it is a thin cake. I am making it again but, doubling the recipe. It is very good.
So happy to hear this Rebecca! Thanks for your comment! 🙂
This is an amazing recipe! It was just what I was looking for, moist and tender cake with the perfect fall spices!! I added 1/4 cup raisins and walnuts to the mix 😉 I’m looking forward to making it again! Thank you for sharing 😊
Yay! Thrilled to hear that! Thanks Bri 🙂
Made this earlier today. I wanted to make it as muffins to freeze some. I used silicone muffin cups. They came out Great! So moist and great flavor. I did not frost them. They have such a great flavor I honestly don’t think you need to. I will absolutely make these again!
So happy you enjoyed this cake Dee 🙂
Delicious! I used a “flax egg” instead of a real egg and it turned out great! Did need to cook it for the longer recommended time though. And used a vegan cream cheese frosting. Thanks for the recipe!
Awesome! Thanks for the tips and I’m so glad you loved it! Thanks Valerie! 🙂
Turned out great as cake! Can this recipe be used to make muffins too?
Oh. Wow. This cake is so amazing. And it’s so easy, my ten-year-old made it mostly by herself. I think I could eat the entire thing in one sitting. I’m not on a gf diet, but my kids are, so I guess I’ll save it for them. Thanks for the recipe!
I’m so happy to hear how much you guys loved this! And I love your daughter can make it! Thanks so much for your comment!:)
I have oat flour in my pantry. Can I use that instead of blending oats into oat flour? Thank you.
Yep 🙂
I often look for healthier versions of baked good recipes. Most of them I wouldn’t make again, but this was one of the best healthy recipes I’ve ever tried. I’ll definitely be making this again. I used sweetened apple sauce because that’s what I had, and I added extra spice, a bit of chopped pecans, no raisins. I had no parchment paper so I just sprayed the glass pan really well, and the cake did not stick. I didn’t make the frosting, it was perfectly good without it.
YAYYY!! I’m soo happy to hear this!! Thanks so much for the tips and for your comment! 🙂