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.
Can I Use Canola Oil Instead Of Coconut Oil? Thank You.
I haven’t personally tested it, but I don’t see why it wouldn’t work
This was very moist and wholesome tasting. I will make again because it’s quite healthy.
Glad it was enjoyed 🙂
Will this recipe work as cupcakes
Sorry I haven’t tried it as cupcakes!
Can you make this cake in a 6 inch pan (or split the batter between two 6 inch pans) to make a smaller cake? Should I adjust the bake time?
I’m sorry I haven’t tested this cake in different size pans. I’m sure you’d need some sort of baking adjustment but I don’t know what to recommend without experimenting myself. Wish I could be of more help!
I just made this cake and wow! Perfect for evening snack with tea!! I swapped sugar with stevia and omitted the oil so it was pretty low cal. Thank you!!
Yay! So glad you enjoyed! Thanks Emilia! 🙂
OMG! My favorite cake. Very moist and filling! Since I got an air fryer for Christmas, I put a dab of avocado oil on my chopped pecans and a pinch of salt, stirred and roasted in air fryer for 75 seconds. Sprinkled on top of icing. SO SO GOOD!
What a great tip for the pecans! So glad you love this cake! Thanks so much! 🙂
This cake is lovely! I subbed the coconut oil for vegetable oil, added chocolate chips, and topped with a chocolate glaze—and omgoodness, yum! This is the first “healthy” cake recipe I’ve tried and have truly enjoyed. Thanks so much for the recipe!!
I am thrilled to hear this! Thanks Lindsay! 🙂
Hi! I’m thinking about using this recipe for my daughter’s first birthday cake in January. Do you think it would work to make in a round pan and frost all over? Any tips?
Delicious! I used olive oil and half the brown sugar and it came out perfect.
So happy you enjoyed this Applesauce Cake! Thanks Rachel!
Just made it and it is very good. Just the cake by its self is good and moist. I made it almost sugar free using zylitol and a tiny bit of date syrup. Yum yum. I will be making this again and again.
I am so happy to hear Anna! Thanks so much for your comment! 🙂