Description
This easy applesauce cake recipe is a delicious fall treat that's moist, flavorful, and perfect for any occasion. Featuring a blend of applesauce, whole wheat, almond, and all-purpose flours with warming apple pie spice and crunchy walnuts, this cake can be enjoyed plain or dressed up with cream cheese frosting or a scoop of vanilla ice cream.
Ingredients
Wet Ingredients
- 1 cup applesauce, store-bought or homemade
- ½ cup sugar
- ⅓ cup avocado oil or other neutral oil
- ¼ cup almond milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
Dry Ingredients
- ¾ cup all-purpose flour, spooned and leveled
- ¾ cup whole wheat flour, spooned and leveled
- ½ cup almond flour, spooned and leveled
- 2 teaspoons apple pie spice
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
Add-Ins
- ½ cup chopped walnuts
Optional
- Cream cheese frosting
Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan. For easier removal, also line the pan with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together the applesauce, sugar, avocado oil, almond milk, eggs, vanilla extract, and apple cider vinegar until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, whole wheat flour, almond flour, apple pie spice, baking powder, sea salt, and baking soda ensuring they are evenly mixed.
- Make the Batter: Add the dry ingredient mixture to the wet ingredients and stir gently until just combined to avoid overmixing. Then fold in the chopped walnuts.
- Bake the Cake: Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 32 to 39 minutes. Test doneness by inserting a toothpick in the center; it should come out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, optionally top with cream cheese frosting or serve plain or with ice cream.
Notes
- To make this cake vegan, substitute eggs with flax eggs and use a vegan frosting alternative.
- Applesauce can be homemade or store-bought, but unsweetened is best to control sugar levels.
- Use parchment paper in the pan for easy cake removal.
- Feel free to swap walnuts for pecans or omit nuts if allergic.
- This cake keeps well in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American