Applesauce Cake

This Applesauce Cake is one of those recipes that you can make in a hurry with stuff that’s presumably sitting in your pantry. But the end result is so delicious, you can even serve it to company– as I have in the past, and trust me, it was gone in minutes.

I always have applesauce sitting in my pantry because it makes a great substitute for fat in baking– I usually substitute it for part of the fat, and not all, because it does tend to make the texture of baked goods really tender. And while some tenderness is good, too much can make the cake or cookie fall apart.

Anyway, I am always in a hurry to use up the applesauce once I’ve opened a bottle because otherwise it tends to go bad pretty fast. I don’t love to eat it by itself since I am no longer two years old nor toothless (yet), but when I bake it into this easy cake, it is quite a treat.

I usually make this cake with whole-wheat pastry flour but this time I was out, so I made it with all-purpose instead. There’s almost no difference in the taste, although I do prefer the whole-wheat pastry flour version for obvious health reasons. I also use unsweetened applesauce, and flavor the cake with tons of spices.

So here’s the recipe. If you adore quick and easy fruit-based cakes, you might want to also look at my banana cake (one of my favorites!) and my orange cake.

Enjoy, everyone!

Applesauce Cake

1 1/2 cups whole-wheat pastry flour or all-purpose flour

2 tsp baking soda

1/4 tsp salt

1 tbsp of ground spices– I used a combination of green cardamom seeds, cinnamon, all-spice and cloves. You can also add nutmeg, and vary the combination of spices per your taste.

Sift the flour, baking soda and salt into a bowl and add the spices. Whisk to mix together.

In a separate bowl, place:

3/4 cup sugar

1/2 cup canola or other flavorless vegetable oil

Beat for a minute with a hand-mixer or in a stand mixer or with a whisk to combine.

In a small bowl combine:

1 1/2 tsp egg replacer + 2 tbsp warm water.

Add the egg replacer mix to the oil-sugar mixture in the bowl and mix.

Add 1 cup applesauce to the bowl and whisk in until combined.

Now add the flour slowly, and combine well. If you are using a motorized mixer, do not overbeat because you don’t want the cake to toughen. However, your batter should be smooth, and not lumpy like pancake batter.


1 cup walnuts, lightly toasted (for 2 minutes in a microwave) and chopped

Mix together and pour the batter into a greased and floured standard loaf pan.

Bake 50-55 minutes in a 350-degree preheated oven until a toothpick inserted in the center comes out clean.

Cool on a rack for about 15 minutes, then run a knife around the edges, unmold, and continue to cool on a rack. Dust with powdered sugar, if desired.

The cake, once baked, has a wonderfully rich brown color that sometimes makes some guests wonder whether it has chocolate in it.

I am sending on this applesauce cake to Mansi who’s hosting Sugar High Fridays this month, with the theme of Fruit and Nut. Thanks, Mansi!
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

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  1. says

    Oh what a fabulous cake Vaishali! Looks so spongy and delectable! I too thought you had added chocolate until I went thru the recipe. Awesome!

  2. says

    This looks scrumptious! I made banana & rhubarb-oats-whole wheat muffins y’day. Everything went well until I realized I hadn’t greased the cup cake liners :( sob sob.

  3. says

    Applesauce in place of fat?! Wow! Who wouldn’t love it. 😉
    That cake does sound so quick and easy to make Vaishali…. and looks wonderful. :-)

  4. says

    Tats a lovely cake.. It is absolutely mouthwatering.. Going to try it asap.

    First time to ur blog and you have a very nice space here. Keep it going. :)

  5. says

    Girl…you cook up a lot of cakes…and make me too..Im gonna blame you for all the pounds I put on 😉 .. Im just kidding…but I am on my way to creating all those cakes from your archives :)

  6. says

    Hi Vaishali :)

    thanks for this recipe. The cake was Delicious! I tried this past weekend, it was so easy to make and the results was so tasty that i had to force myself to stop eating it :).
    I didn’t have all the ingredients, so I used black cardamom (and added some nutmeg, I really like it) and toasted some hazelnuts in the preheated oven (only a few minutes and they’re done). I’m so excited that this turned out so good that I will try your orange and banana cakes very soon!


  7. narf77 says

    I keep finding more…and more…and MORE amazing recipes! The more I look, the more there are. Every corner of this blog is cram packed full of gorgeousness. I can see me working my way through every recipe here in order…I won’t have to worry about breakfast, lunch, dinner OR snacks for about a year 😉

  8. Veganlover says

    Thank you so much for posting these recipes. They are life savers for my family. Can I use flax seed substitute instead of egg replacer?

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