Vegan Applesauce Cake — The first time I baked this, the kitchen smelled like cinnamon and wet leaves, and my granddaughter declared it "the coziest cake ever." This Vegan Applesauce Cake has been a reader favorite for that very reason: simple pantry ingredients, warm spice, and moist crumb that tastes like fall in every bite. If you love seasonal treats, you’ll find this cake easy, forgiving, and perfect with tea or coffee. For more simple morning treats that pair well with a slice, try these 3-ingredient gluten-free protein pancakes as an easy companion idea.
Ingredients
- 2 cups all-purpose flour (or 1:1 gluten-free flour for a gluten-free Vegan Applesauce Cake)
- 1 cup granulated sugar (or coconut sugar)
- 1 tbsp baking powder
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1½ cups unsweetened applesauce
- ½ cup neutral oil (like canola or light olive oil)
- 2 tbsp ground flaxseed mixed with 6 tbsp warm water (flax eggs)
- 1 tsp vanilla extract
- Zest of 1 small lemon (optional, brightens the flavor)
Step-by-step Instructions
- Preheat and prepare: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or 8×8-inch square pan, or line with parchment.
- Make flax eggs: Mix the ground flaxseed with warm water and let it sit for 5 minutes until gelled.
- Whisk dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine wet ingredients: In a separate bowl, stir applesauce, oil, flax egg, vanilla, and lemon zest until smooth.
- Mix gently: Pour wet into dry and fold until just combined — a few lumps are fine. Overmixing will give a tougher crumb.
- Bake: Pour batter into the prepared pan and smooth the top. Bake for 30–40 minutes (9×9 will take about 35–40 minutes, round pan slightly less) or until a toothpick comes out clean.
- Cool and serve: Let cool 10–15 minutes in pan, then transfer to a rack. This Vegan Applesauce Cake is lovely warm or at room temperature, and it freezes well sliced.
If you’re looking for a colorful brunch spread, consider pairing a slice with a vibrant dish like a beetroot oats pancake for a festive table.
Tips for Success
- Measure flour correctly: Spoon flour into the measuring cup and level, or weigh it for accuracy to avoid a dry cake.
- Use unsweetened applesauce: It keeps sweetness consistent and lets you control sugar levels.
- Don’t skip flax eggs: They provide structure and moisture in this Vegan Applesauce Cake without dairy or eggs.
- Check doneness early: Ovens vary. Start testing at 25 minutes for smaller pans.
- Add texture: Fold in ½ cup chopped walnuts or raisins if you like a bit of chew.
For a compact breakfast option using ideas from other simple batters, these cottage cheese banana oat protein pancake bites offer a savory-sweet contrast to your cake slices.
Possible Variations
- Gluten-free Vegan Applesauce Cake: Use a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend doesn’t already contain it.
- Streusel topping: Mix ½ cup flour, ¼ cup brown sugar, 3 tbsp vegan butter, and ½ tsp cinnamon; crumble on top before baking for a crunchy finish.
- Spiced apple walnut: Fold in ½ cup chopped apples and ½ cup toasted walnuts for extra apple intensity.
- Lower sugar: Reduce sugar by 25% and add 2 tbsp maple syrup if you prefer a less sweet cake.
If you want ideas for protein-packed breakfasts to serve alongside this cake, check these high-protein pancakes for inspiration.
Storage Recommendations
- Room temp: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days; let it come to room temperature before serving for best texture.
- Freezing: Slice and freeze individual pieces in parchment between layers for up to 3 months. Thaw at room temperature or warm gently in a low oven.
For a snack-friendly spin, try making mini loaves or muffins; the same batter makes a delightful batch of quick, portable treats similar in spirit to these banana pancakes if you enjoy banana-apple combos.
Conclusion
This Vegan Applesauce Cake is a comforting, easy recipe that celebrates fall flavors and simple pantry ingredients. If you’re curious to compare techniques or look for another vegan applesauce version, take a peek at Vegan Applesauce Cake – Rainbow Nourishments for additional inspiration.
Frequently Asked Questions
Q: Is applesauce cake naturally vegan?
A: Many applesauce cake recipes are easily vegan because applesauce can replace eggs and oil provides fat; just check a recipe’s ingredients to be sure it omits dairy and eggs.
Q: Can I use store-bought applesauce?
A: Yes — unsweetened store-bought applesauce works perfectly. If it’s sweetened, reduce the added sugar slightly.
Q: How do I make this Vegan Applesauce Cake gluten-free?
A: Substitute a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if needed. Baking times are similar but check doneness with a toothpick.
Q: How long does the cake stay moist?
A: Properly stored in an airtight container, this cake stays moist for up to 5 days in the refrigerator and up to 3 months frozen.
Vegan Applesauce Cake
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (or 1:1 gluten-free flour) For gluten-free option, use gluten-free flour blend.
- 1 cup granulated sugar (or coconut sugar) Coconut sugar can be used for a different flavor.
- 1 tbsp baking powder
- 1 tsp baking soda
- 1.5 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp salt
Wet Ingredients
- 1.5 cups unsweetened applesauce Unsweetened preferred to control sugar level.
- 0.5 cups neutral oil (like canola or light olive oil)
- 2 tbsp ground flaxseed mixed with 6 tbsp warm water (flax eggs) Let sit for 5 minutes until gelled.
- 1 tsp vanilla extract
- Zest of 1 small lemon lemon (optional) Brightens the flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or 8x8-inch square pan, or line with parchment.
- Mix the ground flaxseed with warm water and let it sit for 5 minutes until gelled.
Combine Ingredients
- In a large bowl, whisk together all dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, stir together the wet ingredients: applesauce, oil, flax egg, vanilla, and lemon zest until smooth.
- Pour the wet ingredients into the dry ingredients and fold until just combined, leaving a few lumps as overmixing will result in a tougher crumb.
Baking
- Pour the batter into the prepared pan and smooth the top. Bake for 30–40 minutes (around 35–40 minutes for an 8x8 pan) or until a toothpick comes out clean.
- Let cool in the pan for 10–15 minutes, then transfer to a rack. Enjoy warm or at room temperature.