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Applesauce Cake on a wooden board
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3.75 from 32 votes

Applesauce Cake

Applesauce and a small amount of oil make this a tender, moist cake with just a handful of ingredients. Served on its own, this bread makes a great addition to a brunch spread. Add cream cheese frosting, and it’s a dessert that’s easy enough for a weeknight.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Servings: 16
Calories: 198kcal
Author: Jess Smith via Inquiring Chef
Cost: $3.50


  • 8”x8” or 9”x9” square baking dish


For the Cake

  • 1 cup Applesauce
  • 1 Egg
  • 1 Egg yolk (discard egg white)
  • 1 ½ cups All-Purpose Flour
  • 1 tablespoon Pumpkin Pie Spice
  • 1 teaspoon Baking Powder
  • ¼ teaspoon Salt
  • ¾ cup packed Brown Sugar (light or dark will work)
  • ¼ cup Vegetable Oil
  • 1 teaspoon Pure Vanilla Extract

Optional Add-Ins

  • ½ cup Chopped Walnuts or Pecans
  • ½ cup Golden Raisins
  • 1 small Apple, peeled and diced
  • ½ cup Chocolate Chips


  • About 15 minutes before cooking, combine applesauce, egg, and egg yolk in a small mixing bowl.
  • Let them sit out at room temperature. (Note: This is especially important if your applesauce has been in the refrigerator. Using room temperature applesauce and eggs will insure that the cake cooks evenly.)
  • Preheat oven to 350°F.
  • Spray an 8”x8” baking dish with nonstick cooking spray.
  • In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt until very well combined.
  • To the bowl with the applesauce and eggs, whisk in brown sugar, vegetable oil, and vanilla extract until well combined.
  • Pour wet ingredients over dry ingredients and stir with a spatula just until combined (be careful not to overmix; a lighter touch here will lead to a more tender, moist cake).
  • Stir in any of the optional add-ins.
  • Pour batter into prepared pan.
  • Bake until the center of the cake is just set and edges are light golden brown, 28 to 30 minutes. (Note: If you added chopped apples to the cake, it may take up to 5 minutes longer to cook through since the apples may release moisture into the cake as it cooks.)
  • Let cake cool completely in the pan. Slice and serve.


I usually slice this small 8”x8”cake into 16 squares that are perfect for snacks or to pack in lunches. You can also slice it into 9 more generous dessert-sized portions.


Calories: 198kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 128mg | Potassium: 104mg | Fiber: 1g | Sugar: 19g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg