Applesauce Cake Recipe – Complete Recipe: This one-bowl cake recipe takes fewer than 10 ingredients and just 10 minutes of active time to assemble, meaning a delicious dessert is never far from reach!
The applesauce in this egg-free cake recipe is actually used as a replacement for the eggs rather than as a flavoring component.cYou honestly can’t even tell that apples are used! Instead, it tastes like a plain vanilla sponge cake, leaving you plenty of leeway for flavor customization.
Perhaps the best attribute of this easy applesauce cake recipe is how quick it is to mix up. As a vegan recipe, there is no creaming required. Everything can be mixed up in a single bowl in just 10 minutes! As a result, this is a recipe I turn to time and again when we are in need of a little something sweet after dinner.
Q1. Can I make this vegan sponge cake ahead of time?
Absolutely! It will keep well in the refrigerator for about 10 to 12 days, or in the freezer for up to a month.
Q2. Why did my cake turn out dense?
It might have something to do with the quality of your flour. Make sure you are using relatively fresh all-purpose flour (maida). I don’t recommend making this recipe with whole wheat flour (atta) because it absorbs more liquid than all-purpose.
Also, make sure to not over-mix the batter. Mixing creates gluten strands, and if you overdo it on mixing, you’ll end up with too much gluten thus resulting in a dense cake.
Q3. Can I make this applesauce cake without sugar?
You sure can. Feel free to omit it entirely, or replace it with a natural version like brown sugar, coconut sugar, jaggery, or maple syrup.
Q4. Can I make applesauce cake with butter instead of oil?
Sure! If using butter, first mix the sugar with the applesauce until the sugar dissolves. Then add the butter and with an electric beater beat very well till the mixture is uniform and smooth before proceeding with the recipe. If using salted butter then skip adding a pinch of the salt to the batter.