Applesauce Cake Recipe – Complete Recipe

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.

Applesauce Cake Recipe – Complete Recipe


  • 1.5 cups all-purpose flour – 185 grams
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 pinch salt
  • ¾ cup Applesauce – unsweetened
  • ¼ cup oil – use oil which has a neutral taste and flavor
  • ¾ cup raw sugar or regular white sugar
  • 1 teaspoon vanilla extract or 1 teaspoon vanilla powder or 1 scraped vanilla bean
  • 1 tablespoon apple cider vinegar or regular vinegar or lemon juice

applesauce cake loaf with slices on white tray


  • In a mixing bowl, take applesauce, oil and sugar.
  • With a wired whisk, stir this mixture so well that the oil is incorporated evenly.
  • Now add the apple cider vinegar or regular vinegar or lemon juice to this wet mixture.
  • Preheat the oven for 15 minutes at 180 degrees C/356 degrees F before you begin baking the cake.
  • Sieve the dry ingredients – all-purpose flour, baking soda, baking powder and a pinch of salt directly in the bowl having the wet ingredients.
  • Add vanilla powder or scraped vanilla bean or vanilla extract.
  • Fold the dry ingredients in the wet ingredients lightly. Don’t over do.
  • The batter should feel light.
  • Pour the batter in the prepared pan.
  • Bake at 180 degrees C/356 degrees F in a preheated oven for 35 to 40 mins.
  • Once baked and a toothpick inserted comes out clean, remove the cake from the pan after it cools a bit and then place on a wired rack or tray for the sponge cake to cool down.
  • Each oven has a different baking time, so keep this in mind. The cake can take less or more time in your oven to bake.
  • Slice and serve this eggless cake with milk, tea or coffee.


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.
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