This applesauce cake is soft, moist and naturally sweetened with maple syrup. It’s loaded with fall spices and topped with a delicious cinnamon cream cheese frosting.
One of my favorite fall recipes to make whenever I have a ton of apples on hand is homemade applesauce. I recently made a big batch and was trying to think of different ways to use it. Usually I’ll make my vegan apple bread or apple cinnamon baked oatmeal cups with leftover applesauce, but I was in the mood for something new. Cue this applesauce cake!
This cake stays incredibly moist thanks to the applesauce and is jam-packed with warm fall spices like cinnamon, nutmeg and cloves. And don’t even get me started on the cinnamon cream cheese frosting… it complements the spiced cake perfectly and is definitely the best part, IMO! I can’t wait for you to try this one!
Why You’ll Love This Recipe
- Naturally Sweetened – Sweetened with pure maple syrup and applesauce, this cake skips the refined sugars but still delivers plenty of sweetness. It’s a healthier option that doesn’t compromise on flavor.
- Perfect for Fall – The combination of cinnamon, nutmeg and cloves gives this cake a warm, cozy flavor that’s perfect for fall or winter.
- Delicious – It’s moist, fluffy and the applesauce spice cake paired with the cinnamon cream cheese frosting is chef’s kiss!
- Easy to Make – It’s such a simple dessert to whip up for any occasion! You just need about 10 minutes of prep time and 25 minutes of bake time.
Ingredients Needed
- all-purpose or white whole wheat flour – this forms the base of your cake. I love using white whole wheat flour for a bit of added nutrition while still keeping the texture light and fluffy, but regular all-purpose flour works too.
- baking soda and baking powder – these work together to give your cake the perfect rise, making it light and airy.
- cinnamon, nutmeg and cloves – these warm spices giving this cake that perfectly cozy, spiced flavor that pairs so well with the applesauce.
- unsweetened applesauce – the star of the show! Applesauce adds natural sweetness and moisture to the cake, keeping it tender and delicious. You can use store-bought or make homemade applesauce (which tastes way better, IMO!).
- pure maple syrup or honey – pick your favorite natural sweetener depending on if you want your cake to have a subtle honey flavor or maple flavor. If using maple, make sure you’re using pure maple syrup and not pancake syrup as that’s loaded with corn syrup and additives.
- avocado oil – a healthy fat that keeps the cake moist without overpowering the other flavors. You can also use melted coconut oil, butter or any neutral oil you prefer.
- eggs – help bind the ingredients together and give the cake structure.
- cinnamon cream cheese frosting – the combo of the fall spices + cream cheese is pure perfection. I used my healthy cream cheese frosting recipe as the base and then added cinnamon!
Find the full ingredient list with measurements in the recipe card below.
Substitutions
- Make it gluten-free: I haven’t tested it, but you could try a gluten-free all purpose blend for the flour in this recipe. My favorite is Bob’s Red Mill 1:1 Gluten-Free Flour. You can also try my healthy apple cake instead, which is made with almond and oat flour.
- Make it vegan: I haven’t tried it, but you could try swapping the eggs with flax eggs or chia eggs to make this cake vegan. And you’ll want to swap the frosting with a dairy-free option. Let me know if you try it in the comments below!
- Make it dairy-free: To make this cake dairy-free, skip the frosting all together or you can use dairy-free cream cheese and yogurt alternatives for the frosting. Brands like Kite Hill or Miyoko’s make excellent dairy-free cream cheese that will work perfectly in this frosting.
- Swap the frosting: I love the cinnamon cream cheese frosting, but you can certainly use your favorite homemade or store-bought frosting. See below for some ideas!
How to Make Applesauce Cake
Step 1: In a medium mixing bowl add your flour, baking powder, baking soda, spices and salt. Stir to combine.
Step 2: In a separate large bowl add your applesauce, eggs, maple syrup, oil and vanilla. Whisk together until smooth and combined.
Step 3: Gradually add the dry ingredients to your wet ingredients. Stir to combine, making sure to not over-mix! Add mix-in’s if using.
Step 4: Pour the batter into the prepared baking pan, smoothing the top out. Bake for 22-27 minutes, or until a toothpick inserted comes out clean.
Step 5: While the cake is cooling make the cinnamon cream cheese frosting.
Step 6: Once the cake has cooled, top it with the cream cheese frosting. Cut, serve, and enjoy!
Brittany’s Tips!
- Use unsweetened applesauce: Make sure you’re not using sweetened applesauce! It has added sugars and will make this cake too sweet.
- Don’t over-mix: One of the key steps to achieving a fluffy, tender cake is to avoid over-mixing the batter. Stir until just combined for the best texture. It’s okay if there are still a few flour streaks left.
- Test for doneness: Insert a toothpick into the center of the cake to check if it’s done. If it comes out clean or with just a few crumbs, the cake is ready to come out of the oven.
- Cool before frosting: Make sure you let your cake cool before frosting! This prevents the frosting from melting into the cake, allowing it to keep its shape and texture.
Frosting Ideas
I love serving this cake with the cinnamon cream cheese frosting, but feel free to skip the frosting or swap it out with a different frosting. Here are some ideas:
- vanilla buttercream – use a store-bought buttercream or make this easy vanilla buttercream frosting at home. You can still add cinnamon for a spiced buttercream frosting.
- chocolate – if you’re a chocolate lover, consider topping this cake with a rich chocolate frosting. Use store-bought or make this simple homemade healthy chocolate frosting.
- simple glaze – if you prefer something less rich you could top the cake with melted coconut butter or make a simple glaze made from powdered sugar, a touch of vanilla extract and a little milk.
- powdered sugar – for the simplest topping, a dusting of powdered sugar can add a touch of sweetness without overpowering the cake’s natural flavors. This is ideal if you’re short on time or ingredients.
How to Store Leftovers
After letting your cake cool completely, you can keep it on the counter for 1-2 days, in the refrigerator for 5-7 days or in the freezer for up to 3 months. To ensure that the cake stays fresh and moist, store it in an airtight container.
Frequently Asked Questions
Yes, this cake can be made ahead of time! In fact, I find that this cake tastes even better the next day. You can bake the cake a day in advance, store it at room temperature or in the fridge and then frost it just before serving.
Yes! You can either freeze the full unfrosted cake and then frost it once it’s thawed or you can freeze the frosted cake. If you’re doing this, I recommend slicing it before freezing so you can pull out individual servings that are already frosted. Let it thaw in the fridge overnight before enjoying or you can reheat in the oven or toaster oven if you’d like a warm slice of cake.
More Apple Recipes
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Cinnamon Cream Cheese Frosting
Preheat oven to 350°F. Grease an 8×8-inch baking pan or line it with parchment paper.
In a medium bowl, stir together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
In a large bowl, whisk together the unsweetened applesauce, maple syrup or honey, oil, eggs, and vanilla extract. Mix until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Gently stir in the chopped nuts or raisins if using.
Pour the batter into the prepared baking pan and spread it evenly. Bake for 22-27 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While cake is cooling, make cream cheese frosting by adding all ingredients to a large mixing bowl. Use a hand mixer on medium speed to whip all the ingredients together until smooth and fluffy (about 5 minutes), scraping down the sides as needed. If your frosting is turning out runny, just keep whipping it and it should turn out thick and fluffy. Alternatively, you can use a stand mixer.
Once the cake has cooled, top with cream cheese frosting. Cut into squares and serve.
- Make it gluten-free: I haven’t tested it, but you could try a gluten-free all purpose blend for the flour in this recipe.
- Make it vegan: I haven’t tried it, but you could try swapping the eggs with flax eggs or chia eggs to make this cake vegan. And you’ll want to swap the frosting with a dairy-free option. Let me know if you try it in the comments below!
- Make it dairy-free: To make this cake dairy-free, skip the frosting all together or you can use dairy-free cream cheese and yogurt alternatives for the frosting.
- Swap the frosting: I love the cinnamon cream cheese frosting, but you can certainly use your favorite homemade or store-bought frosting. This vanilla buttercream frosting or peanut butter yogurt frosting would also be delicious options!
Serving: 1 piece (no mix-in’s) | Calories: 244kcal | Carbohydrates: 29g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 239mg | Potassium: 90mg | Sugar: 16g
Nutrition information is automatically calculated, so should only be used as an approximation.
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