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    Home » Desserts

    Vegan Old Fashioned Applesauce Cake

    Published: October 21, 2020 | 6:28 pm, Modified: Apr 25, 2023 by Connie Edwards McGaughy This post may contain affiliate links.

    Jump to Recipe

    Vegan Old Fashioned Applesauce Cake 🍏 We've updated a beloved family recipe by creating the perfect marriage of apples, spice and everything nice using all vegan ingredients in this scrumptiously moist & delicious cake.

    A vegan old fashioned applesauce cake with cranberries inside a bundt pan.

    Few aromas are more enticing than the welcoming scent of baked apples, cinnamon and nutmeg wafting from the kitchen. I love vegan apple crisp and apple pie, but there's nothing quite like enjoying a cup of coffee or tea (sweetened with homemade vegan apple honey) and a slice of this wonderfully sweet, lightly spicy and deliciously moist applesauce cake.

    This recipe is one that has been in my family for generations, handed down from my great aunt - to my mother - to me - and now, to my daughter Madison. I have been creating and curating a collection of vegan fall and Thanksgiving inspired recipes and asked Madi if she would work her culinary magic on Aunt Velma’s old fashioned applesauce cake by replacing the dairy and eggs with plant-based ingredients. We couldn't believe how great it smelled while baking and how gorgeous it looked when she took it out of the oven. Then we tasted it. OMG. It was so fantastic we decided to make another one - this time with fresh cranberries. Holy wow!

    A slice of vegan old fashioned applesauce cake on a plate.

    🥕See the printable recipe below for complete details.

    Equipment

    • Electric mixer (hand or stand)
    • 2 large mixing bowls
    • A 9" bundt/tube pan or square baking pan
    • Measuring spoons
    • Measuring cup
    • A silicone spatula

    I decided to use a Bundt pan to bake this cake, but you can also use a basic round or square cake pan.

    Ingredients

    Ingredients for making old fashioned vegan applesauce cake.
    • Flour 
    • Applesauce - homemade or store-bought
    • Baking soda
    • Salt
    • Cinnamon - ground
    • Nutmeg - ground
    • Cloves - ground
    • Butter - vegan
    • Sugar - granulated
    • Vegan egg replacer – we used Bob’s Red Mill or you can use flax seed (1 tablespoon ground flax seed mixed with 3 tablespoons water = 1 egg)
    • Vanilla
    A bowl of homemade applesauce and fresh apple slices.

    Applesauce is, of course, the key ingredient in the marvelous cake. You can use sweetened or unsweetened, smooth or chunky, depending on your preference. Personally, I love to make homemade applesauce, so that is what we used. If you haven't created your own before, it's super simple and so delicious!

    Ingredients for making old fashione vegan applesauce cake.

    Instructions

    • Preheat oven to 350°F
    • In a large mixing bowl, sift together flour, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.
    • In another large mixing bowl, beat together butter, sugar, vegan egg replacer and vanilla. Mix until thoroughly combined and smooth.
    • Add applesauce to wet ingredients. Mix until combined then gradually add in dry ingredients. Continue mixing on medium-high speed for 3-4 minutes.
    • Fold in cranberries, nuts or other add-ins to the batter.🥕See notes below.
    • Prepare baking pan by coating with butter or oil and then dusting with flour.
    A bundt pan filled with batter for old fashioned vegan apple sauce cake.
    • Pour batter into pan. Place in oven on middle shelf.
    • Bake at 350° for 55 minutes.
    • Place cake in pan on a cooling rack for at least 15 - 20 minutes prior to removing from pan. Allow to cool completely before adding icing or powdered sugar.

    🍎 Top Tips For Better Baking

    Tip #1 - Read the recipe thoroughly before starting. Familiarize yourself with each step before you begin baking. Make sure you have all the ingredients you'll need.

    Tip # 2 - Use fresh ingredients, including flour, baking soda and baking powder. All-purpose white flour has a shelf life of about 3-8 months. Gluten-free and whole wheat flours may become stale sooner. Unless you bake a lot, it's better to purchase flour in small quantities. Baking soda and baking powder can lose their rising oomph after a few months, so I like to keep an extra unopened box or tin on hand, just in case.

    Tip #3 - Measure accurately. Baking is equal parts science and art. Unlike some cooking methods where you can guess-timate quantities by adding a handful of this or a pinch of that - too much or too little of an ingredient can mean the difference between ooh and aah or uh-oh. Pre-measuring your ingredients with everything prepped in advance can be a game-changer.

    Tip #4 - Set a timer and keep an eye on the oven. Temperature accuracy can differ with some ovens. You may find the baking times will need to be adjusted depending on your oven. I like to check whatever I'm baking at least 5-10 minutes before the timer rings. If you have an older oven, using an oven thermometer can be a helpful tool.

    Tip #5 - Baking in high altitudes over 3,500 feet above sea level requires a few adjustments for baked goods to rise properly. You may need to increase your oven temperature and decrease the baking time as well as adjust the quantities of certain ingredients. This article from King Arthur Baking offers a lot of great tips on successful high-altitude baking.

    Old fashioned vegan applesauce cake on a tray.

    I decided to finish this cranberry applesauce cake with a light dusting of powdered sugar, which gives it a festive holiday look. While this cake is perfectly delish just as is, if you prefer your cake with a little something extra, why not drizzle the top with a simple lemon glaze icing (see notes in the printable recipe below) or slather on some of our luscious vegan lemon cream cheese frosting.

    Variations

    This recipe is so easy to prepare. One of the things I love about it is the variety of ingredients you can add to the basic batter. You can create a lot of different cakes with just one simple recipe.

    For this post, we included fresh cranberries. They were a fabulous addition. The tart berries provided a colorful and tasty contrast to the lightly spicy and sweet cake. Imagine what else you can add? Here's a few ideas:

    • Fresh blueberries
    • Chopped walnuts or pecans
    • Chopped fresh apples
    • Golden raisins
    • Chopped dates
    Slices of vegan old fashioned applesauce cake on a plate with fresh cranberries.

    A (very) brief history of applesauce cake

    Since this recipe certainly has a history in our family, I was curious to see how it originated. According to Wikipedia it dates all the way back to colonial times in the United States. In fact, this delicious dessert is so popular there is an official day dedicated to it - National Applesauce Cake Day which occurs annually on June 6th. Now that's something sweet to celebrate!

    🥕If you love this recipe, here are a few more sweet ideas!

    • Vegan Honey with Apple Juice & Clover
    • Easy Vegan Applesauce
    • Vegan Orange Cranberry Bread
    • Easy Vegan Homemade Pumpkin Bread
    • Vegan Oatmeal Muffins
    • Vegan Lemon Cream Cheese Frosting

    If you’ve enjoyed this recipe ⭐️⭐️⭐️⭐️⭐️ please rate it in the comments below.

    Thanks a bunch!🥕

    Recipe

    A vegan old fashioned applesauce cake with cranberries inside a bundt pan.

    Vegan Old Fashioned Applesauce Cake

    by Connie🥕
    Vegan Old Fashioned Applesauce Cake 🍏 We've updated a beloved family recipe by creating the perfect marriage of apples, spice and everything nice using all vegan ingredients in this scrumptiously moist & delicious cake.
    5 from 15 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Cook Time 55 minutes mins
    Course Dessert, potluck, Snack
    Cuisine American, Christmas, dairy free, egg free, Fruit, Holiday, no dairy, Thanksgiving
    Servings 12
    Calories 206 kcal

    Equipment

    • Electric mixer (hand or stand)
    • 2 large mixing bowls
    • A 9" bundt/tube pan or square baking pan
    • Measuring spoons
    • Measuring cup
    • A silicone spatula

    Ingredients
     
     

    • 2 cups flour all-purpose
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 teaspoon cinnamon ground
    • ½ teaspoon nutmeg ground
    • ½ teaspoon cloves ground
    • ½ cup vegan butter softened - not melted (I like Miyoko's butter)
    • 1 cup sugar
    • 2 vegan egg replacer* equivalent of 2 eggs - see suggestions in 🥕Notes
    • 1 teaspoon vanilla
    • 1 cup applesauce chilled

    Instructions
     

    • Preheat oven to 350°F
    • In a large mixing bowl, sift together flour, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.
    • In another large mixing bowl, beat together butter, sugar, vegan egg replacer and vanilla. Mix until thoroughly combined and smooth.
    • Add applesauce to wet ingredients. Mix until combined then gradually add in dry ingredients. Continue mixing on medium-high speed for 3-4 minutes.
    • Fold in cranberries, nuts or any other add-ins to the batter.
      🥕See notes below.
    • Prepare baking pan by coating with butter or oil and then dusting with flour.
    • Pour batter into pan. Place in oven on middle shelf.
    • Bake at 350° for 55 minutes.
    • Place cake in pan on a cooling rack for at least 15 - 20 minutes prior to removing from pan. Allow to cool completely before adding icing or powdered sugar.
      🥕See notes below.
    • Leftover cake is best stored (covered) in the refrigerator for up to 3 days.

    Notes

    🥕This recipe is for basic Vegan Old Fashioned Applesauce Cake, which is absolutely scrumptious all on its own. You can enjoy it just as it is or add one or more extra ingredients such as: 
    • ⅔ cup whole fresh cranberries or blueberries (lightly dusted in flour)
    • ⅔ cup chopped walnuts or pecans
    • ⅔ cup chopped apples
    • ⅔ cup golden raisins
    🥕Vegan egg replacer – we used Bob’s Red Mill or you can use flax seed (1 tablespoon ground flax seed mixed with 3 tablespoons water = 1 egg)
    🥕To frost or not to frost? That is the question. This sweet and moist cake can be enjoyed with or without icing or frosting, but if you decide to add a little something extra, might I suggest:
    • A light dusting of powdered sugar over the top of the cake. It's a perfect finish as a holiday dessert. Simply pour a tablespoon or two of powdered sugar into a small strainer or sifter and lightly shake it over the cake until it's as you like it!
    • Drizzle the top of the cake with a lemon glaze icing. Combine ½ cup powdered sugar with ¼ cup lemon juice (add juice 1 tablespoon at a time until desired consistency). Drizzle with a teaspoon over top of cake. You could also make a similar icing with apple juice and a pinch of cinnamon.
    • Frost the cake with vegan lemon cream cheese frosting. See the recipe here.

    Nutrition

    Calories: 206kcalCarbohydrates: 35gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 347mgPotassium: 42mgFiber: 1gSugar: 19gVitamin A: 366IUVitamin C: 1mgCalcium: 11mgIron: 1mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Tried this recipe?Let us know how it was!

    Food Safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Don’t leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended

    See more guidelines at USDA.gov.

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      Vegan Cranberry Oat Crumble Bars
    • Images of 15 favorite fall-inspired vegan baked goodies like pumpkin pie, zucchini bread, applesauce cake, oatmeal cookies, pumpkin bread and apple crisp.
      15 Favorite Fall Vegan Baking Recipes
    • A sliced loaf of vegan banana bread.
      Easy Vegan Banana Bread Recipe (eggless)
    • Vegan honey made with apple juice and clover, drizzling from a honey dipper into a jar.
      Vegan Honey (with apple juice)

    Reader Interactions

    Comments

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      Recipe Rating




    1. Kathi

      December 23, 2022 at 11:17 am

      5 stars
      Made this morning to bring to a brunch Christmas morning. Of course, I had to do a taste test. It’s delicious!! Thanks for sharing this recipe. It’s a keeper!

      Reply
      • Connie Edwards McGaughy

        December 23, 2022 at 6:40 pm

        Hi Kathi! I'm so happy you love the applesauce cake! Thank you for sharing your kind comments & five-star rating! You made my day.😊

        Reply
    2. Carla

      November 23, 2022 at 12:32 pm

      I've tried this recipe 3 times, and all three times it has come out looking closer to a flying saucer than a cake – it doesn't rise nearly as much as yours. The batter doesn't look as wet as yours is pictured.

      I used 1/4c each olive oil and Earth Balance vegan spread the first time, and 1/2c of Trader Joe's vegan butter the second and third times.
      I used gluten-free all-purpose flour the first time and standard all-purpose flour the second and third times.
      I used flaxseed eggs all three times, to your suggestion of 1:3 ground flaxseed to water.

      It tastes great; it just looks... not great.

      Any idea what might be going wrong?

      Reply
      • Connie Edwards McGaughy

        November 23, 2022 at 6:35 pm

        Hi Carla, oh my gosh you deserve a medal for effort! My first thought is, since your 2nd & third attempts used the same ingredients, perhaps the problem is the leavening agent. Is your baking soda new? I have found that an opened box of baking soda will lose its rising power fairly fast. Another possible reason is elevation. Any chance you live in a higher altitude (>3500 ft.)? The size of cake pan will also affect the height of the cake (larger pan, thinner cake). Hope this helps!

        Reply
    3. Barbara

      September 16, 2022 at 2:52 pm

      When I make apple cake or cookies, I like to add a teaspoon of dry instant apple cider drink mix (like Alpine). Really pumps up the apple flavor. A little of it can also be added to the glaze. Or use apple cider as the glaze liquid. Or you can use a little frozen apple cider concentrate that’s been thawed.

      Reply
      • Connie Edwards McGaughy

        September 16, 2022 at 2:58 pm

        Such great tips! I particularly love the idea of using apple cider in a glaze.🍎 Thanks for sharing, Barbara!

        Reply
    4. Joanne Utke

      January 05, 2022 at 3:14 pm

      5 stars
      I tried this for my husband's birthday and it turned out great! I used coconut oil for the vegan butter, and Bob's for the egg replacer. I didn't do the cranberries this time and I made a lemon glaze by using juice if half a lemon and enough powdered sugar to get the consistency that I wanted. Excellent vegan baking recipe! This I e goes on my go to recipe cards. I am thinking about all the variations that I could do with this like pumpkin, banana, etc...

      Reply
      • Connie Edwards McGaughy

        January 05, 2022 at 3:40 pm

        Hi Joanne!

        Your cake sounds delicious! Lemon glaze is a great way to finish it. Love to hear if you try more variations. Thanks so much for sharing & happy birthday to your lucky husband!

        Reply
    5. Kristine

      November 29, 2021 at 4:14 am

      5 stars
      I made a gluten-free version of this using your homemade applesauce recipe and loved how moist and fluffy it was! (That’s a big deal with gluten-free cakes that can get really dense.) I used 6 mini Bundt pans (perfect amount for this recipe) and filled the center hole with some of the chunky applesauce and my vegan GF husband was in heaven for several days. Thanks to you both for adapting and sharing this recipe!

      Reply
      • Connie Edwards McGaughy

        November 30, 2021 at 12:22 pm

        Hi Kristine! That’s such good news! I’d love to know what type of gluten-free flour you used. What a great idea using mini Bundt pans, I bet they were super cute! Your hubby is a lucky guy 😊 Thanks a bunch for sharing!💚🥕

        Reply
    6. Cindy Mom the Lunch Lady

      September 12, 2021 at 6:56 pm

      5 stars
      This cake sounds delicious! I love that you added cranberries to it. A nice pop of flavour 🙂

      Reply
      • Connie Edwards McGaughy

        September 12, 2021 at 8:46 pm

        Thanks a bunch Cindy! I love the combo of apples and cranberries together. 🍏

        Reply
    7. Crystal

      September 12, 2021 at 11:19 am

      5 stars
      What a perfect fall recipe! Thanks so much!

      Reply
      • Connie Edwards McGaughy

        September 12, 2021 at 8:44 pm

        Aw, thank you Crystal, my pleasure. Do let me know if you give it a try.!

        Reply
    « Older Comments

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