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    Home » Desserts

    Vegan Old Fashioned Applesauce Cake

    Published: October 21, 2020 | 6:28 pm, Modified: Feb 14, 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!

    🥕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
    Easy Homemade Applesauce

    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

    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

    very vegan 🌱 very good

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

    Thanks a bunch!🥕

    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 mins
    Cook Time 55 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.

    More Desserts

    • Vegan cranberry crumble bars and fresh cranberries on a plate.
      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 & clover)

    Reader Interactions

    Comments

    1. Kayla DiMaggio

      September 11, 2021 at 7:59 pm

      5 stars
      Yum! This applesauce cake has all the great flavors of Fall! I loved it so much!

      Reply
      • Connie Edwards McGaughy

        September 12, 2021 at 8:44 pm

        Kayla, you're so right. It's my favorite Fall dessert next to pumpkin bread!🍎🎃 Thanks a bunch!🥕

        Reply
    2. Andrea White

      September 11, 2021 at 7:04 pm

      5 stars
      The perfect sweet treat! I love it! 🙂

      Reply
      • Connie Edwards McGaughy

        September 12, 2021 at 8:41 pm

        It really is! Thank you!

        Reply
    3. Sam

      September 11, 2021 at 5:50 pm

      5 stars
      This is absolutely delicious!! I love using applesauce in baking and the idea of adding cranberries is irresistible. Love!

      Reply
      • Connie Edwards McGaughy

        September 12, 2021 at 5:41 pm

        Hi Sam, thanks so much! I'd love to hear if you give it a go!💚

        Reply
    4. Carol

      July 31, 2021 at 1:05 pm

      5 stars
      This looks so moist and wonderfully delicious!
      I am going to sub chopped pitted dates for the cranberries. I have always loved a good applesauce cake! It is incredibly comforting.

      Reply
      • Connie Edwards McGaughy

        July 31, 2021 at 1:09 pm

        Carol, dates would be scrumptious in this cake, great idea! Do let me know how it turns out. Happy baking!🥣

        Reply
    5. Helga

      June 15, 2021 at 8:23 am

      5 stars
      This cake is yummy! I used 2 cups of applesauce just because I had it and wanted to use it up. Didn’t leave out the butter. The cake was very moist and delish 😋

      Reply
      • Connie Edwards McGaughy

        June 15, 2021 at 2:37 pm

        Hi Helga! Isn't it a great cake? I bet that extra applesauce made it extra moist. So glad you love the recipe & thanks a bunch for sharing!🍎🌱

        Reply
    6. Karen

      April 07, 2021 at 6:56 pm

      Can you use a gluten free flour?

      Reply
      • Connie Edwards McGaughy

        April 07, 2021 at 6:59 pm

        Hi Karen! I haven't baked this cake with gluten-free flour, but I would imagine you can. Do you have a favorite GF flour for cakes? I have used Bob's Red Mill and King Arthur 1:1 gluten-free flours in baking.

        Reply
    7. Lindsay

      March 06, 2021 at 7:43 pm

      5 stars
      I made this cake a few nights ago and I'm super happy with it! I substituted flax for the egg replacer, baking powder for the soda, and extra applesauce for the butter and the cake rose beautifully and is still super moist and tasty! Definitely adding this into my cake rotation! Thank you!

      Reply
      • Connie Edwards McGaughy

        March 06, 2021 at 10:24 pm

        Lindsay - I've been curious about replacing the butter with more applesauce & I'm so glad you tried it & loved the results. Thanks a bunch for sharing your experience! 💚🥕

        Reply
    8. Connie Edwards McGaughy

      November 10, 2020 at 6:32 am

      5 stars
      There's very good reason why applesauce cake is so popular. It's absolutely delicious and this vegan version is over-the-top scrumptious!

      Reply
    9. Jayne

      October 25, 2020 at 1:13 pm

      Could this be made without the oil or is there a replacement for it?

      Reply
      • Connie Edwards McGaughy

        October 25, 2020 at 1:20 pm

        Hi Jayne - good question. I haven't prepared this particular recipe without using butter, but if I did, I would replace it with 1/2 cup (more) applesauce.🍎 Love to hear if you give it a try! 🥕

        Reply
      • Lindsay

        March 06, 2021 at 7:39 pm

        5 stars
        I just made this cake a couple nights ago and substituted applesauce for the butter and it came out really good!

        Reply
    10. Janet

      October 25, 2020 at 2:13 am

      Hi, I would like to make this cake but what can I substitute for the egg replacer? I don’t like using it. Thanks. Janet

      Reply
      • Connie Edwards McGaughy

        October 25, 2020 at 3:06 am

        Hi Janet! I'm happy you want to make this cake 🍏 it's so delish! Here are a couple options for egg replacers that I have used in other cake recipes with great success. I haven't tried them in this one, but I can imagine either will do the trick: Option 1. Ground Flax Meal - Combine one tablespoon flax meal (ground flax seed) with 3 tablespoons water per egg - which would be a total of 2 tbsps flax meal & 6 tbsp water since this recipe requires the equivalent of 2 eggs. Option 2. Soda Water - Use 1/4 cup carbonated water per egg (1/2 cup total for this recipe).
        I'd love to hear what you choose to use & how your cake turns out! Happy baking!🥕

        Reply
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