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

Vegan Old Fashioned Applesauce Cake

Prep Time: 15 minutes
Cook Time: 55 minutes
Servings: 12
Calories: 206kcal
Author: 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.
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US Customary - Metric

Equipment

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: 206kcal | Carbohydrates: 35g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 347mg | Potassium: 42mg | Fiber: 1g | Sugar: 19g | Vitamin A: 366IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
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⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕