Easy Applesauce Cake Recipe
Print Pin VideoThis ultra-soft, super moist applesauce cake recipe is full of warm spices and has a wonderful, subtle apple flavor throughout. It's simple, comforting, and so, so easy to make.
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 2½ cups (300 g) all-purpose flour
- ¼ cup (25 g) cornstarch
- 1½ tsps baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsps ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp ground nutmeg
- 1½ cups (300 g) soft light brown sugar - firmly packed (see note 1)
- 3 large eggs - room temperature
- 1 cup (200 g) unflavoured vegetable oil - I use canola oil
- 1¼ cups (300 g) unsweetened applesauce
- ¼ cup (60 g) whole milk - room temperature
- 2 tsps vanilla extract/essence
Instructions
- Preheat the oven to 350℉ (180℃) conventional (see note 2 if using a convection oven). Lightly grease a 9x13-inch cake pan and line it lengthways with parchment paper, leaving some overhang on the sides so it is easy to lift out later. Set aside.
- In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ground ginger, ground cloves, and ground nutmeg. Using a whisk, mix until well combined. Set aside.
- In a large bowl, combine the light brown sugar, eggs, vegetable oil, applesauce, milk, and vanilla. Using a whisk, mix until smooth and well combined.
- Add the pre-sifted dry ingredients into the wet mixture and, using a spatula, gently fold until just combined. Be careful not to overmix and only fold until you no longer see any streaks of flour. The batter may look slightly lumpy, but that's perfectly fine as long as there aren't any large clumps.
- Pour the batter into the prepared cake pan and spread it into an even layer. Gently tap the pan on the counter to release any large air bubbles.
- Bake for 25–27 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs attached.
- Allow the cake to cool in the pan for about 15 minutes. Run a thin knife along the edges without parchment, then carefully turn it out onto a wire rack and remove the parchment paper (see video for the easiest way to flip the cake). If desired, flip it back over so it is right side up to avoid wire rack marks on the surface. Cool completely before dusting with powdered sugar, slicing, and serving. Enjoy!
Video
Notes
Note 1. If using measuring cups for this recipe, then you want to firmly pack your light brown sugar. To do this, pack your measuring cup with sugar and using the back of a spoon, press the sugar into the cup with a little bit of pressure (not too much) and then fill the remaining cup with more sugar.
Note 2. If using a convection (fan-forced) oven, bake at 320°F (160°C), as the fan function cooks faster.
Nutrition
Calories: 256kcal | Carbohydrates: 34g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 137mg | Potassium: 70mg | Fiber: 1g | Sugar: 19g | Vitamin A: 51IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 1mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
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