Introduction

This Vegan Applesauce Cake is a moist, flavorful treat perfect for any occasion. Made without eggs or dairy, it uses applesauce to keep it tender and naturally sweetened. Topped with creamy vegan buttercream and optional caramelized apples, it’s a comforting dessert everyone can enjoy.

A square cake cut into nine pieces sits on white parchment paper over a white marbled surface. The cake has two visible layers: a moist, dense, light brown bottom cake layer, and a thick top layer of creamy off-white frosting with swirls of caramel or spiced sauce. Small chunks of caramelized apple pieces, golden-brown and glossy, are scattered generously over the frosting, adding texture and color contrast. Two pieces are separated slightly from the rest, revealing the thickness and texture of the cake and frosting layers. Nearby, a small glass bowl holds more caramelized apple chunks, with two red apples and a brown cloth partially visible on the white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/4 cups (405g) all-purpose plain flour (spoon and leveled)
1 cup (200g) granulated sugar
1/2 cup (100g) packed brown sugar
3 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon allspice (or ground nutmeg)
1/2 teaspoon salt
2 cups (510g) unsweetened applesauce (room temperature)
3/4 cup (170g) dairy-free milk (room temperature)
1/2 cup (110g) neutral flavored oil
1 tablespoon white or apple cider vinegar (or lemon juice, optional)
1 teaspoon vanilla extract
1 cup (225g) vegan block butter (room temperature)
3-4 cups (300-400g) powdered sugar / icing sugar (to taste or as needed)
1 teaspoon vanilla extract (for frosting)
1-2 tablespoons (15-30g) dairy-free milk (or as needed, for frosting)
1 batch caramelized apples (optional for extra gooey topping)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Grease or line a 9 x 13 inch (23 x 33 cm) baking pan with parchment paper.
Step 2: In a large bowl, whisk together all the dry ingredients until well combined and lump-free.
Step 3: Add the applesauce, dairy-free milk, oil, vinegar (if using), and vanilla extract to the dry ingredients. Stir gently until just combined. Keep some lumps, but ensure there is no dry flour left. The batter will be slightly thick.
Step 4: Pour the batter into the prepared pan and smooth the top with a spatula or spoon.
Step 5: Bake for 32-38 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Usually, 35 minutes works well for a moist cake.
Step 6: Remove the cake from the oven and place it on a cooling rack. Let it cool completely before frosting.
Step 7: To make the frosting, beat the vegan butter in a bowl or stand mixer until light and fluffy. Gradually add powdered sugar and vanilla extract, beating until just combined. Adjust consistency by adding more sugar for a firmer frosting or dairy-free milk for a softer one.
Step 8: Once the cake is fully cooled, spread the frosting evenly over the top. Optionally, swirl in caramel from the caramelized apples and dot with the apples for extra flavor.
Step 9: Cut the cake into square slices and serve.

Tips & Variations

Use apple cider vinegar or lemon juice as a natural leavening enhancer if you don’t have white vinegar.
Add chopped nuts or raisins to the batter for extra texture and flavor.
Try using pumpkin puree instead of applesauce for a seasonal twist.
For a gluten-free version, substitute the flour with a gluten-free all-purpose blend and check that baking powder is gluten-free.

Storage

Store leftover cake in an airtight container at room temperature for up to 1 day. You can refrigerate it for up to 3 days or freeze it for up to 1 month. When reheating refrigerated or frozen cake, bring it to room temperature or warm gently in the microwave for best texture.

How to Serve

A close-up view of a single square piece of moist brown cake with a rough texture, topped by a thick layer of creamy off-white frosting with soft swirls and small, golden-brown caramelized apple chunks scattered on top. The cake is placed on a slightly textured white plate. In the blurred background, a larger frosted cake with similar apple toppings is visible, along with a red apple and a white cup with a brown stripe. The setting features a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake nut-free?

Yes, this recipe is naturally nut-free. Just be sure your ingredients, especially vegan butter and dairy-free milk, are processed in nut-free facilities if you have allergies.

How do I make the caramelized apples?

To make caramelized apples, peel and slice apples, then cook them in a pan with a little sugar and vegan butter over medium heat until soft and golden. Stir frequently to avoid burning. Use these on top of the frosted cake for extra gooey sweetness.

Vegan Applesauce Cake Recipe

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★★★★★

4.9 from 117 reviews

This Vegan Applesauce Cake is a moist, flavorful dessert perfect for any occasion. Made without eggs or dairy, it uses applesauce to keep the cake tender and naturally sweet, spiced with cinnamon, ginger, and allspice. Topped with a creamy vegan buttercream frosting and optionally garnished with caramelized apples, this cake is both comforting and indulgent while being entirely plant-based.

Author: zara
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

Scale

Dry Ingredients

3 1/4 cups (405g) all-purpose plain flour (spoon and leveled)
1 cup (200g) granulated sugar
1/2 cup (100g) packed brown sugar
3 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon allspice (or ground nutmeg)
1/2 teaspoon salt

Wet Ingredients

2 cups (510g) unsweetened applesauce (room temperature)
3/4 cup (170g) dairy-free milk (room temperature)
1/2 cup (110g) neutral flavored oil
1 tablespoon white or apple cider vinegar (or lemon juice, optional)
1 teaspoon vanilla extract

For Frosting

1 cup (225g) vegan block butter (room temperature)
3–4 cups (300-400g) powdered sugar / icing sugar (to taste or as needed)
1 teaspoon vanilla extract
1–2 tablespoons (15-30g) dairy-free milk (or as needed)

Optional Topping

1 batch caramelized apples (as per extra gooey version in the recipe card)

Instructions

Preheat Oven: Preheat your oven to 350°F (180°C). Prepare a 9 x 13 inch (23 x 33 cm) baking pan by greasing it or lining it with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, allspice, and salt. Whisk them thoroughly until well combined and free of lumps.
Add Wet Ingredients: Add the unsweetened applesauce, dairy-free milk, neutral oil, vinegar or lemon juice if using, and vanilla extract to the dry ingredients. Stir gently until just combined. Avoid overmixing; it’s okay if there are a few lumps, but make sure no dry flour pockets remain. The batter will have a slightly thick consistency.
Pour Batter: Transfer the batter into the prepared baking pan, smoothing the top evenly with a spatula or spoon to create a uniform surface.
Bake Cake: Place the pan in the oven and bake for 32 to 38 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Typically, 35 minutes provides a perfectly moist cake.
Cool Cake: Remove the cake pan from the oven and place it on a cooling rack. Allow the cake to cool completely before frosting, ensuring the frosting does not melt.
Make Frosting: In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the vegan block butter until fluffy and light. Gradually add powdered sugar and the vanilla extract, and beat until combined. Adjust the frosting consistency by adding more powdered sugar for firmness or dairy-free milk for softness, beating until smooth.
Decorate Cake: Once the cake is completely cooled, spread the prepared vegan buttercream frosting evenly over the top. Optionally, swirl in caramel from the caramelized apples into the frosting and dot the cake surface with caramelized apple pieces for extra flavor and decoration.
Serve and Store: Cut the cake into squares as desired. Store any leftovers in an airtight container at room temperature for up to 1 day, refrigerated for up to 3 days, or frozen for up to 1 month.

Notes

Ensure flour is spooned into the measuring cup and leveled for accurate measurement to avoid a dense cake.
Allow applesauce and dairy-free milk to come to room temperature for better batter integration.
The caramelized apples add an extra gooey texture and enhanced flavor, making the cake richer and more indulgent.
Do not overmix the batter; overmixing can toughen the cake.
Using vegan block butter helps achieve a creamy, stable frosting texture ideal for spreading.
The cake is moist and tender, so a few moist crumbs on the toothpick during the bake test is normal and preferred over dryness.

Keywords: vegan applesauce cake, plant-based cake, dairy-free dessert, eggless cake, moist cake recipe, spiced applesauce cake, vegan frosting