This easy applesauce cake mixes right in the pan with no bowls needed: just 10 minutes prep for a moist, cinnamon-spiced cake! It works with powdered sugar or cream cheese frosting.
Over the years I’ve created dozens of cake recipes, and this one consistently gets rave reviews: my favorite easy applesauce cake! The genius lies in mixing everything directly in the baking pan, which means you can have a tender, spice-scented cake in the oven in 15 minutes.
The flavor secret isn’t just the applesauce, though that keeps it incredibly moist and fluffy. It’s the combination of Greek yogurt, olive oil, and cozy spices in that brilliant one-pan mixing method. I love it so much I included a version in my latest cookbook!
5 Star Reader Reviews
⭐⭐⭐⭐⭐ “This applesauce cake turned out PERFECT. So soft, moist, springy, and perfectly sweet. No frosting needed at all! I subbed sour cream for the yogurt because it was what I had on hand, and I added 1/4tsp of allspice and I was blown away!” -Allison
⭐⭐⭐⭐⭐ “Yum! Made exactly as written. Was just the right amount of sweet and spice. The texture was light. All in all a great recipe. Thanks!” -Robin
Why This Applesauce Cake Recipe Works
I absolutely love this moist, spice-scented one you can whip up right in the baking dish. I created this applesauce cake recipe inspired by the cookbook Prep: The Essential College Cookbook by my author friend Katie Sullivan Morford. It’s gone on to become a favorite in my family! Here’s why:
- It’s beyond easy to make. No mixing bowls required! You’ll mix everything in the cake pan.
- It’s got big cozy flavor. This cake features olive oil, Greek yogurt, and applesauce to keep the cake moist. With such simple ingredients, you’d expect the flavor to be overly simple too. But it’s got the perfect amount of sweetness, aroma of cinnamon, and tangy fruitiness from the applesauce.
- It works for any season. While applesauce cake has a bit of a fall vibe, you can make it anytime.
Key Ingredients You’ll Need
- Applesauce: I like to use unsweetened applesauce here. Homemade applesauce is not required, but it would be even more delicious!
- Brown sugar: I specifically use light brown sugar because it adds molasses notes without overpowering the apple flavor, and keeps a nice light brown color.
- Greek yogurt: Along with applesauce is what gives the cake its moist texture. I’ve found that full-fat Greek yogurt works best, but low-fat will work in a pinch. A few readers have substituted sour cream and said this is delicious as well.
- Olive oil: Using olive oil instead of butter creates a more tender crumb and keeps the cake moist for days. I use a mild olive oil (look for containers marked “mild taste”, but anything works).
- Cinnamon: I’m generous with cinnamon in this recipe because it pairs so well with the applesauce. If you love cozy spices, you could add ½ tsp each of ground ginger, allspice and cloves.
How to Make Applesauce Cake in One Pan
The beauty of this applesauce cake lies in its simplicity. The baking pan doubles as your mixing bowl, though some readers prefer using a bowl. Here’s the overview (jump to the recipe for exact amounts):
- Prep the pan: Preheat the oven to 350°F and grease your pan thoroughly.
- Mix the dries: Combine all dry ingredients in the pan first, using a fork to break up any brown sugar clumps. (You can use a bowl for this part if you like).
- Add the wet ingredients: The key is making that well in the center for the wet ingredients.I crack the egg into the well, then I add the oil, yogurt, applesauce, and vanilla all at once. The mixing happens quickly: I use a fork and work from the center outward until just combined.
- Bake: Bake 25 to 30 minutes, until the center feels fairly firm when pressed and a toothpick comes out with no wet batter.
Pro Tip: Don’t overmix! Stop as soon as the flour disappears. A few lumps are fine and won’t affect the cake.
Topping Ideas
Now of course, if you’d like you can slather this applesauce cake with icing. But to keep it easy and light, I personally like to use a light dusting of powdered sugar instead of icing. Here are a few topping options:
- Powered sugar (easiest): Top with a dusting of powdered sugar.
- Glaze icing (festive): Make a double recipe of Powdered Sugar Icing and pour it over the top.
- Maple glaze (fun): Try this easy Maple Glaze, which adds loads of cozy flavor!
- Cream cheese icing (decadent): Make my Cream Cheese Frosting and slather it over the top.
Storage and Make-Ahead Tips
Store applesauce cake covered at room temperature for up to 3 days, or refrigerated for up to 5 days. Bring to room temperature before serving. You can freeze for up to 3 months (thaw at room temperature).
Make-Ahead Tip: I often make this cake in the morning and serve it that evening. It tastes even better after sitting for a few hours.
Dietary Notes
This applesauce cake recipe is vegetarian. For dairy-free, use dairy-free yogurt and a flax egg or vegan egg replacement (let us know how it goes!).
(Update: One reader shared with us, “We replaced the regular yogurt with the Whole Foods 365 almond yogurt and used Bob’s Red Mill egg replacer, and it came out amazing!”)
Frequently Asked Questions
Applesauce adds moisture and natural sweetness. Its acidity helps baking soda give the cake lift. In this applesauce cake recipe it works alongside Greek yogurt and olive oil, which is why the cake stays soft for days.
Yes. Wrap unfrosted pieces individually and freeze for up to 3 months, then thaw at room temperature. Add frosting or powdered sugar after thawing.
I haven’t tested a vegan version, but one reader said this: “We replaced the regular yogurt with the Whole Foods 365 almond yogurt and used Bob’s Red Mill egg replacer, and it came out amazing!”
Easy Applesauce Cake
This easy applesauce cake mixes right in the pan with no bowls needed: just 10 minutes prep for a moist, spiced cake! It works with powdered sugar or cream cheese frosting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 pieces 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 ¼ cups all-purpose flour
- 2/3 cup light brown sugar, firmly packed
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 egg
- ⅓ cup olive oil
- ½ cup plain Greek yogurt (or substitute sour cream)
- ½ cup unsweetened applesauce (or homemade applesauce)
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350F. Grease an 8-inch square baking pan.
- Put the flour, brown sugar, cinnamon, baking powder, baking soda, and salt into the baking pan and use a fork to thoroughly mix the ingredients together. (Alternatively, you can use a bowl for this; some readers prefer it!)
- Use your hands to make a hole in the center of the dry ingredients. Into the hole, crack the egg and add the olive oil, yogurt, applesauce, and vanilla. Use a fork to mix the ingredients together until smooth and blended. Smooth the top of the batter with the side of a butter knife.
- Bake until the cake is fairly firm when you press lightly at its center and a toothpick inserted in the middle has no wet batter sticking to it, 25 to 30 minutes.
- Remove from the oven and leave on the counter to cool completely, 1 hour. Leave the cake in the pan. Dust with powdered sugar. Cut into pieces and use a small spatula to lift them from the pan. Store at room temperature for 3 days or refrigerated for up to 5 days. You can also freeze unfrosted pieces for up to 3 months, wrapped tightly in foil or plastic.
In the meantime, you can use Google to find the metric equivalents.
Copy and paste the ingredient list and indicate your preferred system.
Lovely recipe, looking forward to trying it, but It would be great if you supplied metric equivalents, or, as some other sites do, provide a tab that displays the recipe converted to the preferred metric for non-American subscribers.
Thank you! Yes, we’d like to add these to all recipe eventually.