Applesauce Cake
This Applesauce Cake is spiced to perfection and topped with a simple cream cheese frosting. Whip it up in one bowl with healthy ingredients for a delicious treat!
Servings: 12 pieces (1 8x8" baking pan)
Cost: $5.23
Ingredients
- 1 cup unsweetened applesauce
- 1/4 cup coconut oil melted and cooled, see note 1
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup light brown sugar lightly packed
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1/8 teaspoon ground nutmeg
- 1 cup oat flour blend up old-fashioned oats
- 1/4 cup chopped pecans optional
- 1/3 cup raisins optional
Optional Cream Cheese Frosting
- 2 ounces reduced-fat cream cheese softened to room temperature
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1-1/2 cups powdered sugar
- Chopped pecans optional, for topping
Instructions
- Set out cream cheese to warm to room temperature. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper or the cake will not come out easily. Melt coconut oil and let cool to room temperature (see note 1).
- In a large bowl, stir together applesauce, melted and cooled coconut oil, egg, vanilla extract, and brown sugar until smooth.
- Add baking soda, baking powder, salt, cinnamon, allspice, and nutmeg to the bowl, then add oat flour (see note 2). If using, add chopped pecans and raisins. Mix until combined and smooth.
- Pour batter into the lined 8x8 pan. Bake for 28–33 minutes or until a fork inserted comes out clean. Let the cake cool completely before frosting.
- In a large bowl, beat softened cream cheese and vanilla extract with a hand mixer until smooth. Add salt. If you’d like a tangier or soft frosting, only add 1-1/4 cups powdered sugar. For a sweeter, thicker frosting, add closer to 1-3/4 cups. Gradually add desired amount of powdered sugar, beating between additions, until the frosting is smooth and creamy and to your desired consistency. Add a bit of milk if too thick.
- Frost the cooled cake evenly. If desired, top with chopped pecans.
Video
Notes
Note 1: The coconut oil needs to be melted, but if it’s hot, it will get chunky when added with other cold ingredients. Give it time to come to room temperature before adding it with the other ingredients.
Note 2: Make oat flour by blending (or pulsing) old-fashioned oats or quick oats in a blender or food processor until they resemble flour. Blend well so you don’t have any large oat chunks in the cake. Measure oat flour after blending and not before.
Storage: Store cake at room temperature, covered with plastic wrap. Applesauce Cake is best enjoyed within 1–2 days. Freeze (un-frosted) pieces for up to 3 months; thaw at room temperature and then frost. Frosted cake doesn't freeze and thaw well.
Nutrition
Serving: 12pieces | Calories: 329kcal | Carbohydrates: 59g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 210mg | Potassium: 163mg | Fiber: 2g | Sugar: 41g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg