Introduction

This vegan applesauce cake is a moist and flavorful treat perfect for any occasion. Made without eggs or dairy, it relies on applesauce for natural sweetness and moisture. The touch of warm spices and creamy vegan frosting makes it truly irresistible.

The image shows a white tray with nine square pieces of cake arranged in a 3x3 grid, with one piece slightly lifted by a woman's hand. Each cake square has two layers: a thick, light brown spongy bottom layer and a creamy white frosting top layer with swirls of caramel-colored sauce. Small, glossy, caramelized diced apple pieces are scattered across the frosting on each piece. Around the tray, there are two red apples and a small clear glass container filled with more diced apples in caramel sauce, set on a white marbled surface. 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 (for extra gooey topping, optional)

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 very well combined and no lumps remain.
Step 3: Add the wet ingredients—applesauce, dairy-free milk, oil, vinegar, and vanilla extract—to the dry ingredients. Stir until just combined; some lumps are fine but avoid overmixing.
Step 4: Pour the batter into your 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.
Step 6: Remove the cake from the oven and place the pan on a cooling rack. Allow the cake to cool completely before frosting.
Step 7: To make the frosting, beat the vegan butter in a large bowl or mixer until light and fluffy. Gradually add powdered sugar and vanilla, beating until combined. Adjust firmness by adding more sugar or milk as needed.
Step 8: Once the cake is cooled, spread the frosting evenly on top. For extra flavor, swirl in caramel from caramelized apples and dot the frosting with the apples if desired.
Step 9: Cut into squares and serve.

Tips & Variations

Use a neutral oil like sunflower or canola to keep the cake’s flavor balanced.
Try adding chopped nuts or raisins into the batter for extra texture.
The caramelized apples add an extra gooey topping—optional but highly recommended.
For a lighter frosting, reduce the amount of vegan butter and increase the dairy-free milk slightly.

Storage

Store leftover cake in an airtight container at room temperature for up to 1 day. To keep it longer, refrigerate for up to 3 days or freeze for up to 1 month. When reheating refrigerated or frozen cake, bring it to room temperature or warm gently before serving.

How to Serve

A square piece of cake sits on a white plate with a scalloped edge and gold trim. The cake has two layers: a moist, light brown spongy base and a thick, creamy light beige frosting layer on top. The frosting is topped with small chunks of golden-brown caramelized nuts scattered evenly. In the background, the rest of the cake is visible with the same layers and topping, along with a red apple to the left and a two-tone brown mug with a handle to the right, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of dairy-free milk?

Yes, if you are not strictly vegan, you can substitute regular milk in the same quantity without affecting the recipe significantly.

Is it necessary to use vinegar or lemon juice?

The vinegar or lemon juice helps activate the baking soda to give the cake a light texture, but it is optional. The cake will still turn out well without it.