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95 Comments

  1. Tastes like pound cake and it’s light, fluffy and crispy. I love it and its such a delectable treat. Thank you ?. Perfect! Definitely am making it again!5 stars

  2. This recipe is good. I can actually use this as a plain regular loaf of bread since it does not have a strong apple taste. I ate a slice of it with strawberry jelly a few moments ago.

    I’ve been looking for something like this for a while. The texture is moist and the bread is thick. This bread is extremely filling. Thank you for sharing.5 stars

  3. Hard to believe that a recipe this simple could be so good. The consistency of the crumb and the taste are amazing. I am making it again today.5 stars

  4. If I omit sugar do I need to increase the apple sauce. Don’t understand you calling it sugar free when you add sugar to the recipe

    1. Keep the applesauce amount the same as mentioned in the recipe. I have never called this recipe sugar-free but I have mentioned it to be egg-free in the post.

  5. I made this cake as a birthday treat for my daughter’s daycare class, since one of her classmates has an egg allergy. It was wonderful! It rose beautifully and stayed moist overnight. I actually ended up doubling the recipe and baking it in a 9×13” pan, and it still came out great! I added some cinnamon, allspice, and ginger for extra flavor and dusted the top with some King Arthur non-melting confectioners sugar.5 stars

    1. Great and thanks for sharing the lovely feedback and the variations. The warm spices must have surely made the cake taste too good. Also thanks for the rating as well.

    2. My cake came out most and very good, but it was crumbly…I wasn’t able to slice it in nice slices it fell apart..but was moist not dry and crumbly..what did I do wrong?

      1. This can happen if the mixing of the batter is overdone or underdone. Also baking for more time may result in the cake being crumbly.

        Lastly always let the cake cool completely before slicing it and serving. Warm or slight hot cakes can also crumble when you slice them. I hope these tips help.

  6. Hi Dassna,
    Let me tell you, I love trying your recipes.They are never disappointing!This was the very first time I tried an eggless cake and turned out so well.Perfectly baked, beautiful texture.Wonderful!
    The only concern I have is the sugar content in it.Applesauce was from the store(high in sugar!) and plus the added sugar.Is there any low sugar/NO sugar method?Will Stevia or something will work in its place?
    Your reply will be much appreciated.
    Thanks
    Ketki4 stars

    1. thanks ketaki. i have made the recipe with a no sugar apple sauce (unsweetened). so obviously i have added sugar in the cake batter. whenever you bake anything with store brought stuff, always check for sugar and then add sugar accordingly in the recipe. i have never baked anything with stevia, so not sure how it will work. you can use sweeteners like maple syrup or jaggery or coconut sugar or palm sugar. i would suggest avoid using honey as honey becomes toxic when heated. its better to use homemade apple sauce as there is no sugar or any added preservative or additive in it. also homemade apple sauce can be made in a large quantity and freezed. it stays well for a couple of months.

  7. Hi…
    Great fan… Love how u give exact proportions for everything… Just perfect… However i do have a small doubt… While baking the eggless sponge cake, i set the temperature as given in your recipe… But the cake did not turn out good… It was raw in the centre…. Should i be changing the baking time and temperature… I used the convection mode in a microwave oven…

    1. thanks. oven temperature are not the same in any oven. the temp will change as per the size, type, model of oven. so for the temp given in any recipe you can always change the baking time. no two ovens same. if the cake is raw in the center, then you can bake for some more minutes. always check the center and sides of the cake with a toothpick to determine if the cake is done or not. i would suggest to keep the temperature same and increase the baking time.

  8. hi this vegan receipe sounds great!! could i add some warm spices, cinamon, ginger, clove(tiny bit) to compliament the apple flavour?5 stars

  9. I tried your receipe and it turned out great. Thank you very much. I have a question. Within how many days should the cake be consumed. Thank you5 stars

    1. thats nice to know rahaf and thanks for the feedback. if you refrigerate, the cake will stay good for about 10 to 12 days. if you stay in a cold place, then the cake will stay good for a couple of days if kept outside. in a warm and humid climate, its best to refrigerate.

  10. Thank you for sharing your recipes Dasanna. I’ve tried many recipes from your blog and they’ve all turned out absolutely amazing! 🙂 I look forward to every new recipe you share. I have been wanting to try this simple sponge cake recipe. It seems like an ideal recipe for a beginner like me. If I were to make this cake with eggs, what would I need to change? Is vinegar and baking soda still required?

    1. thanks a lot mini. if using eggs then no vinegar and baking soda is required. i have made sponge cake in my home science days with eggs. only eggs are used. if you want, i can send you the original recipe in a handwritten note image on your gmail. let me know. its a really good recipe and gives very good results. in this recipe of sponge cake with applesauce some tweaks will be required.

  11. Hi
    I found this recipe while browsing for eggless sponge cakes. I made it today and it turned out amazing. It’s soft, light and with just the right amount of sweetness . The colour is a lovely golden beige. Thanks a lot and keep sharing more such lovely recipes5 stars