Applesauce Cake Recipe
Light and airy while still moist and tender, my Applesauce Cake is a picture-perfect vegan sponge cake. This one-bowl cake recipe takes fewer than 10 ingredients and just 10 minutes of active time to assemble, meaning a delicious dessert is never far from reach!
About Applesauce Cake
When I gave up eating eggs many years ago, I was worried that my cakes would never be the same. Luckily, this applesauce cake recipe makes for a darn good vegan version of a sponge cake — it is light, tender, and spongy. While it isn’t quite as spongy or springy as cakes made with eggs, it is a more than acceptable substitute.
The applesauce in this egg-free cake recipe is actually used as a replacement for the eggs rather than as a flavoring component.
You honestly can’t even tell that apples are used! Instead, it tastes like a plain vanilla sponge cake, leaving you plenty of leeway for flavor customization.
I have a different version of vanilla sponge cake made with condensed milk if you prefer that to applesauce. You can check the recipe here – Pressure Cooker Cake.
This recipe is heavily modified from my cooking school notes. In the original recipe, 3 eggs were added. In this case, I substituted ¼ cup of homemade Applesauce for each egg. I also added a mixture of both vinegar and baking soda to help with the rise of the cake.
Perhaps the best attribute of this easy applesauce cake recipe is how quick it is to mix up. As a vegan recipe, there is no creaming required.
Everything can be mixed up in a single bowl in just 10 minutes! As a result, this is a recipe I turn to time and again when we are in need of a little something sweet after dinner.
This vegan sponge cake can be used as a base for gateaus or for making frosted cakes like my Black Forest Cake, Pineapple Cake, and Strawberry Cream Cake. If you love a simple vanilla cake, then you might also like my Eggless Vanilla Cake recipe.
It is also delicious plain. Usually, I make sponge cakes to be served with our evening tea or coffee. Feel free to dress it up for company by adding a dollop of chantilly (sweetened whipped cream), sweetened yogurt, some lemon curd, chocolate sauce, or fresh berries.
How To Make Applesauce Cake
Note – the step-by-step photos were taken at night.
Prep and Make Applesauce Mixture
1. Grease a loaf pan measuring 8.5 x 4.5 x 2.5 inches with oil or butter. You can also use a round pan of 7 or 7.5 inches diameter.
Preheat the oven at 180 degrees Celsius/350 degrees Fahrenheit 15 minutes before you start baking. For baking in the convection mode of the microwave oven, use 170 degrees Celsius/330 degrees Fahrenheit as the preheat temperature.
In a mixing bowl, add ¾ cup unsweetened applesauce, ¼ cup oil, and ¾ cup sugar.
2. With a wired whisk, stir this mixture so well that the oil is incorporated evenly and the sugar has dissolved.
3. Now add 1 tablespoon of apple cider vinegar (or regular vinegar or lemon juice) to the wet mixture.
4. Stir and mix again very well.
Make Cake Batter
5. Sieve the dry ingredients listed below directly in the bowl containing the wet ingredients:
- 1.5 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 pinch of salt
6. Add 1 teaspoon vanilla extract or 1 teaspoon vanilla powder or 1 scraped vanilla bean.
7. Fold the dry ingredients in the wet ingredients lightly. Don’t overdo it, or you’ll risk ending up with a tough, dense cake.
8. The batter should feel light. here’s the batter ready to go in a greased pan.
Bake Applesauce Cake
9. Pour the batter into the prepared pan.
10. Bake at 180 degrees Celsius/350 degrees Fahrenheit for 35 to 40 minutes. If the top starts to get browned too early during baking, then lightly tent it with foil or butter paper and continue to bake.
Depending on the temperature conditions in your oven, it may take less or more time. The final check is a golden top and a toothpick or wooden skewer coming out clean.
For baking in the convection mode of a microwave oven, use the temperature of 170 degrees Celsius/330 degrees Fahrenheit. Again the baking time will vary in the convection mode of your microwave oven
11. Once baked and a toothpick inserted comes out clean, allow to cool in the pan for about 10 minutes.
Now remove the cake from the pan and place on a wired rack or tray for the sponge cake to cool down.
12. Here’s the photo of the cake in daylight. Slice and serve this eggless sponge cake with milk, tea or coffee. Enjoy!
Expert Tips & Tricks
- Baking soda and baking powder cannot be substituted for each other.
- Oil gives cakes a really good, light texture. Be sure to use a neutral oil like vegetable, corn, canola, or peanut oil.
- The recipe cannot be doubled or halved.
- This cake can be made in the convection mode of a microwave oven. Not sure about pressure cooker method. You will have to experiment on your own.
- The recipe calls for 1 tablespoon of apple cider vinegar, but you can add 1 tablespoon of either regular vinegar or lemon juice in place of apple cider vinegar.
- Whole wheat flour might not work in this recipe. If you want to try, then I suggest adding half-half of both all-purpose flour and whole wheat flour.
Optional Variations
This light and fluffy applesauce cake recipe is pretty perfect as written, but there are plenty of opportunities to customize it. Here are a few ideas to get you started:
- Change the size & shape by using a different baking tin. Most any cake recipe can be adjusted to fit the size cake pan you have on hand with the help of a little math. This recipe works well with a standard loaf pan or a 7-7.5″ round tin, but can also be adjusted for making muffins/cupcakes.
- Fold in any add-ons you like. If you want to add a bit of flavor or crunch to this cake recipe, feel free! Try adding warming spices like ginger, cinnamon, cardamom, or clove for more of an “apple” flavored applesauce cake. You can also fold in toasted nuts, dried fruits, or chocolate chips as you wish.
- Frost it. Adding some buttercream or cream cheese frosting will immediately turn this simple vegan sponge cake from an “everyday cake” into a masterpiece!
FAQs
Can I make this vegan sponge cake ahead of time?
Absolutely! It will keep well in the refrigerator for about 10 to 12 days, or in the freezer for up to a month.
Why did my cake turn out dense?
It might have something to do with the quality of your flour. Make sure you are using relatively fresh all-purpose flour (maida). I don’t recommend making this recipe with whole wheat flour (atta) because it absorbs more liquid than all-purpose.
Also, make sure to not over-mix the batter. Mixing creates gluten strands, and if you overdo it on mixing, you’ll end up with too much gluten thus resulting in a dense cake.
Can I make this applesauce cake without sugar?
You sure can. Feel free to omit it entirely, or replace it with a natural version like brown sugar, coconut sugar, jaggery, or maple syrup.
Can I make applesauce cake with butter instead of oil?
Sure! If using butter, first mix the sugar with the applesauce until the sugar dissolves. Then add the butter and with an electric beater beat very well till the mixture is uniform and smooth before proceeding with the recipe. If using salted butter then skip adding a pinch of the salt to the batter.
Step by Step Photo Guide Above
Ingredients
- 1.5 cups all-purpose flour – 185 grams
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 pinch salt
- ¾ cup Applesauce – unsweetened
- ¼ cup oil – use oil which has a neutral taste and flavor
- ¾ cup raw sugar or regular white sugar
- 1 teaspoon vanilla extract or 1 teaspoon vanilla powder or 1 scraped vanilla bean
- 1 tablespoon apple cider vinegar or regular vinegar or lemon juice
Instructions
- In a mixing bowl, take applesauce, oil and sugar.
- With a wired whisk, stir this mixture so well that the oil is incorporated evenly.
- Now add the apple cider vinegar or regular vinegar or lemon juice to this wet mixture.
- Preheat the oven for 15 minutes at 180 degrees C/356 degrees F before you begin baking the cake.
- Sieve the dry ingredients – all-purpose flour, baking soda, baking powder and a pinch of salt directly in the bowl having the wet ingredients.
- Add vanilla powder or scraped vanilla bean or vanilla extract.
- Fold the dry ingredients in the wet ingredients lightly. Don’t over do.
- The batter should feel light.
- Pour the batter in the prepared pan.
- Bake at 180 degrees C/356 degrees F in a preheated oven for 35 to 40 mins.
- Once baked and a toothpick inserted comes out clean, remove the cake from the pan after it cools a bit and then place on a wired rack or tray for the sponge cake to cool down.
- Each oven has a different baking time, so keep this in mind. The cake can take less or more time in your oven to bake.
- Slice and serve this eggless cake with milk, tea or coffee.
Notes
- If you plan to use sweetened applesauce than adjust the sugar as needed.
- Both baking powder and baking soda are needed in this applesauce cake recipe and cannot be interchanged.
- Note that the approximate nutrition info is for 1 applesauce cake loaf.
Nutrition
This Applesauce Cake post from the archives first published in March 2015 has been republished and updated on 5 May 2022.
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!
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.
Thanks a lot for this wonderful feedback and glad that you liked the recipe. Most welcome.
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.
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
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.
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.
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.
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?
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.
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
Ketki
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.
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…
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.
hi this vegan receipe sounds great!! could i add some warm spices, cinamon, ginger, clove(tiny bit) to compliament the apple flavour?
thanks hani. yes you can add them.
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 you
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.
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?
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.
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 recipes
Welcome Angela. Thanks a lot for sharing positive and encouraging feedback.
Hi,
I found this eggless sponge recipe while browsing for Eggless cakes. Full marks to you for this excellent recipe. It turned out amazing and the colour is a nice golden beige. Thanks a lot and keep sharing more such lovely recipes.
Thanks Angela for your positive and encouraging feedback.
this is an absolute keeper recipe:) I have made this multiple times with whole wheat flour and tastes wonderful. have made this with guava sauce instead of Apple sauce which I had made at home. my kids love it. thanks so much for this Dassana . in case anyone want to try with whole wheat use one cup of Apple sauce.
thanks chaitra for sharing your tips and suggestions. glad you liked the eggless sponge cake. thanks for positive feedback.
I have tried 16 recipes from ur site n all were hit.thanx.just wanted to no the recipe of simple whipping cream .I have already read in the comments dat it cannot b made from amul cream as it is low fat.
rakhi, firstly thanks. for all the bakes, i use amul cream for whipping. it is low fat but does whip. its just that it takes more time to whip it. i add icing sugar and whip the cream. also make sure that the cream is cold and keep the bowl in the fridge so that it cools. some milky water will be there in the carton after you keep the cream in fridge. discard the water and just use the thick cream for whipping. but use icing sugar. if you use regular sugar or powdered sugar, then the cream does not whip till stiff. you can have a look at this strawberry cake recipe to see the cream consistency – https://www.vegrecipesofindia.com/eggless-strawberry-cream-cake-recipe/
Hi, love your eggless recipe, however when I try to make it the batter seems too thick and the cake turns out too dense…like a soft cookies to me…any suggestions I can improve my end result?
the batter consistency depends on the quality of flour used. usually whole wheat flour absorbs a lot of liquids as compared to all purpose flour. even within whole wheat flour varieties, the water or liquid ratio can be more or less. if the batter lokks too thick, then you can always add some more water or any liquids. also do not over do the folding or mixing of the batter. too much mixing can create gluten strands in the dough, which will make the cake dense and heavy after baking. hope these suggestions help.
Thank you for your prompt reply n suggestions ?
Though it turns out dense but it sold out in minutes ?
Wonderful eggless recipe for my son who allergy to dairy and egg, gonna make it again but this time I will add some water if the batter is still thick, thanks for everything ?✨
welcome chris and thanks again 🙂 i hope next time the cakes turn out light and spongy. happy baking 🙂
Hey,
Your recipes are amazing.
I tried one but the cake first rises and then settles down.. finally I get a very thin cake. The cake tastes good but it doesn’t look like a cake. I follow what exactly you says. What to do?
thanks yogita. let me know which pan size you used. sometimes the size of the pan also creates problems. cake rising and then settling down could be due many reasons – like oven temperature, opening the oven door many times, size of the pan.
Hi, how can I make a sponge cake completely without sugar and/or sweeteners? Also, do you have a recipe on a fruit sweetened cake? Would be great to try ?
try using fruit purees or pulp in any bread or cake recipe. the final result won’t be sweet or very sweet, but some sweetness will be there. i do not have any recipe method to make sponge cake without sugar. however, in this recipe you can skip the sugar completely. currently i have not posted any recipe of a fruit sweetened cake.
I have tried ur tutti fruity cake yesterday bt it has become too soft and it is not firm..y.. on top it has become crispy.. But it tasted yummier… Anyways thanq…
the cake need to be baked more. the oven temperatures, size, the heating elements etc make a difference while baking. so it seems a lot of heat is coming from top as a result the top has become crispy. in such a case when the top becomes crispy or browned too quicky, then cover the top with an aluminium foil and continue to bake till the center of the cake is done.
Hi Dasanna,
Thank u for the sponge cake recipe.. I made this cake today. It has come out very soft. It got baked in 20 mins @ 160 Celsius in my microwave oven.. Very quick n tasty too.
welcome swarna. glad to know this. thanks for sharing your baking experience.
Hello Sir
I m very much fond of cooking but never baked a cake. But after reading ur steps to bake a cake I will be able to bake an eggless banana cake for father’s day in a pressure cooker. Thank you.
welcome chetali. glad to know this.
iam waiting for your answer
answered 🙂
hi …… your cooking style is super. i like it
…. can i make this cake in microwave ????
i am not sure whether this cake can be made in the microwave. but you can try.
hi Tanu,
did you try microwaving?
btw dassana, tried your eggless vanilla cake. tasted great.
any suggestions on how to make it spongier?
I have not tried microwaving this cake. For the vanilla cake try adding a few more tablespoons of the curd. It will be more softer but not spongier.
Hi Amit,
Thanks – tried the sponge cake again. I had to microwave on full power for, say, 4 minutes
Thanks for your recipes – your site is my go-to when i want to make anything new. (or old also sometimes)! Looking forward to making more! 🙂
thanks for letting me know swathi. so this means that this cake can be done in the microwave. welcome swathi 🙂
Hi! I’m a huge fan of your recipes. I strictly follow your ingredient measurements to the dot and it never fails. I’m quite new to baking, and tried your basic eggless vanilla cake last week for Hubby’s birthday and it was a super hit! I couldn’t find a place to comment on the respective page though.. Don’t know why. Anyway I tried it in my basic rice cooker as I don’t have an electric oven at home. it turned out really really good!! In fact it’s the best ever sponge cake I’ve had in my entire life! 🙂 Thank you so much for posting such lovely recipes. your blog is a really good guide to beginners like me.
thanks you ambika for these kind words. we have closed comments on most older recipes due to lack of time. good to know that the cake turned out so well in a rice cooker. i am curious to know how did you bake in the rice cooker. did you add water in the cooker or baked without water?
I baked without water, of course, just like cooking rice in these electric cookers. it took nearly 45 minutes to bake, between which I had to deliberately switch to the ‘Cook’ mode from ‘warm’ three times totally. I’m sure the oven would’ve been even better, but this was absolutely good enough for me :). Thank you.
thanks ambika for letting me know.
Hi
I really appreciate your site, the way you have presented your recipe’s along with the pictures make the site very much user friendly and I did try few of your recipe’s and they turned out awesome. I live in Taiwan and here Baking Powder is not available in any stores they sell Baking Soda and Yeast, could you please let me know what can be used instead of Baking powder or if possible can you provide a cake recipe which doesn’t require Baking Powder and Flavouring Essence is used.
thanks kimi. you can try making the cake with two third (2/3rd) tsp of baking soda. not sure but i think it should work. because if you use 3/4 or 1 tsp you will get the soapy smell of baking soda in the cake.
Hi,
I am new to baking. I just wanna ask u about the mould u have used in this recipe.m surely gonna try it so pls let me know whether I can use aluminium loaf pan for the above in convection mode???
sonam, you can use a baking safe loaf pan in the convection mode.
Hi I have tried ur every cake recipe except the banana ones & ur every recipe came out as perfect as urs(shown in pcs by u)….thanks a ton! Just FYI ur all cake recipes can be baked in cooker;yes one has to keep on check like after 20 min or something ; I baked almost all cake baking recipe of its in my cooker(:
welcome summi. good to know this. thanks for sharing your experience.
Hi,
Am surely gonna try this cake & vanilla cake too. Today, I have tried your cheese mango cake step by step, but it came out very very soft, am wondering shud that be kept in the freezer or refrigerator. It is tasty but we can not hold the cake the way we generally get in cake shops. Please suggest!
shubhangi, its because the cheese cake has not set well. it is kept in the refrigerator. must be due to the quality of agar agar.
This is the best vegan recipe I have ever tried. I have tested so many other recipes, but not one comes close to how good this one is. One question though. Can I reduce the sugar to 1/3 cup coz I want to add some tutti frutti.
Thanks a million for this, and more power!
thank you lorn for the positive feedback. yes you can reduce the sugar to 1/3 cup.
Amit your recipe and way to descride the recipe is woundaeful I even never seen before this ,really thanks to God that I got a advicer like u ……..I will definetly try your all recipes ……I have one query ,when ever I bake cake in microwave convection mode it will uncooked inside though brown outside ,I bake in 180 celcius for abot 30 to 40 mins ………please help me
thanks jaya for your kind and encouraging feedback. try baking at a lower temperature of 160 to 170. what you said is usually happens in the convection mode.
Thanks Dassana for your quick reply really u r very nice person …….I will definitely try ……….God bless u
welcome jaya. thanks for your kind words and prayers.
Hi dassana. If i wanted to add eggs to the cake instead of applesauce then how many eggs are needed and what changes need to be done in the recipe.
And also which oil would be better for the cake…extra virgin olive oil or rice bran oil.
Thanks in advance.
hina, the complete recipe will change. this is a heavily adapted recipe from my home science recipe notes. let me know if you want the original one. i will share. but the weight are in grams. so you need to have a weighing machine. never use extra virgin olive oil on high heat cooking. its ideal for salad dressing. you can use rice bran oil.
I used the above recipe as a base in my daughters birthday cake. Its good to taste but as mentioned by you not as light as a sponge cake with egg. Please advise me on which eggless sponge cake is ideal for cream cakes. Thanks. Anita
thanks anita for the positive feedback. its difficult to mimic the egg based sponge cakes with eggless substitutes. even the condensed milk or curd based ones, do not come out exactly like the eggy sponge cakes. so difficult to say which is the best or ideal eggless sponge cake. you can try some more recipes and then decide which one is the best. till now all the recipes i have tried and even experimented are not exactly like the egg based sponge cakes.
It is really a wonderful website..will help people who are fond of cooking
thanks nilaya
Hi dassana,
Happy navratre! Hope you are fine…
Thanks for another recipe!!
Just one question can I add tutti frutti to it..my daughter loves cakes with trutti frutti..
Thanks!!
welcome anamika. wishing happy navratri to you and your family. yes you can add tutti frutti to this cake.
Thanks… I would request you to please share the recipe of making karachi halwa…thanks in advance
welcome anamika. i will try to add.
Can cardamom essence be used instead of vanilla?
yes you can use cardamom essence.
can I use this same recipe and ur pound cake recipe in other shaped pans or is loaf pan necessary
rithika, you can use a round pan but it should be baking safe. even a heart shaped or rectangular pan will do.
Made this recipe yesterday and it came out soft and yummy. Thanks a lot 🙂 this is the second cake I made from or blog.
welcome nisha. glad to know this.
Hi Dasanna, i wanted to try baking. I wish you could tell me what kind of oven do you use. Thanks for wonderful recipes.
i use an 18 litre philips OTG. its an old oven of 7 years but still working good.
Hi dassana ,I tried your chocolate cake and orange cakes with whole wheat.They turned out great.thanks for this wonderful blog.I wanted to know from where do you get Philadelphia cheese and yeast.I also reside in Mumbai .do you use yeast available with ‘Arife’.Thanks again.
welcome rashmi. thanks for sharing positive feedback on cakes. i buy cheese from a local super store. i am not based in mumbai now. yeast i bought online from gourmet.co.in. philadelphia cheese you should get it in any good super store like hyper city or nature’s basket or in crawford market. you will get yeast and all baking stuff in crawford market easily.
Wow I’m new to this site but that chocolate and orange whole wheat cake does sound good! I live in frigid Buffalo, NY and this sponge cake has already warmed my heart.
thanks tom for this encouraging feedback.
Can I use fresh apple puree instead of applesauce
niraj, yes you can use. the fresh puree will be thick. if the batter looks thick then add some water.
lovely and super soft cake.
thanks dassana was just waiting fr this recipe bcoz made a stock of applesauce frm ur post
ur blog is such a fool proof one for wonderful recipes and ur fab pics shud be trying this tonite
if i add butter instead of oil give the same texture as in ur pic.Tia
thanks sirisha. for the apples sauce, freeze it. stays good for months. and try to make pancakes or waffles with it. also you can make muffins with it. use any recipe that calls for eggs and substitute with apple sauce. you will have to change some steps here and there, but most recipes work very well with apple sauce. yes with butter also the texture will be do. just beat the butter well.