applesauce cake recipe, how to make vegan cake with applesauce

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Tags all purpose flour, baking, cake, eggless, kids, tiffin, Vegan Recipes
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eggless sponge cake recipe

one bowl light, airy eggless and vegan sponge cake made with applesauce.

4.83 from 17 votes
total time:
50minutes

applesauce cake recipe with step by step photos – yet another one bowl recipe of an easy to prepare eggless and vegan sponge cake.

vegan sponge cake, applesauce cake

in this recipe applesauce replaces the eggs. this cake is not made from whole wheat flour. here i used all purpose flour (maida) as i did not want to take any chances with whole wheat flour. thus the cake is light, airy and spongy. though not exactly spongy like the sponge cakes made with eggs, but good enough for an eggless version. since i have had sponge cakes with eggs before, i can compare the taste and texture.

i used homemade unsweetened applesauce. applesauce works very well as a substitute for eggs. also the cake does not taste of apples. you won’t come to know that apples are added in the cake. i have also shared one more version of sponge cake made with condensed milk. you can check the recipe here – sponge cake recipe in cooker.

the recipe is again heavily modified from my home science notes. in the original recipe 3 eggs have been added. many years back, i have also made the egg version. for 1 egg, i have added ¼ cup of applesauce. you can either make the applesauce at home or use store brought one. the recipe is also a vegan recipe.

this vegan sponge cake can be used as base cake for gateaus or for making frosted cakes like black forest cake, pineapple cake and strawberry cream cake.

you can also serve it plain with milk or coffee/tea. usually i make sponge cakes to be served with the evening tea or coffee.

vegan sponge cake

if you are looking for more eggless cakes recipes then do check:

vegan applesauce cake recipe

4.83 from 17 votes
Prep Time:10 mins
Cook Time:40 mins
Total Time:50 mins
one bowl light, airy eggless and vegan sponge cake made with applesauce.
eggless sponge cake recipe
Course:desserts
Cuisine:world
Servings:1 loaf
Calories:1840kcal
Author:Dassana Amit

INGREDIENTS FOR vegan applesauce cake recipe

(1 CUP = 250 ML)
  • 1.5 cups all purpose flour (maida) or about 185 grams maida
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 pinch salt
  • ¾ cup unsweetened applesauce
  • ¼ cup oil or 62.5 ml oil - use oil which has a neutral taste and flavor
  • ¾ cup unrefined cane sugar or regular sugar
  • 1 teaspoon vanilla extract or vanilla powder or 1 scraped vanilla bean
  • 1 tablespoon apple cider vinegar or regular vinegar or lemon juice

HOW TO MAKE vegan applesauce cake recipe

  • in a mixing bowl, take 3/4 cup apple puree, 1/4 cup oil and 3/4 cup sugar.
  • with a wired whisk, stir this mixture so well that the oil is incorporated evenly.
  • now add 1 tbsp apple cider vinegar or regular vinegar or lime juice to this wet mixture.
  • seive the dry ingredients - 1.5 cups maida/all purpose flour, 1/2 tsp baking soda, 1 tsp 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 celsius 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.
  • slice and serve this eggless cake with milk, tea or coffee.

RECIPE TIPS

this rough nutrition info is for 1 loaf:
Nutrition Facts
vegan applesauce cake recipe
Amount Per Serving
Calories 1840 Calories from Fat 504
% Daily Value*
Total Fat 56g 86%
Saturated Fat 5g 25%
Sodium 793mg 33%
Potassium 740mg 21%
Total Carbohydrates 316g 105%
Dietary Fiber 7g 28%
Sugars 167g
Protein 19g 38%
Vitamin A 1.1%
Vitamin C 2.2%
Calcium 20.1%
Iron 52.5%
* Percent Daily Values are based on a 2000 calorie diet.
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do’s and don’ts for this vegan applesauce cake recipe

  1. baking soda and baking powder cannot be substituted for each other.
  2. oil gives a really good texture. use oil which has a neutral taste and flavor. if using butter then first mix the sugar with the apple sauce, till the sugar dissolves. then add the butter and with an electric beater beat very well till the mixture is uniform and smooth.
  3. the recipe cannot be doubled or halved. if using salted butter then skip adding pinch of the salt to the batter.
  4. 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.
  5. recipe uses 1 tbsp fresh apple cider vinegar. but you can add 1 tbsp regular vinegar or lemon juice in place of apple cider vinegar.
  6. whole wheat flour might not work in this recipe. though if you want to add, then i suggest adding half-half of both all purpose flour and whole wheat flour.

note – the step by step pics have been taken in the night.

TRENDING RECIPE

how to make vegan applesauce cake recipe

1. in a mixing bowl, take ¾ cup unsweetened applesauce, ¼ cup oil and ¾ cup sugar.  also 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.

ingredients for applesauce cake recipe

2. with a wired whisk, stir this mixture so well that the oil is incorporated evenly.

applesauce cake batter mixture

3. now add 1 tbsp apple cider vinegar or regular vinegar or lemon juice to this wet mixture.

vinegar for eggless applesauce cake recipe

4. stir and mix again very well.

making eggless applesauce cake batter

5. seive the dry ingredients – 1.5 cups maida/all purpose flour, ½ tsp baking soda, 1 tsp baking powder and a pinch of salt directly in the bowl having the wet ingredients.

vanilla for eggless applesauce cake recipe

6. add vanilla powder or scraped vanilla bean or vanilla extract.

making eggless sponge cake batter

7. fold the dry ingredients in the wet ingredients lightly. don’t over do.

batter for eggless applesauce cake recipe

8. the batter should feel light. here’s the batter ready to go in a greased pan.

eggless applesauce cake batter

9. pour the batter in the prepared pan.

eggless applesauce cake batter in pan

10. bake at 180 degrees celsius/350 degrees fahrenheit for 35 to 40 minutes. if top starts to get browned early during baking, then cover with foil or butter paper and continue to bake. depending on the temperature conditions in your oven, it make take less or more time. the final check is a golden top and a tooth pick 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

baking applesauce cake recipe

11. 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.

baked eggless applesauce cake recipe

12. here’s the pic of the cake in daylight. slice and serve this eggless sponge cake with milk, tea or coffee.

eggless applesauce cake recipe


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namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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85 comments/reviews

  1. 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.

  2. 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.

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

  4. 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.

  5. 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.

  6. 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

  7. 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.

  8. 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.

  9. 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/

  10. 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 ?✨

  11. 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.

  12. 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.

  13. 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.

  14. 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.

  15. 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.

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