Applesauce Cake

I have been a lurker around the allrecipes site for a few years now and many of the recipes I use have come from this site but I have never reviewed anything here before because I hate signing up for stuff online (usually leads to tons of spam) but this recipe compelled me to sign up so that I could leave my review! What a wonderful cake!! I was looking for something that used no eggs nor oil, and I found this one. I was a bit skeptical but decided to try it anyway and it came out of the oven about 20 minutes ago. YUM!! My 7 year old (mr. picky)is eating some now. If I could give it 6 stars I would. I would suggest to the reviewer that had a bad experience with it, to try again. Perhaps you had a bad batch of flour or something else that day.

I made it without any cloves (we don't like cloves) and loved it!! I was a little concerned about the density of the batter while I was mixing it but the cake turned out beautifully. I'll definitely be making this again!! (Thanks!!)

This is one of the best applesauce cake recipes I have ever used. It is a perfect size in an 8 inch square pan. I used butter not margarine, and baked it for 45 minutes. I thought the batter was very stiff and was a little worried, but it came out perfect. I used the ingredients exactly as listed. I dusted it with powdered sugar when it was still slightly warm and served it. They all loved it including the grandchildren. Thanks for a great recipe, I'll use it many times I am sure.

I thnk I would rate this even higher if I could. I bake this for a friend who gave me alot of apples and said make me something. So i made apple sauce using gala apples and then used the apple sauce in this cake. The cake was moist and flavorful. I used pecans instead of walnuts because that is what I had. everyone loved this cake and I did not have a piece so I made another and I loved it. I used whipped cream cheese frosting fromthis site on it. perfect combo. Try this you will love it!

This was the first applesauce cake I ever made. It was easy and it tasted soooooo good. I left out the walnuts but added 1 teaspoon vanilla.

We really enjoyed eating this cake. My boys--2 and 5--liked helping to make it. We made it yesterday and it is still moist and fresh-tasting today. (I used a 9-inch springform pan which worked fine. The cake looked nice on display after we removed the ring from the springform pan.)

I am rating this based on the modifications I made..... I did not use raisins or walnuts, as I had neither in the house....... I used HOMEMADE apple sauce, used 1/2 white and 1/2 brown sugar for a different depth of flavor, added one egg, and added 1 chopped GALA apple into the batter........ I made these in muffin form, so I greased the pan, and covered the sides and bottom of each cup with cinnamon sugar before putting the batter in each cup..... After they finished (about 20-25 minutes), I poked holes in each one while still hot, and drizzled caramel sauce over each one, allowing the sauce to drain into the muffins......Result??? ABSOLUTELY AWESOME!!!!!!!!!!!!!!

I was causously optimistic because there are no eggs. To say I was disappointed would be a polite understatement. I followed the recipe to the letter and turned out wet bricks that I didn't even trust in the garbage disposal! I was flabergasted due to all the rave reviews. I was tempted to try it again because I don't take to failure , but after reviewing the recipe and knowing I did everything it said to do I retired it to the trash.

Bland nothing! This was loaded with flavor! I did use spelt flour, and thick homemade unsweetened applesauce, and it was fantastic. Next time I will halve the sugar, though, and I think this would be excellent with some diced apple for even more "zip" and moistness. I don't like raisins normally, but it was great in this. COOKING NOTE: Doubled recipe and baked in bundt pan at 325 for one hour. The crusty edges were the best!

Moist, full of cinnamon flavour. I couldn't believe that I didn't need any eggs. Everybody had to have seconds and thirds and...

I really enjoyed this cake. I had never made applesauce cake before, and I was pleased with the results. I didn't have any raisins, so I chopped up an apple to add into the mix. It turned out dense and moist. Thanks for the recipe.

Since I did not make the recipe exactly as written, I gave 4 stars....and wow-- I just got done eating a big mouthful of this cake and it is so good, very moist and flavorful! I added about 1/4 cup more applesauce since that was all that was left in my jar and I wanted to finish it off and I added about 1/8 tsp of cloves and 1/8 tsp of nutmeg instead of the full 1/4 tsp of cloves. I did not have raisins or walnuts on hand so I added about 3/4 cup of oats and 1/2 tsp vanilla. After I poured it into the pan, I sprinkled brown sugar and cinnamon over the top and cooked it for 33 minutes and it was done all the way and browning on the edges. We already ate half the pan for breakfast and I have a feeling it is not going to last through the day!

My family loved this cake. The applesauce makes it very moist and keeps the raisins plump. Delicious!!!

I love this recipe. My son is allergic to eggs, and this cake has been a life saver for our family (quite literally!) I have made this cake for his last 2 birthdays, and many times in between. I use Smart Balance for the butter, and some times I use Turbinado sugar instead of white. If the recipe is doubled it fits nicely into 2 round cake pans for a layer cake!

I've made this quick cake many times and we have enjoyed it immensely. It is a very good cake for how quick it is.

very easy. light, and mild. i made muffins, lined with cupcake holders, baked for 20 mins.

I made this substituting 1/2 cup of agave nectar for the sugar and 1 cup of whole wheat flour for white, and it turned out great! Very easy to make and had a nice flavor and texture- ideal for breakfast/brunch, or a healthy snack or dessert. Will definitely make this again! Note: baking time was only about 15 minutes in my oven in a 9" square pan, so make sure to check well before the instructed 40 minutes are up.

This was a wonderful cake, but I found I had to add more applesauce to make it moist. I added a total of 3 cups of homemade applesauce and it turned out wonderful!

Instead of nuts and raisins, I added 3/4c of oats. Gives it the bulk needed and lower in fat. This is so easy to make, and stays moist! *IF* it lasted more than 2 days, I think it would keep up to 4 (without refrigeration) and still be moist. Thank you!

Oh my god! This is amazing. Super easy to make and tastes wonderful. Great recipe :)

I love to cook but hate to bake. This was easy, good and makes a lot. I doubled the recipe for a 10 x 14 pan and came out great. What more can you ask of a recipe.

I was looking for a recipe that used only 1 cup of applesauce so I could use up last years homemade applebutter. The substitution worked great! I did add about a 1/4 cup of water because the applebutter was a lot thicker than applesauce. Sure glad a reviewer mentioned how thick the batter was, otherwise I might have thought there was a mistake in the recipe. You can barely call it batter, its more like refrigerator cookie dough before its chilled. I like this a lot better than my old applesauce cake & will use this recipe from now on.

This was yummy, my boyfriend loved it! I added a little vanilla extract. I needed to cook it for longer than 40 minutes though. It needed at least another 10-15 min. I also made a cream cheese frosting which was great with it!

just made this and IT IS A "10"! i added 2 very ripe bananas that i had to use up and an extra teaspoon of cinnamon. i did not use cloves since did not have on hand. this recipe is a keeper! SO simple to make and customize.

This is such an excellent cake, and so easy/ fast to make! We didn't have eggs, so I was looking for something sweet to make without. The batter DOES seem thick at first, but it bakes up wonderfully, and the applesauce makes it nicely moist inside. I took other reviewers' suggestions: omitted nuts & cloves (had none), substitute 1/4 cup oatmeal for 1/4 cup of the flour, used margarine, added 1/4 tsp vanilla. Husband LOVED this one, and he is not a big raisin fan. He came back for fourths..! It's sweet enough, just a dusting of powdered sugar on top is great. Yummy!! I look forward to more with a cup of java tomorrow morning!

The" cake" is tasty and easy to make. I might categorize it as a bread. The recipe directs cook to pour batter. There is no way to pour the batter. It can be spread..not poured.

Made the cake today it is moist and very tastey i would recommend to anyone that wants an a\easy simple and yummy

This cake was delicious. Tasty and moist. I've made it twice now. The first time I used an 8x8 pan as suggested but the edges cooked way before the middle and the cake was somewhat soggy in the centre. The second time I made this recipe I used a 9x9 pan and had even baking throughout the cake. Yes, the cake is not as tall but it is evenly done and just as tasty.

The first time I made this, I followed the recipe, only adding 2tbsp flour and 1/4 cup extra applesauce (for high altitude). It was moist and flavorful, and was gone in one sitting. The second time, I doubled the recipe, but used 1/3 the butter and 1/4 the sugar, and added a pint jar of apples from my home-canned stock. I then frosted it with maple cream cheese frosting (from this site). My husband couldn't stop eating it! Good recipe!

Definitely a keeper...we all really enjoyed it. I did opt to leave the nuts out since my husband wouldn't have liked them and I put craisins in place of raisins since I don't like raisins.

Made without raisins or nuts as we don't like them in our cake. Fantastic! Soft, moist and flavorful.

Easy to make, not many ingredients, and the taste is fantastic. It really is the best I have ever made. There is no need to make any adjustments.

At first I thought a mistake was made because there were no eggs listed. After reading a review I saw that this was just the way the recipe was. I decided to give it a try and boy am I glad I did. I made a few changes and it turned out superb beauce it was such a good recipe to start with. I used brown suger and cut it back by 1/3. I toasted my walnuts and used unsalted butter, so I added 1/4 teaspoon of salt, just in case. I also grated in fresh nutmeg and since I doubled the recipe, I used 1 cup of oat bran for one of the cups of flour. My house smells divine, a perfect cake with a cup of tea or coffee any time of year but especially on a cold rainy day like today.

Great easy recipe. I used nutmeg instead of cloves and added 1/4 cup cranberries with a handful of coconut to the walnuts. I was glad to search for a recipe without ingredients, because my cupboard needed replenished. This was so easy using my Kitchen-aid mixer. One bowl and ta-daah! Thanks.

I was intrigued as this recipe had no eggs. A co-worker gave me a ton of homemade applesauce after his harvest and I tried 3 different recipes I found online. The homemade applesauce was perfect as I was worried it might lack a certain sweetness as with store/processed applesauce. More than pleasantly surprise how good that cake was...and easy to make! Bakers will know that typically "spice" cake aren't particularly sweet; ones made with any combination of cinnamon, nutmeg, cloves etc. I made it again with store-bought applesauce and just as happy with the results!

When I first took the cake out of the oven, my family was not impressed. However, the next morning they loved it!! I agreed - it was Better the second day! FYI - I did add 1/4 of oil as well.

I've made this cake twice. Both times I used Earth Balance vegan spread in place of the butter to make the cake vegan. The first time I used unbleached white flour and added one small grated zucchini. That combo worked out nicely. The second time I used 1 cup unbleached white flour and 1 cup whole wheat flour and changed it to Craisins instead of raisins. Also spread Tofuti "Better Than Cream Cheese" on it while it was hot from the oven. That worked out nicely too. A keeper -- thanks!

Instead of cloves, and raisins (because I didn't have any), I used chocolate chips, and made them into muffins, cooking for about 22minutes. They turned out AMAZING. I will make these over and over again!

I made this cake for a church bake sale last year and now I am making another one for this years bake sale. It was a huge success. I did leave out the nuts and raisins as most people may have allergies. It was perfect and would not change another thing with it.

The batter is very thick when you're ready to pour it. Don't worry about it, trust the recipe! This is great, and easy to modify or add additional spices as you wish.

I make this recipe so often for breakfast. It's easy and the whole family loves it! I made a few modifications by using white whole wheat flour instead of all purpose, leaving out the raisins and nuts (it seems to make it less dry), and trading the ground clothes for a little but of pumpkin pie spice.

Excellent and I didn't even add the raisins or the walnuts! Will make again soon!

Very easy. Made the house smell wonderful. Don't be concerned with the thickness of the batter when you get it into the pan.. it is really moist after baked. I took it into work and it was devoured!

I had to adjust the recipe to make it gluten-free. I suspected it would not work without eggs, but I gave the recipe a try as it stands, because if it did work without eggs, I wanted it in my collection! I made the Applesauce Cake IV at the same time, so the kids and I could give them a taste test. The recipes are very similar. I had no raisins, so neither recipe was made with those. I cut the sugar in half because we are on a very low sugar diet. Although this recipe held together a little better than IV, everyone preferred the flavor of IV. The biggest difference is that this recipe calls for no salt, and less ground cloves, so perhaps it would be just as good if one added salt and more cloves.:-) As it stands, I will only make Applesauce Cake IV in future, with an egg or two added to help with the inherent gluten-free crumbliness.

I came across this recipe after searching for something to make with my 2 year old using leftover applesauce. We made it as written, with the exception of obmitting the nuts. For us, this cake came out nicely! It had just the right texture and amount of moisture to be a sweet breakfast bread. I think the quality of this recipe depends strongly on the applesauce that you use. We used an unsweetened applesauce that was a bit tart. The cake came out beautifully - just the right level of sweetness for us! There wasn't any need to add a confectioner's glaze. I got up this morning to discover that Hubby had helped himself to three pieces, so this recipe is definitely a keeper!

This got such rave reviews that I thought I would try it! It was very disappointing; extremely dry and quite flavourless.

the first applesauce cake i have ever made ...omg so gooood:> i actually planned to made something else today. but i found that i ran out of eggs and milk ...then this recipe just appeared on time!~ thx but i left out the cloves(we don't really like it.)

This.is.a.good.basic.recipe...I.liked.the.No.Eggs.since.I.live.in.the remote.bush.of.Alaska...BUT...it.was.bland.so.I.doubled.the.spices...added 1/2.tsp.cardamom...1.tsp.salt...1.tsp.vanilla.and.doubled.the.nuts.and. raisins....DELICIOUS.now.

This cake was very easy to make and came out very moist. However I can't taste any apple flavor at all. I think that the cloves kind of overpower the taste of the applesauce.

I am not sure what happened to those who felt this was too dry. This cake is very moist, and had a wonderful flavor. This recipe is easy enough to bake in the morning to carry to work to share with co-workers as a breakfast treat instead of donuts.

I've never made a cake before, and this turned out so yummy! Not too sweet, I used chopped up apples instead of raisins, and it was applelicious. Yum!

This recipe is the same one my mother gave me from the Fanny Farmer Cookbook Seventh Edition...it is the best applesauce cake EVER

This cake is delicious! A few extra thing I did were: use margarine rather than butter, use sweetener in the recipe rather than sugar, sprinkle cinnamon and brown sugar on top of the cake before baking, and drizzled the baked cake with homemade glaze (2 tablespoons of icing sugar and a few drops of water). This cake tastes great heated up!

Made this to take to my daughter's kindergarten class for snack. It tasted good but I was expecting more of an apple taste - it actually tasted almost like gingerbread. I would probably reduce the cloves next time. I doubled the recipe and cooked it in a 9 x 13 pan and it takes longer to cook that way, so it was a bit hard to get the middle cooked through. Overall the kids seemed to like it and I would probably make it again as a filling snack.

This was yummy. It tasted even better the next day.

I doubled the applesauce, added walnuts, vanilla and dried cranberries and it was superb!

Just finished making this cake. I added a tsp. vanilla and extra cup of applesauce. Didn't use nuts/raisins since hubby can't have them. However, the cake was delicious and very moist. I will definitely make this one again. It's a very easy recipe and quick to make.

What a great cake. It turned out very moist and delicious. My husband had never had an applesauce cake and thought that it was excellent and wanted me to make it again for him. The only thing that I changed was to add a little vanilla and extra cinnamon.

Sounded simple and good so I tried it. Took it to a family gathering and served it up warm with vanilla ice cream. Delicious! To dress it up I also sprinkled powdered sugar on top. And to make it healthier I use half whole wheat flour.

This was SUPER moist, so moist I thought it was not done cooking. I omitted the nuts and raisins because I like neither. I also used cinnamon applesauce and topped with powdered sugar. My 3 year old enjoyed helping in on this recipe!

Very easy to make. My family loved this recipe!

This is a nice easy snack cake. I had pear butter I wanted to use up so used that instead of applesauce and added 1/3 cup egg beaters. The cake was mixed before my oven was hot - its so easy. Sprinkle with powdered sugar and enjoy.

This cake was quite tasty and very easy to make. But it did not look pretty at all. The kind of cake to make for snacking, not to bring to an event or have for guests.

This cake was so simple and yet turned out very well. Subtle spices, nice flavour and good crumb, nice and moist.

I doubled the recipe using 3 cups of whole wheat flour and 1 cup of oatmeal. Instead of white sugar, I used brown sugar and added 2 tsp of vanilla. I omitted the cloves and added a little more applesauce, cinnamon, and added a chopped apple at the end. My husband loved it and he is a health nut. He devoured the entire loaf in one sitting which is the first time ever. It was moist and personally I thought it wasn't sweet enough but my 1 year daughter loved it as well as my husband. That's all that matters!

This was delicious! I have two young children, so I'm always staring at applesauce in the fridge. I made a few tweeks to the recipe for personal taste, and it came out fabulous. Just like grandma used to make! Thanks!

Had unsweetened applesauce I needed to use. Made this, was skeptical(no eggs), but great recipe. Not supper sweet which is good, a moist coffee cake, the husband is not crazy about raisins so used chocolate chips and pecans. 8x8 pan was just the right size for the 2 of us.

It was very easy to make and had a good taste but I think I prefer an apple cake over an applesauce cake.

Good eggless cake. I used brown sugar and left out the fruit and nuts. It held together surprisingly well.

I found this recipe to be too dry, perhaps because it lacked the eggs. I followed the recipe exactly as written but the results were less then satisfactory.

This recipe is now one of my favorites...it's moist with just the right amount of spices. It's great at breakfast time and my family and my office just loved it...thanks

good cake family enjoyed it. no raisins as i didn’f have any

With all the applesauce in this recipe, I had hoped for a moister cake. It also seems to be lacking a bit in flavor, I might try adding more cinnamon or some allspice. Cream cheese frosting on top is yummy!

I added one egg to this recipe and it came out great! My husband loved it!

Great loaf! I was sort with the applesauce maybe by 5 tablespoons and added rum to make the one cup. I also only used 1/3 cup of white sugar and 1/4 cup of brown sugar. My applesauce was already sweetened, so the adjustments were perfect! THANKS!!

tasted really good when glazed with vanilla.

Tasty, moist and quick to prepare. Really doesn't need frosting! This was a hit.

to cut back on fat, I used lite margarine. The cake would have been great but it needed more salt.

This cake is very easy and tastes delicious right from the oven. Only problem I had was that it seemed to dry out rather quickly and for a single person that is a problem. Still and all a very good breakfast bread type cake.

This cake was so good. I made it according to the recipe, and it was perfect. Will definitely make it again.

Very dry and I followed the directions exactly.

A great recipe and easy to make. I frequently substitute the applesauce with a couple bananas creamed with my mixer. A great substitute.

I love making this cake. Some times I add some oatmeal to it. I like the no eggs or oil.

Absolutely delicious, didn’t change a thing. Everyone loved it, and most certainly will make again without changing a thing! Tastes like what I believe John Boy Walton’s favourite apple sauce cake would taste like!!

Easy, tastes great, did I say easy? I just whipped this up at midnight, so we can have it with breakfast and I have to say it is the easiest cake I have made. I made it exactly as the recipe shows, minus the nuts. I made it even easier by using my microwave bundt pan and this beautiful cake was baked in 10 minutes! It filled the bundt perfectly. It is a little denser than a typical boxed cake, but makes a perfect breakfast treat. Could even be sliced thin and buttered. Will be making again and again! Thank you!

Great recipe. I left out the clove and walnuts for a more simple flavor and it was a hit.

I made it this evening and it was yummy yummy especially with a cup of honey vanilla tea!!!

This was so quick, easy and SO delicious. I will definitely make this again and again.

I make this cake often and I still haven't tried it with the raisins and walnuts. It's wonderful with cream cheese icing.

OMG, if I could give this less than one star, I would. Easily the worst cake recipe I've ever seen, and I have over 20 years of experience! I thought I had seen it all, but Jeebus! Okay, where to begin? 1) This recipe does not call for any salt. Any baker worth her salt (haha) would know that even in sweet baked goods, you need to add salt to prevent them from tasting flatly sweet, AND for the proper chemical reactions. 2) Two cups (2 CUPS!) of flour to 1 cup of apple sauce as the only liquid? You know what you get out of this ratio? A lump of dough that's even thicker and heavier than cookie dough. OMG. 3) This is apple spice cake. Brown sugar is needed for the beautiful, golden color, and the moist, fluffy texture! It should have been 1/2 cup of white sugar, and 1/2 cup of brown sugar. If you must use this recipe, add in 1/4 teaspoon salt, just under 1 cup of milk, and replace the 1/4 teaspoon of clove with 1/4 teaspoon of Pumpkin Pie Spices.

I loooove the recipe :)))) I didn't have applesauce but used peach sauce instead:) a smidge of cinnamon for flavor..... Cream chz icing......MmmmmMmmm yummm Thanx a bunch for the recipe:) Will be used often

My husband liked it, I didn't. Thought it was on the dry side and lacked flavor.

I have made this several times and kept forgetting to come on here and review it! This is an AWESOME cake! I added 1/4 tsp of vanilla to the batter, but other than that, I didn't do ANYTHING different! This cake is great JUST by following these instructions in this recipe! The only thing is for some reason my oven stinks at browning tops of things, so at the end of the baking, I turned the broiler on for about 3 mins to brown the top! My husband LOVES this cake! A new family fave!

This was good but nothing spectacular. I didn't have any raisins so I cut up a Johnathon apple instead.

I really like this cake. I've made it twice in the past week. It's especially nice because it uses no eggs and we're all out anyway! I'm going to try using half white sugar and half brown next time I make it.

My family of 9 loves this recipe! The applesauce does not necessarily need to be chilled. We use chunky applesauce and maybe add 2 tbsp extra of it. We also didn't add the cloves, nuts or raisins and it is still divine. In my oven it only took 35 mins. Super easy recipe.

I've modified this recipe by: 1. Substituting brown sugar for white 2. Add 1/4 tsp of nutmeg 3. Add 1/4 tsp allspice 4. Add 1 full cup raisins (instead of 1/2) 5. Exchanged walnuts for pecans I also make my own applesauce... Also, I start checking for the cake to be done within 25 minutes of going into the oven (I use an oven thermometer, and at 350f it takes a lot less time in my oven to bake).

I just made this cake and it is the best applesauce cake I have ever tasted! :). Thank-you

This is really hard for me. I hate giving anything a bad review, but this cake just didn't come through as far as flavor. We found it to be extremely bland. I had to rescue it by spreading some apple butter I made yesterday on it. (From this site, Apple Butter II submitted by diane). Now, on a positive note, the texture was magnificent!! Light and spongy, yet very moist. The top got an ever-so-slight crust to it that would hold up nicely to a thin glaze. The bottom stayed moist, no crust at all - like a cake should be. As a matter of fact, the texture is why I'll be hanging on to this recipe and doing a little experimenting.