Quick, easy and very moist spice cake! It makes a great snack!
I have nothing but positive things to say about this recipe!! It's great!! I omitted the raisins (unfortunately, my family does not care for them like I do) and spread cream cheese frosting overall. OHHHH sooo good!! Thanks Corwynn for sharing this one...its a keeper!
Read MoreIt was easy to make. Obtained a messy, sticky goo upon chopping the raisins with my food processer. Should be left as they are.
Read MoreI have nothing but positive things to say about this recipe!! It's great!! I omitted the raisins (unfortunately, my family does not care for them like I do) and spread cream cheese frosting overall. OHHHH sooo good!! Thanks Corwynn for sharing this one...its a keeper!
Wow! I just baked this cake an hour ago, and had to write a review. I was nervous about baking a cake with no eggs, or milk so I was expecting the worst. It came out GREAT. I changed a lot of the recipe - I added about 3/4 cup of cocoa powder w/the dry ingredients, omitted the raisins/cloves, used about a half cup extra of applesauce, and about a tablespoon of vegetable oil, and baked it in a small round springform pan. I topped it with a simple glaze (ref: vanilla glaze recipe on this site), and then sprinkled a bit of powdered sugar. It came out fantastic this is a great recipe to get creative with - Thanks for posting!
I gave this cake 5 stars even though mine didn't turn out the way I expected, which was my own fault--I used Spenda instead of white sugar and the cake did not rise well. The flavor is still excellent, but I have a very dense cake. It is recommended that for cakes to use an 8" pan instead of 9" and add 1/2 c. non-fat dry milk and 1/2 tsp. soda for every cup of Spenda. Wish I would have checked into this before! Also, I left out the raisins, would be better with walnuts I think.
Very easy, very moist, and very tasty recipe. I omitted raisins only because I didn't have any in the pantry; and added 1 tsp. vanilla. The cake baked perfectly in exactly 50 minutes using a 9 inch square pan. I sprinkled a little powdered sugar on top before serving. My husband devoured it.
I have nothing but positive things to say about this recipe!! It's great!! I omitted the raisins (unfortunately, my family does not care for them like I do) and spread cream cheese frosting overall. OHHHH sooo good!! Thanks Corwynn for sharing this one...its a keeper!
Absolutely AMAZING! I used about 2/3 cup applesauce sweetened with brown sugar, added a pinch of nutmeg, and only used about a half teaspoon of salt. I substituted the butter with 1/2 cup margarine and 1 tbsp fat free milk. I also used an 8x8 inch pan, and it turned out simply fantastic. It is in all honesty the best spice cake I have ever had. That applesauce adds an awesome flavor and texture
Awesome. I didn't have ground cloves on hand, so I used allspice. I also substituted dark brown sugar for the white. Definitely a keeper. Thanks, Corwynn.
Awesome! I only tweaked the amount of spices (I always add more cinnamon!). It's fabulous with cream cheese frosting. I made 12 cupcakes; they were baked perfectly in 30 minutes. Excellent - I'll definitely be making these again!
I was hesitant about trying this because I don't like spice cakes, but it was excellent! My husband left (maybe) 2 pieces for me and ate the rest within a day. I wish that it made a bigger cake.
Super easy and super delicious AND healthy too! Cloves were a bit strong. Will reduce next time. Only alteration was I put in 1/2 cup of finely chopped walnuts! Yum I am saving this one!
It was easy to make. Obtained a messy, sticky goo upon chopping the raisins with my food processer. Should be left as they are.
My kids just ate this up! It was moist and easy to throw together. We'll make this one again.
Best I've found yet!
I absolutly love this cake. I can't get enough of it. I think that icing sugar sprinkled on top might be a nice touch.
This cake is fantastic! Very moist with great flavor, and so easy to make! I didn't use raisins or cloves, so I added a 1/4 tsp. more cinnamon, and it came out great. Perfect flavor. I also used 1/4 cup canola oil instead of 1/2 cup butter. I wil definately be making this again.
A long while ago I googled "cake no milk no eggs" (did not have any in the house) and up popped this recipe. It has been a favorite ever since. I am not a fan of raisins so I left them out, but the cake was moist and delicious anyway. My kids love it and it is so quick and easy. Powdered sugar and whipped topping makes this cake a little piece of spice cake goodness. Baking one now and wanted to share.
Great recipe. The people who tasted this cake said it was one of the best cakes I had ever made. Hope they were referring to the recipe and not my baking :) I replaced 1/2 cup white flour with 1/2 cup of whole wheat flour and used homemade chunky applesauce. I also reduced the sugar to 3/4 cups (my applesauce was sweetened). Will double the recipe next time as it didn't really make alot. As another reviewer suggested, a cream cheese icing would go really well with this cake. Might also try adding a bit of lemon zest next time.
I love that this cake uses simple ingredients AND tastes great! I replaced half of the flour with whole wheat flour and it turned out just fine...still very moist. I also made a simple glaze to top the cake with and make it extra special (1C icing sugar + 1/2 tsp vanilla + 3-4 tsp milk). This recipe is a definite keeper!
SOOOOO GOOD!!!!!!!!! I followed the recipe - except that I used 3/4c whole wheat flour and 3/4c white flour- and everything was organic- and the applesauce I had was homemade. This is a good recipe!! YUM!!!
This cake was so yummy that the second time I made it, I doubled the recipe and baked it in a 9 x 13 in pan--soooo good.
Made this cake for my son's first birthday twice...once for family and once for his party. Everyone gobbled it up both times. I have since started making the recipe as muffins instead of cake. I use whole wheat flour instead of white and nobody in my house has noticed the difference!
Can't get much simpler than this - what a nice little cake! Great on it's own, but adding nuts & some cream cheese frosting would be a welcome addition too. (I left out the raisins 'cause just not into them).
Pretty good. To avoid the dryness, don't bake quite so long. Would be good with an icing (caramel or cream cheese) to balance the spice.
WONDERFUL. SO EASY. GREAT WITH COFFEE. DOES NOT NEED A FROSTING. I SUBSTITUTED ALLSPICE FOR CLOVES AND ADDED JUST A DASH OF NUTMEG.
I first made this cake this past October. I had applesauce to use up, and this sounded like a nice fall dessert/snack cake. It far surpassed my expcetations. Very moist, buttery and the apple flavor is perfect! The pinch of salt perfectly brings out the butter flavor and balances the sweetness. I use chunky applesauce that is sweetened, since that's what I keep on hand for my kids, and it turns out great...not at all too sweet. I just made it again for the fifth time. It's a perfect, homey, comfort-food snack cake, brunch cake or dessert.
I made this for dessert last night and this morning there was only one piece left. A great, flavorful snacking cake. Nice and moist. I did add additional spices for more of a spice cake flavor and was not disappointed. The family loved it.
This was a hit at church. Left over applesauce was not wasted and I had a great dessert for dinner. Added about a cup of pecans and frosted with allspice cream cheese frosting. Wonderful
This was fantastic! I did subsitute allspice for the cloves and put a lovely cream cheese frosting on top-it was moist, delicious, and didn't last long!
Delicious, moist and relatively healthy! i used 1/4 cup of butter and 1 1/4 cup of applesauce. I reduced the cloves to 1/4 tsp, reduced the sugar to 3/4 cup and omitted the raisins. I baked in a 8X8 pan for exactly 40 minutes and it came out perfect! I bet this would taste really good with chopped walnuts and finished off with cream cheese frosting!
Soooo Moist! I was looking for a way to get rid of a jar of applesauce and I'm so happy to have found this recipe. I omitted the raisins and cloves, but substituted a 1/2 cup of frozen blueberries and a pinch of nutmeg. The combination of flavors with the tartness of the fruit was divine. To top it off, I made the blueberry sauce recipe on this site (isybel's) and dropped it by the spoonful on top of a slice that I cut-out. This will definitely be made again.
Soooooo good. I hope my family comes home soon so I don't eat this entire thing myself. I halved the cloves since so many others recommended that. This cake is lightly buttery and sweet but not overly so. I started to chop the raisins as the recipe says to, but got annoyed so I just threw them in whole and it turned out great.
Yummy recipe! I followed the recipe with the exception of losing the raisins/adding walnuts. Very good and easy cake. A crowd pleaser!
We loved this, and my 5th grade daughter loved being able to prepare it without much trouble at all. I don't think it lasted more than an hour or two at our house!
Love this recipe. I used 1/2 whole wheat flour, and didn't add the topping. My kids loved them. I will be making them again.
This was a soft, buttery spice cake. Though it was pretty sweet, I think the cinnamon was overwhelming. I'm really pleased with how it turned out, though - it was delicious!
Wow! That's a fantastic cake! The Boy Scouts gobbled it up. I quadrupled the recipe and then dusted lighty with powdered sugar. Mmmmmmm.
Wonderful recipe- very moist and (my favorite) it's very versatile! I used about 2 tsp apple pie spice instead of the cinnamon/cloves b/c I was out of cloves post-Christmas, omitted the raisins (DH hates them) and frosted it with a buttercream frosting. I also made it with homemade McIntosh Applesauce. Yum.
This cake is addictive! The butter makes it so tender and delicious! I had no raisins on hand, so I left them out. I was using homemade sweetened applesauce, so I reduced the sugar to 3/4 cup. I also used 1-1/2 tsp cinnamon instead of 1 tsp cinnamon and 1/2 tsp cloves and added a splash of vanilla. I will definitely make this again. Thanks for a great recipe!
For a quick and easy snack cake, you can't go wrong with this. I did not chop the raisins (just lazy I guess), but I followed the rest of the recipe to the letter and it was perfect. Just the right amount of spice, etc. Very moist & delicious.
Excellent recipe!! I would say about 4 cooked apples makes a cup and this recipe does not need salt. I put only a dash of cloves, I think a 1/2 teaspoon would be strong , I also added a couple dashes of nutmeg and a few more dashes of cinnoman.And for a healthier version omit the butter and use canola oil. Before throwing the cake in the oven I also put more applesauce blobs on the top and "swirled" them in.
I suprised myself when I didn't think that this was very good. I usually love this kind of thing. But the batter was too thick and when the cake came out it was too dry. I used golden raisons, though, because that was all we had. I also thought there was too much ground cloves, so I recommend 1/4 teaspoon.
The texture is moist and rich, no one know there is no egg or milk if I don't tell. People in my office love it.
I used shredded carrots instead of raisins and nutmeg and molasses instead of cloves. I got 12 very small cupcakes out of this, but they were very goood. More like cake than muffins.
This cake is so good...at least I thought so. My husband said it was ok then said it was pretty good by his third piece. I am glad I didn't add the cloves. I did also added a teaspoon of vanilla extract and cinnamon glaze when cake was done. Made it in my bundt pan. Next time will double recipe to get a bigger cake. Tasty...will definitely make again!
My husband said this was one of the best snack cakes he has ever had. I switched up the recipe by using 1/2 cup brown and 1/2 cup white sugar and a teaspoon and a half of apple pie spice instead of the cinnamon and cloves. Great way to sneak in more fruit to my kid's diet. ;)
I am not sure what I expected, but ithis tasted a bit like gingerbread to me. There are too many raisins for my taste. (I like raisins) The cloves are a bit overpowering too. If I make it again, I will cut the cloves down to 1/8t. It is very moist and I like the texture. I will take the rest to my Bible Study in 2 days and see what the ladies think. Maybe I will frost it with some cream cheese frosting and see if that helps...
I'm not sure if I've ever even had applesauce cake before. I know that I've never made one, so I wasn't sure what to expect. Boy, am I glad that I started with this one. I omitted the raisins, but otherwise I followed the recipe exactly. I can't believe how moist it is!
This recipe had me scared for a bit. Read the review about the batter being too thick and upon mixing it seemed to be. I left out the raisins because my kids don't care for them, otherwise it was by the book. Poured (plopped?) the thick batter into the pan and smoothed it out. Baked it and everyone said it was delicious. My 6 year old is asking to make it again because it is so good! Thanks for the perfect cake!
This cake is absolutely scrumptious! My husband is still raving about it. The only issue I had with it is that it fell apart when it was cut. Nevertheless, it was extremely moist and delicious and I will make it again.
Yum. Kids loved it. It was very moist. I left out the raisons and added more spices too.
very easy recipe, and good too. I doubled this recipe and used a 9x13 dish. I also used 1 cup spelt flour and 1 cup maple sugar, it is very good this way too. Thanks
great!!! i added a few things to it. i decreased the amount of raisins. And then added dried cranberries. Next time i am planning on adding walnuts.
Very good, very easy recipe. Didn't realize it until after I had put it in the oven, but I forgot to add the salt, however it didn't seem to cause me any troubles. The cake did rise wonderfully (I read a few reviews that said theirs didn't) and was very moist with just the right amount of spice. Sprinkled the top with confectioners sugar. Delicious!
Truly easy to make and perfect texture - you won't miss the egg. I added 1/2 tsp. nutmeg, and reduced the cinnamon to 1/2 tsp. according to other users' suggestions. I thought the cloves were a bit overpowering - next time I will make this using 1/4 tsp. ground cloves. Yum!
Can't give this a 5 because I didn't follow exactly, but it's a great recipe- love it! I mixed all the dry ingredients together (no raisins), added 1 tbsp lemon juice, then the applesause and 1/2 cup canola oil. Mixed together and made 14 cupcakes (baked at 350 for 25 min). I LOVED the taste. I added the spice amounts as indicated and thought it was perfect! I've made this a second time and added the chopped raisins. The addition of the chopped raisins really changes the flavor of the cake. I feel like the raisin flavor overpowers all the spices in the cake and that may be why a lot of reviewers felt it needed more spice. I'll keep this as a go-to recipe, but won't be adding raisins again.
Only 1 star be/c atleast it's edible, otherwise zero. I baked it twice thinking I did something wrong wondering why it didnt fluff up and cook through the center.After preparing it again and keeping a watchful eye, it came out the same...raw inside this is not moist by all means its RAWish dough... It tastes like it could be great, so I'll keep looking
Made this for my hubby who said it was definately "a contender". He found the spices just right. My only complaint was that it didn't rise hardly at all, but that's probably something I did.
Easy and delicious. My family devoured it. When I ran out of sugar and raisins, I made it with brown sugar and dried blueberries and it was every bit as good if not better.
My girls loves this! I made a few minor changes- they don't like raisins, left them out. And no cloves. I only had 1/2c. applesauce so I chopped up a small apple to add to it. Plus a little vanilla. YUMMY! Will be making again soon.
i had many leftover apples, so i made an applesauce(found the recipe in this site also). i was too lazy to chop the raisins or mix it properly, so i just dumped all ingredients and adding semi-ground walnuts (about 100 gr) in a bowl, combine it by hand, and put it in a loaf pan. The cake didn't rise well (well, had been expected because i didn't mix it properly) but it tasted soooo good that i cancelled taking it to office and eaten it myself within 3 days. super yum.
I, too, doubled the quantities on the spices. Even still, it didn't have much flavor, and wasn't very moist. It was good, but not great.
Very moist and tasty. I used 1/2 cup white sugar and 1/2 cup packed brown sugar. Also, I didn't have any ground cloves, so I used 1/2 teaspoon pumpkin pie spice. Thanks for sharing! :)
Very good! I am always looking for sweets recipes without eggs and nuts. I omitted the raisins as I didn't have any and my little guy doesn't like them anyway. Made this as muffins and they turned out great. Most of the cakes I make without eggs turn out so dense but this did not. This turned out moist and fluffy. The only thing I will change next time is to decrease the amount of clove. It was a little too prominant for my taste. Might try subbing WW flour as many reviewers did. Thanks for a great recipe without eggs and nuts! Will make again and again!
Good cake and the texture was nice, however ws much more like a spice cake than an "applesauce cake". You could try to play with it, by adding apples, and cutting back on the spices (especially the cloves), but I won't make again. I would be nice for someone with milk or egg allergies.
Very good...just a tad too salty though. I'd cut the salt back to 1/2 teaspoon.
I just tried it today and added chocolate powder as suggested by one of the viewers and it is delicious! Will definitely bake this again. Thanks!
I liked the flavor of the cake, but the texture turned out too dry and was not coming out of the pan easy. I think that the applesauce wasn't a distinguishable flavor over the cloves. Just tasted like spice cake.
This was delicious. I was concerned about no eggs, and the batter was very thick, but I followed the directions and it was really, really good. I chopped the plumped raisins with a chef knife and substituted coconut oil for the butter since I'm on a diary free diet and used an 8x8 pan since that's all I had. Wow, great cake!
Being apple season, I made homemade applesauce, but didn't change anything else. This recipe was easy to make and the cake came out very moist, ita a keeper!
I really liked this recipe. It was so fast and easy.
This recipe was good. However, the cloves WERE a bit strong. I forgot to add the salt, but it still came out well. I used parchment paper on the bottom of the pan, instead of greasing and flouring. This helps to get the cake out of the pan MUCH more easily. Not my favorite applesauce cake, so I will keep looking... but a pretty good recipe.
The only thing that I changed on this at all was that I used Craisins rather than raisins, as were more cranberry fans. After about40 minutes of cooking I checked it and the knife came out clean. I left it in for 5 more minutes. The cake hardly rose at all and was very dense. And while the outside was almost too done, the inside seemed extremely undercooked. I wonder if this is what everyone else calls "moist"..... It really is too bad, because the flavor is wonderful. But I will not make this again
This is OK. I think it needs more spice (like maybe some allspice, ginger, and nutmeg), and definitely an egg added to the creamed butter and sugar for a little lift. Very easy and quick recipe. I used an 8x8 pan; it was done in 50 minutes.
I was really excited about this cake, but it turned out very dry on the outside and almost raw on the inside and was lacking in flavour.
This is so moist and delicious but I'd leave out the raisins and add a little bit of simple icing. Also, I'll probably double the recipe next time and make a 9X13-this will not be enough!!
This cake is super easy to make! To make things easier, I didn't chopped the rasins and the cake still turned up well. It is so tasty that my mom brought it home for my dad to try.
This is the best! I doubled the recipe, since my husband would have been disappointed if I hadn't. I have made this several times. It always turns out very moist. I only use homemade applesauce for this recipe - out of this world. Thanks!
EXCELLENT! I followed the recipe to the letter and came out with a wonderfully delicious cake! I also added some cream cheese frosting to top it off.
I found this recipe to be delightful! Perfect just the way it is, but I add black walnuts for my dad's benefit. My husband eats the HECK out of this cake! I've made it so many times I can make it from memory now. It goes GREAT with Bumblebee's caramel icing! With the icing, though, I don't use as much powdered sugar as it calls for.
Moist and delicious. A big hit with the entire family. I'll definately be making this cake often!
this was a wonderful cake, I only omitted the raisins because my family dosent care for them, but otherwise I left it as written and it is FANTASTIC AND MOSIT Give it a try you won't be sorry! Thank you so much
This is the first thing I've ever baked in my life! I followed the recipe exactly, and it turned out great! It's a bit sweet in my opinion, so next time, I'm going to try using 1/2-3/4 cups sugar instead of 1 cup. Other than that, AWESOME recipe!
It is quite tastey, nice spice taste. I put a cream cheese frosting on it which added sweetness to the cake.
I bake to sell, and I got an order one day for an applesauce cake. I had never made one, cause that's just not really something our family ever had. I found this recipe, and my customer loved it and ordered two of them the next time he placed an order. success!
Excellent recipe! I made it with gluten-free flour, half the sugar, and no raisins (didn't have any), and the flavor was fantastic. The texture was very good, but it fell apart, due, I'm sure, to the gluten-free flour. I will add an egg or two in future to help with that. Thanks for a great recipe!
Just baked this recipe. It baked quickly, done in 30 minutes and did not rise much, however the cake tasted light. Seems like there is a bit too much salt in the recipe.
I used currants instead of raisins and it turned out great. just topped with cool whip
35 min. and it was done, moist, sweet, and just plain good. The toothpick came out clean in 30 min. but I put it in for another 5 and I'm glad I did. I made the applesauce from scratch too. I wouldn't put icing on this one though, its kind of muffiny.
Delicious! My whole family loves them, even the 1 yo. I might use this recipe for the apple fest coming up! Thank you!
This cake is so easy, moist and flavorful. I think the spice levels are spot on and the only thing I change is using half white sugar and half brown sugar. It's great plain but add a vanilla glaze drizzled across the top if you want to really show it off.
I kept going back to the recipe and thought it was a mistake on the salt, this cake is WAY too salty. Destroyed it. All the great reviewers must have a high threshold of salt because I couldn't stomach it, it tasted like I made a mistake.. .but I didn't.. I went completely by the recipe. Why so much salt? That on top of the baking soda, my mouth didn't know if it was eating a salty or sweet snack... NOT in a good way.
