Are you looking for an easy baking recipe? Then this applesauce cake without butter is for you! It is a light cake that is quickly put together. It is ideal for when you have unexpected visitors or just feel like something tasty with coffee. This cake is guaranteed to be eaten up to the last crumb!
Moist Applesauce Cake Recipe With No Butter
Do you ever bake a cake? I usually try to do that every week, not only because I like it, but also because the whole house smells so good. Moist cranberry pound cake, sugar-free carrot cake loaf, or sticky toffee cake—everything disappears quickly here.
This recipe for applesauce cake was also a success. I was a little short on butter (I used a bit too much that week 😉 ), so I decided to make a cake without butter. You can easily replace butter with banana, zucchini, oil, or, as I did, applesauce.
The applesauce makes the cake wonderfully light and moist. Only six ingredients are needed, and the batter is ready quickly. What do you think of this cake with applesauce?
Ingredients Quick and Light Applesauce Cake: Perfect for Any Occasion
- Eggs: These provide a light structure and bind the ingredients in the cake. Make sure the eggs are at room temperature; then, your cake will be airier.
- Sugar: Makes the cake sweet.
- Vanilla extract: Adds a delicious vanilla flavor to the cake. You can make it yourself with this vanilla extract recipe or replace it with two teaspoons of vanilla sugar.
- Applesauce: Replaces the butter and makes the cake moist and soft.
- Flour: Use regular all-purpose flour
- Baking powder: In combination with a liquid, it releases air, making the cake airy.
How to prepare Applesauce Loaf Cake with Vanilla
- Place eggs, sugar, and vanilla extract in a bowl. Mix on high speed for 3 minutes.
- Fold half the flour and half the apple sauce into the batter. Add the rest of the flour and then the rest of the apple sauce and mix well.
- Pour the batter into the greased cake tin and bake for 40 minutes in a preheated oven at 350 °F (180 °C).
- Remove the cake from the oven and let it cool in the tin for 5 minutes. Then, remove the cake from the tin and let it cool further on a rack.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Ingredients
- 1 tablespoon sunflower oil for greasing
- 3 eggs size L
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ cup apple sauce
Ingredients you need per step are listed below the step in Italic
Instructions
- Turn the oven on to
350 °F or 320 °F - Grease a 6-inch (15-cm) loaf tin with a tablespoon of sunflower oil. This will prevent the cake from sticking.1 tablespoon sunflower oil
Make the batter
- Put the eggs, sugar, and vanilla extract in a bowl.3 eggs, ¾ cup sugar, 1 teaspoon vanilla extract
- Mix this with a mixer on high speed for about 3 minutes until the mixture is light yellow and creamy.
- Mix the flour with baking powder in a bowl.1 ¼ cup all-purpose flour, 1 teaspoon baking powder
- Sieve half of the flour over the egg mixture and gently fold it through.
- Then add half of the apple sauce and carefully mix this through the batter.½ cup apple sauce
- Repeat this with the rest of the flour-mix and apple sauce. Make sure everything is well mixed before you continue.
Bake the cake
- Pour the batter into the greased cake tin.
- Place the cake in the oven and bake it for about 40 minutes until golden brown and cooked through. Check if the cake is cooked by inserting a skewer into the middle; if it comes out clean, it is done.
Let the cake cool
- Remove the cake from the oven and leave it in the tin for 5 minutes.
- You can remove the cake from the tin and let it cool further on a rack.
Notes
- Room temperature: Store the applesauce cake wrapped in plastic or aluminum foil. This will keep it for up to three days. Do not store the cake in the refrigerator, as the moist air can change its structure.
- Freezer: Let the cake cool completely, wrap it in aluminum foil, and put it in a freezer bag. This will keep it in the freezer for up to 3 months. Let the cake thaw at room temperature for at least 3 hours before serving.
- TIP: Before freezing, slice the cake and wrap each slice individually. This way, you can get precisely the amount you need from the freezer.
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