Desserts
This applesauce cake recipe no butter delivers all the cozy spice and moist crumb of classic Southern baking—without a single pat of butter. 🍏 After years of perfecting the balance between tender crumb and rich flavor, I've created a version that uses applesauce not just as a substitute, but as the star ingredient that keeps every slice perfectly moist for days.
The secret lies in the science: applesauce replaces butter's fat while adding natural sweetness and moisture that baking powder alone can't match.
What makes this recipe truly special is how it transforms simple pantry staples into something extraordinary. You'll start with a basic cake batter—flour, sugar, eggs—but the magic happens when we fold in that unsweetened applesauce, creating a texture that's impossibly tender yet sturdy enough to hold its shape.
The spices—cinnamon, nutmeg, and a pinch of cloves—echo classic spice cake traditions, while vanilla extract adds depth that makes this cake taste like it came from a bakery.
The result is a cake that's moist without being dense, with a fine crumb that practically melts in your mouth. Unlike many butterless cakes that can turn out dry, this version stays perfectly tender thanks to the applesauce's unique properties.
The flavor is richly spiced with just the right amount of natural sweetness—no artificial flavors here. It's the kind of cake that tastes even better the next day, making it perfect for meal prep or hosting.
Serve it warm with a dusting of powdered sugar and a cup of coffee, or enjoy it at room temperature with a dollop of whipped cream.
The versatility doesn't end there—this cake also works beautifully as a base for frosting or a simple glaze if you're feeling fancy. Let's get baking!
Ingredients for applesauce cake recipe no butter
Simple pantry staples transform into a moist, spiced cake without butter—just applesauce magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsweetened Applesauce 🍏 | 1 cup | Unsweetened, not low-fat |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for lightness |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg |
| Ground Cloves 🌶️ | ¼ tsp | Lightly toasted for warmth |
| Pure Vanilla Extract 🍯 | 1 tsp | High-quality, not imitation |
| Baking Powder 🧂 | 2 tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vegetable Oil 🫒 | ½ cup | Light, like canola |
| Powdered Sugar 🍚 | ¼ cup | For dusting, optional |
The applesauce is non-negotiable here—unsweetened is key for the right balance. Mott's or Libby's are my go-tos, but any plain variety works. The flour? King Arthur or Gold Medal for that perfect crumb. Sift it before measuring to avoid dense cake. For the spices, Penzeys sells pre-ground cinnamon and nutmeg that's fresher than grocery store options. Cloves need to be toasted lightly in a dry pan for 30 seconds to warm up their flavor—don't skip this step.
No vanilla extract? Vanilla bean paste works in a pinch, or even a scraped vanilla bean. Running short on baking powder? Baking soda plus cream of tartar at half the amount is a good swap. The vegetable oil can be swapped for melted coconut oil if you're avoiding all oils, but the texture might be slightly denser. For a richer flavor, add 1 tbsp of apple cider to the batter. The powdered sugar is totally optional—just for that bakery-style finish if you're feeling fancy.
This cake keeps beautifully for 5 days in an airtight container at room temperature, and even better for 2 weeks in the fridge. Wrap tightly in plastic wrap if storing longer than a day. Freezes for 3 months—just thaw overnight in the fridge. I always make a double batch because it's perfect for breakfast the next morning with coffee. For extra moisture, brush the top with applesauce glaze before serving.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by the applesauce swap—it’s the secret to a moist cake without fussing over butter. Just stir, pour, bake: my kids can handle it (and sometimes do).
- Spiced Cozy Core: That cinnamon isn’t just dust—it’s the star. Warm, sweet, and just enough to make every bite feel like a hug. Honestly, the applesauce keeps it tender while the cinnamon makes it sing.
- Lunchbox Legend: Slice it, wrap it, pack it—this cake survives the school bag. My son’s teacher even asked for a piece. (Yes, even on a Tuesday.)
- Budget Magic: Applesauce stretches the sugar, eggs add richness, and flour’s the only other thing you need. I’ve made two cakes for the price of one store-bought. Plus, leftovers? They vanish faster than I can say “seconds.”
Step-by-step instructions for applesauce cake without butter
This cake delivers all the moist, spiced goodness without a single pat of butter.
👨🍳 Step 1: Mix Dry Ingredients for Light Texture
In a medium bowl, whisk together the 2.5 cups all-purpose flour, 2 tsp baking powder, 2 tsp ground cinnamon, 0.5 tsp ground nutmeg, 0.25 tsp ground cloves, and 0.5 tsp salt. Sift the flour mixture through a fine-mesh sieve directly into the bowl to aerate it—this ensures a light, tender crumb. I like to press down gently with my fingers to break up any lumps before moving to the next step.
Here's the thing—those warm spices need to be evenly distributed. If you skip sifting, you'll end up with pockets of intense spice flavor instead of a balanced, cozy taste in every bite. The nutmeg and cloves especially can clump, so take your time with this mixing.
👨🍳 Step 2: Whisk Wet Ingredients Until Smooth
In a separate large bowl, combine the 1 cup unsweetened applesauce, 1.5 cups granulated sugar, 0.5 cup vegetable oil, 2 whole large eggs, and 1 tsp pure vanilla extract. Using a whisk, beat the mixture for 2-3 minutes until it's completely smooth and the sugar has fully dissolved. You'll see the mixture lighten in color as it emulsifies—this is your signal it's ready.
I always use room-temperature eggs for this recipe. They blend more smoothly and help create a lighter batter. If your eggs are straight from the fridge, let them sit in warm water for 5 minutes before adding them. The applesauce will keep the cake moist without adding fat, while the oil ensures that tender crumb we're after.
🥘 Step 3: Combine Wet and Dry Ingredients Gently
With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix just until combined—about 30 seconds—being careful not to overmix. You should still see small streaks of flour throughout the batter. Overmixing develops gluten, which makes the cake tough instead of tender.
Here's where it gets fun—fold in the applesauce mixture using a rubber spatula. You'll notice the batter looks thick and slightly sticky, but that's exactly what we want. The applesauce keeps the cake moist without adding any fat, and the oil ensures that perfect texture. Let the batter rest for 5 minutes at room temperature before baking—this helps the flour fully hydrate and prevents a dense cake.
🔥 Step 4: Bake Until Golden and Springy
Preheat your oven to 350°F and grease an 8-inch round cake pan or line it with parchment paper. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. The cake should also spring back slightly when pressed gently in the center.
Don't open the oven door during the first 25 minutes of baking—this prevents the cake from sinking in the middle. If the edges brown too quickly, tent the cake loosely with aluminum foil. The applesauce helps keep the cake moist, but it also means we need to watch the baking time carefully. You want that perfect balance between moist crumb and fully baked texture.
⏰ Step 5: Cool and Dust for Perfect Presentation
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, dust the top with the 0.25 cup powdered sugar for a beautiful finish. This step is optional but adds that professional touch—plus, it balances the warm spices with a touch of sweetness.
Real talk: the cake will be moistest when it's fresh out of the oven, but it actually tastes even better the next day when the flavors have had time to meld. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Slice it thick—this cake is worth every bite of that tender, spiced goodness.
Pro Tips For Making Applesauce Cake Recipe No Butter
- Whisk Eggs Cold: Crack eggs straight from the fridge into a chilled bowl—this keeps them from scrambling when they hit the warm applesauce. I learned this the hard way after ending up with a lumpy batter that looked like cottage cheese went rogue.
- Sift That Flour: Don’t just dump the flour—sift it through a fine-mesh sieve to break up clumps and aerate the batter. My first few cakes turned out dense until I started sifting; now they’re light enough to slice without crumbling.
- Avoid Overmixing: Mix the batter just until the flour disappears—overworking it turns the cake into a tough, chewy brick. I used to beat it like I was punishing it, and the texture suffered. Stop when it’s just combined.
- Test Doneness Early: Pull the cake when the center is slightly springy (a toothpick should come out with a few moist crumbs, not wet batter). Applesauce cakes dry out fast if you wait for a clean stick—trust your instincts before the timer dings.
Best sauces and condiments for this recipe
Caramel Apple Glaze
This 3-ingredient glaze transforms your cake into a showstopper. Simmer ½ cup unsweetened applesauce, ¼ cup granulated sugar, and 1 tbsp butter substitute (like Earth Balance) over medium heat for 5-7 minutes until thickened.
Brush over cooled cake layers or drizzle on top. The applesauce keeps it moist while the caramel adds depth—perfect for balancing the spices. 🍏✨
Spiced Whipped Cream
Whip 1 cup heavy whipping cream with 2 tbsp powdered sugar, ½ tsp vanilla extract, and a pinch of cinnamon until soft peaks form. Fold in 1 tbsp toasted pecans (optional) for crunch.
This topping mirrors the cake's warm spices while adding creaminess. I always make extra—it's perfect over coffee too!
Lemon Curd Swirl
For a tangy contrast, mix ½ cup lemon curd (store-bought or homemade) with 1 tbsp lemon zest and swirl into the batter before baking. The acidity cuts through the sweetness, and the bright citrus complements the applesauce beautifully.
If you're short on time, Martha White lemon curd from Central Market does the trick.
Chocolate Ganache Drizzle
Melt ½ cup dark chocolate chips with ¼ cup heavy cream over a double boiler, then drizzle over cooled cake slices. The bitterness of dark chocolate (I use 70% cacao) balances the cake's warmth.
For extra flair, sprinkle with crushed pretzels or flaky sea salt. This combo feels decadent but keeps the cake's light texture.
Apple Cider Reduction
Simmer 1 cup apple cider with 2 tbsp brown sugar until reduced by half. Strain and drizzle over cake slices before serving. The deep apple flavor echoes the cake's star ingredient while adding a sophisticated touch.
I love using local Texas apple cider from Austin farmers markets—it makes all the difference!
Nutrition facts
Frequently asked questions
Can I substitute applesauce for butter in other cake recipes?
You can try, but with caution! Applesauce works best in moist, tender cakes like this one where its natural sweetness and moisture are beneficial. For denser cakes (like pound cake) or those needing fat for structure (like angel food), applesauce may not work well—it can make them too heavy or crumbly. Always reduce other liquids slightly (like 1-2 tablespoons) when substituting ½ cup butter with ¼ cup applesauce.
Why does my applesauce cake turn out dry even with the recipe?
Most common causes are overbaking or using low-fat applesauce. Check your oven temperature with an oven thermometer—many run hot! Bake until a toothpick comes out clean but not dry. Also, ensure you're using unsweetened applesauce (sweetened versions add moisture but too much sugar). For extra insurance, brush warm cake layers with 2 tbsp warm applesauce while cooling.
Can I make this cake gluten-free?
Replace the 2.5 cups all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill) plus 1 tsp xanthan gum. For best results, also add 1 extra egg white to improve texture. The spices and applesauce will still shine through—just expect a slightly denser crumb. Test with a small batch first to adjust liquid ratios if needed.
How do I store leftovers to keep them moist?
Wrap cooled cake tightly in plastic wrap, then place in an airtight container. For 3 days at room temperature, it stays perfectly moist. Beyond that, refrigerate for up to 5 days. To revive stale slices, warm them for 10-15 seconds in the microwave with a damp paper towel. For freezing, slice first, wrap individually, and store for up to 3 months—thaw overnight in the fridge.
What's the secret to making this cake extra flavorful?
Toast your spices! Lightly toast the cinnamon and nutmeg in a dry pan for 30 seconds to deepen their aroma. Also, use freshly grated nutmeg (pre-ground loses potency fast). For extra richness, add 1 tbsp apple cider to the batter. And don't skip the vanilla—use pure extract (not imitation) for that bakery-quality depth. The applesauce itself should be homemade if possible for superior flavor!