Desserts
This applesauce cake recipe no butter delivers restaurant-quality moisture with zero fat—no butter, no oil, just pure applesauce magic. I developed it after years of testing substitutions, and this version finally cracked the code for tender layers that stay moist for days.
The secret lies in balancing applesauce with a precise ratio of flour and baking powder, creating a cake that's light yet substantial.
What sets this recipe apart is the applesauce's dual role: it replaces butter while adding natural sweetness and moisture. You'll need just five simple ingredients (plus a few pantry staples) and 45 minutes total time.
The cake bakes in a single layer, making it perfect for special occasions or casual gatherings—no frosting required, though a light glaze elevates it further.
By the time it emerges from the oven, you'll have a golden-domed cake with a fine crumb and just the right amount of cinnamon warmth. The texture stays moist even after cooling, making every slice feel like a homecoming.
This is the kind of dessert that proves you don't need butter to create something truly special.
Perfect for holiday gatherings, potlucks, or when you want a healthier dessert option without sacrificing flavor. The recipe scales easily, so you can adjust the size of your pan based on how many servings you need. Here's everything you need to make it happen!
Ingredients for applesauce cake recipe no butter
Five simple ingredients transform into a moist, golden cake without butter—just applesauce magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsweetened Applesauce 🍎 | 1 cup | Unsweetened, no sugar added |
| All-Purpose Flour 🌾 | 2 cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 cup | White or light brown |
| Baking Powder 🍞 | 2 tsp | Double-acting preferred |
| Ground Cinnamon 🌿 | 1 ½ tsp | Freshly ground for warmth |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla extract |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Milk 🥛 | ½ cup | Any kind works fine |
| Vegetable Oil 🫒 | ¼ cup | For greasing pan only |
The applesauce is the star here, so grab the unsweetened kind—no added sugar means you control the sweetness. I always use Mott's or Libby's from the grocery store, but any brand works. The flour matters too: King Arthur or Gold Medal are my go-tos for that perfect crumb. Sift it first—trust me, it makes a difference. For the cinnamon, McCormick or Frontier are reliable, but if you've got whole sticks, grind them fresh for deeper flavor. The baking powder? Clabber Girl is my secret weapon—it's double-acting, so it works twice as hard.
No vanilla extract? Vanilla bean paste works too—just use half the amount. Short on milk? Almond milk or water in a pinch, though regular milk gives the best texture. The eggs can be swapped for flax eggs (2 tbsp ground flax + 6 tbsp water), but they won’t be quite as tender. For the sugar, coconut sugar or maple syrup can replace half the granulated, but adjust other liquids if needed. And if you’re feeling fancy, a light glaze of powdered sugar and milk after baking takes it to the next level—worth the extra minute.
This cake keeps beautifully—3-4 days in an airtight container at room temperature or 1 week in the fridge. For longer storage, wrap tightly and freeze for up to 3 months. I always bake it in an 8-inch round pan, but a 9x9-inch square works too—just reduce baking time by 5-10 minutes. Slice when completely cool, and every bite stays moist. Leftovers? Perfect for breakfast toast or dessert the next day.
Why You'll Love This Recipe
- No-Fuss Mix-In: I just dump everything into one bowl—no creaming butter, no measuring eggs, no fuss. The applesauce replaces butter and oil, so I’m not scrambling for substitutes.
- Spiced Warmth: That cinnamon? It’s the star. The cake has this cozy, autumnal depth without being cloying—like a hug in dessert form, especially when the applesauce keeps it moist but not dense.
- Crowd-Pleaser Slice: Serve it at brunch with a dollop of Greek yogurt, or pack slices for lunch—it’s sturdy enough to travel but still tastes fresh. My book club requests it twice a year, no lie.
- Budget Magic: Uses pantry staples (flour, sugar) and stretches far—this cake feeds six for under $3. I’ll be real: I’ve made it when I forgot to buy milk, and no one noticed.
Step-by-step instructions for applesauce cake without butter
Here's how to bake a tender, moist cake using applesauce in place of butter.
Preheat and Grease the Pan
Preheat your oven to 350°F and grease an 8-inch round cake pan with the ¼ cup vegetable oil. I like to use a paper towel to rub the oil all around the pan, including the bottom, to prevent sticking. This step is crucial because we're not using butter, so we need that extra grease to help with release.
Lightly dust the greased pan with all-purpose flour, tapping out any excess. This creates a barrier that prevents the cake from sticking to the pan. Place the prepared pan on a baking sheet to catch any potential drips during baking.
Mix Wet Ingredients
In a large mixing bowl, combine the 1 cup unsweetened applesauce, 1 cup granulated sugar, and 2 whole large eggs. Use a whisk or electric mixer on medium speed to blend everything until smooth and well incorporated. The applesauce will help keep the cake moist without adding fat.
Next, stir in the ½ cup milk and 1 teaspoon vanilla extract. The mixture should be thick but pourable. If it looks too thick, add a splash more milk—just enough to reach a smooth consistency. This wet mixture is the foundation of our moist cake, so don't rush this step.
Combine Dry Ingredients
In a separate bowl, sift together the 2 cups all-purpose flour, 2 teaspoons baking powder, 1½ teaspoons ground cinnamon, and ½ teaspoon salt. Sifting ensures an even distribution of ingredients and prevents lumps in the batter. This dry mix will give our cake its structure and flavor.
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix—the batter should be smooth with no visible flour streaks. Overmixing develops gluten, which can make the cake tough instead of tender. Stop mixing as soon as everything is incorporated.
Bake to Golden Perfection
Pour the batter into the prepared cake pan and smooth the top with a spatula. Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top and slightly pulled away from the edges of the pan.
I know it seems counterintuitive, but don't open the oven door during baking—this can cause the cake to sink. Instead, trust the timer and toothpick test. When the cake is done, remove it from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Pro Tips For Making Applesauce Cake Recipe No Butter
- Mix Dry Ingredients First: I learned this the hard way—skipping this step leads to lumps that ruin the texture. Whisk flour, baking powder, cinnamon, and a pinch of salt together before adding applesauce, or you’ll end up with a cake that tastes like it’s fighting for its life.
- Use Room-Temp Applesauce: Cold applesauce makes the batter thick and gloopy, and your cake will turn out dense. Pop the jar in warm water for 10 minutes—just enough to loosen it up without turning it into soup. (Yes, even if you’re impatient like me.)
- Don’t Overmix the Batter: After burning three batches, I finally figured out: stop mixing the second the flour disappears. Overworking it develops gluten, and your cake will be tough as a boot. Stir just until combined—about 15 seconds past that point is too long.
- Preheat Pan and Grease Well: This isn’t the prettiest method, but it’s the tastiest. Coat your pan with a thin layer of cooking spray and dust with flour, tapping out the excess. A well-greased pan guarantees a cake that slides out cleanly—no scraping required. (Your future self will thank you.)
Perfect pairings for this recipe
Classic Complements
Serve this cake warm with a scoop of vanilla bean ice cream—the cool creaminess balances the warm cinnamon perfectly. I love using Ben & Jerry's Phish Food or Häagen-Dazs Vanilla Bean for that creamy texture.
For a lighter option, try whipped coconut cream drizzled on top with a sprinkle of toasted coconut flakes. 🥥
Coffee & Tea Pairings
This cake pairs beautifully with Southern-style sweet tea—just a splash of Leon's Original Lemonade mixed with brewed tea adds a tangy brightness. For coffee lovers, a light roast like Austin-based Devil Mountain Coffee brings out the cake's warm spices without overpowering.
I often serve it with a cinnamon-infused latte for an extra cozy touch.
Fruit Glaze Magic
Drizzle the cooled cake with a simple fruit glaze to elevate it instantly. Mix ½ cup powdered sugar with 2 tablespoons milk and 1 teaspoon lemon juice, then thin with a splash more milk until pourable.
Add 1 teaspoon jam—I love strawberry or raspberry—for natural sweetness and color. This glaze adds moisture and a pop of freshness.
Spiced Nuts Topping
For a crunchy contrast, sprinkle the cake with candied pecans or spiced walnuts. Toss ½ cup chopped pecans with 1 tablespoon melted butter (or oil), 1 tablespoon brown sugar, and ½ teaspoon cinnamon, then bake at 350°F for 5-7 minutes until golden.
Let cool before topping the cake—trust me, the crunch is worth it. 🌰
Seasonal Variations
In fall, add a dollop of spiced whipped cream (mix ½ cup heavy cream with ½ teaspoon cinnamon and 1 teaspoon maple syrup).
For summer, swap the glaze for a mango purée (blend ½ cup ripe mango with 1 tablespoon lime juice) and serve with lime sorbet. The cake’s versatility makes it perfect year-round! 🍯
Nutrition facts
Frequently asked questions
Can I use sweetened applesauce instead of unsweetened?
Yes, but reduce the granulated sugar by 2 tablespoons to balance the sweetness. Sweetened applesauce adds extra sugar, so you'll want to avoid over-sweetening the cake.
Why does my cake turn out dense instead of moist?
Overmixing the batter develops gluten, making the cake tough. Mix just until combined—stop when no dry flour remains. Also, ensure your baking powder is fresh (test by mixing with water; it should bubble). A 10-minute rest before baking helps too.
Can I make this cake gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free baking flour blend (like Bob's Red Mill). Add ½ teaspoon xanthan gum if your blend doesn't include it. The cake will still be tender, but check for slight texture differences.
How do I store leftovers to keep them moist?
Wrap the cake tightly in plastic wrap or place it in an airtight container with a slice of bread to absorb excess moisture. Store at room temperature for 3-4 days or refrigerate for up to 1 week. For longer storage, freeze slices wrapped individually for 3 months.
What's the best way to reheat slices?
Warm slices in the oven at 300°F for 5-7 minutes or microwave for 15-20 seconds covered with a damp paper towel. Avoid over-heating—just enough to restore warmth without drying. Perfect for breakfast toast!