Applesauce Cake IV

Applesauce Cake IV


"Quick, easy and very moist spice cake! It makes a great snack!"

Ingredients 1 h 20 m {{adjustedServings}} servings 235 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 40.7g
  • 13%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a medium bowl, combine raisins and flour. Add cinnamon, cloves and salt. Set aside.
  2. In a large bowl, cream butter and sugar until light and fluffy. Dissolve baking soda into applesauce and mix into creamed butter. Add flour mixture. Mix until smooth.
  3. Pour batter into a 9 inch square pan. Bake at 350 degrees F ( 175 degrees C) for 40 to 50 minutes or until a toothpick inserted into center of cake comes out clean.
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Reviews 105

  1. 121 Ratings


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!


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.