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This easy vegan applesauce cake also happens to be gluten-free! It’s just like
the classic old-fashioned version you know and love, except this cake contains
no dairy, no oil, no eggs, and no gluten (but no one will know!).
It’s filled with warm, cozy spices and raisins, and is baked until perfectly soft and tender. Serve it plain, or topped with my homemade cinnamon buttercream.
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If you're looking for a quick, easy dessert for everyone to enjoy after a holiday meal or a regular weeknight meal, OR if you're looking for something easy but impressive to serve with tea or coffee, this vegan gluten-free applesauce cake is the dessert for you.
It's a simple, but versatile dessert that can be served on a variety of occasions, and it doesn't take long to make. Plus, you decide how fancy you want it to be, it's all up to you! (I explain everything below!). You can also customize the add-ins.
Let's get started!
P.S. If you love vegan cakes (like I do!) then you must browse through all of my easy-to-make vegan cakes!
Here's Everything You'll Need
Ingredient Notes and Swaps
Only ingredients with special notes are listed below. The full ingredient list can be found in the recipe card.
Gluten-Free Flour Blend – This recipe calls for Bob’s Red Mill Gluten Free All Purpose Baking Flour, the one in the RED bag without xanthan gum.
I did test this recipe with Bob's Red Mill 1 to 1 gluten-free flour (blue bag) and that cake still tasted great, but the texture was not ideal and it needed to bake much longer. The blend in the red bag produces a much better result, so I don't recommend using the 1 to 1 flour for this recipe.
For vegan applesauce cake - I also tested with all-purpose white flour, so if you don't need the recipe to be gluten-free, you can use that type of flour instead. See the recipe notes for more info.
Applesauce – When you make a vegan dessert with applesauce, always make sure to use plain, smooth (not chunky) unsweetened applesauce. Don't use applesauce that has any added sugar, corn syrup, flavour, or spices.
Vegan Butter – If you don't have vegan butter, any type of neutral-flavoured oil can be used instead.
Coconut Sugar - Granulated or brown sugar can be used instead of coconut sugar. If you use granulated or brown sugar, make sure you are using a vegan brand (organic will always be vegan).
Raisins - Raisins add a little natural sweetness to the cake (which isn't overly sweet on its own), and in my opinion, they make the cake perfect, so I highly recommend using them. However, if you don't have any, you can use dates that have been chopped to the size of raisins or dried cranberries instead.
If you like nuts, great news, they work very well in this recipe! You can add a ½ cup of chopped walnuts or chopped pecans to the batter when you add the raisins, if you'd like.
Are you new to vegan gluten-free baking? If so, be sure to read all of my vegan gluten-free baking tips!
The Simple Steps
(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions at the end of this post.)
Whisk the dry ingredients in one bowl and the wet in another, then combine.
Mix into a batter.
Raisin Tip
Soak the raisins in warm water for about 10 minutes, then gently pat them dry before adding them to the batter. It gives them a little refresh, so they bake up soft and plump.
Add the raisins to the batter.
Stir the raisins into the batter.
Baking Pan Tip
I use a light-coloured metal pan for this cake, and the baking time in the recipe assumes you are using one, too. You can use a glass dish, but it bakes a bit slower since glass takes longer to heat, so add a few extra minutes. Glass also holds on to heat longer, so remove the cake from the dish a few minutes after baking to prevent overbaking.
Pour the batter into the prepared baking pan, then bake.
After the cake has baked, remove it from the oven and let it sit in the pan for about 10 minutes before removing it.
When the 10 minutes have passed, remove it from the pan and place it on a cooling rack. If you will be frosting it or adding powdered sugar to the top, wait until it has fully cooled before doing so.
If you will not be topping it with anything, you can go ahead and slice/serve when it's still a little warm, but almost fully cooled.
Recipe Tip
To know when it's fully baked, follow the recipe time, and for visual cues, check that a toothpick inserted in the center comes out clean. The cake should also pull slightly from the pan’s sides, and the center will feel soft but firm.
Delicious Ways to Serve
This cake, on its own, is the best because it's not overly sweet, so it's nice to enjoy with tea, coffee, or a cozy, homemade oat milk latte.
Frost with Cinnamon Buttercream
You can make a small amount of frosting for this applesauce cake, just enough for the top. A recipe for cinnamon buttercream frosting is included below.
After frosting, you can sprinkle with a little cinnamon as I've done in the image above. Adding the buttercream is a good option if it's going to be a dessert for a fancier occasion, like the holidays or a celebration.
Dust with Powdered Sugar
Sprinkle a little on top using a small sieve, like in the image below, and serve it for any of the occasions mentioned above.
If you're going with this option, only add the powdered sugar to each slice right before serving. The cake cannot be stored with powdered sugar on top because it will melt and disappear into the cake.
Tips to Keep In Mind
- Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily.
- Measure your ingredients correctly. I highly recommend using a scale (this is the one I have) and my weight measurements. Please read my article about how to measure flour correctly.
- Use the same flour I use. Baking vegan gluten-free can be tricky because different flours produce different results. I know this particular flour works perfectly for this recipe, so to duplicate that perfection, use Bob’s Red Mill All-Purpose Gluten-Free Flour Blend (in the RED bag!).
- Use parchment paper to line the pan. A square piece of parchment paper placed on the bottom of your pan will ensure your cake comes out of the pan clean. You can buy parchment squares that will fit your 8 x 8 pan perfectly, or you can cut parchment paper to fit.
- Make sure your baking soda is fresh. This ingredient makes the cake rise. Baking soda that is not fresh and active will result in a flat, gummy cake.
- Don’t over-bake. If over-baked, you'll end up with dry, crumbly cake.
- Read this post from top to bottom before you start. I’ve included a lot of tips and tricks so you get things right. Also, read through the actual recipe before getting started.
- Follow the recipe exactly as it’s written for the very best results.
When You Make This...
Please let me know how things go when you make this spiced applesauce cake! You can do that by leaving a star rating and a comment below. You can also share a picture on Instagram and tag me (I'm @delightfuladventures) so I can see your delicious remake of this cozy fall treat!
Vegan Gluten-Free Applesauce Cake (8 x 8)
Suggested Equipment:
Ingredients:
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 ½ cups (210g) gluten free flour blend **see important notes about flour below**
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¼ cup (57g) unsalted vegan butter softened
- ¾ cup (113g) coconut sugar
- 1 cup (246g) unsweetened plain applesauce
- 1 teaspoon vanilla extract
- ½ cup (65g) raisins
- powdered sugar For sprinkling on top of the cake (optional)
Cinnamon Buttercream (Optional)
- ¼ cup (57g) unsalted vegan butter
- ⅛ teaspoon salt
- 1 cup (120g) powdered sugar
- ¾ teaspoon vanilla extract
- 1 teaspoon unsweetened dairy-free milk
- 1 teaspoon ground cinnamon
Instructions:
- Preheat oven to 350°F (177°C).
- Line an 8 x 8 baking pan with parchment paper, set aside.
- Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
- In a large bowl, add the gluten-free flour blend, baking soda, cinnamon, nutmeg, allspice, cloves, salt. Whisk well to combine and set aside.
- In a medium bowl, add the butter, coconut sugar, and flax eggs. Using an electric mixer, beat until blended and creamy, about 2-3 minutes. Stop to scrape down the sides of your bowl when needed. Add the applesauce and vanilla, mix again until everything has blended.
- Gradually add the wet mixture to the dry mixture and mix on low speed with your electric mixer or with a wooden spoon until a thick batter has formed.
- Stir the raisins into the batter.
- Using a rubber spatula, scrape the batter into the prepared baking pan, spread it evenly, and smooth out the top.
- Bake for 23-25 minutes, until a toothpick inserted into the center of the cake comes out clean. Take care not to overbake or the cake will dry out.
- Remove from the oven and let the cake sit in the pan for 10 minutes.
- Remove the cake from the pan, peel off the parchment from the bottom of the cake and place it right side up on a cooling rack. Cool completely before frosting or dusting with powdered sugar, slicing, and serving.
- If using, add a little powdered sugar to a small sieve and shake it over the top of the cake.
Cinnamon Buttercream (Optional)
- Add butter and salt to a mixing bowl and using an electric mixer, beat until blended and creamy, about 2-3 minutes.
- Add powdered sugar and mix at low speed. Stop occasionally to scrape down the sides of your bowl.
- Slowly add milk, continuing to mix. Stop occasionally to scrape down the sides of the bowl with a rubber spatula.
- Add the vanilla and ground cinnamon, mix at low speed.
- Turn the mixer up to medium speed and mix until light and fluffy, about 2-3 minutes. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Mix for a couple more minutes if you want a creamier, fluffier frosting.
- Frost the top of the cake when it has fully cooled.
Recipe Notes:
- Please read all of the helpful information above and below before making this recipe.
- It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill Gluten Free All Purpose Baking Flour (Amazon link) with the red label, NOT the blue label), so please know that your results may not be the same as mine if you substitute with another gluten-free flour blend. The weight listed above is for this specific brand of flour. This recipe will NOT work with coconut flour or any other single gluten-free flour, you must use a gluten-free blend, the one mentioned above for the intended results.
- If you don't need the recipe to be gluten-free, you can use 1 ½ cups (188g) of all-purpose white flour instead. Don't over mix the batter.
- Storing Leftovers: Store leftovers in an airtight container at room temperature for up to two days. After two days, place the container in the refrigerator for another 2-3 days. Serve cold or bring to room temperature before serving.
- Nutrition info is based on 1 of 9 pieces of cake without powdered sugar or frosting on top and with the recipe made as written. Info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
Sophia says
Am I able to substitute the coconut sugar in this recipe for 100% maple syrup?
Gwen Leron says
Hi Sophia, I haven't tried to make it with maple syrup, but I don't recommend it because the extra liquid will throw the recipe off, other changes would need to be made to the recipe for it to turn out correctly. If you don't have coconut sugar, brown sugar can be used instead. I hope this helps, let me know if you have any other questions.
Bonita E Fisher says
I *never* post comments on recipes , but this is amazing.
Consistency only a tad coarse compared to conventional (and that is GOOD!).
Flavor is delightful (I add 1.5t cardamom b/c I love it).
Used coconut oil instead of began butter.
And sifted the dry ingredients (always, with GF baking).
KUDOS! A real win (used Green Life bakeware and made cupcakes but the cake cut in squares is nice too).❤️
Gwen Leron says
Hi Bonita! It makes me so happy to know that you enjoyed the cake (and cupcakes!) so much! I spent a lot of time getting this recipe right, so it's nice to know that it's being made and enjoyed by others. I'm glad you decided to come back and leave me a comment, I appreciate it so much. Thank you!
Shelley says
What an amazing recipe!! My husband is gluten-free and I can't have eggs so when my birthday came, my sweet husband offered to make me a cake. I love him, and that was a sweet gesture, but I'm the baker and cook in this marriage (we've been married 27 years). Since I wanted an edible cake, I tried your recipe. I even had some Bob's Red Mill gluten-free flour on hand, in the red bag. I baked it in a bundt pan and it turned out incredible! Not dry, not gloopy, just like a cake should be. I made a vanilla glaze icing and it put this cake over the top!!
Thank you for rescuing my birthday cake! Lol!!
Gwen Leron says
This is such great news, Shelley! I'm so glad you found the recipe and gave it a try, on your birthday, no less! Using a vanilla glaze icing a a great idea, I want to try that! Enjoy what you have left, and happy belated birthday!
Kristen says
The cake is delicious. I used a glass pan because it's all I had, and added a few extra minutes per the instructions. Next time I think I'd buy a metal pan. I cooked only until the toothpick came out clean, but it's still a little drier than a traditional cake. I guess it gives me an excuse to make it again! The buttercream frosting is also terrific.
Gwen Leron says
That's definitely a good excuse to make it again! It shouldn't be dry so I hope it works perfectly next time when you use the metal pan 🙂 I'm so glad you gave it a try, Kristen!
Dyanne says
This cake is absolutely delicious! So easy to put together and it came out perfect. No one knew it was vegan and gluten free.
Gwen Leron says
This is wonderful news, Dyanne! I'm so glad the cake was enjoyed by everyone! Thank you so much for coming back to let me know, I appreciate you taking te time.
Deepti says
Hi, Thank you for the recipe,
Do you have any carob and oil free frosting recipe for this cake,could you please share.
Thank you
Deepti
Gwen Leron says
Hi Deepti, no, I do not have any recipes for carob oil-free frosting. You can see my frosting recipes through this link.
Louise Hale says
This was absolutely delicious!! Even my gluten and egg eating husband and son loved it!! I did use dairy butter, organic cane sugar and made a confectionery sugar drizzle for the top.
Gwen Leron says
Wonderful, Louise! I'm happy you gave it a try and that you and your husband love it. Enjoy!
Cilla says
Bugger I only have the blue bag. Is there an applesauce cake recipe for that?
Gwen Leron says
Hi Cilla, I don't have an applesauce cake recipe that uses Bob's Red Mill gf flour in the blue bag. When working on this recipe, I did try it with this flour a few times but the texture was not good, the flour in the red bag gives the cake the best texture. I discuss this in the "Ingredient and Substitution Notes" section above. I do have an apple upside down cake that uses the flour in the blue bag that you may like. I hope this helps!
Sherry Hockey says
Hello, This cake recipe is delicious! I totally missed the instructions to use the Bob's Red Mill Gluten Free Flour 1:1 in the red bag, & used the one in the blue bag, which is my regular. It turned out great! I chose not to ice it, but it was still so good & disappeared quickly! Thank you so much!
Gwen Leron says
Hi Sherry! I'm so happy to know you like the cake! I tested with the 1:1 flour when I was developing this recipe and the texture wasn't quite right (for me) but I'm glad it worked out for you! (I don't always ice either, it's so great as a snack cake 🙂 ) Enjoy!
EILEEN O ANDREASON says
Congratulations! You have done the impossible--provided me with a delicious gluten free vegan cake that cooks properly and does not fall! I loved this cake SO MUCH that the same day I ate the last piece of my first attempt, I made the exact same cake again! This cake and the instructions are brilliant! I frosted it with a penuche/butterscotch frosting. It was completely addictive. This is now my favorite cake. Thank you!
Gwen Leron says
I'm so glad to know you are enjoying the cake so much, Eileen! It took me a long time to get this one right, so I'm happy that you gave it a try and that it's a hit. Enjoy the rest and thanks so much for taking the time to leave your comment, I appreciate it very much.
Raquel says
What does the baking soda react with in this recipe? Should there not be somethinc acidic?
Gwen Leron says
The applesauce is acidic and what the baking soda reacts with 🙂 Let me know if you have any further questions, Raquel!