Desserts
The secret to a moist applesauce cake without butter lies in the science of applesauce—its natural sweetness and fat substitute properties create a tender crumb that rivals traditional recipes. I developed this version after years of testing, ensuring every bite stays tender even after cooling.
The key is balancing the applesauce with oil and yogurt for that signature Southern texture without a trace of butter.
This recipe transforms simple pantry staples into a cake that's perfect for potlucks, family gatherings, or a cozy dessert at home. The applesauce not only replaces butter but also keeps the cake moist for days, making it ideal for meal prep.
I've included a simple glaze option that adds just the right amount of shine without overwhelming the natural apple flavor.
By the time you pull this cake from the oven, you'll have a golden, fragrant loaf with a tender crumb that practically melts in your mouth. The applesauce gives it a subtle sweetness, while the spices create warm, comforting notes that remind me of Nana Mae's kitchen.
It's the kind of dessert that disappears quickly but leaves everyone asking for seconds.
Whether you're accommodating dietary restrictions or simply looking for a healthier dessert option, this recipe delivers restaurant-quality results with minimal effort. The best part? It's foolproof—no fancy techniques required, just a few simple steps to create a cake that tastes like home. Let's get started!
Ingredients for applesauce cake recipe no butter
Simple staples that deliver restaurant-quality moisture without butter—just 13 ingredients for a tender crumb.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 cups | Sifted for light texture |
| Unsweetened Applesauce 🍎 | 1 cup | Unsweetened, unsalted preferred |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Vegetable Oil 🫒 | ½ cup | Light or canola preferred |
| Plain Yogurt 🥛 | ½ cup | Greek or regular, full-fat |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Baking Soda 🧂 | 1 tsp | Pure baking soda |
| Ground Cinnamon 🌿 | 1 ½ tsp | Freshly ground preferred |
| Ground Nutmeg 🍃 | ½ tsp | Freshly grated if possible |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
| Powdered Sugar 🍚 | ½ cup | For glaze, sifted |
| Milk 🥛 | 2 tbsp | Any kind for glaze |
The applesauce is the star here—Mott's unsweetened is my go-to, but any plain, unsalted kind works. The yogurt adds protein and moisture, so full-fat Greek yogurt gives the best texture. Flour matters too: King Arthur or Gold Medal brands stay light after baking. For the glaze, powdered sugar is non-negotiable—it dissolves smoothly. I always grab extra vanilla because it makes the whole cake taste more like Nana Mae's kitchen (trust me on this).
No applesauce? Unsweetened pumpkin puree works in a pinch, but the flavor shifts. Short on yogurt? Plain Greek yogurt or even sour cream (though it's heavier). The oil can be swapped for melted coconut oil if you're avoiding all processed fats. For the glaze, if you don't have milk, water or almond milk thins it just fine. And if your nutmeg tastes old, toast the whole seeds first for a fresh burst of flavor.
This cake stays moist for 5 days if wrapped tightly, but honestly, it disappears faster than that. Freezes beautifully for 3 months—just thaw at room temp before serving. I always bake two loaves and freeze one. The glaze keeps for 1 week in the fridge, but honestly, it's better fresh. Store the cake in an airtight container with a slice of bread to keep it soft (that's a real trick).
Why You'll Love This Recipe
- Uses what you’ve got: sugar, flour, and a can of applesauce. I’ve made it with store-brand yogurt and vegetable oil, and it’s still spot-on. Budget-friendly? Absolutely. Reliable? Even more.
- No-Fuss Mixing: I swear by this recipe because you just dump everything in—no creaming butter or measuring eggs. The applesauce and yogurt blend right into the oil like a dream, and the batter’s so thick it stays together without overmixing.
- Moist Without Guilt: That yogurt keeps it tender, but the applesauce gives it this just-baked sweetness that doesn’t need frosting. Honestly? It’s the kind of cake that tastes like a hug—soft, slightly spiced, and not too sweet.
- Lunchbox Legend: Between us, this is my go-to for school lunches or office snacks. Cut into squares, wrap in foil, and it stays fresh for days. My kid’s teacher still asks for seconds—no joke.
Step-by-step instructions for applesauce cake without butter
Here's how to create a wonderfully moist cake using applesauce and yogurt instead of butter.
Preheat and Prepare Your Pans
Preheat your oven to 350°F and grease two 9-inch round cake pans or one 9x13-inch baking pan. I like to use nonstick spray and then dust with a light coating of all-purpose flour from the ingredients list—this prevents sticking without adding extra fat. Line the bottoms with parchment paper circles for easy removal later.
While the oven heats, place the 1 cup unsweetened applesauce and 0.5 cup plain yogurt in separate bowls. Let them sit at room temperature if they're chilled—this helps everything blend more smoothly. The applesauce should be smooth with no visible chunks for the best texture.
Mix Wet Ingredients for Perfect Moisture
In a large mixing bowl, combine the 1.5 cups granulated sugar, 0.5 cup vegetable oil, and 2 whole large eggs. Whisk vigorously for about 2 minutes until the mixture is pale and slightly thickened—this incorporates air that will make your cake light and fluffy. You'll see the mixture nearly double in volume as it becomes frothy.
Add the 1 cup unsweetened applesauce and 0.5 cup plain yogurt to the wet mixture, whisking until completely combined. Stir in the 1 tsp vanilla extract and set the bowl aside. Here's the thing—don't overmix at this stage. You want to maintain as much air as possible for that tender crumb.
Combine Dry Ingredients for Light Texture
In a separate medium bowl, sift together the 2 cups all-purpose flour, 1 tsp baking soda, 1.5 tsp ground cinnamon, 0.5 tsp ground nutmeg, and 0.5 tsp salt. Gently whisk to break up any lumps in the flour. The cinnamon and nutmeg will give your cake that classic spiced applesauce flavor without overwhelming the taste.
Gradually add the dry ingredients to the wet mixture, folding them in with a spatula until just combined. You're looking for a smooth batter with no visible streaks of flour. I know it seems like too much, but trust me—this ratio ensures a tender crumb rather than a dense one. Be careful not to overmix once the dry ingredients are incorporated.
Bake Until Golden and Springy
Divide the batter evenly between your prepared pans. For round pans, fill them about two-thirds full. Smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean with just a few moist crumbs clinging to it. The edges should be golden brown, but don't worry if the top looks slightly underbaked—it'll finish cooking as it cools.
Your oven might run hot, so start checking at the 20-minute mark. If the top browns too quickly, tent the pans with aluminum foil. The cake is done when it springs back gently when touched in the center. Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prepare and Apply the Glaze
While the cake cools, combine the 0.5 cup powdered sugar and 2 tbsp milk in a small bowl. Whisk until smooth and creamy—this should take just a few seconds. The glaze should be thick enough to coat the back of a spoon but still drizzle easily. If it's too thick, add a tiny bit more milk, 1 teaspoon at a time.
Once the cake has cooled completely, pour the glaze over the top and spread it evenly with the back of a spoon. The glaze will add a beautiful finish and a touch of sweetness that complements the spiced cake. Let the glaze set for at least 10 minutes before slicing. This cake tastes best at room temperature, so serve it after it's completely cooled.
Pro Tips For Making Applesauce Cake Recipe No Butter
- Mix Dry First: Dump the flour, sugar, and spices into your bowl before adding wet ingredients—this prevents lumps in the applesauce. I learned this the hard way when my first batch turned out gummy because the yogurt and oil couldn’t properly distribute through clumps.
- Warm the Applesauce: Heat the unsweetened applesauce in the microwave for 20–30 seconds until it’s just warm to the touch. Cold applesauce makes the batter thicker and can lead to a dense cake—warming it ensures a lighter crumb.
- Don’t Overmix: Stir the batter just until combined—overmixing develops gluten and turns your tender cake into a chewy brick. Stop mixing when there’s one tiny streak of flour left; the rest will blend in as you pour.
- Grease the Pan Well: Use about 2 tablespoons of vegetable oil to coat the pan and cut a parchment circle to line the bottom. This recipe’s high applesauce content makes the cake stick if you skip this—trust me, I’ve pried enough cakes off the bottom to know.
Serving suggestions for this applesauce cake recipe no butter
Classic Pairings
Serve this applesauce cake with a warm cup of chai tea—the cinnamon and cardamom notes complement the cake's spiced flavor beautifully. I always keep a pot of Bigelow Constant Comment on hand for this exact reason.
For coffee lovers, a light roast with vanilla syrup enhances the cake's natural sweetness without overpowering it. 🍵
Fruit Companions
Fresh sliced apples or pears add a refreshing contrast to the warm spices. I like to toss them in a light honey-lime dressing (just 1 tbsp honey and 1 tbsp lime juice) to balance the cake's richness.
For a Southern touch, serve with peach slices and a dollop of whipped cream—this combo reminds me of summer picnics at Nana Mae's.
Seasonal Variations
In fall, top the cake with cinnamon-spiced applesauce (just warm ½ cup applesauce with ½ tsp cinnamon and a pinch of nutmeg). For winter, a scoop of vanilla ice cream or caramel sauce adds decadence.
In spring, swap the glaze for a lemon curd drizzle—just mix ½ cup powdered sugar with 2 tbsp lemon juice instead of milk.
Make-Ahead Serving
This cake stays moist for 5 days at room temperature if wrapped in plastic wrap or stored in an airtight container. For parties, I slice it ahead and keep the pieces separated with parchment paper to prevent sticking.
Freeze individual slices for up to 3 months—thaw at room temperature before serving. The glaze can be made 24 hours ahead and stored in the fridge.
Presentation Tips
For an elegant touch, dust the cake with powdered sugar or cocoa powder before serving. I often arrange slices on a wooden board with candied pecans scattered around for crunch. For a rustic look, serve with warm apple cider in mugs—it's perfect for chilly evenings.
The key is to highlight the cake's golden color and tender crumb without overwhelming the natural flavors. 🌟
Dietary Adaptations
For a gluten-free version, swap the flour for a 1:1 gluten-free blend (like Bob's Red Mill) and add ½ tsp xanthan gum. To make it vegan, replace the eggs with 2 tbsp flaxseed meal mixed with 6 tbsp water (let it sit for 5 minutes to thicken).
The texture stays tender, but the cake will be slightly denser. Always taste and adjust sweetness—some substitutions can make the cake taste less rich.
Nutrition facts
Frequently asked questions
Can I substitute applesauce for all the butter in other cake recipes?
Applesauce works well in moist cakes like this one, but it's not a 1:1 butter substitute. For every ½ cup butter called for, use ¼ cup applesauce plus ¼ cup oil to maintain structure. In recipes with lots of flour (like pound cakes), the texture may become too dense. Always add 1 extra egg per cup of applesauce to help bind the batter.
Why does my applesauce cake turn out dense instead of tender?
Overmixing the batter is the #1 culprit—once dry ingredients are added, stir just until combined. Another common mistake is using sweetened applesauce (it adds extra moisture) or skipping the 10-minute rest before baking. Make sure your applesauce is room temperature and your flour is sifted for a light texture.
How do I make this cake gluten-free without sacrificing texture?
Replace the all-purpose flour with a 1:1 gluten-free blend (like Bob's Red Mill) and add ½ tsp xanthan gum. For extra tenderness, increase the applesauce by 2 tablespoons and reduce the yogurt by the same amount. Let the batter rest for 15 minutes before baking to help the blend hydrate properly. The texture won't be identical, but it'll be much closer!
Can I bake this cake in a different pan size?
Yes! For a 9x13-inch pan, reduce baking time to 20-25 minutes. For 8-inch round pans, increase time to 30-35 minutes. The key is to bake until a toothpick comes out clean. If using multiple small pans, rotate them halfway through baking for even browning. Always check for doneness 5 minutes before the suggested time.
What's the best way to store leftovers?
Wrap the cake tightly in plastic wrap or store in an airtight container with a slice of bread to maintain moisture. It stays fresh for 5 days at room temperature. For longer storage, freeze slices individually for up to 3 months. Thaw at room temperature—never microwave, as it makes the cake gummy. The glaze can be made ahead and stored separately.