The Best Old-Fashioned Applesauce Snack Cake (Easy, Moist & From Scratch)

If you’ve been craving the kind of cake that feels like a warm hug from Grandma’s kitchen, you’ve found it. This old-fashioned applesauce snack cake mixes up in one bowl, needs no electric mixer, and turns out reliably moist every single time. In the next few minutes, I’ll show you exactly how to get that tender crumb and cozy spice flavor, plus simple twists for every diet and craving.

Craving more one‑pan crowd‑pleasers? Head over to our Ultimate Guide to Sheet & Snack Cakes for the full collection and all the pro tips in one place.

Why This Is the Only Applesauce Cake Recipe You’ll Need

• From-scratch simplicity: Every ingredient is a pantry staple. No boxed mix, just honest, homey baking.
• One bowl, zero fuss: Measure, whisk, pour. Cleanup takes minutes, making this a weeknight-friendly treat.
• Moist and tender crumb: The right balance of applesauce, oil, and an extra egg yolk keeps each slice soft for days.
• Cozy spice flavor: Cinnamon, nutmeg, and a hint of ginger infuse the cake with the scent of fall in every bite.
• Tried and flexible: Tested gluten-free and vegan versions mean everyone at the table can enjoy a piece.

A Guide to Your From-Scratch Ingredients

Baking is kinder to you when you know why each ingredient earns its place in the bowl. Here’s what goes in and the role it plays.

• All-purpose flour – 1 ½ cups
  The backbone of the cake. Measure with the spoon-and-level method; packing the cup makes a dry crumb.
• Pumpkin pie spice – 1 tablespoon
  A shortcut that brings cinnamon, ginger, nutmeg, allspice, and cloves in one sweep. It delivers the familiar fall aroma without five separate jars on the counter.
• Baking soda – 1 teaspoon
  Reacts with the applesauce and a touch of vinegar for a lift that stays light.
• Baking powder – ½ teaspoon
  Adds extra insurance so the crumb rises evenly, especially around the edges.
• Salt – ½ teaspoon
  Balances the sweetness and sharpens each spice note.
• Unsweetened applesauce – 1 cup, room temperature
  Controls sugar levels and keeps the cake moist. Letting it warm up on the counter prevents a gummy center.
• Packed brown sugar – ¾ cup
  Brings moisture and a hint of molasses. Light or dark both work; dark tastes a bit deeper.
• Large egg – 1, room temperature
  Binds the batter and traps air during baking.
• Large egg yolk – 1, room temperature
  An extra dose of fat that makes the crumb feel almost velvety.
• Vegetable oil – ⅓ cup
  Neutral in flavor and excellent for a tender, stay-soft texture. Canola or avocado oil step in nicely.
• Pure vanilla extract – 1 teaspoon
  Rounds out the spice and reinforces the apple notes.
• Apple cider vinegar – 1 teaspoon
  A quiet helper. Its acid meets the baking soda, nudging the batter higher without leaving any tang once baked.

Lay these out on the counter before you start, and the mixing will flow as smoothly as the batter itself.

How to Make Applesauce Snack Cake: Step-by-Step

1. Bring everything to baking temperature
   Set the egg, extra yolk, and applesauce on the counter for about fifteen minutes. Heat the oven to 350°F (175°C). Grease an 8-inch square pan and line it with a parchment sling so you can lift the cake out later without prying.
2. Whisk the dry team
   In a large bowl combine the flour, pumpkin pie spice, baking soda, baking powder, and salt. Give the mixture a good sixty-second whisk. Even spice distribution here means even flavor later.
3. Blend the wet team
   In a medium bowl whisk the egg, extra yolk, brown sugar, applesauce, oil, vanilla, and vinegar until the sugar dissolves and the surface looks glossy.
4. Marry the two
   Pour the wet mixture over the dry ingredients. With a wide rubber spatula fold gently, sweeping the bowl and turning it a quarter turn after each pass. Stop as soon as you no longer see dry streaks. A few small lumps are fine; over-mixing makes a tough crumb.
5. Bake
   Scrape the batter into the prepared pan and smooth the top. Slide it onto the center rack and bake for 28 to 35 minutes. Start checking at 28 minutes. A toothpick should come out clean or with one or two moist crumbs.
6. Cool
   Set the pan on a wire rack for ten minutes. Grasp the parchment overhang and lift the cake onto the rack. Let it cool completely before applying frosting, glaze, or a simple dusting of powdered sugar.

Follow these steps and you’ll pull a moist, fragrant cake from the oven with minimal mess and zero stress.

Toppings and Frostings to Finish Strong

A good snack cake stands on its own, but a smart finishing touch can turn “pretty good” into “memorable.” Choose one of these quick options and you’ll have a show-ready dessert with hardly any extra effort.

Classic Cream Cheese Frosting

• What you need
  • 4 ounces cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • 1 ¼ cups powdered sugar, sifted
  • ½ teaspoon pure vanilla extract
• How to make it
  1. Beat the cream cheese and butter in a medium bowl until smooth.
  2. Add the powdered sugar in two batches, mixing after each addition.
  3. Stir in the vanilla until the frosting is light and fluffy.
  4. Spread over the cooled cake, then refrigerate for ten minutes to set before slicing.

Two-Minute Maple Cinnamon Glaze

• What you need
  • 1 cup powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk (start with 1)
  • Pinch of ground cinnamon
• How to make it
  1. Whisk the powdered sugar, maple syrup, 1 tablespoon milk, and cinnamon until smooth.
  2. Add the extra milk a few drops at a time until the glaze runs off the whisk in a slow ribbon.
  3. Drizzle over the cooled cake and let it set for about five minutes.

Simple Cinnamon-Sugar Topping

• What you need
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
• How to use it
  Stir the sugar and cinnamon together. Sprinkle evenly over the batter right before the pan goes into the oven. As the cake bakes, the mixture melts into a delicate, crackly crust that needs no further adornment.

Expert Troubleshooting & Frequently Asked Questions

Applesauce Snack Cake Printable Recipe Card

Old-Fashioned Applesauce Snack Cake (Easy & Moist)

Yield: 9 Squares

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

A tender, moist, old-fashioned applesauce snack cake made from scratch with pantry staples. One bowl, no mixer, and packed with cozy spice flavor. Includes simple gluten-free and vegan variations.

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Ingredients

• 1 ½ cups (180 g) all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• 1 cup (240 g) unsweetened applesauce, room temperature
• ¾ cup (150 g) packed light or dark brown sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• ⅓ cup (80 ml) vegetable oil (canola or avocado work)
• 1 teaspoon pure vanilla extract
• 1 teaspoon apple cider vinegar

Instructions

1. Prep the pan and oven
   Heat oven to 350 °F / 175 °C. Lightly grease an 8-inch square pan and line it with a parchment sling.
2. Whisk dry ingredients
   In a large bowl combine flour, pumpkin pie spice, baking soda, baking powder and salt. Whisk for a full minute to distribute the leaveners and spices.
3. Blend wet ingredients
   In a medium bowl whisk applesauce, brown sugar, egg, yolk, oil, vanilla and vinegar until the mixture looks glossy and the sugar is mostly dissolved.
4. Bring the batter together
   Pour the wet mixture over the dry. With a rubber spatula fold gently, turning the bowl as you go, just until no dry flour remains. A few small lumps are fine.
5. Bake
   Scrape batter into the prepared pan and smooth the top. Bake on the center rack 28 – 35 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs.
6. Cool
   Place the pan on a wire rack for 10 minutes, then lift the cake out with the parchment handles. Cool completely before frosting, glazing or slicing.

Notes

Gluten-free: Replace the flour with 1 ¼ cups certified gluten-free oat flour plus ¼ cup almond flour; add ½ teaspoon xanthan gum.

Vegan: Swap the egg and yolk for 2 tablespoons ground flaxseed mixed with 6 tablespoons warm water; let stand 5 minutes to thicken.

Storage: Keep covered at room temperature up to 3 days, or refrigerate 5 days. Wrapped well, the cake freezes for 3 months.

Frosting ideas: Cream cheese frosting, maple-cinnamon glaze, or a simple cinnamon-sugar sprinkle (see earlier section).

Nutrition Information:

Yield: 9 Serving Size: 1 square
Amount Per Serving: Calories: 240Total Fat: 9gCarbohydrates: 36gFiber: 1gProtein: 3g

Nutrition facts are estimates based on standard ingredients and preparation methods. Actual values may vary depending on specific brands, measurements, and substitutions used. For the most accurate information, consult a nutritionist or use a trusted nutrition calculator.

Tested Recipe Variations

Gluten-Free Version

Swap the 1 ½ cups of all-purpose flour for a blend of 1 ¼ cups certified gluten-free oat flour and ¼ cup finely ground almond flour. Whisk in ½ teaspoon xanthan gum so the cake holds together once it cools. Follow the main recipe exactly, keeping an eye on the bake time—gluten-free batters sometimes finish three to five minutes sooner, so start checking at the 25-minute mark.

Vegan (Egg-Free & Dairy-Free) Version

Stir together 2 tablespoons ground flaxseed with 6 tablespoons warm water; let it thicken for five minutes. This mixture replaces both the egg and the extra yolk. Use the same amount of oil and choose a plant-based milk for any glaze or frosting. The batter will be slightly thicker than the original, so smooth the top well before baking. Expect the cake to need the full 35 minutes in the oven.

Both variations have been baked and tasted in my kitchen. They rise just as high and stay just as moist as the classic version, so nobody will feel like they’re missing out.

Why Trust This Recipe?

This isn’t a quick test or a first draft. This recipe has been made and remade in a real home kitchen—measuring, tweaking, and timing it until the result was consistent every time. The texture is moist but never wet, the flavor warm without being overpowering, and it works whether you’re baking for a weekday treat or bringing dessert to the table after dinner.

Every variation you see here—gluten-free, vegan, oil-free—has been tested, not just guessed. I don’t believe in sharing anything I wouldn’t make again myself. You’ll get clear instructions, flexible options, and answers to the questions that come up when you’re halfway through a bowl of batter and wondering if it’s okay to use chunky applesauce. (Yes, it is.)

Your cake should taste as good as the photo looks—and it will.

Love This Recipe? Discover More Sheet & Snack Cake Favorites

If this Applesauce Snack Cake hit the spot, don’t miss The Ultimate Guide to Sheet & Snack Cakes. Inside you’ll find crowd‑pleasing classics, creative twists, and foolproof frosting tips—from Strawberry Cheesecake Dump Cake to Lemon Blueberry. There’s a one‑pan wonder for every occasion, and this guide will help you pick the next one.