To serve this Applesauce Cake only for dessert is to limit its potential. Moist, not too sweet, and made with wholesome ingredients like applesauce, honey, whole wheat flour, and nuts, it’s as much afternoon snacking material as it is a post-meal treat.

A slice of healthy applesauce cake

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And yes, I am totally down for cream cheese frosting at snack time.

It makes the applesauce cake even better, and I can heartily attest that it will improve your 3 p.m. mood!

Applesauce makes cakes moist and tender and can help sweeten them naturally.

Swapping applesauce for oil in cakes, breads, and muffins is one of the oldest (and best!) healthy baking tricks. I use it in many of these applesauce recipes, such as these top-rated Healthy Oatmeal Cookies.

In larger amounts, applesauce can also contribute to a recipe’s flavor, the way it does in these Applesauce Muffins and today’s healthy applesauce cake.

This moist applesauce cake (or as my friends decided to call it so that we could eat it whenever we wanted, “applesauce snacking caking”) makes the most of the homey, feel-good taste of applesauce AND of its ability to make baked goods better for you.

This easy cake is spiked with cinnamon and tastes definitely cozy.

Applesauce cake is also a perfect way to use a lot of applesauce. This recipe calls for a full 1 ½ cups.

If you purchased too large of a jar or are in the lucky possession of a big batch of this homemade Crockpot Applesauce, this cake recipe will give it scrumptious purpose.

Cut slices of applesauce cake

How to Make The Best Applesauce Cake

In addition to the more essential ingredients like applesauce, cinnamon, and (if you live in our house), cream cheese frosting, this recipe contains a few special additions that elevate it to the absolute best applesauce cake you will ever taste.

Bourbon-soaked golden raisins, cloves, and nutmeg make this cake a standout.

We also love to add pecans or walnuts for toastiness and crunch.


To make applesauce cake from scratch, you’ll need to combine the wet and dry ingredients separately, add the eggs one at a time, and be careful not to overmix.

See the bottom of this post for the full recipe and be sure to check out the instructional video too.

The Ingredients

  • Golden Raisins. Scrumptious little jewels of sweetness and texture. After they’re soaked in the bourbon, they will become even more plump.
  • Bourbon. Bourbon and apple are a match made in heaven! The bourbon adds an almost nutty and vanilla-like flavor to the cake.

Substitution Tip!

If you prefer to bake the cake without bourbon, you can swap in either orange juice or apple juice.

  • Flour. I used both all-purpose flour and whole wheat flour. The combination creates a wonderful texture, and the whole wheat flour packs extra nutrition.

Dietary Note

For a gluten free applesauce cake, swap both flours for a 1:1 gluten free baking flour like this one.

  • Spices. Cinnamon, nutmeg, and cloves give this cake exceptional warmth and spice and are a natural pairing with the applesauce.
  • Brown Sugar + Honey. Brown sugar and honey provide the cake with sweetness and moisture.
  • Vanilla. Accentuates the cake’s warm and cozy flavors.
  • Applesauce. In addition to being nutritious, applesauce creates a wonderfully moist cake and sweetens it naturally. Plus, its flavor pairs beautifully with the bourbon, spices, and mix-ins. (If you want to make your own homemade version, try Instant Pot Applesauce!)
  • Pecans or Walnuts. For a toasty, nutty crunch.
  • Frosting. The cream cheese frosting for this cake uses the same cozy flavors of bourbon, cinnamon, and vanilla. It’s smooth, creamy, and the perfect finishing touch!

The Directions

  1. Soak the raisins and bourbon.
Dry ingredients in a bowl
  1. Whisk the dry ingredients together in one bowl.
  2. Beat the butter, sugar, honey, and vanilla together in another bowl.
An egg being added to batter
  1. Beat in the eggs one at a time.
Applesauce being added to a mixing bowl
  1. Add the applesauce.
Raisins and nuts in a bowl
  1. Fold in the soaked raisins and nuts.
Applesauce cake batter in a cake pan
  1. Transfer the batter to a parchment-lined cake pan, and bake for 32 to 38 minutes at 350 degrees F.
A freshly baked applesauce cake
  1. Let the cake cool in the pan, then place it on a cooling rack to finish.
Frosting in a bowl
  1. Beat the frosting ingredients together. Frost the cake. DIG IN!
Frosted applesauce cake

Storage Tips

  • To Store. Refrigerate cake for up to 5 days. Let it sit at room temperature for 15 minutes or so prior to serving. 
  • To Freeze. Freeze cake in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator, then let sit at room temperature for 15 minutes or so before serving. I prefer to freeze the cake unfrosted, but you can freeze it frosted also.

Storage Tips

Freezing individual cake slices instead of the whole cake makes them quick and easy to thaw whenever a craving strikes.

An applesauce cake cut into slices

What to Serve with Applesauce Cake

A fork in a slice of applesauce cake

Recommended Tools to Make this Recipe

  • Cake Pan. Perfect for this applesauce cake.
  • Stand Mixer. A stand mixer is a wonderful tool to use when preparing a cake like this one.
  • Measuring Spoons. These double-sided measuring spoons make it easier to measure all the cake ingredients.

The Best Cake Pan

This high-quality cake pan is easy to clean and promotes even baking. You’ll love using this for many of your favorite cake recipes!

A slice of healthy applesauce cake

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

This moist, old fashioned applesauce cake wants to be your all-day-every-day pick me up. Give the chance, won’t you?

An applesauce cake cut into slices

Applesauce Cake

4.25 from 8 votes
This healthy applesauce cake is extra moist, easy, and packed with cozy spices! Old-fashioned flavor that's perfect for dessert or afternoon treats.

Prep: 20 mins
Cook: 40 mins
Total: 1 hr 15 mins

Servings: 10 servings



  • 3/4 cup golden raisins
  • 2 tablespoons bourbon*
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour or white whole wheat flour or 1 cup, plus 1 tablespoon all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup (1 stick) unsalted butter softened to room temperature
  • 1/2 cup packed light brown sugar
  • 1/2 cup honey
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1 1/2 cups unsweetened applesauce
  • 3/4 cup pecans or walnuts toasted and chopped (optional)


  • 5 ounces cream cheese softened to room temperature
  • 3 tablespoons unsalted butter softened
  • 1 teaspoon bourbon or milk
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pinch kosher salt
  • 1 1/2 cups powdered sugar


  • Preheat oven to 350 degrees F with rack in middle. Grease an 8- or 9-inch square cake pan or 8-inch round cake pan with butter or nonstick spray and line the bottom with parchment paper.
  • In a small bowl, place the raisins and bourbon. Cover and heat in the microwave for 30 seconds (or you can heat on a small saucepan on the stove). Set aside to cool for at least 15 minutes.
  • In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt, cinnamon, nutmeg, and cloves.
  • In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, honey, and vanilla on high speed until the mixture is pale and fluffy, about 2 to 3 minutes, stopping to scrape down the bowl once or twice as needed.
  • Add the eggs 1 at a time, beating after each addition until fully incorporated. The batter will look curdled, which is absolutely fine.
  • Beat in the applesauce, stopping as soon as it is combined.
  • Reduce the mixer speed to low and gradually add the flour, stopping as soon as it disappears.
  • By hand with a rubber spatula, fold in the raisins with their liquid and the pecans.
  • Scrape into the prepared pan and smooth the top. Bake for 32 to 38 minutes, until golden brown on top and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let cool in the pan for 15 minutes.
  • With a dull knife, loosen the edges of the cake from the pan, then unmold it and place it on the rack, dome-side up, to finish cooling completely. (I like to invert from the pan onto a plate, then re-invert it back onto the cooling rack). Let cool completely.
  • Make the frosting: In the bowl of a standing mixer fitted with the paddle attachment, place the cream cheese, butter, bourbon, vanilla, cinnamon, and salt. Beat on medium speed until smooth. Reduce the mixer speed to low, then slowly add the powdered sugar. Once the sugar has been incorporated, stop and scrape down the sides, then beat a bit more, until combined and creamy. Spread over the top of the cooled cake (I leave the sides bare). Enjoy!


  • *If you prefer not to use bourbon, you can use orange juice or apple juice.
  • TO STORE: Refrigerate cake for up to 5 days. Let it sit at room temperature for 15 minutes or so prior to serving. 
  • TO FREEZE: Freeze cake in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator, then let sit at room temperature for 15 minutes or so before serving. 


Serving: 1(of 10), with frostingCalories: 534kcalCarbohydrates: 76gProtein: 6gFat: 24gSaturated Fat: 12gTrans Fat: 1gCholesterol: 82mgPotassium: 339mgFiber: 3gSugar: 53gVitamin A: 643IUVitamin C: 1mgCalcium: 89mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I followed this recipe exactly as written: Here is my feedback.

    I used a springform cake pan, 8 inches as stated, and with the amount of batter, it really needs a 9-inch springform cake pan. My cake height, in the end, was twice the height as shown here on this page. As a result, because there was so much batter, the cooking time actually took twice the uppermost stated time – 1 hr 15 minutes. I checked the cake after 38 minutes and the batter was so gooey – I increased the time in 15-minute intervals, checking the cake for doneness with a toothpick each time, and it wasn’t until 1 hour and 15 minutes later did the toothpick come out clean with the batter not being stuck to it.

    As for flavor and taste, this is an excellent recipe – I used bourbon as the recipe calls for – with soaking of the golden raisins and for the cream cheese frosting. This cake is moist, has texture, and is divine.

    Thank you for sharing – it is a keeper with slight modifications in pan size and cooking time.4 stars

    1. I’m so happy that you enjoyed it, TracyM! Thank you for sharing this kind review and your notes!

  2. After reading the review (and my aversion to making layer cakes) can this be made in a 9×13 pan? I realize the presentation won’t be “magazine cover worthy” but it will greatly decrease my stress level! This sounds like a recipe my husband will love!!!!!

    1. Hi Linda! I’ve only tested the recipe as written, so you’d be experimenting. The cake will be thinner, so it will likely be done much faster. If you decide to play around with it, I’d love to hear how it goes!

    1. I’m so sorry to hear the cake didn’t come out for you, Erin. It’s hard to know what may have gone wrong without being in the kitchen with you. Did you make any adjustments to the recipe? I (and many other readers) have loved this recipe, so I really wish you would’ve enjoyed it too!

  3. I made this (in Denver, so at altitude) with gluten free flour, with non-soaked raisins, and it worked pretty well! Bake time was quite a bit longer than 38 min – I want to say it needed at least 20 more. First slice pretty fresh out of the oven was a little crumbly but hoping it firms up in the fridge overnight! Moist cakes like this are generally good for gfree bakes – prevents the sandy texture you can sometimes get.

      1. I haven’t made this cake yet, but it looks delicious! I was wondering if I could possibly use a Bundt cake pan? I have tried one of your other recipes for pumpkin muffins and that turned out really well and I really enjoyed them.

        1. Hi! I’ve only tested the recipe as written so I would be hard for me to advise on using a bundt cake pan. If you decide to experiment, let me know how it goes! So glad you enjoyed the muffins!! THANK YOU!

  4. I don’t normally leave reviews for recipes, but I just had to for this one – it’s absolutely divine!! I’ve made it twice in the last month because my husband and I just can’t get enough. I think this will have to become a monthly bake.

    Perfectly moist, super favourful and a rival to my favourite clay–bake carrot cake – I would not change a thing (definitely don’t leave out the pecans). I baked for 36m in a 9″ springfoam pan and it came out perfectly. Absolutely wonderful, thank you! A++5 stars

  5. I thought this was very tasty. Based on the other reviews I made it in a 9” round tin and it came out perfect after about 40 minutes of baking.4 stars

  6. I’m such a fan of yours Erin! The cake is cooling off right now and I am soooooo excited to try it, smells divine 💛 However I did not have bourbon so for the batter I used spiced rum and the frosting I used Irish Cream. I think it will came out well. Now I have an excuse to make this “correctly” with bourbon 😏5 stars

  7. I did end up making the cake using a Bundt pan. However, I did sacrifice a little of the healthiness. Because I was afraid the cake might stick to the pan, I grease the pan with a very thin layer of shortening and then dusted it with flour.
    I also used maple syrup instead of honey as I don’t really care for the taste of honey. Nor did I have any honey in my pantry.
    I thinned out the frosting so it would drizzle down the sides of the Bundt cake. The cake did not stick to the pan at all.
    And it turned out really nice. I sprinkled chopped pecans on the top of the cake to give it a little bit of a decorative touch. I would love to send you a picture, But I am not on any kind of social media.5 stars

    1. Hi L! Thank you so much for coming back and giving me your feedback, I really appreciate it! So glad it turned out for you!

  8. I made this cake and it was delicious, moist. and not too sweet. Just what I like and it sliced beautifully! I did not have enough honey so used what I had @1/4 cup. I used dark brown sugar, because that is what I had on hand. I used 1/2 tsp of pumpkin pie spice and doubled the cinnamon. Plus I used the whole can of applesauce (15 oz). I baked it in a bundt pan at 350 degrees for 50 minutes. Yummy! I will definitely make this again.

  9. I made this the other day. I took it to my mum’s for pudding and added some vanilla buttercream on the top with some sprinkles.
    It went down a treat even had some myself and it’s gorgeous thank you so much adding it to my new recipe book as a fave. It’d be so nice in winter time too or even Christmas.
    I did have to bake it for 75 mins though.5 stars