Pastel de puré de manzana (sin huevos, 5 ingredientes)

Esta Torta de compota de manzana is a super easy 5-ingredient cake recipe ready in just de unos 30 minutos with a sweet, moist, and soft crumb.

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Me encanta hacer super simple cakes, como mi Pastel loco de vainilla, Pastel vegano de aceite de oliva o Pastel de yogur, because baking is a bit like magic and chemistry together. You mix super basic ingredients, and they can turn into something really delicious, like this applesauce cake.

Torta de compota de manzana

This Applesauce Cake is a super easy 5-ingredient cake recipe ready in just about 30 minutes with a sweet, moist, and soft crumb.

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 25 minutos minutos

Tiempo Total: 35 minutos minutos

Curso: Postres

Tipo de cocina: American

Porciones: 12 rebanadas

Calorías: 189.2 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

1x2x3x

Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1 taza de Salsa de manzana sin azúcar
• ▢ 1 ½ taza de Harina con levadura - (nota 1)
• ▢ ⅓ taza de Aceite de oliva de sabor suave - (nota 2)
• ▢ ⅔ taza de Brown Sugar - (nota 3)
• ▢ 2 cucharaditas de Canela

Remolino de canela

• ▢ 3 cucharadas de Salsa de manzana sin azúcar
• ▢ 6 cucharadas de Brown Sugar
• ▢ 1 cucharadita de Canela

Instrucciones para la impresión en alta definición

• Preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch baking pan with parchment paper. Oil with cooking oil spray. Set aside.
• In a mixing bowl, add applesauce, brown sugar, cinnamon, and oil. Whisk to combine.
• Fold in the flour and use a rubber spatula to stir and form a thick smooth cake batter.
• Pour the batter into the prepared pan, in a single layer. Set aside.
• In another bowl, prepare the cinnamon applesauce swirl. Stir applesauce, cinnamon, and brown sugar together until it forms a dark syrup.
• Drop dollops of the syrup on top of the cake batter and swirl in using a spoon.
• Bake the cake on the center rack of the oven for 25-35 minutes at 350 °F (180 °C) until a toothpick inserted in the center of the cake comes out clean.
• Cool down on a cooling rack 3 hours before slicing or before drizzling glaseado real vegano en la parte superior.

Notas

notas 1: You can swap self-rising flour for 1 1/2 cups of all-purpose flour and whisk in 2 1/2 teaspoons of baking powder. For a gluten-free option, use my convertidor sin gluten, pero no olvides el polvo para hornear.

notas 2: Any low-flavor oil works in this cake, like melted coconut oil, canola oil, and almond oil.

notas 3: Any sugar can be used instead of brown sugar. You can try coconut sugar or raw cane sugar for refined sugar-free options.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

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Nutrición

Servicio: 1rebanada | Calorías: 189.2kcal | Carbohidratos: 32.1g | Proteína: 1.9g | Grasa: 6.3g | Grasa saturada: 0.9g | Grasa poli-insaturada: 0.7g | Grasa monosaturada: 4.4g | Sodio: 6mg | Potasio: 58.5mg | Fibra: 0.7g | Azúcar: 20g | Vitamina A: 7.8IU | Vitamina C: 0.2mg | Calcio: 20.2mg | Hierro: 0.4mg | Magnesio: 6.4mg | Fósforo 17.2mg | Zinc: 0.1mg

Ingredientes y sustituciones

You only need 5 basic ingredients to make this simple cake recipe:

• Salsa de manzana sin azúcar – Use store-bought or homemade unsweetened applesauce. For a different flavor profile, try pear sauce. It might also work with pumpkin puree but I haven’t tried yet.
• Harina con levadura – Use a good quality self-rising flour. If unavailable, you can make your own by combining all-purpose flour with baking powder as noted in the recipe. I haven’t tried gluten-free flour, but if you do, please let me know in the comments below! This recipe does not work with almond flour or oat flour.
• Aceite de oliva ligero – Choose a light olive oil for its neutral flavor. Canola oil, melted coconut oil, or almond oil can be used as alternatives.
• Brown Sugar – Light or dark brown sugar works well. For a refined sugar-free option, coconut sugar or raw cane sugar can be substituted. You can also use sugar-free alternatives, if you prefer.
• Canela – Use ground cinnamon. For variation, try a mix of warm spices like nutmeg, ginger, and allspice.

How to Make Applesauce Cake

This is quite an easy recipe and you can follow all its steps in the recipe card further down. But if you like pictures, I’ve included below key steps.

Combine all the batter ingredients in a large mixing bowl.

Stir the batter until just combined, don’t over-stir it!

Prepare a baking pan with lightly oiled parchment paper and pour the batter.

Flatten the batter with a silicone spatula.

Pour the swirl ingredients in a small mixing bowl.

Combine the applesauce swirl with a spoon until thick and sticky.

Pour the swirl on a few spots of the uncooked applesauce cake batter.

Swirl the cake with a spoon until the sauce is spread but not incorporated.

Consejos de Carine

• Ensure your applesauce is at temperatura ambiente before mixing to prevent the batter from seizing.
• No mezcle demasiado la masa after adding the flour to avoid a tough cake.
• For extra moisture, add a grated apple to the batter along with the applesauce.
• The cinnamon swirl can be customized by adding chopped nuts or raisins to the mixture.
• Check the cake at the minimum baking time to prevent overbaking, as applesauce cakes can dry out quickly.
• Deja que el pastel se enfríe por completo. before slicing to achieve clean, neat pieces.
• Este pastel se congela bien.. Wrap individual slices in plastic wrap and store them in a freezer bag for up to 3 months.
• For a more festive touch, as you can see in my pictures, dust the cooled cake with powdered sugar or drizzle with a simple glaze made from powdered sugar and plant-based milk and cinnamon.

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