ito Keyk na may sarsa ng mansanas is a super easy 5-ingredient cake recipe ready in just tungkol 30 minuto with a sweet, moist, and soft crumb.
Mahilig akong gumawa super simple cakes, tulad ng aking Vanilla Kakaibang Keyk, Vegan na Keyk na Langis ng Oliba, O Keyk na may Yogurt, 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.
Nagustuhan mo ba ang resipe na ito?
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Keyk na may sarsa ng mansanas
Ingredients
- 1 tasa Applesauce na walang asukal
- 1 ½ tasa Harinang Kusang Tumataas - (tala 1)
- ⅓ tasa Banayad na Lasa ng Langis ng Oliba - (tala 2)
- ⅔ tasa Brown Sugar - (tala 3)
- 2 kutsarita kanela
Pag-ikot ng kanela
- 3 tablespoons Applesauce na walang asukal
- 6 tablespoons Brown Sugar
- 1 kutsarita kanela
tagubilin
- 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 vegan royal icing sa taas.
Mga Tala
Pagkain
Ingredients at Substitutions
You only need 5 basic ingredients to make this simple cake recipe:
- Applesauce na walang asukal – 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.
- Harinang Kusang Tumataas – 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.
- Banayad na Langis ng Oliba – 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.
- kanela – 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.
Mga Tip ni Carine
- Ensure your applesauce is at room temperatura before mixing to prevent the batter from seizing.
- Huwag masyadong haluin ang batter 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.
- Allow the cake to cool completely before slicing to achieve clean, neat pieces.
- This cake freezes well. 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.
Thank you, this is so easy to make and is delicious. The cake is moist and the topping has a lovely toffee flavour.
I added some chopped pecans to the swirl which worked well for a little bit of extra crunch.
So nice to find plant based recipes that aren’t complicated and are reliable.
I am so happy you enjoy the cake! Thanks for being here with me.
I would love to try this recipe. Do you have to make it sit for 3hrs fully?
Not at all, you can slice the cake after 30 minutes, I simply like to suggest the best option for flavor and texture. As it cools longer, the cinnamon flavors diffuse better into the crumb and the crub will be light and fluffy. When you cut a cake that is a bit too hot, the crumb gets a bit more dense, packed, and moist.
What can you use in place of oil?
I haven’t tried something else and since there’s already lots of applesauce, that I usually recommend as a oil swap, I am not sure it will taste good oil free. I will be gummy and dense with most oil swap like applesauce, mashed banana.
This is a great recipe, I used coconut sugar for the batter and brown sugar for topping. It turned out amazing. Moist and lots of apple flavor and cinnamon.
Our version turned out great as muffins! In the batter, I substituted mashed bananas for the amount of sugar and used a small amount of whole wheat pastry flour alongside AP flour (as well as adding chopped walmuts). The cinnamon topping just went on top of each muffin and created a caramel-type topping. Amazing moist texture and tons of flavor!
I made this cake recently and it was so delicious! Great apple flavor and the right amount of sweetness. My husband said it reminded him of coffee cake but apple flavor lol.
Can I make this gluten-free? Which gluten-free flour would work best do you think?
I haven’t tried it, but I’m pretty sure it’d work well with a good GF flour blend. I’d recommend King Arthur’s GF blend.
I added raisins to the batter and used pumpkin pie spice because l couldn’t find my cinnamon. Turned out very good.
Have you ever added shredded zucchini to this recipe?
No, but that’s a good idea!
Hello! Can I substitute the graduated sugar with liquid sugar? I have lots of maple and agave syrup that need to go through haha
I think the batter would be too wet with liquid sweeteners.
Carine, do you think you could substitute or add some protein powder to this recipe? It looks delicious; I can’t wait to try it.
If you add protein powder it will absorb lots of moisture in the cake, I would rather add a protein frosting on top, stirring my protein powder with dairy-free yogurt and spread on top