7 Shvat 5781 / Wednesday, January 20, 2021 | Torah Reading: Bo
dot  Add to favorites   dot  Set as homepage  
    Create an account    |    Sign in
    My Account     Orders History     Help
  My Country:  
  United States   
   My Currency:  
  US Dollar   
Home Page Torah Portion Spirituality and Faith Foundations of Judaism Inspirational Stories Family & Daily Life Holidays and Fast Days Israel and Society
   Cooking Tips and Tricks     Soups     Salads     Meat and Poultry             
Desserts and Baking  
HomeRecipes and CookingDesserts and BakingApplesauce Cake
  Advanced Search

Applesauce Cake    

Applesauce Cake

My favorite recipe now! One bowl, dump & go, very forgiving recipe and it turns out moist and freezes well! Excellent for Rosh Hashanah!


This cake is my favorite, super easy, from scratch, go-to recipe now. The applesauce makes the cake healthy, yet moist and very lightly apple flavored. It's a fantastic dump and go recipe - I eyeballed most of the ingredients and it worked out great! With a recipe like this, who needs cake mix? 


Sometimes I don't have the time or energy to check raisins, mash bananas or grate pineapple and carrots. Personally, I find that when using 70% whole wheat or spelt flour and demerara sugar or honey or other sugar equivalent (i.e. trying to find a balance between a tasty cake and a healthy cake), the resulting cake is quite darker, more dense and not quite as ultra-soft. Fruit or filling of some sort makes a big difference so that the cake ends up moist and yummy nonetheless, and no one is for the wiser that the cake is significantly healthier than a standard white flour and white sugar cake.  


The original cake recipe* called for a lot more sugar and oil among other changes, but I found that this cake was plenty sweet especially when you add raisins inside, or homemade vanilla or coffee frosting or sweet fruit topping on top. I tried it with store-bought blueberry pie filling on top, and it was fantastic! 


You could easily top it with a cinnamon crumble top, with or without raisins inside, and turn it into a fantastic coffee cake! If you want to be really decadent, go for a simple coffee frosting - water, oil, 1 T really strong instant coffee and powdered sugar (I use powdered demerara sugar which is not bleached white) - and drizzle on top of the cinnamon crumble. YUM! 



Picture for illustrative purposes only. 



Preparation Time: 10 – 15 minutes 

Baking time: 45 minutes 

Level of Difficulty: Easy 

Kashrut Type: Parve 





2 eggs, checked 

½ cup margarine or oil 

1 cup sugar 

Approx. 24 oz. applesauce (I used unsweetened and it was excellent, but if you prefer the cake even sweeter, then use sweetened applesauce. Half of a big applesauce container) 

1½ teaspoons cinnamon 

3 cups flour (I recommend 70% whole wheat or spelt flour, make sure it's 70% of the kernel with no added white flour) 

½ teaspoon salt 

3 Tablespoons baking powder (or if you want to stay aluminum- and phosphate-free at home, I substituted with 1½ Tablespoons lemon juice and 2 teaspoons baking soda). 


Optional: 1/2 cup raisins, 1 medium apple diced or grated 






  1. 1. Preheat oven to 350°F/180°C. 


  2. 2. Put the eggs into a large mixing bowl. 


  2. 3. Add the rest of the liquid ingredients and mix with a hand or stand mixer. 


  2. 4. Add the applesauce, and then mix. 


  2. 5. Add the dry ingredients, and then mix until well blended. (The batter will be a little thicker than you might expect because of the applesauce). 


  2. 6. If adding raisins, fold in raisins by hand until mixed through batter. 


  2. 7. Pour batter into ungreased 9x13 pan, or a large Israeli baking pan or one-time use aluminum pan. 


  2. 8. Bake about 45 minutes, or until golden brown and toothpick comes out mostly clean.  


If you’re in a rush, you can bake on fan for 15 minutes, and then another 20 minutes or so regular.  


If you see that it’s too brown on top and not quite done inside, either turn down the oven to 300/150 degrees or turn off the oven altogether and let it sit. This will help it cook through without browning further. 




*This cake is significantly adapted from Spice and Spirit cookbook. 


New Comment    New Comment
   See More Articles By Rachel Avrahami
   Read more about Desserts and Baking

Top of article    Top of article       Email This Article    Email This Article          Share to Facebook       Print version    Print version

 Join the distribution list Join the distribution list
If you would like to receive other related articles or Breslev.co.il features via e-mail, please enter your e-mail address here:


 Related Articles Related Articles

Chocolate Chip Cookies (Gluten-Free Option)               Cinnamon and Nut Rollada               Pizza Hamantashen
 Chocolate Chip Cookies (Gluten-Free Option)  Cinnamon and Nut Rollada  Pizza Hamantashen

  1 Talkbacks for this article    See all talkbacks  
  Recipe with GF oat flour
Yehudit9/22/2020 2:11:59 PM

Add Your CommentAdd Your Comment    Add Your Comment    

In Honor of:    In Memory of:
Like What You Read?
Help Breslev Israel spread the light of Rebbe Nachman
across the globe, and be a partner in making a better world.
Click here to support Breslev.co.il
 Products of the Day Products of the Day
Back  1 2 3  Next
Back  1 2 3  Next
 Most talked about Most talked about
Up  1 2 3  Down
 Most read Most read
Up  1 2 3  Down
 Facebook Facebook
 Mailing List Mailing List
Subscribe Here:   


open toolbar