Applesauce Almond Cake Recipe

I’ve gotta say, every time I whip up this applesauce almond cake, the way the moist applesauce, nutty almond flour and a little crunch of almonds come together makes my day feel just a bit more awesome even when it comes out a bit messy sometimes.

I love making Applesauce Almond Cake because it’s a nutritious treat with flavor. I mix unsweetened applesauce with almond and all-purpose flour, granulated sugar, eggs, vegetable oil, baking soda, baking powder, salt, almond extract, and even a few chopped almonds.

The mix offers good fiber and protein, making each bite special.

Ingredients

• Unsweetened applesauce provides natural moisture and fiber while reducing added fats.
• Almond flour delivers protein, healthy fats, and a delicious nutty flavor.
• Granulated sugar adds sweetness and improves cake volume and texture.
• Large eggs bind ingredients, offering essential protein and richness.
• Vegetable oil ensures a moist, tender crumb and smooth consistency.
• Almond extract boosts the nutty flavor for an enhanced taste experience.
• Chopped almonds add crunch, healthy fats, and a delightful texture contrast.
• Baking soda and baking powder create a light, airy, and fluffy cake texture.
• All-purpose flour adds structure and balance to the almond flour’s rich flavor.

Ingredient Quantities

• 1 cup unsweetened applesauce
• 2 cups almond flour
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 3 large eggs, at room temp
• 1/4 cup vegetable oil
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp almond extract
• 1/2 cup chopped almonds (optional)

How to Make this

1. Preheat your oven to 350°F and lightly grease a 9-inch round cake pan or line it with parchment paper.

2. In a large bowl, whisk together the 1 cup unsweetened applesauce, 3 large eggs (make sure they’re at room temp), and 1/4 cup vegetable oil until smooth.

3. Stir in 1 tsp almond extract to the wet mixture.

4. In another bowl, mix together 2 cups almond flour, 1/2 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt.

5. Slowly add the dry ingredients into the wet ingredients while stirring to combine, making sure there are no lumps.

6. If you like a bit of crunch, fold in 1/2 cup chopped almonds gently.

7. Pour the batter into your prepared cake pan and spread it evenly.

8. Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean.

9. Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack completely. Enjoy your Applesauce Almond Cake!

Equipment Needed

1. Oven (preheated to 350°F)
2. 9 inch round cake pan or parchment paper lined pan
3. Two mixing bowls (one for wet ingredients, one for dry ingredients)
4. Whisk for beating the applesauce, eggs and oil
5. Measuring cups and spoons for accurate measurements
6. Spatula or wooden spoon for combining the ingredients
7. Cooling rack to let the cake cool completely before serving
8. Toothpick to test the doneness of the cake

FAQ

• Q: Can I store leftover cake?
  A: Yep, you can. Just cover it tightly and pop it in the fridge for up to 3 days. If you want it warm, a quick zap in the microwave works fine.
• Q: Is this cake gluten free?
  A: Not quite. It uses all-purpose flour so it isnt gluten free. You can try a gluten free blend but that might change the cake’s texture a bit.
• Q: Can i swap out the vegetable oil?
  A: For sure, you can use melted butter or even coconut oil if you like. Just remember these substitutions might slightly affect the flavor.
• Q: Can I use different nuts instead of almonds?
  A: Yup, feel free to experiment with walnuts, pecans, or hazelnuts. They add their own unique crunch and flavor to the cake.

Applesauce Almond Cake Recipe Substitutions and Variations

• If you dont have unsweetened applesauce, mashed ripe bananas or pumpkin puree work pretty well as a swap.
• If almond flour is out, try using a mix of oat flour and a little extra all-purpose flour; it may change the texture a bit.
• You can substitute granulated sugar with an equal amount of honey or maple syrup, but you might need to reduce the other wet ingredients slightly.
• Instead of vegetable oil, melted coconut oil is a good option that adds a subtle tropical flavor.
• If you dont have almond extract, vanilla extract can be used as an alternative, though it gives a slightly different taste.

Pro Tips

1. When mixing the batter, be extra careful not to over stir once you’ve added the dry mix. Overmixing can make your cake dense so stir just until you don’t see any lumps.
2. Don’t forget to let your eggs come to room temp before use. Cold eggs can throw off your cake’s texture so let them sit out for a bit before you beat them with the applesauce and oil.
3. If you decide to use the chopped almonds, try to toast them lightly in a dry pan first. Toasting helps boost the nuttiness and gives a really nice crunch to each bite.
4. Keep a close eye on your cake as it nears the end of the baking time. Every oven bakes a little differently so check it with a toothpick. If you see a few crumbs, it’s ready to come out even if it’s not completely dry.