A cozy and comforting Applesauce Cake filled with warm spices, applesauce and honey. Perfect for breakfast or dessert.
This shop has been compensated by Collective Bias, Inc. and Mazola® Corn Oil. All opinions are mine alone. #MakeItMazola #simpleswap #CollectiveBias 
Lighter Applesauce Cake! Because it’s fall! Because apple cake is amazing! And because we want to feel good about what we’re putting in our bodies! Right? Right. Today’s recipe is brought to you by Mazola® Corn Oil. Mazola Corn Oil is one of the ingredients I use to turn this Applesauce Cake into a Lighter Applesauce Cake. A clinical study showed Mazola® Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com. Does this mean we can eat Applesauce Cake and feel good about it? I say, “Yes!”
As soon as fall is upon us I start craving apple recipes. There’s something so comforting about baking with apples and warm spices. Although there is a time and a place for over the top dessert recipes, sometimes it is nice to have something simple, light and uncomplicated. This Applesauce Cake fits the bill perfectly.
Applesauce Cake
I made a few recipe swaps to make this Applesauce Cake into a healthier recipe that my family can enjoy anytime.
- Heart-healthy Mazola Corn Oil takes the place of butter. Mazola Corn Oil is an all purpose cooking oil that has a neutral taste that lets the natural flavor of your food stand out. Mazola has a smoke point higher than most cooking oils (450°F) and performs well in a variety of cooking applications, including stir-frying, sautéing, grilling, and baking.
- I swapped some of the all purpose flour for whole wheat flour. This incorporates whole grains and added fiber to our cake. Pssst… you’ll never even notice a difference!
- In order to keep this cake on the lighter side, I reduced the white sugar and added honey. We also get plenty of sweetness from the applesauce.
Applesauce really is the star of this cake. There is 1 1/2 cups of applesauce adding moisture and a subtle apple flavor to every bite. Note: some applesauces are sweetened with corn syrup, which is totally unnecessary. If you want to keep this cake on the lighter side, make sure your applesauce doesn’t include any added sweeteners.
In the recipe itself I give the option of adding raisins and walnuts. I absolutely love this cake with raisins and walnuts. I’ll leave it up to you whether you add one, both, or neither (my photos include the cake both ways). To garnish the cake you can either dust it with powdered sugar or serve each slice with a drizzle of honey – my family’s fave! 
This cake makes a great breakfast or mid-day snack alongside a cup of hot coffee or tea. It’s also fantastic with a dollop of freshly whipped cream as a light dessert. Anytime is a good time for a slice of Applesauce Cake!
More APPLE Recipes: BAKED STUFFED APPLES – APPLE FRENCH TOAST CASSEROLE – APPLE CIDER DONUT HOLES
NEVER MISS A RECIPE!
SUBSCRIBE to our free EMAIL LIST – LIKE us on FACEBOOK – Follow on INSTAGRAM
Applesauce Cake
Ingredients
- 1 1/2 cups all purpose flour
- 1 cup white whole wheat flour or whole wheat pastry flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 2 1/2 teaspoons ground cinnamon or apple pie spice
- 1/2 cup Mazola Corn Oil
- 2 tablespoons water
- 1 1/2 cups applesauce
- 2 large eggs
- 3/4 cup granulated sugar see note
- 1/4 cup honey plus more for serving, if desired
- 1/2 cup raisins optional
- 1/2 cup chopped walnuts optional
Instructions
- Preheat oven to 350°F. Grease a 9x13 cake pan and set aside.
- Combine flours, baking powder, baking soda, salt, and spices.
- In a separate large bowl, whisk corn oil, water, applesauce, eggs, sugar, and honey. Add dry ingredients and use a rubber spatula to combine. Add raisins and walnuts and stir to combine.
- Pour batter into prepared pan and bake 20-30 minutes (begin checking it at 20), until the top springs back when you touch it and a toothpick inserted into the center comes out clean. Place the pan on a rack to cool. If desired, dust with powdered sugar (once cool). I like to drizzle each slice with honey right before serving.
Jen_In_Colorado says
Baking the cake now….If I wanted to eliminate white sugar all together, do I substitute entire measurement with honey (ie 1 cup honey)? Has anyone done this with success? Many thanks!
Celebrating Sweets says
Hi, Jen. I would not recommend that swap. Adding too much liquid (honey) will likely change the consistency of the cake. If you want it refined sugar free, I would recommend trying to swap the granulated sugar for coconut sugar. Best of luck playing around with it. Enjoy!