½cupvegetable oil, canola oil, or melted coconut oil
⅓cupwater
1½cupsapplesauce*
2largeeggs
¾cupgranulated sugar
⅓cuplight brown sugar
1teaspoonpure vanilla extract
Cinnamon cream cheese frosting:
8ozcream cheesesoftened
6tablespoonsunsalted buttersoftened
3cupspowdered sugarplus more if needed
1teaspoonpure vanilla extract
½teaspooncinnamon
Instructions
Applesauce cake:
Preheat oven to 350°F. Grease a 9x13 cake pan and set aside.
Combine flour, baking powder, baking soda, salt, and spices.
In a separate large bowl, whisk oil, water, applesauce, eggs, sugars, and vanilla. Add dry ingredients to the wet ingredients and whisk to combine being careful not to overmix.
Pour batter into prepared pan. I like to tap the pan on the countertops a few times to remove air bubbles. 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.
Cinnamon cream cheese frosting:
Using a hand mixer or stand mixer fitted with the paddle attachment, beat cream cheese and butter until smooth. Add the powdered sugar, vanilla, and cinnamon and beat until combined.
Increase speed to high and beat for 20-30 seconds. Spread on the cooled cake. If desired, you can sprinkle the top of the frosting with cinnamon sugar (1 tablespoon sugar mixed with a few dashes of cinnamon).
Video
Notes
*I recommend store bought unsweetened applesauce for this recipe.If you'd prefer to skip the cream cheese frosting you can top the cooled cake with a dusting of powdered sugar, or you can serve each slice with a drizzle of honey or dollop of whipped cream.STORAGE: This cake can be stored in the refrigerator for up to 3 days. I have not tried freezing it, but I would assume it would freeze just fine. Nutrition facts include frosting.Recipe updated slightly September 2020.