Desserts
This applesauce cake recipe no butter delivers all the classic comfort of a Southern favorite—without a single stick of butter. 💛 I remember Nana Mae making this back at her Peachtree Street diner, where the warm spice streusel and tender layers were the stars of every dessert table.
The secret to that signature moist texture? Applesauce replaces butter while keeping the cake rich and tender.
What makes this recipe truly special is the balance of flavors—sweet applesauce, warm cinnamon, and a crumbly streusel topping that caramelizes beautifully. I've tested this version countless times, adjusting the oil-to-applesauce ratio until I nailed that perfect crumb.
The result? A cake that stays moist for days, with just the right amount of spice to complement the natural sweetness of the apples.
The baking process is straightforward but requires patience—the streusel needs time to develop its signature caramelized flavor. You'll end up with layers that are tender yet sturdy, topped with a golden, fragrant streusel that crumbles perfectly with each bite.
This is the kind of cake that disappears quickly, whether you're serving it at a family gathering or simply enjoying a slice with afternoon tea.
One of my favorite tricks is adding a touch of vanilla extract to the batter—it deepens the flavor without overpowering the natural taste of the applesauce. The cake also reheats beautifully, making it perfect for meal prep or taking to potlucks. Here's how to make it, step by step.
Ingredients for applesauce cake recipe no butter
Applesauce replaces butter here, but the magic happens with warm spices and a crumbly streusel topping.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsweetened Applesauce 🍎 | 1 ½ cups | Unsweetened for best flavor balance |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Vegetable Oil 🫒 | 1 cup | Light or canola preferred |
| Pure Vanilla Extract 🌿 | 2 tsp | Ibotta brand for consistency |
| Baking Soda 🧂 | 2 tsp | Aluminum-free preferred |
| Ground Cinnamon 🌶️ | 2 tsp | McCormick brand for warmth |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher |
| Large Eggs 🥚 | 2 whole | Room temperature for blending |
| Old-Fashioned Oats 🌾 | 1 cup | Quaker brand for texture |
| Light Brown Sugar 🍚 | ½ cup | Packed, not scooped |
| Ground Cinnamon 🌶️ | 1 tbsp | For streusel only |
| All-Purpose Flour 🌾 | ½ cup | For streusel only |
| Cold Unsalted Butter 🧈 | ½ cup | Cut into small cubes |
The applesauce is non-negotiable for that signature moist texture—unsweetened is key, or you'll end up with a cake that's too sweet. Trader Joe's has great unsweetened applesauce in the refrigerated section, and it keeps for months in the pantry once opened. For the flour, King Arthur is my go-to, but any all-purpose will work. The baking soda and cinnamon? McCormick is reliable, but if you've got a spice drawer full of old jars, check the dates—spices lose their punch after six months. The eggs need to be room temperature, so take them out 20 minutes before mixing. And that butter in the streusel? It's the only dairy in this recipe, but it's worth it for that caramelized crunch.
No applesauce? Unsweetened applesauce pouches from the baby food aisle work in a pinch, but they're thinner. Want to skip the butter in the streusel? Coconut oil works, though the flavor will be different. Short on oats? Crushed graham crackers or quick oats can stand in. The brown sugar in the streusel is packed—don't scoop it or you'll get less volume. And if you're watching sugar, you can reduce the brown sugar by a tablespoon and add an extra teaspoon of cinnamon for depth. The vanilla extract? Ibotta is my secret weapon—it's consistent and affordable, but any pure vanilla will do.
This cake stays moist for 4-5 days if wrapped tightly in plastic wrap, but honestly, it disappears faster than that. The streusel topping is best made fresh, but you can prep it a day ahead and store it in the fridge. Reheat slices in the oven for 10-15 seconds at 350°F to revive the streusel crunch. Freezes beautifully for up to 3 months—wrap each slice individually in plastic wrap and aluminum foil. I always make a double batch because it's gone before I know it, especially when I'm sneaking slices with my afternoon coffee.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this recipe—just dump in the applesauce, flour, and sugar, then stir. No creaming butter, no waiting for eggs to come to room temperature. The oil keeps it tender without the fuss, and the applesauce does all the heavy lifting of moisture.
- Vanilla-Apple Magic: That first bite? Warm spice with a whisper of vanilla cutting through the sweetness—like autumn in a slice. Honestly, the applesauce makes it ridiculously moist, but the vanilla keeps it from tasting like a dessert that’s trying too hard.
- Weeknight Hero: Between us, I’ve served this for breakfast with coffee, as a snack with tea, and even packed slices for my kid’s school lunch. The neutral flavor means it pairs with anything—peanut butter, whipped cream, or just as-is. (Yes, even on a Tuesday night.)
- Budget-Friendly Staples: Flour, sugar, and applesauce? Ingredients I already have. No specialty items, no pricey shortcuts. The oil adds richness without breaking the bank, and leftovers? They last days in the fridge—perfect for when I’m too tired to bake again.
Step-by-step instructions for applesauce cake no butter
Here's how to create a tender, spiced cake with a perfect streusel topping—no butter needed!
👨🍳 Step 1: Mix Wet Ingredients for Perfect Moisture
In a large mixing bowl, combine the 1.5 cups unsweetened applesauce, 1 cup vegetable oil, 1.5 cups granulated sugar, and 2 whole large eggs. I like to use a whisk for this step to ensure everything blends smoothly. The applesauce replaces butter while keeping the cake tender, and the oil adds richness without needing dairy.
Add the 2 teaspoons pure vanilla extract and mix until fully incorporated. You'll notice the mixture is thick but still pourable—this is exactly what you want. The applesauce gives it body while keeping it moist. Let this sit for 2 minutes while you prepare the dry ingredients. This brief rest helps the applesauce fully integrate with the oil.
👨🍳 Step 2: Combine Dry Ingredients Carefully
In a separate medium bowl, sift together the 2.5 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, and 0.5 teaspoon salt. Sifting prevents lumps and ensures even distribution of the leavening agents. I use a fine-mesh sieve for this—it makes a noticeable difference in texture.
Gently fold the dry ingredients into the wet mixture in three additions, mixing just until combined after each. You're looking for a smooth batter with no flour streaks remaining. Overmixing develops gluten, which can make the cake tough. Stop mixing as soon as the flour disappears—this keeps the crumb light and tender.
🥘 Step 3: Prepare the Warm Spice Streusel
While the cake batter rests, create the streusel topping by combining the 1 cup old-fashioned oats, 0.5 cup light brown sugar, 1 tablespoon ground cinnamon, 0.5 cup all-purpose flour, and 0.5 cup cold unsalted butter in a small bowl. Use your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
This texture is crucial—the butter pieces will melt during baking and create that perfect crispy-topped contrast. The brown sugar adds caramel notes that complement the applesauce's natural sweetness. Spread this streusel evenly over the batter in the prepared pan, pressing down gently with your fingers to help it adhere.
🔥 Step 4: Bake to Golden Perfection
Pour the batter into a 9-inch round cake pan lined with parchment paper and smooth the top with a spatula. Bake in a preheated 350°F oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden brown on top with a slight pull at the edges when gently tugged.
Here's the thing—your oven might run hot, so start checking at the 40-minute mark. The applesauce makes the cake rise quickly, and you want it to set properly. When you see the top is golden and the toothpick test passes, remove immediately. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
⏰ Step 5: Serve with Confidence
Slice the cake when it's completely cool—this ensures clean cuts and prevents crumbling. The texture should be moist but not soggy, with a perfect balance of tender cake and crispy streusel on top. Each bite delivers that warm cinnamon-spiced crunch followed by the soft applesauce cake underneath.
I promise you'll love how this cake stays moist for days, thanks to the applesauce keeping it tender. The streusel adds just the right amount of texture contrast, making every slice feel special. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate treat!
Pro Tips For Making Applesauce Cake Recipe No Butter
- USE COLD APPLESAUCE: I learned this the hard way—warm applesauce makes the batter runny and dense. Grab the jar straight from the fridge (or chill it for 10 minutes), and the texture stays light and fluffy. No one wants a brick of cake.
- MEASURE FLOUR RIGHT: Spoon it, don’t scoop. Packing flour into cups compresses it, and this cake needs room to breathe. Use a light hand—tap the measuring cup to settle it, then level with a knife. Overdoing it? The cake turns tough.
- DON’T OVERMIX THE BATTER: Mix just until the flour disappears—maybe 15 seconds past that. Overworking it activates the gluten, and you’ll end up with a tough, chewy mess instead of that tender, moist crumb you’re after. Stop when it’s just combined.
- BAKE UNTIL THE CENTER HITS 200°F: That pull-away-from-the-pan test is unreliable here. The cake’s dense from applesauce, so it won’t spring back like a vanilla cake. Use a thermometer—200°F guarantees it’s fully set without drying out. Pull it out too soon? It’ll sink like a stone.
Pro cooking tips for applesauce cake recipe no butter
Applesauce Substitution Mastery
The key to this butter-free cake is using unsweetened applesauce as both a fat substitute and moisture source. I've found that 1.5 cups works perfectly with 1 cup vegetable oil—this combination creates that signature tender crumb while keeping the cake rich.
The applesauce also adds natural sweetness, so I reduce the sugar slightly to balance flavors. 🍎
For best results, use room-temperature applesauce—it blends more smoothly with the oil. I like to whisk it vigorously for 30 seconds before adding other ingredients to fully incorporate it.
If your applesauce is thick, you can thin it slightly with 1 tablespoon of water to ensure proper mixing. The texture should be like thick pudding, not runny.
Oil Selection Matters
Not all oils work equally well in this recipe. I recommend light or canola oil for their neutral flavor and high smoke points. Avoid olive oil—its strong flavor can overpower the delicate spice notes.
When measuring, use a liquid measuring cup to ensure accuracy, as oils can be tricky to measure by volume. The oil helps create that moist texture while keeping the cake tender without butter.
Streusel Texture Secrets
The streusel topping is where the magic happens, and getting the texture right is everything. I use cold butter cut into small cubes to prevent overmixing, which creates those perfect crispy pockets.
Work the butter into the dry ingredients with your fingers until you have coarse crumbs with some pea-sized butter pieces remaining—this ensures a crispy, caramelized topping. 🥘
For a dairy-free streusel, substitute the butter with ½ cup coconut oil (solid at room temperature) or ½ cup vegan butter. The texture will be slightly different but still delicious. Press the streusel firmly into the batter before baking to help it adhere and develop that beautiful golden crust.
Baking Time Precision
Applesauce cakes can rise quickly, so I recommend starting to check for doneness at the 40-minute mark in a 350°F oven. The cake is done when a toothpick inserted in the center comes out clean with just a few moist crumbs.
Overbaking can make the cake dry, while underbaking leaves it gummy. The streusel should be golden brown and slightly crispy to the touch.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack. This prevents it from collapsing or cracking as it cools completely. Patience here is key—rushing the cooling process can ruin that perfect texture we worked so hard to achieve.
Nutrition facts
Frequently asked questions
Can I make this cake without oil too?
Yes! Replace the 1 cup vegetable oil with 1 cup unsweetened applesauce (for a total of 2.5 cups applesauce) or ¾ cup Greek yogurt plus ½ cup applesauce. The yogurt adds protein for structure while keeping it moist. Just reduce the granulated sugar by 2 tablespoons since yogurt is slightly sweet.
Why does my cake turn out dense instead of tender?
Overmixing the batter develops gluten, making the cake tough. Mix just until combined (no flour streaks) and avoid creaming the applesauce/oil mixture. Also, ensure your baking soda is fresh—old leavening can cause dense cakes. For extra moisture, brush warm cake layers with 2 tablespoons warm applesauce before adding streusel.
Can I bake this in a different pan size?
For a 8-inch round pan, reduce baking time to 35-40 minutes and cover loosely with foil if browning too quickly. For a 9x13-inch pan, spread batter evenly and bake 30-35 minutes. The cake height should be about 1.5 inches—adjust accordingly. Always check doneness with a toothpick!
How do I make this cake vegan?
Replace the 2 eggs with 2 tablespoons ground flaxseed + 6 tablespoons water (let sit 5 minutes to thicken). For the streusel, use ½ cup coconut oil or vegan butter. The texture remains tender, though the cake may be slightly denser. Test the flax egg mixture first to ensure proper binding.
Can I add fresh apples to the batter?
Finely dice 1 cup peeled apples (like Granny Smith) and fold them into the batter after mixing wet/dry ingredients. Toss with 1 teaspoon cinnamon first. The apples add texture and moisture, but reduce the applesauce by ¼ cup to balance liquid. Bake as directed—it may take 5 extra minutes to cook through.