Fat Free Applesauce Cake Recipes

CHOCOLATE APPLESAUCE CAKE: RICH FLAVOR WITH LESS FAT

Steps:

• Preheat the oven to 350 F and prepare a 9 inch round cake pan by either a) spraying it with a baking spray containing flour, b) buttering and flouring the pan, or c) buttering the pan and lining it with parchment paper.
• In a bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt, then stir thoroughly to combine. Set aside.
• In a large mixing bowl, combine the eggs, applesauce, sugar, and vanilla. Stir to combine. Then, while whisking continuously, drizzle in the melted butter.
• Add the dry mixture to the wet mixture and stir until combined. Batter will be very thick. Scrape the batter into the prepared cake pan and smooth out the top evenly.
• Bake for about 25 minutes, or until a toothpick inserted in the middle comes out with moist crumbs but no wet batter attached.
• Cool in the pan on a rack for 15 minutes, then set the cake on a rack and let cool completely. Store airtight for freshness.

APPLESAUCE CAKE

Steps:

• PREP: Set out the cream cheese to warm to room temperature. Preheat the oven to 350 degrees F. Line an 8x8-inch baking pan with parchment paper -- otherwise, your cake will likely not come out easily. Greasing and flouring the pan isn't enough -- this batter is sticky and needs parchment paper. Foil will affect baking, so I don't recommend foil.
• WET INGREDIENTS: In a large bowl, stir together the applesauce, coconut oil (measured when completely melted and then cooled back to room temperature-- See Note 1), large egg, vanilla extract, and brown sugar. Stir until completely combined and smooth.
• DRY INGREDIENTS: Add the baking soda, baking powder, salt, cinnamon, allspice, and nutmeg (you can use a little less or more, depending on your preference). Add in the oat flour. (See Note 2.) Add in the chopped pecans and raisins if desired. Mix ingredients until completely combined and smooth.
• BAKE: Transfer batter to the prepared 8x8-inch pan. Bake for 28-33 mins at 350 degrees F oven or until a fork when inserted comes out clean. Be careful not to over-bake, as it will make this cake less tender and less flavorful. Allow cake to cool completely before frosting.
• FROST: Place softened cream cheese in a large bowl (give it ample time to set out so your frosting isn't chunky). Using a hand mixer, beat the cream cheese with the vanilla until smooth. Add in the salt and slowly add in the powdered sugar (beating in between additions) until smooth and creamy and to your desired consistency. If it is too thick, add in a little bit of milk. If you'd like a tangier or soft frosting, only add 1 and 1/4 cups powdered sugar. For a sweeter, thicker frosting, add closer to 1 and 3/4 cups.
• DECORATE: Frost the completely cooled cake evenly with the frosting. If desired, top the frosting with the chopped pecans.
• STORAGE: Store cake at room temperature, covered with plastic wrap. Applesauce Cake is best when used within 1-2 days. Freeze (un-frosted) pieces for up to 3 months; thaw at room temperature and then frost. Frosted cake doesn't freeze and thaw well.

NO-EGG APPLESAUCE CAKE

Steps:

• In a bowl, cream margarine and sugar until fluffy. Combine flour, baking soda, cinnamon and cloves; add alternately to creamed mixture with applesauce. Beat on low until well blended. Stir in raisins., Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.