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Slice of vegan applesauce cake topped with maple frosting and chopped walnuts on a white plate.
Emma Aline

Vegan Applesauce Cake with Maple-Pecan Apple Crunch

This soft vegan applesauce cake pairs warm cinnamon and ginger with a tender, moist crumb, maple-vanilla frosting, caramelized apples, and toasted pecans.
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Prep Time 25 minutes
Cook Time 45 minutes
Cooling & Decorating Time 1 hour
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Vegan Applesauce Cake
  • 3 1/4 cups all-purpose flour spooned and leveled
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground nutmeg or allspice
  • 1/2 teaspoon salt
  • 2 cups unsweetened applesauce room temperature
  • 3/4 cup unsweetened dairy-free milk room temperature
  • 1/2 cup neutral-flavored oil
  • 2 teaspoons apple cider vinegar or lemon juice
  • 1 teaspoon vanilla extract
Caramelized Cinnamon Apples
  • 2 medium firm apples peeled, cored, and cut into small cubes
  • 2 tablespoons vegan butter
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
Maple-Vanilla Frosting
  • 1 cup vegan block butter softened
  • 3 1/2 cups powdered sugar plus more as needed
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons dairy-free milk as needed
  • Pinch of salt
Pecan Finish
  • 3/4 cup chopped pecans
  • Pinch of salt optional

Equipment

  • 9 x 13-inch baking pan
  • Large mixing bowl
  • Wire cooling rack
  • Electric hand mixer or stand mixer

Method
 

  1. Preheat the oven to 350°F. Grease a 9 x 13-inch baking pan or line it with parchment paper.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Break up any brown sugar or leavener lumps.
  3. Add the applesauce, dairy-free milk, oil, apple cider vinegar or lemon juice, and vanilla.
  4. Fold everything together gently just until no dry pockets of flour remain. Do not keep mixing once the ingredients are combined.
  5. Transfer the batter to the prepared pan and spread it evenly into the corners.
  6. Bake for 32 to 38 minutes, checking around the 32-minute mark. The cake is done when the center is set, the top springs back lightly, and a toothpick inserted near the middle comes out clean or with a few moist crumbs.
  7. Place the pan on a wire rack and let the cake cool completely before frosting.
  8. While the cake cools, melt the vegan butter for the apple topping in a skillet over medium heat.
  9. Add the diced apples, maple syrup, cinnamon, and a pinch of salt.
  10. Cook for about 6 to 9 minutes, stirring occasionally, until the apples are tender but still hold their shape.
  11. Continue cooking briefly if there is excess liquid. The remaining syrup should lightly coat the apples rather than pool around them.
  12. Transfer the apples to a bowl and let them cool completely.
  13. Add the chopped pecans to a dry skillet over medium-low heat.
  14. Toast for about 3 to 5 minutes, stirring frequently, until fragrant and lightly browned. Remove them from the pan immediately. Add a pinch of salt if desired.
  15. Beat the softened vegan butter for the frosting until smooth and creamy.
  16. Gradually add the powdered sugar, beating until combined.
  17. Add the maple syrup, vanilla, and a pinch of salt. Beat until smooth and fluffy.
  18. If the frosting is too firm, add dairy-free milk 1 tablespoon at a time. If it becomes too soft, beat in a little more powdered sugar.
  19. Spread the maple frosting evenly over the completely cooled cake.
  20. Spoon the cooled caramelized apples over the frosting, leaving behind any large amount of thin liquid that may remain in the bowl.
  21. Sprinkle with the toasted pecans.
  22. If the apple pan contains a small amount of thick, syrupy liquid, drizzle a little over the cake.
  23. Slice into 12 servings and serve.

Notes

    • Spoon flour into the measuring cup and level it rather than scooping directly from the container.
    • Use smooth, unsweetened applesauce for the most predictable moisture level.
    • Do not overmix once the wet and dry ingredients come together.
    • Do not replace all of the oil with extra applesauce if you want the intended tender crumb.
    • Cool both the cake and cooked apples completely before assembling.
    • For a nut-free version, omit the pecans.
    • For a simpler finish, skip the caramelized apples and pecans and use only the maple frosting, a thin maple glaze, or a light dusting of powdered sugar.
    • A 1-to-1 gluten-free baking flour designed to replace all-purpose flour may work, but the texture and baking time can vary depending on the blend.

    Storage

    Store the unfrosted cake tightly covered at room temperature for short-term storage.
    Once topped with frosting and caramelized apples, keep the cake covered in the refrigerator. Let individual slices sit at room temperature briefly before serving for a softer texture.
    The unfrosted cake can be wrapped well and frozen for up to 1 month. Thaw it while still wrapped, then frost and decorate once it reaches room temperature.