Applesauce snack cake is a tender, cinnamon-spiced square packed with dried apples simmered in apple cider until jammy. Unsweetened applesauce keeps the crumb moist while a spiced sugar crust crackles on top. Nine squares of proper after-school cake, made entirely grain-free.
SERVES 9
Ingredients
1 cup (240 ml) apple cider
¾ cup dried apples, cut into ½-inch pieces
1½ cups almond flour
1 teaspoon (5 ml) baking soda
⅔ cup palm sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ teaspoon salt
1 cup (240 ml) unsweetened applesauce, room temperature
1 large egg, room temperature
8 tablespoons (120 ml) coconut oil, melted and cooled
1 teaspoon (5 ml) vanilla extract
Coconut oil for greasing foil
Preparation
1.В В Adjust oven rack to the middle position and preheat the oven to 325°F (165°C). Line an eight-inch square baking pan with a foil sling. Make a foil sling for an eight-inch square baking pan by folding two long sheets of aluminum foil so each is eight inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease the foil with coconut oil.
2.В В Simmer the cider and dried apples together in a small saucepan over medium heat until the liquid evaporates and the mixture looks dry (about 15 minutes). Let the mixture cool to room temperature.
3.В В Whisk flour and baking soda together in a medium bowl. In a smaller bowl, whisk the palm sugar, cinnamon, nutmeg, and cloves together; reserve two tablespoons of palm sugar-spice mixture for the topping.
4.В В Process the cooled apple mixture and applesauce together in a food processor until smooth (20 to 30 seconds).
5.В В In a large bowl, whisk the egg and salt together by hand. Whisk in the palm sugar-spice mixture until well combined and light-colored. Add the melted coconut oil, in three additions, whisking until combined. Whisk in the applesauce mixture and vanilla until combined. Lastly, fold in the flour mixture with a rubber spatula until just incorporated.
6.В В Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the counter to settle the batter. Sprinkle the reserved two tablespoons of palm sugar-spice mixture evenly over the top. Bake the cake until a toothpick inserted in center comes out with a few moist crumbs attached (35 to 40 minutes), rotating the pan halfway through baking.
7.В В Allow the cake to cool completely in the pan (one to two hours). If desired, remove the cake from the pan using the foil before serving.
Pro Tips
- Simmer the cider and dried apples until the liquid has completely evaporated — a wet apple mixture makes the cake dense and damp in the middle.
- Reserve two tablespoons of the spice-sugar for the top. That crackled, spiced crust is what makes this humble cake feel special.
- Process the apple mixture smooth with the applesauce before folding it in. Even distribution is what gives every slice the same tender moisture.
- Cool completely in the pan — one to two hours. The cake firms as it cools and cuts into clean squares only when fully cold.
Frequently Asked Questions
Can I use store-bought applesauce?
Yes — unsweetened is important here since the palm sugar already balances the cake. Home-made is lovely but not necessary.
What dried apples work best?
Soft, unsweetened apple rings cut into half-inch pieces. The dry, leathery kind needs a little extra simmering to break down properly.
How do I store applesauce snack cake?
Airtight at room temperature for three days or refrigerated for a week. The applesauce keeps it moist well beyond the first day.
Can I add nuts?
Half a cup of toasted walnuts or pecans folded in with the flour works beautifully — the spice and apple flavour welcomes them.
Recipe Card
Ingredients
Method
- 1. В В Adjust oven rack to the middle position and preheat the oven to 325°F.
- Line an eight-inch square baking pan with a foil sling. Make a foil sling for an eight-inch square baking pan by folding two long sheets of aluminum foil so each is eight inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan.
- Grease the foil with coconut oil. 2. В В Simmer the cider and dried apples together in a small saucepan over medium heat until the liquid evaporates and the mixture looks dry (about 15 minutes).
- Let the mixture cool to room temperature. 3. В В Whisk flour and baking soda together in a medium bowl.
- In a smaller bowl, whisk the palm sugar, cinnamon, nutmeg, and cloves together; reserve two tablespoons of palm sugar-spice mixture for the topping. 4. В В Process the cooled apple mixture and applesauce together in a food processor until smooth (20 to 30 seconds). 5. В В In a large bowl, whisk the egg and salt together by hand.
- Whisk in the palm sugar-spice mixture until well combined and light-colored.
- Add the melted coconut oil, in three additions, whisking until combined.
- Whisk in the applesauce mixture and vanilla until combined. Lastly, fold in the flour mixture with a rubber spatula until just incorporated. 6. В В Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the counter to settle the batter.
- Sprinkle the reserved two tablespoons of palm sugar-spice mixture evenly over the top.
- Bake the cake until a toothpick inserted in center comes out with a few moist crumbs attached (35 to 40 minutes), rotating the pan halfway through baking. 7. В В Allow the cake to cool completely in the pan (one to two hours). If desired, remove the cake from the pan using the foil before serving.
