Whole wheat applesauce cake recipe & memories made in the kitchen

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whole wheat applesauce cake recipe is healthy and delicious

Everyone should have a good snack cake recipe, an everyday cake that you can feed your kids afterschool, or eat as a mid-morning snack with your coffee. A cake that acts like a muffin.

This is that sort of cake.

The recipe came from a friend of mine who sometimes bakes it for her boys as an afterschool snack. So they pile in the back door to the smell of spice cake. How’s that for memory making?

Dense and moist thanks to the applesauce and a hint of molasses, this not-too-sweet cake is extra satisfying (and flavourful) when made with whole wheat or spelt flour.

It can be a great dinner party stand in too, served with vanilla ice cream and a drizzle of cider sauce.

whole wheat applesauce cake

Whole wheat applesauce cake recipe

(adapted from Martha Stewart Everyday Food)

  • 3 cups flour (1/2 whole wheat or spelt)
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 ½ tsp cinnamon
  • 1 ¼ tsp cardamom
  • 1 cup butter, softened
  • 2 cups packed light brown sugar
  • ¼ cup Grandma Fancy Molasses
  • 2 eggs
  • 2 cups applesauce
  1. In a large bowl whisk together flour, baking soda, salt and spices.
  2. In another bowl beat butter, brown sugar and molasses until fluffy.
  3. Add eggs, one at a time.
  4. Gradually add flour mixture, beating just until combined.
  5. Blend in applesauce.
  6. Spoon into a 9 inch tube pan that has been greased and floured. Smooth the top.
  7. Bake at 350 F for 50 min to an hour, until the cake is pulling away from the side of the pan and a tester comes out clean.
  8. Run a knife around the edge of the cake to loosen it from the pan.
  9. Cool on a rack for 10 minutes then remove from the pan.

Cool completely before serving, if you can wait that long.

One more thing…

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8 thoughts on “Whole wheat applesauce cake recipe & memories made in the kitchen

  1. Mary says:

    The molasses, can it be blackstrap in place of fancy.
    Thank You

    1. Bridget Oland says:

      Hi Mary, Yes, you could substitute blackstrap for fancy molasses since the recipe only calls for 1/4 cup molasses.

  2. Ruth McAllister says:

    Maybe 40 minutes. Look forward to trying this soon. Hmmm, maybe chopped candied ginger in the cake instead of walnuts.

    1. Bridget Oland says:

      Candied ginger…great suggestion. I’ll have to write that one down.

  3. Ruth McAllister says:

    Would this also fit a 9×13 pan? I might add a cup of chopped walnuts to the recipe, too. Yum! Thank you!

    1. Bridget Oland says:

      Hi Ruth, I think it’s worth trying it in a 9″x13″ pan and walnuts would be a delicious addition. I’d start checking for doneness at about 30-35 min, what do you think?

  4. Nora says:


    1. Bridget Oland says:

      Hi Nora,
      Eventually I hope to have calorie count a standard part of our recipe posts because we get lots of requests for that kind of information.

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