Healthy and Nutritious Applesauce Cake

Apple Goodness by sandpiper, on Pix-O-Sphere
This week the High Five Moms are sharing about preserving Fall’s harvest.

Nothing says fall to me like freshly picked apples!

I planned to share an applesauce recipe with you, but there are so many great tutorials on the web already, it seemed a bit redundant to add another here. So, after you’ve made (or bought) some appleauce, you might enjoy this healthy treat: Applesauce cake.

This cake is made with whole food ingredients and whispers Fall with each bite.

Applesauce Cake

2 cups whole wheat pastry flour
2 tsp. baking soda
1 tsp. baking powder
1 1/2 teaspoons cinnamon
1 tsp. freshly grated nutmeg or 1/2 teaspoon dried nutmeg
1/4 tsp. ground cloves
3/4cup raisins
3/4 cup chopped walnuts
1 stick butter
1 large egg
1 cup sucanat (a whole food sugar)
2 tsp. vanilla
2 cups applesauce


Preheat oven to 350°F.

Stir together the flour, soda, baking powder, and spices.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and beat until combined, then  add a cup of the dry ingredients, then add 1/4 cup of the applesauce and stir to incorporate.

Continue alternating wet and dry ingredients.

Add the raisins, walnuts, and vanilla and stir to distribute evenly.

Pour  into a greased and floured bundt pan.

Bake for 35 to 40 minutes or until a  toothpick comes out clean.

Cool the cake in the pan and turn onto a plate or serving platter.

Leave the cake unfrosted for a tasty, quick-bread snack. If you would like more of a dessert feel, drizzle with you favorite cream cheese frosting. I love this Maple cream cheese frosting from Smitten Kitchen. The original recipe calls for the cake to be dusted with powdered sugar (which is not a real food ingredient! So you make the call of that one).

Visit the other High Five Moms:

Andie @ Happy Andersons

Jasmine @ Ponder the Path

Brandy @ The Marathon Mom

Keri Mae @ The Happy Home

This post is being shared at Raising Homemakers and Real Food Wednesday.

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  1. Baking with apples in autumn is just so comforting! The recipe for this cake sounds delicious. I’ll have to get my cake pan out and get in the kitchen! 😉

  2. I can already smell it baking while I whip up some fresh cream to put on top of a good sized slice. Mmm…

  3. This sounds delicious. I enjoy apple cakes, but I haven’t done a whole lot of baking with whole wheat flour. I may have to experiment with this one.

    • Hi Amy,

      Baking with whole wheat flour is not always easy. Sometimes I only substitute half the flour for whole wheat, so it doesn’t turn out too heavy or “wheaty” tasting.

      I also have a wheat grinder which makes it easier since grinding soft white wheat berries makes a very nice pastry flour for baking. I use it is most of my muffins and quick breads (and some cakes).

      I believe you can purchase whole wheat pastry flour at the health food store. I haven’t bought any, but I do know that whole wheat pastry flour has a more subtle flavor than regular wheat flour and is especially good in baked goods.

      Hope you have some success with it :) Thanks for stopping by!

      • Stacy –

        Thank you for the extra information. Since I’m new to using this kind of flour, that is very helpful to know!

  4. 8 oz. Make sure to buy some milk, cake and milk perfect
    combination. 50 a movie.

  5. Dawna Sharp says:

    Kudos to you on this recipe. Absolutely wonderful. I mixed softened cream cheese, cane sugar & vanilla for the topping. Amazing!!!

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