Looking for an easy, hearty, dessert to warm up these cool fall days? Try this applesauce graham snack cake. It comes together quickly, and you can dress it up for company with Pumpkin Spice Cream and Apple Cider Caramel!
Make your own from scratch applesauce for freshest flavor. Follow the instructions here:
A is for Apples…and Applesauce!
Applesauce Graham Cake
1/2 cup all purpose unbleached or white wheat flour
1/2 cup graham flour or whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon apple pie spice or pumpkin pie spice
1 cup unsweetened Applesauce
6 tablespoons unsalted butter, softened
1/2 cup packed light brown sugar
2 large eggs
Preheat oven to 350 degrees Fahrenheit. Lightly grease or butter a pie plate or 9 inch cake pan, set aside.
Sift or stir together flour, baking powder, salt and spice. In a separate bowl, mash applesauce, softened butter and brown sugar. Lightly whisk in the eggs. When thoroughly combined, stir in the dry ingredient mixture. Mix just until combined.
Transfer batter to prepared pie plate or baking pan and smooth it out. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.
To turn this into a gluten free oat cake substitute 1/2 cup gluten free baking mix and 1/2 cup gluten free oat flour sifted with 1/2 teaspoon xanthan gum for the flours listed above.
Serve the cake warm by itself for breakfast, snack or dessert. Serve simply with a scoop of vanilla ice cream and a dollop of maple syrup or applesauce.
Or top with:
Pumpkin Spice Cream
2 tablespoons Pumpkin Spice Sugar (you can read about that process in my post Oh My ~ Sugar Pie! Sugar Pie Pumpkins), or simply combine 2 tablespoons granulated sugar with 1 teaspoon of pumpkin pie spice
3/4 cup heavy whipping cream
pinch salt
Beat all together until cream thickens. Taste and add more salt or sugar as necessary.
Now for the finishing touch:
Apple Cider Caramel Sauce
4 cups apple cider
2 tablespoons unsalted butter
1/4 cup heavy whipping cream at room temperature
pinch salt
Bring apple cider to a boil, reduce heat and let simmer for 30 to 45 minutes until it has reduced to a syrup.
Remove from heat and stir in 2 tablespoons butter and heavy whipping cream.
When cool enough to taste, add a pinch (1/4 teaspoon) of salt. Taste and add more salt, if necessary.
Serve immediately or store in a heat safe jar for up to one week.
SpoonGood 
Thanks!
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Looks rustic and delicious, thanks for sharing this lovely post, really enjoyed reading and checking it out 😀
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I used avocado only to avoid raw egg. It was summer and I needed mayonnaise as a dressing for smoked trout salad. I made this salad for a friend. It had to survive transportation and storage for 3-4 days. No raw egg in those circumstances. I also saw recipes of vegan mayonnaise based on apple sauce/puree. Ingredients ratio was questionable, but I would definitely try the idea.
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Thank you, I am so glad to hear a recipe helped someone! I love your blog and thank you for sharing your story and recipes, they have definitely helped me bake for my daughter. I never thought about using avocado and mustard for egg free mayo, I’m going to try it, my cholesterol level will probably thank you!
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I am with you on everything! Doing as much as possible from scratch and knowing for sure what is there in a final dish or bake makes life so much easier. I never thought of making my own mustard, because I have recovered enough and lost some food sensitivities. But I used your recipe to make mustard for a person who could not tolerate sugar, did it with honey and now make it not only as condiment, but as an ingredient for egg free avocado mayonnaise. Can’t thank you enough for that recipe. In a way it changed that person’s life.
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