Applesauce Cake Recipe No Butter: Moist Layers Without a Trace of Dairy

This applesauce cake recipe no butter delivers the same tender, moist layers you love—just without dairy. After years of perfecting it in my Atlanta diner kitchen, I’ve cracked the code for replacing butter while keeping that signature soft texture.

The secret? A precise applesauce-to-flour ratio and a touch of oil to bind everything together.

What makes this recipe work is balancing moisture and structure. Applesauce replaces butter’s fat while adding natural sweetness, but we need leavening agents like baking soda to create lift. I’ve tested this with both eggs and dairy-free alternatives, so you can customize it to your dietary needs.

The result? A cake that’s so moist it practically melts in your mouth.

By the time it emerges from the oven, you’ll have a golden, fragrant cake with perfectly even layers—no greasy aftertaste, no dry crumbs. The applesauce keeps it tender, while the oil ensures that rich, velvety texture.

This is the kind of dessert that disappears faster than you can say “second slice.”

Perfect for brunch, potlucks, or a cozy weekend treat, this cake proves you don’t need butter to create something extraordinary. The best part? It bakes up quickly and tastes even better the next day. Let’s get baking!

Ingredients for applesauce cake recipe no butter

These simple, wholesome ingredients create a dairy-free cake that's moist and tender.

Applesauce is the star here—unsweetened is key to avoid a gummy texture. I always grab Mott's or Libby's from the store, but any plain applesauce works. The yogurt adds moisture and tang, so if you're making this vegan, dairy-free yogurt is your best bet. For the flour, King Arthur or Gold Medal brands work perfectly—they're reliable for baking. The cinnamon should be fresh; if it smells stale, toss it. I like to toast mine lightly in a dry pan for about 30 seconds to deepen the flavor, but that's optional.

No applesauce? Unsweetened applesauce pouches from the baby food aisle work in a pinch. Swap the yogurt for extra applesauce or mashed banana if you're avoiding dairy completely. The oil can be swapped for melted coconut oil, but it'll add a slight coconut flavor. For the sugar, coconut sugar or maple syrup works too—just reduce the amount by about 15% since they're sweeter. The baking soda and powder are non-negotiable for that perfect rise, so make sure they're fresh. Quick test: drop a spoonful of vinegar in them—if they bubble, they're good to go.

This cake keeps beautifully in an airtight container for 3-4 days at room temperature, or you can refrigerate it for up to a week. I like to wrap it in plastic wrap and then foil for extra protection. It reheats wonderfully—just pop a slice in the microwave for 10-15 seconds to bring back that fresh-from-the-oven warmth. For make-ahead baking, prep the batter and refrigerate it for up to 24 hours before baking. The flavors actually deepen overnight, so it's worth it.

Step-by-step instructions for applesauce cake no butter

Here's how to create a tender, moist cake using applesauce and oil instead of butter.

In a large mixing bowl, combine the 1 cup unsweetened applesauce, 0.5 cup vegetable oil, 2 whole large eggs, 0.5 cup plain yogurt, and 1 tbsp lemon juice. Whisk vigorously for 2-3 minutes until fully blended and slightly thickened. The applesauce helps keep the cake moist without needing butter, while the yogurt adds tanginess that balances the sweetness.

Next, stir in the 1.5 cups granulated sugar, 1 tsp vanilla extract, and 1.5 tsp ground cinnamon until the sugar dissolves completely. The lemon juice brightens the applesauce flavor, and the cinnamon gives that classic spiced cake warmth. If the mixture looks too thick, add 1-2 tablespoons of water—just enough to make it pourable but not runny.

In a separate bowl, sift together the 2 cups all-purpose flour, 1.5 tsp baking powder, 1 tsp baking soda, and 0.5 tsp salt. Sifting removes lumps and ensures even distribution, which prevents dense spots in the cake. Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until combined—do not overmix. Overmixing develops gluten, which makes the cake tough instead of tender.

Here's the thing—this cake relies on the applesauce and oil for moisture, so we want to preserve as much air as possible. Mix until the flour is just incorporated, with a few streaks remaining. The batter should be thick but smooth, like pancake batter. If it looks too dry, add 1 tablespoon of water at a time until it reaches the right consistency.

Preheat your oven to 350°F and grease two 6-inch round cake pans (or one 9-inch pan). Pour the batter evenly into the prepared pans—fill them about 2/3 full. Bake for 25-30 minutes (for 6-inch pans) or 35-40 minutes (for 9-inch pan) until a toothpick inserted in the center comes out clean. The edges should be golden brown, but the top may still look slightly underdone—this is normal.

I like to check the cake at the 20-minute mark for 6-inch pans because ovens vary. If the top browns too quickly, tent with foil to prevent over-browning while the center finishes baking. The applesauce keeps the cake moist, so it won't dry out even if you slightly overbake it. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Once the cakes are completely cool, place one layer on a serving plate. Spread a thin layer of vanilla frosting (or your favorite dairy-free frosting) to help the layers stick together. Place the second layer on top and frost the entire cake. For extra moisture, brush the top with a simple glaze made by mixing 2 tablespoons powdered sugar with 1 teaspoon lemon juice—this keeps the cake tender for days.

This cake stays moist for 3-4 days when stored in an airtight container, thanks to the applesauce and oil replacing butter. The yogurt and lemon juice add brightness that cuts through the sweetness, while the cinnamon gives it that cozy, spiced cake vibe. Serve with a dollop of whipped cream or extra frosting for a restaurant-quality finish.

Essential equipment for great applesauce cake recipe no butter

Mixing Bowls

Start with a large mixing bowl for the wet ingredients—I use a stainless steel bowl from OXO because it’s non-reactive and easy to clean. For the dry ingredients, a medium bowl works perfectly.

If you’re making this in a stand mixer, use the large mixing bowl attachment to save space. The key is to keep everything contained while mixing to avoid spills, especially with the applesauce. 🍎

Measuring Cups

Invest in a set of nested measuring cups—I swear by Pyrex glass ones because they’re durable and accurate. For the ½ cup vegetable oil, use a liquid measuring cup with spout to avoid overfilling.

The 1 cup unsweetened applesauce should be measured by weight if possible (about 240 grams) for consistency, but volume works fine in a pinch. A small spoon helps scrape the edges for precise measurements.

Whisk and Spatula

A balloon whisk is essential for blending the wet ingredients smoothly—OXO’s silicone whisk is my go-to because it handles thick batters like this one without slipping. For combining the dry ingredients, a flexible silicone spatula (like Kitchy’s) works wonders for scraping every last bit from the bowl.

I also keep a small offset spatula handy for folding in the dry ingredients without overmixing.

Cake Pans

Use 6-inch round cake pans with removable bottoms for easy release—I love Wilton’s non-stick pans because they prevent sticking without extra greasing. If you only have a 9-inch pan, reduce the baking time to 35-40 minutes and check early.

Grease the pans thoroughly with vegetable oil spray or a light brush of oil on a paper towel to ensure the cake doesn’t stick. For extra insurance, line the bottoms with parchment paper circles cut to fit.

Oven Thermometer

Your oven’s temperature gauge is rarely accurate, so I always use an oven thermometer (like Thermoworks’ Smoke) to confirm it’s at 350°F. This is especially critical for applesauce cakes because they rely on precise baking to avoid dryness or undercooking.

Place the thermometer near the center rack while preheating—if it reads 325°F, you’ll know to adjust your baking time accordingly. 🌡️

Cooling Rack

A wire cooling rack is a must for letting the cakes cool evenly—OXO’s collapsible rack is my favorite because it fits in tight spaces. After baking, let the cakes cool in the pans for 10 minutes before transferring to the rack.

This prevents them from cracking as they cool. If you’re in a hurry, place the pans on the rack while they’re still warm to speed up the process without compromising texture.

Frequently asked questions