Applesauce Cake

Grain free paleo applesauce cakeThis year Chloe has been attending Little Ladies Etiquette Class where an adorable group of six and seven year olds learn, among other things, how to sit up straight, host a party and bake a cake. It’s super, super cute. (Except for her new habit of correcting my posture at the dinner table…)

I couldn’t resist helping out in their class on the cake baking day, and snagged a simple recipe for Applesauce Cake. With a quick recipe hack I was able to create this grain+gluten+refined sugar free version.

This is fun to bake in heart shapes or muffins, and also works in a rectangular baking pan. The heart shaped cakes make cute gifts – perfect for teach appreciation day tomorrow! Enjoy 🙂

Applesauce Cake
A Recipe by Diana Keuilian
4.0 from 1 reviews

Prep time
Cook time
Total time
Serves 15


  1. Preheat the oven to 350 degrees F. Generously grease 15 muffin tins or a 9×13 baking pan.
  2. Combine all of the ingredients, except the mini chocolate chips, in a large mixing bowl. Fill the prepared muffin tins or baking pan. Sprinkle the mini chocolate chips over the top of the batter and lightly press down.
  3. Bake for 25 minutes in muffin tin or 35 minutes in baking pan. You’ll know the cake is fully cooked when it doesn’t jiggle when you shake the pan, and the edges are lightly golden. Enjoy!

Calories: 204     Fat: 11 g     Carbohydrates: 26 g     Sugar: 16 g     Sodium: 252 mg     Fiber: 4 g     Protein: 6 g    
Applesauce recipe for paleo cake

These sweet little cakes make delicious gifts!


  • Allyson May 18, 2015 at 7:49 pm

    Loved the moistness and taste of this cake. Its was delicious without the chocolate chips too. One thing I’d change though is reduce the sugar to make it less sweet and leave the chocolate chips out.

  • Toni Logan June 6, 2016 at 5:12 am

    I love many of your recipes, but I was wondering if it would be possible to mix the use of almond flour and coconut flour in the future. Coconut flour is much less expensive, even when requiring more eggs. Also, when I make my own coconut milk, the leftover coconut can be dried then blended to make coconut flour – making 2 great products at once! If I buy organic, I’ve got to save money somewhere!

    • Diana June 7, 2016 at 4:14 pm

      Hi Toni, great question. Coconut flour and almond flour absorb different amounts of liquid in recipes and so it isn’t possible to sub these 1:1, however it is possible to sub some of the almond flour for coconut flour once you get the hang of it (in fact you’ll find that I do this in many of my recipes.) As a rule of thumb, coconut flour absorbs between 3-4 x’s the liquid that almond flour does, so to replace 1 cup of almond flour you would use between ¼-⅓ cup of coconut flour. Now there isn’t an exact equation since there are many different factors to take into consideration, so expect to have some trial and error as you adjust recipes. Hope that helps!

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