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140Total Time
40Prep Time
1Bake Time

Spiced Apple Sauce Cake

  • Egg-Free Recipes
  • Vegetarian
  • Vegan Recipes

About the bake

Apple sauce works suprisingly well in a cake and acts as an egg substitute. This cake can easily be vegan if you swap the margarine for a vegan spread.  The sweetness of the apples compliments a sponge really well and adds an almost pudding texture to the sponge. This is an impressive cake which is ideal for sharing. The walnuts in the cake work like the perfect marriage with the apples. Treat yourselves to this cake for a wonderfully indulgent afternoon tea. 

140Total Time
40Prep Time
1Bake Time


  1. Step 1:

    Peel, core and slice the apples and put in a non-stick saucepan. Add the lemon juice and water. Cover and cook over a low heat until broken down into a puree. Uncover, increase the heat slightly and cook for 5 minutes or so, stirring, to cook off the excess moisture. Set aside to cool.

  2. Step 2:

    Preheat the oven to 160°C (fan 140°C, gas mark 3). Grease a non-stick 20cm springform tin and line the base with baking paper.

  3. Step 3:

    Sift the flours, bicarbonate of soda, spices and sugar into a bowl.

  4. Step 4:

    Stir in the raisins and walnuts. Weigh out 550g apple purée and stir into the dry ingredients with the oil.

  5. Step 5:

    Spoon the mixture into the tin, level the top and bake on the middle shelf for 55 - 60 minutes, until a skewer pushed into the centre comes out clean.

  6. Step 6:

    Meanwhile, put the frosting ingredients - except the walnuts - in a bowl and beat until smooth. Cover and chill.

  7. Step 7:

    Take out the cake and cool in the tin for 10 minutes, then turn our onto a wire rack to cool. Spread over the frosting, sprinkle with more cinnamon and decorate with walnuts.


    If you're looking for egg substitutes, take a look at our video. This shows you alternative ingredients you could use and the difference between them. 


  • For The Cake

    • 1kg Cooking apples
    • 1 tbsp Juice of one whole lemon
    • 2 tbsp Water
    • 50ml Sunflower oil
    • 100g Allinson's plain white flour
    • 100g Allinson's plain wholemeal flour
    • 1 tbsp Cornflour
    • 2 tsp Bicarbonate of soda
    • 0.5 tsp Cinnamon
    • 0.5 tsp Cloves
    • 0.5 tsp Ginger
    • 0.5 tsp Nutmeg
    • 225g Billington's Unrefined Golden Caster Sugar
    • 100g Raisins
    • 50g Walnuts
  • For the Frosting

    • 250g Margarine
    • 25g Billington's Unrefined Golden Caster Sugar
    • 2 tsp Nielsen-Massey Vanilla Extract
    • 0.5 tsp Cinnamon
    • 12 Walnuts (chopped)


  • 20cm
  • 8in spring form cake tin
  • Mixing bowl
  • Wooden spoon

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