No Tenemos Rancho Applesauce Cake

No eggs. No butter. Three cups of hot applesauce does the work of both, creating a cake so moist it barely needs frosting. The applesauce provides structure, moisture, and natural sweetness all at once.

The tablespoon of cocoa is a subtle addition. It doesn’t make this taste like a chocolate cake. Instead, it deepens the color and adds a faint bittersweet undertone that plays well against the cinnamon, nutmeg, and cloves. It’s the kind of secret ingredient that makes people ask what’s in it.

Hot applesauce is specified for a reason. The heat activates the baking soda immediately when it hits the batter, giving the cake its rise. Room-temperature applesauce works more slowly and you may end up with a denser result.

Stir, pour, bake. No creaming, no beating, no separating. This is about as simple as cake gets.

Kitchen Tips

• Use unsweetened applesauce if you prefer a less sweet cake. The cup of sugar provides plenty on its own
• Sift the dry ingredients together before adding the wet to break up any cocoa or spice clumps
• The cake is done when a toothpick comes out clean. Start checking at 30 minutes
• This keeps well for several days at room temperature, covered tightly. The moisture from the applesauce prevents it from drying out

Variations

• Use chunky applesauce for bits of apple texture throughout the cake
• Add dried cranberries instead of or alongside the raisins
• Dust the top with powdered sugar or spread with cream cheese frosting once cooled