This Applesauce Date Cake a true taste of fall with just the right amount of sweetness. It is dense but moist and can be cooked as either a bundt cake or in a traditional cake pan. Vegan option, dairy-free, soy-free.
I recieved the best gift for my wedding shower 7 years ago: a cookbook with recipes from both my family member’s and my husband’s.
I love that I have family favorites from both sides in one, convient place and cook from it often.
Why this applesauce date cake?
One of the many recipes that my mother-in-law, Val, graced me with is her famous Applesauce Date Cake.
This is the cake my husband remembers as his birthday cake of his younger years and one of his absolutely favorite recipes that he looks forward to in the fall.
So, when his birthday rolls around each year, it feels only natural that I make his mother’s classic and delicious Applesauce Date Cake to celebrate my favorite person.
Perfect seasonal treat
This cake a true taste of fall with just the right amount of sweetness.
It is dense but moist and can be cooked as either a bundt cake or in a traditional cake pan.
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Applesauce Date Cake
For the Cake
- 2 cups whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon sea salt
- 1 cup coconut sugar
- ¼ cup coconut oil + additional for greasing
- 2 ¼ cups hot applesauce
- 1 cup chopped pitted dates
- ¾ cup coarsely chopped walnuts
For the Sweet Cashew Cream Glaze
- 1 cup raw cashew soaked overnight
- 1 cup almond or coconut milk
- 1 teaspoon vanilla extract
- ¾ cup coconut sugar
- 3 tablespoons maple syrup
Make the Cake
- Grease & flour a 9 x 9 x 1 ¾ baking pan or bundt pan. Put fir 7 ingredients in a large mixing bowl. Add sugar, oil, eggs (flax eggs), and 1 cup of applesauce. Beat at a low speed until all ingredients are combined. At medium speed, beat for 2 minutes, scraping the bowl and guiding the mixture into the beaters.
- Add remaining applesauce, dates, and walnuts. Beat 1 minute longer.
- Pour batter into prepared pan. Bake at 350 degrees F for 50 minutes for 9 x 9 x 1 ¾ pan for 40 minutes for bundt pan, or until done.
- Cool in pan 10 minutes. Remove from pan, cool throughly on wire rack.
Make the Sweet Cashew Cream Glaze
- In a blender or food processor, run coconut surgar until it is finely ground. Pour into a small dish and put aside.
- Drain and rinse cashews. Put in blender and pulse for about a minute.
- Add vanilla, milk, sugar, and maple syrup.
- Chill 1 hour before spooning over cooled cake. Once the cake is glazed, chill 2 hours before serving.
- The cake is dense but moist and can be cooked as either a bundt cake or in a traditional cake pan.
- Making the glaze instructions are an adaptation of The Plant Strong Vegan‘s Vanilla Bean Cashew Cream Filling for her Pumpkin Oatmeal Creme Pies and my addition to the tradition of the cake.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
Oh wow, such a great cake to make someone’s special day even brighter!
I don’t believe you included the egg count in the ingredient section, only in the directions. I guessed and used two and the cake was spectacular! Half gone in a day! We love all your recipes!
So glad you enjoyed it, Katy!