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Closeup of the Applesauce Date Cake with the colorful Birthday letters next to the cake
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5 from 2 votes

Applesauce Date Cake

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.
Prep Time15 mins
Cook Time40 mins
resting time10 mins
Course: Dessert
Cuisine: American
Keyword: applesauce cake, birthday cake, fall cake
Servings: 8 servings
Calories: 544kcal


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. 


Calories: 544kcal | Carbohydrates: 86g | Protein: 9g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Sodium: 461mg | Potassium: 456mg | Fiber: 7g | Sugar: 47g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 3mg