Applesauce cake is a Depression-era classic — born of necessity when eggs and butter were scarce, and bakers learned to use applesauce for moisture and baking soda for lift. The result is a dense, warmly spiced cake that keeps well and needs no frosting. Mary April’s version contains no eggs, which is not an accident — it’s the original technique, and it works.
Ingredients
1½ c sifted flour
1 c sugar
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp cloves
½ tsp allspice
1 c applesauce
½ c shortening
1 c raisins
½ c chopped nuts (optional)
Instructions
Preheat oven to 350°F. Grease and flour a 9-inch square pan.
Sift together the flour, sugar, baking soda, salt, cinnamon, cloves, and allspice.
Add the applesauce and shortening and beat until smooth.
Stir in the raisins and nuts if using.
Pour into the prepared pan.
Bake at 350°F for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely before cutting.
No eggs — intentional: This is a Depression-era recipe. The baking soda reacts with the applesauce to provide lift without eggs. Do not add eggs — it will change the texture.
