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You are here: Home / Food / Crock Pot Applesauce Cake

by Stacy  9 Comments

Crock Pot Applesauce Cake

I’ve finally started delving into the world of sweets in our Whole Foods journey …and boy is it fun! Barry is relieved. I think he thought I’d never make another dessert. Now I’ve got dessert ideas churning around in my head all day long. It’s a happy place to be. Applesauce Cake has always been a favorite of mine. I like the strong cinnamon flavor and I love how it pairs so well with vanilla ice cream. Seriously – what doesn’t pair well with vanilla ice cream? I tried this version in the crock pot because I thought it would help for the holidays since it would free up your oven for doing other various things – like baking turkeys or ham. It turned out great! Let’s crock.

Since you want to be able to lift your cake out, you need to line the bottom of your crock (5-6 quart) with parchment paper. I found this awesome unbleached parchment paper at Earth Fare. These days I’m attempting to avoid things that are white: flour, sugar, zits, dust, etc.

It doesn’t have to be fancy. Just stick it down in there and make sure extra paper comes up the sides and doesn’t fold down inside. I found myself wishing I had a star shaped crock pot so that my cake would be star shaped.

In an ugly brown mixing bowl, combine some softened butter and sucanat. You can use your hand mixer, but I just used a wooden spoon and whisk. I hadn’t used my whisk yet for the day, so I had to grab it. When the butter and sucanat are mixed up well, add some eggs and mix again. Now it’s time to stir in the secret ingredient…….applesauce. Bet you didn’t see that coming, did ya? Also, add some vanilla. Cake isn’t cake without vanilla. You can quote me on that.  Oh, and the mixture might look a little funny…..like curdled milk. If it does, no sweat.

When your liquid mixture is well combined, add some flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. If you’re not using a hand mixer, then you will definitely want to use your whisk right now. It’ll help you get rid of any clumps that might be sticking around. Clumpy cakes are not fun. Edible, yes. Fun, no.

Mix well.

Now, pour that batter down into your lined crock. In order to avoid my paper folding down in or doing some other nonsense, I spooned my batter down into the crock and smoothed it out with a spatula.

Cover and cook on high for about 2 hours. Some of my paper wanted to stick out the top and my lid wasn’t on very tight. So, I took the lid off and folded down the paper so that it wouldn’t stick out. I made sure I pushed it in toward the sides so that it wouldn’t interfere with baking cake. Some things in life you want to interfere with – a baking cake is NOT one of them. Thank you.


At almost 2 hours, my cake was done. I tested it with a cake tester to make sure (a toothpick works just fine). I knew it was done because I started smelling something funny…..okay, so I started smelling something burned – which is not an uncommon occurrence around here. Turns out that apparently one of the sides of my crock cooks hotter than the others…and I had a burned edge. Oops? Here’s something you might not know about me – I don’t mind eating most burned food. Burned toast? Yep. Burned pizza crust? Yep. Burned popcorn? Nope. Burned paper? Nope.

The cake will lift out easily when you pull up on the parchment paper. We paired this with vanilla ice cream and it was divine! I wanted more. I didn’t want to share – as usual, we ate it while Annie was asleep. In order to insure that I wouldn’t eat it all, I stuck the rest in a Tupperware box and put it in the freezer. That works pretty well because trying to eat a frozen cake might result in chipped teeth….or so I hear from OTHER PEOPLE. *Cough*

I’ll be making this on a regular basis…..as long as there aren’t other people around – to share or to smell my burned cake.

Crock Pot Applesauce Cake

  • 2 cups whole wheat pastry flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 ½ teaspoons ginger
  • ½ teaspoon nutmeg
  • 1 stick butter, softened
  • 1 cup sucanat
  • 2 eggs
  • 1 ½ teaspoons vanilla
  • 1 cup applesauce, unsweetened
  1. Line a 5-6 quart crock pot with parchment paper. Let the excess come up the sides.
  2. In a mixing bowl, combine softened butter with sucanat. Mix until well combined.
  3. Add eggs and mix again.
  4. Stir in applesauce and vanilla.
  5. Add flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Stir with a whisk until no clumps remain. Don’t over-stir.
  6. Pour or spoon mixture down into crock. You may have to adjust the paper so it doesn’t come over the sides.
  7. Cover and cook on high for 2 hours. Test with toothpick to insure middle is down. Ignore smoke.
  8. Pull parchment paper and cake out.
  9. Cool completely on wire rack.
  10. Serve with ice cream.

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About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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Comments

  1. Becca C says

    January 9, 2012 at 6:14 pm

    Mmm so I made this last week (I think I told you) and there was some leftover. Well tonight I reheated a little in the toaster oven. We’re out of ice cream, so I drizzled some heavy cream and maple syrup on top. Hello, fuzzy, it’s SO good this way!

    Reply
    • Stacy says

      January 9, 2012 at 9:08 pm

      Oh my goodness! I have to try it that way next time!

      Reply
  2. Erin@TheHumbledHomemaker says

    November 25, 2011 at 10:30 pm

    Ummmm…Yum! What’s better than crockpot applesauce? Crockpot applesauce CAKE! Girl, you can make anything in a crock pot! I’m impressed!!

    Reply
    • Stacy says

      November 26, 2011 at 8:14 am

      Yeah, and your applesauce is stinkin’ awesome! 🙂

      Reply
  3. Anne @ Quick and Easy Cheap and Healthy says

    November 25, 2011 at 12:20 pm

    I’ve never made cake in the crock pot before! Cool!

    Reply
  4. Becca C says

    November 25, 2011 at 8:43 am

    Do you think cake flour would work in place of the pastry flour? Must buy applesauce and try this!

    Reply
    • Stacy says

      November 25, 2011 at 9:14 am

      I think cake flour would work just fine. 🙂

      Reply
  5. Brandy says

    November 25, 2011 at 6:28 am

    Did you have kefir ice cream? I need to make that again.

    Reply
    • Stacy says

      November 25, 2011 at 9:15 am

      No, just plain ole vanilla – my favorite. 🙂 I made Smore ice cream yesterday though.

      Reply


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