Einkorn Applesauce Spice Cake

Makes one 8-inch cake

This recipe can also be made with jovial Gluten Free Pastry Flour.

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For the cake For the frosting
  • 8 ounces (225 g) cream cheese, at room temperature
  • 6 tablespoons (84 g) unsalted butter, at room temperature
  • 1 cup (120 g) powdered sugar


  1. Make the cake: Preheat oven to 350°F. Butter and flour an 8-inch square cake pan.
  2. In a medium bowl, sift together the flour, baking soda, spices, and salt.
  3. In a medium bowl, using a fork, whisk together the butter, oil, and applesauce until thoroughly combined.
  4. In the bowl of a standing mixer, fitted with a wire whip, beat the eggs, granulated sugar, and brown sugar on high speed for 3 minutes until light and thick.
  5. Remove the bowl from the mixer. Using a spatula, fold one-third of the flour mixture into the egg mixture until almost absorbed completely, then fold in half the applesauce mixture. Fold in another one-third of the flour mixture, then the rest of the applesauce mixture and finish with the flour mixture. Folding until the flour is no longer visible.
  6. Pour the batter into to prepared pan and bake for 35 minutes until a toothpick inserted in the middle of the cake comes out clean.
  7. Let the cake cool in the pan for 10 minutes then turn out onto a rack and let cool completely.
  8. Make the frosting: Add the cream cheese to the bowl of a standing mixer fitted with a paddle attachment. Beat on medium speed for 2 minutes. Add the butter and beat for 1 to 2 minutes until smooth and creamy, scraping the sides of the bowl as needed. Sift the sugar and add it to the bowl. Beat for 1 minute more.
  9. Spread ¾ to 1 cup of the frosting on top of the cake. Spread the remaining frosting on the sides of the cake and serve.
  10. The cake can be stored in the refrigerator for up to 3 days and served chilled.