Line a 9” round cake pan with parchment paper and lightly grease, set aside.
In a small bowl, combine flour, baking soda, baking powder, sea salt, cinnamon and nutmeg, set aside.
In a large glass bowl, melt the butter.
Whisk in sugars, applesauce, eggs and vanilla until smooth.
Add dry ingredients and stir until combine.
Gently fold in the finely diced apples.
Spread batter evenly into the bottom of the prepared cake pan.
Bake for 25-28 minutes, or until the cake is set and a cake tester inserted in the center comes out clean.
Let cool in the cake pan completely before removing and transferring to a serving plate.
Make the Glaze
Whisk together powdered sugar, cinnamon, milk and vanilla until smooth. You may need to add up to ½ Tablespoon more milk to achieve a pourable but thick consistency.
Pour over the cooled cake, then let it set at room temperature until hardened.
Slice and serve.
Video
Notes
Ingredient Substitutions
All-purpose flour. use an all-purpose, gluten-free baking flour to make this recipe gluten-free.
Salted butter. unsalted butter and ghee are good substitutes.
Light Brown Sugar. If you like a little bolder, molasses taste use dark brown sugar.
Granulated Sugar. white sugar, organic cane sugar, and coconut sugar are all good choices.
Unsweetened applesauce. Use store-bought or homemade applesauce.
Apples. choose your favorite variety. We prefer pink lady, honeycrisp, or fuji!
Whole milk (glaze). Half and half or heavy cream are good substitutes.
StoreStore leftovers in an airtight container in the refrigerator for5-7 days.FreezeYou can freeze the entire cake or individual slices:
Freeze the entire apple cake. Make apple cake and let it cool to room temperature. Then, remove it from the pan and put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and transfer it to an airtight container or wrap it in foil, for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.
Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they're frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours.