One-Bowl Strawberry Applesauce Snack Cake
A soft, pillowy, and jammy afternoon snack cake made in just one single bowl! This effortless, unrefined treat utilizes unsweetened applesauce as a powerful moisture trap and features fresh strawberry slices folded into a signature oat flour blend. Naturally dairy-free, eggless, and topped with a gorgeous glossy lemon glaze!
Equipment
- 1 Large Mixing Bowl
- 1 8x8 inch square baking pan
- Measuring cup and spoons
- Parchment Paper Leave a slight overhang on the sides for clean, effortless lifting and slicing
Ingredients
- 1 cup All-Purpose Flour
- 1/2 cup Oat Flour
- 1/2 cup Coconut Sugar
- 1/2 cup Unsweetened Applesauce
- 3 tablespoons Clean Avocado Oil
- 1/2 cup Unsweetened Plant Milk or Regular Milk room temp preferable, for easy incorporating
- 1 teaspoon Vanilla Extract
- 1 1/2 teaspoons Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Fine Sea Salt
- 3/4 cup Sliced Strawberries Fresh or frozen (Fresh is preferred)
- 1/2 cup Powdered Sugar
- 1-2 tbsp Fresh Lemon Juice
Instructions
- Preheat your oven to 350°F (175°C) and line your 8x8-inch square pan with parchment paper.
- In your large bowl, whisk together the applesauce, coconut sugar, avocado oil, plant/regular milk, and vanilla extract until completely smooth.
- Add the all-purpose flour, oat flour, baking powder, baking soda, and sea salt straight into that same bowl. Stir with your mixing fork just until a soft, mostly smooth batter forms.
- Gently fold in your flour-dusted strawberry slices. Pour the batter into your lined 8x8 pan and smooth the top evenly.
- Bake for 25 to 28 (27 should work) minutes until the top is golden and a toothpick inserted in the center comes out clean. Let it cool completely inside the pan.
- In a tiny cup, combine the sifted powdered sugar and 1 tablespoon of fresh lemon juice. Whisk vigorously with a fork until it turns into a thick, glossy syrup (add a few more drops of juice if it is too thick to drizzle). Pour/drizzle evenly over the cooled cake, let it set for 5 minutes, slice into 9 soft squares before serving.
Notes
💡 Substitution Note: Any neutral liquid baking oil can be used in a 1:1 ratio instead of avocado oil. Melted coconut oil, light olive oil, or sunflower oil all work beautifully to keep the snack cake crumb soft and moist.