Moroccan Applesauce Cake Crock Pot
Infuse your dessert routine with exotic warmth and bold spices using this Moroccan Applesauce Cake Crock Pot recipe—a delightful twist on classic comfort food. Perfectly suited for slow cooking, this moist and flavorful cake combines unsweetened applesauce with aromatic spices like cinnamon, ginger, cardamom, and nutmeg, creating a fragrant and rich batter. Optional golden raisins and chopped nuts add a satisfying texture and natural sweetness. The crock pot method ensures a tender, fuss-free bake with effortless cleanup, making it ideal for busy schedules or casual gatherings. Serve it warm with a dusting of powdered sugar or a drizzle of honey for a simple yet elegant finish. This slow-cooker applesauce cake is the ultimate fusion of convenience, flavor, and Moroccan-inspired charm!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cardamom
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted
- 0.75 cup granulated sugar
- 0.75 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups unsweetened applesauce
- 0.5 cup golden raisins (optional)
- 0.5 cup chopped almonds or walnuts (optional)
Instructions
Spray the interior of a 4- to 6-quart crock pot with non-stick cooking spray or line it with parchment paper to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cardamom, nutmeg, and salt. Set aside.
In a large mixing bowl, combine melted butter, granulated sugar, and brown sugar. Whisk until smooth and creamy.
Add eggs, one at a time, to the sugar mixture, whisking well after each addition. Stir in vanilla extract.
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the applesauce. Begin and end with the dry ingredients. Stir until just combined; do not overmix.
If using, fold in golden raisins and chopped nuts for added texture and flavor.
Pour the batter into the prepared crock pot, spreading it out evenly.
Place a clean kitchen towel under the crock pot lid to absorb excess moisture and prevent it from dripping onto the cake.
Cook on low heat for 2.5 to 3 hours, or until a toothpick inserted into the center comes out clean.
Turn off the crock pot and let the cake cool for about 10 minutes before carefully lifting it out using the parchment paper or inverted onto a serving plate.
Serve warm or at room temperature. Optionally, dust with powdered sugar or a drizzle of honey before serving.
Nutrition Facts
Calories |
3781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.0 g | 176% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 3554 mg | 155% | |
| Total Carbohydrate | 607.5 g | 221% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 392.3 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 491 mg | 38% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1968 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
