Vanilla sheet cake

Gin Lee
Vanilla sheet cake/Photo byGin Lee

Vanilla sheet cake

For this cake, I use half a cup of applesauce as a replacement for eggs. Don't worry because you can't taste it. Y'all, I honestly can say that I used applesauce for a lot of my cake recipes even before the incredible hikes in egg prices. Because it creates a very tender, moist cake.

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Vanilla sheet cake/Photo byGin Lee


  • 3 cups of self-rising flour
  • 1-¼ cups of Splenda, or regular granulated white sugar, granulated monk fruit works perfectly as well
  • ½ cup of unsweetened applesauce
  • 1-¼ cups of milk
  • ¼ cup of canola oil
  • 1 tablespoon of pure vanilla extract (add less if this amount is too strong for your preferred taste)


Prepare a sheet pan by greasing it well. Then dust it with flour and shake out any excess flour. (You can use any size pan that you prefer. (I chose to use a sheet pan today.)
Preparing cake batter/Photo byGin Lee

In a large mixing bowl, add your self-rising flour and Splenda, or your preferred sweetener; combine well.
Preparing the cake batter/ adding applesauce/Photo byGin Lee

Now, add ½ cup of applesauce, canola oil, and milk. Mix until all the ingredients are incorporated well. Then stir in the pure vanilla extract.

Bake your vanilla cake in a 350 degrees F oven for about forty-five minutes.

Allow your sheet cake to cool on a cooling pad or wire rack. Then add your preferred frosting.


Applesauce can be used as a substitute for not only eggs but also water, butter and oil in recipes. Generally, if I am using applesauce as a substitute for eggs, I still add oil or butter to the recipe (if it's needed). However, I will add less oil or butter than the recipe calls for. When I want to add less fat to a recipe, that's when I use applesauce as a replacement for the oil, but in that scenario, I will still add the eggs and generally use half of the oil.

You could substitute applesauce for both ingredients and your recipes would taste good, but the texture would change and more or less your recipes will taste apple-flavored.

For every egg, use a quarter (¼) cup of applesauce and for every cup of cooking oil in a recipe, you should use a half (½) cup of applesauce as a replacement.

Cup for cup, applesauce can also be used as a substitution for water.

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ABOUT THE AUTHOR: Gin Lee is a native of Arkansas. She studied at The Institute Of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town, in Arkansas, with her husband, their fur babies, Highway, Princess, Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

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