Step 1

Line an 8 inch square pan with parchment paper.

Step 2

Add applesauce and gelatin to a large heat-proof mixing bowl. Whisk until gelatin is fully incorporated. The gelatin powder should make your applesauce thick and a little chunky.

Step 3

Using the double boiler method on the stove, dissolve the gelatin completely. When the gelatin is dissolved, your mixture should become thinner and smoother. The applesauce should feel warm to the touch, but not hot. Be careful to not let the mixture get hot or boil. Remove bowl from stove and let it sit for about 5 minutes to cool to room temperature.

Step 4

Pour applesauce mixture into the bowl of a stand mixer. Using the wire whisk attachment, beat on highest speed for about 15 minutes. Your mixture should more than triple in volume and should look like airy whipped cream. When you stop your mixer, your wire whisk should be able to hold a soft peak. See photo in post for reference.

Step 5

Pour applesauce mixture into your prepared pan. Use a spatula to spread it evenly across and smooth the surface. Place into fridge for at least 1 hour to set.

Step 6

Keep the cake in the fridge until ready to serve. Before serving, you can first decorate the cake with whipped cream or other frosting. Slice cake with a very large and sharp knife. The cake is best served chilled. Store any uneaten cake in the fridge.