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Apple Cake Recipe

Apple cake is a light, soft, spongy cake recipe perfect for both vegans and vegetarians. Made with whole wheat flour, this eggless apple cake is baked to sweet, soft perfection in one pan and under an hour.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 12 apple cake slices
Calories: 154 kcal
Course: Dessert
Cuisine: International

Ingredients

Dry Ingredients
  • 1.5 cups whole wheat flour - 180 grams
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 pinch salt
  • ½ teaspoon cinnamon powder (ground cinnamon)
  • ½ teaspoon ground allspice
  • ¼ teaspoon ginger powder (ground ginger)
  • ¼ teaspoon grated nutmeg or ground nutmeg
For Apple Puree

  • 2 cups chopped apples - 300 grams or 2 medium -sized
  • ¾ cup raw sugar - 150 grams
Other Ingredients
  • ½ cup water or any nut milk - at room temperature
  • ¼ cup oil - use oil which has a neutral taste and flavor
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar or lemon juice or white vinegar

Instructions

Sifting dry ingredients
    Cup of Yum
  1. First, combine the flour, salt, ground spices, baking soda and baking powder in a sieve.
  2. Sift the dry ingredients twice and set aside.
  3. Brush or grease a round 7.5 to 8-inch pan with a neutral flavored oil. You can also line the pan with parchment. Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit) for 20 minutes.
Making apple puree
  1. Take the chopped apples (rinsed, cored and peeled) and raw sugar in a blender jar or container.
  2. Blend to a smooth purée without any chunks.
  3. Use a spatula to pour the apple puree into a mixing bowl.
Making liquid mixture
  1. Add oil, water, vanilla extract and apple cider vinegar or lemon juice.
  2. With a wired whisk, stir this mixture briskly for 2 to 3 minutes so that the oil is incorporated evenly in it.
  3. Add the sifted dry ingredients to this wet ingredients liquid mixture.
Mixing dry ingredients
  1. Gently mix the dry ingredients in the wet ingredients with light pressure from your hands. Don't over work the batter. It should feel light and have volume.
  2. The batter has a medium flowing consistency.
  3. Break large lumps of flour if any by tapping on them with wired whisk. Tiny lumps are fine in the batter.
  4. Pour the batter in the prepared pan.
Baking apple cake
  1. Bake at 190 degrees Celsius (375 degrees Fahrenheit) in a preheated oven for about 50 minutes to 1 hour.
  2. Remember that oven temperatures vary, so check if the cake is done or not with a toothpick when the top looks golden.
  3. Check the doneness with a wooden skewer. The skewer should come out clean with no sticky batter on it.
  4. Place the baking pan on a wired tray and cool the apple cake at room temperature.
  5. After cooling, gently use a butter knife to remove the cake from the pan.
  6. Slice and enjoy the apple cake. Serve the cake slices at room temperature with tea or coffee.
Storage and Leftovers
  1. Tightly wrap the cake in a cling film or keep the cake in an airtight container and refrigerate. Your leftover apple cake can be refrigerated for a week and frozen for a month.

Notes

  • Baking: If the top crust becomes too brown and the cake is under baked, then cover with a parchment paper and continue to bake. 
  • Time for baking: Each oven works differently. This cake takes more time to bake than your usual cakes. So consider a time period of 45 minutes to 1 hour or more if needed while baking. When you see the top has become golden, check with a wooden skewer. If you see sticky batter on the skewer, then continue to bake further.
  • Healthy variations: To make this cake even a little more healthy, you can experiment with multigrain flours, nut flours and less oil.
  • Sugar substitute: I have used raw sugar, but you can substitute white sugar, coconut sugar, palm sugar. Alternatively, use jaggery or maple syrup in place of sugar, as well.
  • Other flours: If you are not a fan of whole wheat flour, then replace it with all-purpose flour or pastry flour. Add about ¼ to ⅓ cup of water if using these flours.
  • Whole wheat flour: I have used atta or the whole wheat flour made with durum hard wheat which we use to make roti or paratha. The recipe works well with any kind of whole wheat flour. So you could use the whole wheat flour that is available in the US, Europe or the one you get in your country.
  • Apple puree: If using homemade apple puree, you can add ¾ cup of it or replace with ¾ cup of apple sauce. Depending on whether your apple sauce is sweetened or not, you can alter the proportions of sugar as desired. 
  • Sweetness: Because you aren’t using sour or tangy apples, there’s a lot of natural sweetness in this cake. You can always balance out that sweetness level by reducing your added sugar to ½ cup.
  • Batter consistency: Before baking, the apple cake batter should have a medium flowing-consistency — not thick, but not liquid. The batter should feel light and have volume.

Nutrition Information

Serving 1apple cake slice Calories 154kcal (8%) Carbohydrates 27g (9%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 1g (5%) Sodium 51mg (2%) Potassium 117mg (3%) Fiber 2g (8%) Sugar 15g (30%) Vitamin A 13IU (0%) Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 1mg Vitamin B6 1mg Vitamin C 1mg (1%) Vitamin E 2mg Vitamin K 1µg Calcium 24mg (2%) Vitamin B9 (Folate) 7µg Iron 1mg (6%) Magnesium 22mg Phosphorus 79mg Zinc 1mg

Nutrition Facts

Serving: 12apple cake slices

Amount Per Serving

Calories 154

% Daily Value*

Serving 1apple cake slice
Calories 154kcal 8%
Carbohydrates 27g 9%
Protein 2g 4%
Fat 5g 8%
Saturated Fat 1g 5%
Sodium 51mg 2%
Potassium 117mg 2%
Fiber 2g 8%
Sugar 15g 30%
Vitamin A 13IU 0%
Vitamin B1 (Thiamine) 1mg
Vitamin B2 (Riboflavin) 1mg
Vitamin B3 (Niacin) 1mg
Vitamin B6 1mg
Vitamin C 1mg 1%
Vitamin E 2mg
Vitamin K 1µg
Calcium 24mg 2%
Vitamin B9 (Folate) 7µg
Iron 1mg 6%
Magnesium 22mg 6%
Phosphorus 79mg
Zinc 1mg

* Percent Daily Values are based on a 2,000 calorie diet.