eggless apple cake recipe, how to make eggless apple cake

apple-cake

eggless apple cake recipe – after a long time posting a vegan and easy apple cake recipe. this apple cake was so good with moist and soft chunks of apples…. that as soon as it was baked we finished it. i only had two slices left of the cake to take the final pic.

this apple cake is made with 1:1 ratio of whole wheat flour and all purpose flour (maida). a very light and low fat cake without the use of butter or too much oil. i have just used 1/4 cup oil in the cake.

i get many queries asking me which whole wheat flour i use to make cakes or breads. i use atta or the whole wheat flour made with durum hard wheat. this is the same flour that we use to make rotis or parathas. i use organic whole wheat chakki ground atta which is basically stone ground flour.

i have added coconut sugar in the cake, which gave the cake an earthy flavor. coconut sugar tastes similar to palm jaggery. if you have coconut sugar than do add it to the cake. also powdered palm jaggery would work good. the cake would also taste good with brown sugar or powdered sugar. this is also a spiced apple cake and cinnamon and nutmeg add a lot in terms of aroma to the cake.

this apple cake recipe is adapted from my earlier apple upside down cake recipe. a simple and easy recipe where you just need to mix the ingredients with a spatula or spoon. no creaming, no using electric gadgets etc. the cake can also be made with peaches, plums, pineapples or even cherries. just make sure that the fruit is sweet. or you can lightly cook the fruits in sugar syrup or macerate them in sugar. pineapple, plums or peaches can give a sour and tart taste in this sweet cake, which may not go well with some folks.

lets starts step by step eggless apple cake recipe:

1: sift the flours, baking powder, baking soda, cinnamon powder, nutmeg powder, salt in a bowl. add the peeled & chopped apples and mix them in the flour.

cake flour

2: add the coconut sugar and mix well. mine had lumps which i broke with the spoon while mixing.

3: add the oil, water and vanilla. stir well so that the mixture is uniform.

cake mixture

4: lastly add the lemon juice and give a quick stir.

cake preparation

5: pour into a prepared cake tin. tap the sides to allow the bubbles to escape.

adding lemon juice to cake

6: bake in a preheated oven for 45-50 mins at 180 degrees C till done.

baking the apple cake

7: once done, unmold and place the cake on a rack to cool. the apple cake can be served warm or at room temperature with tea or coffee. you can also tightly wrap the apple cake in a cling film or keep the cake in an air tight box and refrigerate.

eggless apple cake recipe

if you are looking for more eggless cake recipes then do check eggless dates walnut coffee cakeeggless pumpkin muffinseggless orange cake and eggless plum cake recipe.

apple cake recipe details below:

4.5 from 2 reviews
apple cake - eggless & vegan
 
Prep time
Cook time
Total time
 
eggless apple cake - light, soft and a low fat spiced apple cake
Author:
Recipe type: dessert
Cuisine: world
Serves: 2-3
Ingredients (american measuring cup used, 1 cup = 250 ml)
dry ingredients:
  • 1 medium sized apple, peeled, cored and chopped
  • 1 cup whole wheat flour
  • 1 cup all purpose flour/maida
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp cinnamon powder
  • ¼ tsp nutmeg powder
  • ¾ cup coconut sugar or regular powdered sugar or palm jaggery or organic unrefined cane sugar (adjust as required)
  • a pinch of salt
wet ingredients:
  • ¼ cup oil
  • 1 cup water
  • 1 tsp lemon juice
  • ½ tsp of vanilla extract or powder
Instructions
  1. sieve all the dry ingredients first, except the sugar and chopped apple.
  2. add the chopped apples and stir in the sieved flours.
  3. now add the sugar and mix it well.
  4. now add the wet ingredients one by one.
  5. stir well so that there is a uniform mixture.
  6. now add the lemon juice and give a quick stir so that the lemon juice is incorporated well in the cake batter.
  7. pour into a greased cake tin.
  8. bake in a preheated oven for 45-50 mins at 180 degrees C/356 degrees F or more till a tooth pick inserted in the cake comes out clean.
  9. unmold and cool on a rack.
  10. serve the apple cake cake warm or when cooled with tea or coffee.


{ 35 Responses }

  1. Purvi says

    Hi Dassana,
    Thanks to ur blog and simple way of describing how to cook I have been able to cook fabulous food at home.i am lazy when it comes to cooking but the way u write simply inspires us to cook.
    Just a question can I use green apples for baking this cake.

    • says

      purvi, with green apple you will not get good taste. use red apple. unfortunately your comments were going in spam folder and we don’t have any control over it. so today checked your comment while clearing spam comment folder.

  2. Tina says

    I just tried this recipe… the cake looked really well! The sides were clean & the top looked great but the cake is still unbaked inside… Please advise me what I should do to get it right now! :(

  3. Nuti says

    I was bit nervous as my eggless cakes always turns out hard. But this time it didn’t. It was so moist. Instead of using 1 cup whole wheat flour and 1 cup maida, I used 1/2 cup of Almond meal, 1/2 cup of oats, 1/2 cup of multigrain flour and 1/2 cup of maida. It tasted delicious and the aroma was all over the house. Thanks for the wonderful recipe.

  4. .R.Bhanumathi says

    I tried the apple cake recipe today. Really yum,,! And sooo… easy to follow instructions! Thank u!

  5. Reema says

    Hi Dassana,

    Why do we add lemon at the end? Also, would this taste good without vanilla?

    Thanks… I love your blog. You seem to have sixth sense about food.

    Reema.

    • Reema says

      Also, one more question – what if I use only whole wheat flour instead of adding all purpose flour? I know it would be denser comparatively, but I bake whole wheat bread all the time and my boys love it. Please do let me know.

      Love,
      Reema.

      • says

        you can use whole wheat flour completely in the recipe. to make the cake light and soft, you can increase the amount of water and oil. oil can be slightly more than 1/4 cup. water can be just a few tbsps more.

    • says

      hi reema, the lemon creates an acidic medium which reacts with the baking soda and baking powder. air bubbles are released which help in aerating the batter. you can skip the vanilla and it will still taste good. thanks for the sweet words.

  6. shilpa says

    Just wanna know if u just bake ur cake in a microwaved plastic boul in microwave on hi pawer for 7 to 10 or required time .so can we put foil in that palstic boul or can put foil only if we convention it with micro

    • says

      you cannot use aluminium foil in the microwave mode. it will causing arcing in the foil. meaning there will be sparks. you can use the foil only in the convection mode. and please don’t use plastic in the convection mode. it will melt. please do carefully read your microwave oven instructions manual on which materials can be used and which cannot be used, while using the modes like microwave, convection and grill.

  7. chetna says

    hey ,

    could you please tell me what would be the measurements in grams? I am new to baking and don’t have a proper cup measurement and it confuses me . So it would really help me if you gave me just the conversions of flour, butter and sugar.

    thank you

    Chetna.

  8. Katherine says

    I have a couple of questions:
    1. What size pan does this recipe best fit?
    2. Does the recipe still work well if you double or triple it?

    Thanks!

    • says

      i used a small loaf pan. would also work well in a round 5 to 5.5 inch diameter pan. i don’t think the recipe would work well if doubled or tripled. since this is an eggless recipe, many things have to be taken into account when doubling or tripling the recipe.

  9. Saraswathi says

    Hi Dassana

    Your blog is inspiring me to try my hand in baking and I am determined to do it.
    I am going to try this cake tomorrow.
    I have 2 questions here:
    1)My MW convection lets me set the temp while preheating. What temperature should I set for preheating when the recipe says just “preheat”. Do i pre heat the oven in the same temp in which the recipe specifies to bake?
    2) I have posted this question but I’m reposting here. How much grams is 1 cup of flour?
    Do i measure the liquids (milk,water etc ) in the same measuring cup as used for flour?
    Thanks

    P.S. I tried your paneer tikka and once again a sooper hit in my household.

  10. says

    So glad to have stumbled upon your blog! Great recipe and what a nice way to use coconut sugar. Thanks for sharing :)

  11. Tarleen says

    Dassana I loved the recepies n I tried it and I baked the cake fr an hour but it did nt come out well the taste was gud but the cake was sogie n did nt look like a cake when I cut the cake.

    • says

      i am not sure why the cake became soggy. did you add extra water. at what temperature you baked the cake. also i think you could have baked the cake for some more time. temperature differs from oven to oven. try keeping the cake back in the oven and bake for some more minutes.

  12. Bhavna says

    Dassana its a super duper hit recipe made it twice already though used normal sugar but its so easy n yummy.