eggless apple upside down cake recipe | apple upside down cake recipe

eggless apple upside down cake

this apple upside down cake is one of those eggless cake recipes that i have developed on my own.

while developing recipes, especially baking ones, sometimes they are a success and sometimes they are failures. more so when one has to make a cake or bread or muffins which does not use eggs nor dairy products.

generally when making the batter, i come to know if the cake will be a hit or miss. when i have that feeling that the cake is going to be a flop… bingo.. the cake does become a flop when baked.

apple cake

so when making this apple upside down cake, i knew it would not be a disaster recipe. what i did not know was that it will be a hit at home. the cake was so much liked, that i have got apples again to make this cake for easter.

in spite of not using eggs, the cake is light, soft and has a good crumb. almost like cakes baked with eggs.

the secret to this light & soft texture in the cake is due to the addition of lemon juice and water. this cake is made up of ingredients that are easily available in your kitchen and you don’t have to buy anything special to make this cake.

apple upside down cake recipe

since jaggery is easily available in india, i have added organic powdered jaggery to the cake batter. in absence of jaggery the cake can also be sweetened with sugar or powdered sugar.

if you don’t have apples, make the same cake with pears or pineapple and it would still be delicious. if using fresh pineapple slices, then its better to lightly cook the pineapple slices with some sugar and little water. you can also use tinned pineapple slices.

step by step eggless apple upside down cake recipe:

1: grease a 7 to 7.5 inches round cake pan or tin. layer the apple slices. you can have a single layer or double layer. double is better.

2: doubled up the layer & added sprinkle cinnamon powder, nutmeg powder, demerara sugar & some drops of lemon juice on the apple slices.

3: in a bowl, first take all the dry ingredients – whole wheat flour, all purpose flour, salt, baking powder, baking soda, powdered jaggery, vanilla powder. mix them well with a wired whisk. if using vanilla essence or extract then add it when adding lemon juice.

4: add water, oil and stir well to form a batter without lumps. do not over do the stirring.

5: add lemon juice and stir well again. you can see the tiny bubbles on the batter after adding lemon juice.

6: pour the cake batter in the pan layered with apples. shake the sides of the pan, so that the air bubbles are released.

7: bake in a pre heated oven for 50-55 minutes at 180 degrees C/356 degrees F or for some more time if required. do keep a check as oven temperatures vary. it may take less or more time in your oven.

8: when the cake was hot, i removed it from the pan and some apple slices got stuck at the pan. i was impatient. just let the cake become warm and then unmould it carefully from the pan. you can even line the cake with parchment or butter paper so that its easy to unmould the cake without the apple slices sticking at the bottom of the pan.

slice and serve the apple upside down cake as an after meal dessert or with tea or coffee.

if you are looking for more eggless cakes then do check gingerbread cakedates walnut coffee cake, eggless orange cake, eggless apple cake, eggless chocolate cake and eggless plum cake.

eggless apple upside down cake recipe below:

4.6 from 5 reviews
eggless apple upside down cake
easy to make eggless apple upside down cake. eggless & dairy free recipe.
RECIPE TYPE: dessert, cakes
CUISINE: world
SERVES: 1 medium size round cake
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
apple layer:
  • 2 medium sized apples rinsed, peeled, cored and sliced
  • 2-3 tbsp organic demerara sugar or brown sugar or powdered sugar
  • ¼ tsp cinnamon powder
  • ¼ tsp nutmeg powder
  • few drops of lemon juice
cake batter:
  • dry ingredients:
  • 1 cup organic whole wheat flour/atta
  • ½ cup organic all purpose flour/maida
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¾ cup organic powdered jaggery or organic unrefined cane sugar or powdered sugar - adjust as per your sweet requirements
  • a pinch of salt
  • wet ingredients:
  • 1 tsp lemon juice
  • 1 cup water
  • ¼ cup sunflower oil or any neutral tasting vegetable oil
  • ½ tsp ground vanilla powder or ½ tsp vanilla extract
  1. grease or line a 7 to 7.5 inches round cake pan or tin.
  2. layer the apple slices neatly on the base of the pan in single or double layer.
  3. sprinkle all the ingredients mentioned for apple layer above on the apples.
  4. keep this pan aside.
  5. preheat your oven now,
  6. in a bowl, first take all the dry ingredients - whole wheat flour, all purpose flour, salt, baking powder, baking soda, jaggery, vanilla powder and cinnamon powder. mix them well with a wired whisk. if using vanilla essence or extract then add it when adding lemon juice.
  7. add the water and oil and stir well so that no lumps are formed.
  8. stir really well.
  9. now add the lemon juice and stir well again.
  10. pour the batter in the cake pan layered with the apple slices.
  11. bake at 180 degrees C/356 degrees F for 50-55 mins in a preheated oven.
  12. when warm or cooled, serve the eggless apple upside down cake with tea or coffee or as an after meal dessert.
organic powdered jaggery does not have any impurities and is good when making cakes or muffins or even indian sweets.

{ 86 Responses }

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  1. Carolyn Kristof says

    Hi. I’m trying this recipe for some of my vegan friends. I wanted to suggest that you include the size of the cake pan and when to add the vanilla and salt, since they aren’t mentioned in the procedures. It’s in the oven now, so I’ll rate it when I taste it! Thank you for sharing the recipe.

  2. aarthi says

    Is lime juice necessary for the recipe? I want to bake this immediately, but don’t have lime at home.. :-(

  3. Keya says

    Apple upside downcake is awesome! Next in queue to try. I am a big fan of your recipes and keep trying them every now and then. This is the place I check whenever I need a new recipe! I need help from you today on baking in convection mode of microwave. I am trying endlessly to get a good spongy and crumby cake but I am not getting good results. I bake mostly eggless and creamless cakes (thanks to your recipes I got dairy free cake solutions) and also with Whole Wheat. While baking, cake rises nicely but while cooling down it sits back completely. Because of that the cake texture is dense. It’s soft and cooked but it’s dense and not “crumby” like a cake should be. I have tried reducing baking power/soda, decreasing flour and sugar quantity, using maida as well but no results. I get a better cake done in cooker than microwave oven. Can you please suggest me what should I do to get a really fluffy and spongy cake with the right texture?

    • says

      thanks keya. while baking in a convection oven, it is suggested to lower the temperature of the oven from 10 to 20 degrees. the heating is quick in a convection oven due to the fan. so if a recipe has 200 degrees celsius, then you bake at 190 or 180 degrees celsius. try this way and let me know.

      • Jyothsna says

        I had a convection oven that used to heat up too much. I used to half the temperature. Like if the recipe called for 180 degrees celsius, I used to set it at 90. Each oven is different (though I doubt if anyone has it as bad as mine).

        • says

          thats a big range of temperature difference, jyothsna. for mine i don’t even reduce the temperature. i just remove the baked good in less time. do get the oven checked, if possible.

  4. Toby says

    I just made this for the first time. My family just loved it and since there was no eggs in it it was perfect for my daughter. We topped it with vanilla ice cream and it was the best. Love the recipes.

  5. Nidhi says

    Hey Dassana,

    I am thinking to make this cake for a party today and do not want to gamble. I can not afford to mess up anything, hence was wondering if I can simply mix all ingredients (like apple cake recipe) and bake it instead of making an upside down cake. Please let me know. I do not have coconut jaggery but have organic jaggery, hence I want to make this recipe in stead of the apple cake one. Please respond.


    • says

      hi nidhi, yes you can add the apples and make the cake. but chop the apples. you can use organic jaggery. the cake will be moist from within due to the presence of apples. i suggest to coat the apples with some flour very well before you add the liquids.

    • says

      try with garam masala powder. not exactly a substitute but still gives a warm flavor. just add about 1/4 tsp. too much will become overpowering. you can skip nutmeg powder in this case. if you do not like garam masala, then just add nutmeg powder. another substitute is cardamom powder. this will give a completely different aroma and flavor.

  6. Rekha Sehgal says

    Hi Dassana…can I use baking soda instead of baking powder. I do not have baking powder right now. Please suggest. Thank you in advance.

  7. Anjali Rana says

    Can’t thank you enough for this awesome recipe. Most of the ingredients used in the cake are readily available and thats what I love about most of your recipes. No need to go to market to look for some exotic ingredients.

    • says

      thanks anjali. i always try to make recipes which have ingredients easily available. since i know some ingredients can be difficult to get and also expensive at times.

  8. Smita says

    Thank you for such a wonderful recipe. Mine came out great but dint take as long as 55 mins. Mine was done in 25-30 mins. I also used the whole wheat flour which has some flax seeds in it. I was worried initially as i read about flax seed only after i added the batter to the pan but it came out good. Next time am thinking of adding some nuts as I always like the crunch. Anything i need to do differently for that? Thanks again.

    • says

      thanks smita for the feedback. flax seeds are healthy and a good replacement for eggs, but care has to be taken in their amount. too much changes the taste of the cake. while adding nuts, mix the nuts with some dry flour. then fold them in the batter. if you do this, then the nuts do not settle at the bottom.

  9. Diivya says


    Just tried you’re recipe, came out fabulous. Everyone loved the texture and taste. It was light and delicious. It got over in a jiffy. Unfortunately can’t upload the picture :(
    Thank you !!

  10. ashu kapoor says

    can i make this cake in pressure cooker ? .. as I don’t have oven..i make all cakes in cooker only..

  11. Saee says

    The recipe looks very simple! I definitely want to try it today for a very dear friend who doesn’t eat eggs.
    Just a thought though ..can I use butter in place of oil?
    For some reason I keep thinking the oil will give it a taste i don’t like. (I tried making egg less chocolate cake with sunflower oil and didn’t quite like the taste :( )

  12. Carmen L. says

    Hi, just stumbled onto your website. I am a vegan and your recipes sound terrific! just a friendly suggestion, I think it would be helpful if you state the size of cake pans to use at the beginning where you state the temperature and length of baking time so you do not always have to post back. You are incredible, so tolerant and helpful! I have been baking and cooking practically all my life but just started vegan, gluten and dairy free baking for my family so I will for sure try some of your recipes! Thanks a bunch

    • says

      thanks carmen. i will take your suggestion into account and will use it for future recipes and will slowly incorporate it in old recipes as well. keep visiting.

  13. Denise says

    Hi, just baked the cake and I had replaced whole wheat flour with all purpose flour. The apple slices actually floated to the top of the cake, hence the appearance of the cake is not so nice :( any idea how I can solve this issue? Thanks for sharing :)

    • says

      i think the bottom of the cake did not bake well. you could have baked for some more minutes. the tooth pick has to come out clean when inserted in the cake. whenever i bake any cake or load, i keep both the top and bottom heating elements on. so that there is even baking.

  14. says

    Hi.. Juz baked the apple upside down cake !!it’s turned out good but found a little undone near the apples !! U think I can bake it again ?
    Finished eating 2 big slices though !!!

  15. says

    Hey dear..the cake turned out YUM family loved it…though my hubby felt a lil more jaggery or any other sweetner could b added…but for me it ROCKED!!! 😀 gonna share it on my visit..thnx!!

  16. Prachie Narang says

    I baked this cake with exactly same proportions and instructions but in convection mode in microwave, 55 mins on 180 degrees.
    It did not rise and was left uncooked at the bottom.
    When inverted the base of cake (apple layer) was stuck to the bottom.

    Please tell me what went wrong.

    • says

      hi prachie, since you mention the cake did not rise, then its either the baking powder or baking soda that has expired. this is the reason why the cake has taken so long to bake and still not cooked and got stuck at the bottom. when using baking powder or soda for any baking recipe always check their expiry date. sometimes even after 3 months, they loose their power.

      i have had also issues where the baking powder was within the expiry date, but had lost all its power and the cake which i had made with it was tough and dense. you can check this link on how to find out if the baking powder or soda is active –

  17. nalini says

    Thank u for the quickest reply ever….really appreciate it…
    U forgot the pineapple chunks though…i want to add it to d batter n not make it upside down….do i need to adjust baking time or if the batter becomes to runny for the chunks…
    Thanks again..

  18. nalini says


    I m so glad i came across this recipe…i want to bake a pineapple cake for someone special..n since u have mentioned i can use pineapple too, could u pla tell how to use chunks of pineapple in d batter ..n if i can replace oil with butter….n do i have to make any further changes if using pineapple…?

    • says

      use very ripe pineapple or use tinned pineapple. the same ingredients you would add in the pineapple can add butter instead of oil. use the butter at room temperature and not frozen butter. if the pineapple is not sweet enough, then just cook the slices in a sugar solution.

    • says

      shubha, for jaggery you have to first chop it or grate it or powder it. then you dissolve the jaggery in one cup of water. since the recipe uses one cup of water. no need to add extra water. then strain the jaggery-water solution so that the impurities are removed and then mix it with the cake mixture. you can use 5-6 inch diameter round tin.

  19. says

    Lovely cake Dassana,I am planning to try this one for a good friend who is off sugar for a while.If I use jaggery in place of brown sugar while layering the apple,do you think it will burn?Or should I add apple chunks in the batter rather than making it an upside down cake?

  20. lakshmi says

    Hi Dassana,
    Love all your recipes. Would like to try this one. Please can you tell me if I could use brown sugar instead of jaggery and what quantity. Is organic whole wheat flour available? Can I use the regular wheat flour – I mix soy flour (100 gms), jowar(100 gma) and bajra flour (50 gma) for 1 kg of wheat flour. Can I use this and bake? Thanks.

    • says

      hi lakshmi, you can use brown sugar instead of jaggery. you can use the same quantity. the quantity mentioned in this recipe does not yield a very sweet cake. its just sweet and has a little less sweetness, but the apples compensate for the less amount of sweetness.

      organic wheat flour is available in online and in super markets. you can use regular wheat flour too. you can try with the mixed flour you have. the texture and taste will be different for sure. but there is no harm in trying. i have made breads and cakes with multi grain flours and yes they taste very different than the regular bread and cakes. but healthy.

  21. Supreeti says

    Hi dasana,

    I tried this eggless cake over the weekend and I used powdered jaggery. It came out so nice. The only thing that I did different was adding orange rind to the batter. It was yummy!! Thanks for such a nice recipe …

    • says

      i have not tried making the cake in the microwave. you can try though. i guess 3 to 5 mins should be enough depending upon the microwave oven. so when microwaving keep checking, so that the cake does not harden up.

  22. Chitra says

    The cake came out perfect and all of us loved it! I’ll be using the same base for other cakes as well! I’m assuming I can, please correct me if I’m wrong.

    This recipe is a keeper and the best low fat cake I have ever come across!!

  23. mmeecriteuse says

    Your cakes are so great! I made this one yesterday (as my first upside down cake) and it was eaten up in very very very short time – therefore I had to bake it again today :) Amazing!

    • says

      hi shipra. since the batter is not very thick, i assume this cake can be made in the microwave. do try halving the recipe if making in one pan or make in individual cupcakes moulds or ramekins or small bowls.

  24. ANU says

    I tried this recipe just now..awesome cake..very fluffy and spongy..thank u Dassana. I will definitely make it again .Also I tried your orange cake for second time as muffins as-well. It was nice…Such a great cook you are..

    • says

      hi tania. just melt the jaggery first in a pan with 1 or 2 tbsp of water, so that it does not stick to the pan while melting. just melt, don’t thicken it. once its cooled, add the melted jaggery to the mixed dry ingredients, along with the water. you will have to decrease the amount of water as some water is already used for melting the jaggery and the melted jaggery will be of liquid consistency. so adjust the proportion of water accordingly. the cake batter should not be runny. if there are impurities in the melted jaggery, then strain before adding.

  25. says

    Oh my goodness, can this get any yummier?
    Looks like a dish worthy of Authentic bakery or 5 start hotel!!
    Love the texture , color and the fluffiness!!
    It is dark now, so I’m going to CCD tomorrow and get a upside down cake to satiate my hunger :-)