apple cake recipe with step by step photos – 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.
if you are looking for more eggless cake recipes then do check:
apple cake
INGREDIENTS FOR apple cake
dry ingredients for apple cake
- 1 medium sized apple - peeled, cored and chopped
- 1 cup whole wheat flour (atta)
- 1 cup all purpose flour (maida)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon cinnamon powder
- ¼ teaspoon 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 for apple cake
- ¼ cup oil
- 1 cup water
- 1 teaspoon lemon juice
- ½ teaspoon of vanilla extract or powder
HOW TO MAKE apple cake
making batter for apple cake
- sieve all the dry ingredients first, except the sugar and chopped apple.
- add the chopped apples and stir in the sieved flours.
- now add the sugar and mix it well.
- now add the wet ingredients one by one.
- stir well so that there is a uniform mixture.
- now add the lemon juice and give a quick stir so that the lemon juice is incorporated well in the cake batter.
baking apple cake
- pour the batter into a greased cake tin.
- bake apple cake in a preheated oven for 45-50 mins at 180 degrees C/356 degrees F or more till a tooth pick inserted in the apple cake comes out clean.
- unmold and cool on a rack.
- serve the apple cake cake warm or when cooled with tea or coffee.
how to make 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.
2: add the coconut sugar (or regular powdered 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.
4: lastly add the lemon juice and give a quick stir.
baking apple cake
5: pour into a prepared cake tin. tap the sides to allow the bubbles to escape.
6: bake apple cake in a preheated oven for 45-50 mins at 180 degrees C till done or more till a tooth pick inserted in the apple cake comes out clean.
7: once done, unmold and place the apple 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.
Dear Dassana Mme,
Hope you can please answer my query regarding this recipe. Can we increase the quantity of apples to three if we wish to? Your recipes are inspiring and I have been following them all the time till date. Awesome! Keep it going.
Please help me with this query. Thanking you,
Regards,
Tvisha
thanks a lot tvisha. increasing the apples will increase the moisture in the cake. thus a result the cake might get soggy and too soft. so i would suggest to stick to the number of apples as mentioned in the recipe.
@ pooja: you follow the recipe instructions ditto. .then you’ll get it perfect.
Hey dassana . . I made it today. . It was perfect. I loved it more as it’s taking less oil . But 1 doubt is that I am not getting any smell of apple or feeling of apple. I have chopped Apple very finely. .is that the reason? ? Like in mosambi cake flavour was coming so much but in this.. nothing.
thanks urmi. the aroma of apples are not felt. if more apples are added, then the aroma of apple will be felt. hope this helps.
Hi dassana, I have been trying your recipes and most of them esp the eggless chocolate cake have turned out really well. But I had a problem with this one. When I inserted the knife, it came out dry, but the cake remained undercooked . It did not rise at all and was lumpy. The one thing I did different was add about 1/2 cup water more as the batter was paste-like. But even after adding water, the consistency remained uneven. Could you suggest what could have gone wrong? Could you tell me what should be the consistency of the batter-dropping or dripping/? Thanks in advance
pooja, from what you describe it looks like the batter was over mixed and gluten strands have formed. when this happens, the knife comes out clean and the cake looks undercooked. actually it is cooked but is like cooked atta and there is no porousness or lightness in the texture. adding more water is fine and it also depends on the quality of both maida and atta. the consistency of the batter is medium consistency which is pourable in the pan. hope this helps.
Hi dassana, I think overmixing would be the problem , because in trying to get what I thought should be the right consistency , I kept adding water and mixing it.. will try again and get back to you about how it turned out, thank you for your response !
thanks pooja and welcome. do let me know if you face any problem later.
Hi .. I have been ur big fan and have tried so many receptors of urs, here I was jus wondering that I don’t have cinnamon or nutmeg powder so what can be done. Is there any replacement or it can work without these powders
thanks meenal. just skip them. you can add cardamom powder also.
Hello ma’am,
Just wanted to tell you a big thanks for being an amazing mentor for hopeless cooks like me. I have been following your site since almost 4-5 years, not just for recipes, but also to understand the science behind cooking. And I have never had any difficulty in accessing your page even on a terrible network. The hard work put in by your team is really commendable. It is my perfect one-stop school to explore the wonderful world of cooking, especially because of your tips and memories. Extremely sorry that I couldn’t ever comment before. But a big thanks for making me love cooking!!
P.S. : Your banana cake recipe was amazing. Just bought some apples for the next cake to be made tomorrow. 🙂
Welcome Shraddha. Thanks a lot for this awesome feedback. Glad to know that we could you help you in learning new recipes and cooking. Its always nice to read positive feedback specially from readers who are connected for a long time.
Can we add normal sugar or is it better to use coconut sugar?
Priya, you can add normal sugar also.
Hi Dassana,
Want to try this cake but one ques can I use vinegar instead of lemon juice. Have tried many of ur cakes and recipes. They were awesome.
Thank u
hema, you can use vinegar instead of lemon juice. thanks for the feedback on the cake recipes you have tried.
Can i use 2 cups of whole wheat instead of 1 cup wheat and 1 cup maida?? For much time should i bake if its a whole wheat cake?
you can use. but add more water as whole wheat flour absorbs more water. 1 cup might not give a batter consistency. baking time depends on the oven size, capacity and type. but an average time of 35 to 55 minutes can be considered.
Tried the cake and it was very nice. Few things I changed – put 3 medium to large apples instead of 1, reduced the sugar to 1/2 cup and increased the cinnamon. Your recipes are always good. Thank you.
thats a good variation. glad the recipe turned out well preeti.
Shall i add walnuts in apple cake
you can add walnuts. just mix the walnuts with a bit of dry flour and then add. this is so that they don’t sink at the bottom while baking.
Baked this cake tday.. Der was a power cut fr sumtime while baking was under process..The crust turned out to b hard… N evn aftr baking it fr adequate time i felt it was a lil uncooked.. I. Was not satisfied with the final outcome..What cud b wrong??
while baking if the electricity goes off, then the results do not come out good. as there is a drastic change in the temperature. so now nothing can be done. usually i avoid baking during the load shedding time. we have once a week every thursday.
Can we replace water with milk in the recipie??
yes you can.
Is it compulsory to add nutmeg n cinomon powder to make apple cake??
rizwana cinnamon powder goes well with apple cake. but you can add vanilla essence instead of nutmeg and cinnamon powder, hope this information helps you.
Hi, this one looks amazing! Tried baking this apple vegan cake. Followed the recipe by making complete 2 cups whole wheat flour and minus the cinnamon and nutmeg powder. Baked it in square pan, even baking after 60 mins, mine looks not cooked inside and the color is also not that great, where I could gone wrong? I did add 2 tsp oil extra than the oil mentioned in the recipe and added 1.5 cups of water.
mithu, when the cake looks like it has not cooked even after baking for a long time, this means the cake has cooked but has a dough like structure inside which makes us feel that its not cooked. there is not softness and lightness in the texture. this happens if the batter is mixed too much. the gluten strands are formed which give a dense texture in the cake.