Veg Recipes of India

eggless apple cake recipe | soft & moist egg free apple cake recipe

by

Jump to Recipe

Sharing is Caring!

eggless apple cake recipe – 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 eggless dates walnut coffee cake, eggless pumpkin muffins, eggless orange cake and eggless plum cake recipe.

apple cake recipe details below:

eggless apple cake recipe

eggless apple cake recipe | vegan apple cake recipe

eggless apple cake recipe - light, soft and a low fat spiced apple cake

print
course desserts
cuisine world
prep time 15 minutes
cook time 35 minutes
total time 50 minutes
servings 2 to 3
author dassana amit

ingredients (1 cup = 250 ml)

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 recipe

making batter for apple cake:

  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.

baking apple cake:

  1. pour the batter into a greased cake tin.

  2. 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.

  3. unmold and cool on a rack.
  4. serve the apple cake cake warm or when cooled with tea or coffee.


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 (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.

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 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.

baking the apple cake

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.

eggless apple cake recipe




Sharing is Caring!

Reader Interactions

{ 167 Responses }

  1. 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.

  2. @ 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.

  3. 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 !

  4. 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

  5. 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.

  7. 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

  8. 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.

  9. 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.

  11. 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.

  14. 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.

  15. Hi,
    I am trying the recipe today. I had a doubt if I can substitute water with curd? If so how much curd I can use in place of 1 cup water. Thanks in advance.

    • instead of skipping water entirely, i would suggest you to add half a tablespoon of curd along with 1 cup water. skip the lemon juice completely. mix all the wet ingredients separately in a bowl and then add to the dry ingredients.

  16. I made this cake, grated the apples instead and also added some grated ginger. Honestly this is the best cake I’ve ever made. The texture and consistency is incredible. Thank you for a brilliant recipe!

  17. Hi,
    I tried with using only whole wheat flour. The taste was really good but the cake was very dense and not fluffy. I did not beat the batter much and added lemon juice too. Since its only whole wheat , do I need to add anything else to make it lighter or fluffy?
    Thanks!

    • generally when cakes are made only with whole wheat flour, more water or liquids need to be added as compared to the ones made with maida or half-half of maida & atta. whole wheat flour absorbs more water. so here you needed to add some more water. if the batter becomes thick, than the cake can become dense. so you can add 1/2 cup more of water. also use fresh baking soda and baking powder. if either is not fresh, then too the cake can become dense. hope these tips help.

  18. Hii.. Tried ur recipe.. Tastes good but turned out lit chewy and dense.. Had to put 1.5 cups of water to reach the consistency.. Any way I can fix it . I have guests coming in tommorow .. Thanks

    • the amount of water to be added depends on the quality of flour. i think 1.5 cups water is fine. also the chewiness or denseness could be due to too much of mixing. just mix lightly. avoid mixing too much or beating the batter. the batter should have volume and feel light. also use fresh baking powder and baking soda. hope this helps.

  19. Hi..
    Have tried many recipes of yours.. They turn put awesome.. I wanted to ask can I use multigrain flour in this recipe??

  23. Hi,
    Its not that I loved cooking so referred to your site but actually you site made me to love cooking. You can make an ordinary person, a super chef.
    Your recipes are so amazing & wonderful and furthermore picture wise guidance is of great help.
    My only query is that whether I can go for the same method by using Pear instead of Apples? Please show me the way.
    Thanks galore.

    • thanks a lot shailendra. yes you can use pears. just peel the pears and chop them in small bite sized pieces or cubes. then you can follow the same recipe method.

  24. Ur recipes are awesome. The banana bread came out too good. I am trying the apple cake today.
    Thank you so much.

  26. I was certain that I had posted a comment yesterday, but I don’t think it worked. This cake was loved by everyone who tasted it, including my 5 year old who normally does not like cake, Hurray, because it was for her birthday 🙂 I used the juice of one orange and the 1 cup of water, and left out the lemon juice, which I did not have in the house. The acid from the orange seems to have worked well in replacing the lemon. Delicious and lovely texture. It was moist but not gummy or sticky. Thank you so much.

  27. I am now baking this cake for a second time in 2 days 🙂 Thank you again. Its such a simple recipe I might even be able to make it by heart after one more cake. One question, if I want to use batter for muffins how long should I bake them? I was thinking 20-25 minutes?

  29. Hi,
    I tried Banana Cake and it turned really very yummy. Now I am planning to make apple cake. Please advise if i can use Honey for sweetner instead of sugar..

  30. I tried this cake today. After 35 minutes when i inserted a toothpick in the cake to check for whether it was done, the toothpick came out clean. Since i wasn’t sure if I should bake it further for another 10-15 minutes as recipe called for, I removed cake from oven.
    on cooling when I cut, I feel it should have stayed some more in the oven. It remains a little on the palate.
    should I have left it longer even after toothpick came out clean?

    • palak, did you insert the tooth pick till the bottom of the pan? it sticks on the palate because of the moisture of the apples and condensation. when the cake is slightly hot, you should remove it and put it on wired rack for cooling. never allow cakes especially fruit based cakes to be cooled in the pan.

  32. This is so tempting. Planning to bake this tomorrow. I personally don’t like the smell of the cake when I add both baking powder and baking soda. What best can I do? Can I skip baking powder and add vinegar? Can I use regular jaggery instead of sugar?

    • difficult as i am not sure how the cake texture might turn out, if you just add baking soda. if i suggest 1 tsp of baking soda, then the soapy aroma will be too much in cake. try adding 2/3 tsp of baking soda. don’t add baking powder as baking soda is more essential. yes you can use regular jaggery.

  33. Hi, instead of adding 1 cup of maida can i use 2 cups of whole wheat flour and omit the maida? If not is there any healthy alternative for white flour?
    Thx
    Aneesha

  34. Hi Dassana,

    I love your recipes:)

    I have a question: can I use applesauce (your homemade recipe) instead of water? Or half water and half applesauce?

    Thanks

  36. Hi dassana, can i use store bought lemon juice? If not, can you please tell me how much vinegar can I substitute it with? Want to make this for my road trip this coming weekend

  37. Thanks dassana it was a big hit;) you r just awsum!!hey can I add nuts in this recipe whn u mke it nxt Tim coz we love nuts in the cake esp my daughter.she loves kishmish!!
    Hugs to u!!!

  38. Hi dassana,
    I tried ur banana cake recipe n it was a hit:)now I want to try this apple cake . I HV 2 queries first can I make it with only whole wheat flour ( I use fine wheat flour freshly grounded frm the chakki) and second can I use1 tbsp coco powder to reduce the atta flavour? I read this in one of ur comments.
    Thnk you!

    • hi sakshi, thanks. you can add whole wheat flour. but just add more water and oil as atta tends to absorb more water. oil can be slightly more than 1/4 cup. water can be just a few tbsps more. yes, you can use 1 tbsp cocoa powder.

  39. Can i try this only with whole wheat flour. Because i normally do not prefer all purpose flour.
    Thank you.
    Srilakshmi.

  40. Hi Dassana, the recipe looks very easy wid all ingredients easily available at home. Planning to try this tday.. just one doubt, can i add milk instead of water???

  41. Really all ur recipes r awesome i tried ur other recipes also all came out well here im not getting nutmeg instead of tat can i substitute wit ginger powder or some other plz help me

  42. I tried the cake but my batter came out very thick and I used normal sugar and refined oil.

    Plz help me what to do.

    whereas the taste is concerned it was very good. And yes I also used apple cider vinegar instead of lemon juice.

      • Yes I did add 1 cup of water as mentioned still it was very thick.

        Should I use electric heater next time?

        2cups of flour and 1cup
        Of water … What should I do next time. Cuz my family lovd the taste but its only the thick batter I need ur help with. Thank you

        • welcome ridhima. it must be due to the quality of flour. because sometimes some flours absorb a lot of water and sometimes they don’t. it depends how much fibre content is there in the flour. just add some more water. once you get the right proportions for this flour then stick to this flour for making this cake.

  43. Hi Dassana, the texture and look of the cake was good but then it had a caustic flavour to it. The only thing I did different was I used bottled lemon juice. Do you think this is the reason. Also nex time can I substitute lemon juice wit anything else

  44. Hey,

    I really appreciate your page here. really i tried so many things in my life but never tried to bake a cake. reading this is page i’ve changed my mind and think i should try to make one time. Being a vegetarian i really liked it.

    Thanks!!

  45. Hi
    I ve been reading ur recipes since long time. Tried one or two. Fantastic ones. N ur way of explaining is too good. Just had a question regarding cakes. Instead of oil can we use ghee, n if yes wat shld b the quantity of ghee, same as oil?

    • you can use ghee. but ghee will give its distinct flavor to the bakes. for any recipe calling ghee,i would suggest to whip it well first as some aeration happens when whipping and helps in making the cake lighter. just reduce the amount by 1/4th. eg if a recipe calls for 1/2 cup oil then add 1/2 cup ghee.

  46. Hi, love your blog, have tried a lot of your recipes but presently am trying my hand at baking and the cookies turn to be good but cakes and bread r a disaster. Tried following the apple cake reciepe to the T but my cake is falling to pieces and looks all soggy from the inside. The top of the cake is over cooked and at the bottom it always sticks to the pan. Even my dough don’t turn out like the one in your picture. Please tell me where I am going wrong.

  48. Hi Dassana, this is indeed a very simple and good recipe. Tried this today and it turned out absolutely delicious. Am wondering if I could also use multigrain instead of only wheat flour. any thoughts?

  49. Hi Dassana…I wanna try this recipe…What are the variations in the recipe if I use All Purpose Flour completely instead of 1:1 ? [Just for the reason that I have too much of it at home n wanna finish it..else wud nvr prefer tht]

    Also, i wanna try some easy cake recipe with eggs…Do you have any recipe or any good portal like yours that i can visit to ?

  50. Hi Dassana!
    Im so glad i found this website. Instead of water can i use fresh apple juice? That way i wont have to use too much sugar.

  51. hi, the cake came out very nice, i wanted to know about any cake making with ragi flour, i heard this from my friends and very curious to know. If i try making cake it would be a flop every time but with proper recipe details i can make it.

  52. I just made this cake and it’s delightful! I used coconut sugar and almond flour in place of all purpose, just because I didn’t have it. I also used Honey Crisp apples, yum! Next time I may use unsalted peanut butter in place of safflower oil. Just because apples and peanut butter make a great team! Plus, no oil. Great recipe, thank you!

  53. hlo..ur recipe is really nice…
    I wanted to ask which oil shuld v use?
    refined oil is gud??
    n somewhere I read dat condensed milk is important for eggless cake…is it so??

    • thanks. you can use refined oil. i use rice bran oil or sunflower oil or safflower oil. condensed milk can be added to make cakes. but it is not an essential ingredient. cakes can be made without condensed milk also.

  55. Hi Dassana,

    I tried this recipe today for my kids’ 2nd bday. But it didnt raise properly. I forgot to switch the knob from rotisserie mode to baking mode. I realised after 15 minutes and later changed to the baking mode. Is it because of that ? And the cake had strong wheat flavour.
    But my kids loved it 🙂 I really like your website and going to try some more.. Do you have any spicy muffin recipes ?

  58. Loved the recipe. The cake was unbaked even after 55 minutes. I managed to save it to some extent. It was very tasty, I may need to keep it for over an hour next time.

  59. 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.

    • 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.

  60. 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! 🙁

  61. 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.

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

  63. 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.

    • 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.

      • 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.

    • 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.

  64. 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

    • 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.

  65. 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.

  66. 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!

    • 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.

  67. 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.

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

  70. 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.

    • 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.

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

    • coconut sugar is got from the sap of the flower buds of coconut. i purchased it online. however that website is closed now, so can’t share the online link.