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
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 eggless apple cake recipe
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.
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.
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.
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.