Apple Cake (Eggless, Vegan, Whole Wheat)

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Apple cake is a light, soft, spongy cake recipe perfect for both vegans and vegetarians. Made with whole wheat flour, this eggless apple cake recipe is baked to sweet, soft perfection in one pan and under an hour.

45 degree angle shot of triangular apple cake wedges showing the soft crumb

Why This Recipe Works

This tasty, moist apple cake is the perfect quick and easy baking recipe. Made with whole wheat flour, raw sugar, ground spices, and a sweet apple puree, eggless apple cake is a dessert everyone can enjoy and feel good about.

Definitely healthier than your usual cakes, this eggless cake recipe is actually very light and a bit low in fat with mild apple flavors. I did not include butter and cooked with very little oil.

You can even make the recipe a bit more nutritious by experimenting with less oil and using multi grain flours or nut flours.

Perfect as a midday snack, this eggless apple cake recipe is originally adapted from my Applesauce Cake, which is another simple recipe where you just need to mix the ingredients with a spatula or spoon.

The only prep part of either of these recipes is making the apple puree, but after that, the baking is a breeze!

three slices of eggless apple cake on wooden table next to red apple
Step-by-Step Guide

How to Make Apple Cake

Add Dry Ingredients

1. First, combine your flour, salt and seasonings in a sieve. Make sure you don’t miss any of these key ingredients:

  • Whole wheat flour (1.5 cups or 180 grams)
  • Salt, just a pinch
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon grated nutmeg or nutmeg powder
  • Optional additions: ½ teaspoon ground allspice and/or ¼ teaspoon ginger powder (ground ginger)
closeup shot of dry ingredients for baking recipe in sifter

2. Next, add both ½ teaspoon baking soda and 1 teaspoon baking powder to the dry ingredient mixture. Additionally, it’s important to make sure that your leavening ingredients are fresh and active.

closeup shot dry ingredients for baking recipe being sifted

3. Then sift the dry ingredients twice and set aside.

flour spread out on white plate to make apple cake

Prepare to Bake

4. Now grease a round 7.5 or 8-inch pan with a neutral flavored oil. Alternatively, you can also line the pan with parchment. At this point, you should preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit) for 20 minutes.

empty greased round baking dish

Make Apple Puree

5. Next place 2 cups of chopped apples (rinsed, cored and peeled) and ¾ cup raw sugar in a blender cup or container.

closeup shot of diced apples and sugar in bowl

6. Blend the apple and sugar mixture to a smooth and fine puree. There should be no chunks of apples!

You will see that the color of puree will darken, but there is nothing to worry.

apple puree in a blender to make eggless apple cake

Transfer Apple Puree

7. When blended smooth, use a spatula to pour the apple puree into a mixing bowl.

closeup shot of apple puree in a steel mixing bowl

8. Now add ¼ cup oil and 1 teaspoon vanilla extract to the apple puree. I used sunflower oil, however, you can use any neutral flavored oil if needed.

NOTE: For a vegetarian option, use ¼ cup softened butter instead.

oil and vanilla extract drizzled on the apple puree

Add Liquids

9. Now pour ½ cup of water (at room temperature) or any nut milk (almond, cashew or lite coconut milk).

water added to the apple puree in the steel bowl

10. Add a tablespoon of apple cider vinegar, lemon juice or white vinegar.

tablespoon adding apple cider vinegar to the apple puree mixture

Whisk Puree Mixture

11. Then with a wired whisk, stir this mixture briskly for 2 to 3 minutes. You want to make sure that all of the ingredients are evenly mixed.

whisk mixing apple puree in the steel bowl

Combine Wet and Dry Ingredients

12. Now add the sifted dry ingredients to the wet ingredients.

dry ingredients on top of apple puree in the steel bowl

13. Gently mix or fold the dry ingredients into the wet ingredients. When mixing the batter together, you want to avoid over working the batter.

Use light pressure and be patient because if you over-mix, your cake may not turn out as soft and fluffy. The batter has a medium flowing consistency.

NOTE: Break the large lumps of flour by tapping on them with the wired whisk. Tiny lumps are fine.

whisk mixing apple puree mixture with dry ingredients and formed the apple cake batter

Pour Batter into Pan

14. Next, pour the batter in the prepared pan. Tap the pan lightly on your counter table to let the air bubbles pass — there is no need to spread the batter on top with a spatula, as the batter will spread out on its own.

top shot of vegan apple cake batter in the baking dish

Bake your Apple Cake

15. Finally, it is time to bake at 190 degrees Celsius (375 degrees Fahrenheit) for about fifty minutes to one hour. Yes, this cake DOES take a long time to bake — you may even need to add 10-15 minutes onto the cook time depending on your oven.

NOTE: Remember that oven temperatures vary, so check if the cake is done or not with a toothpick when the top looks golden.

apple cake in baking dish inside a lit oven

16. Allow the apple cake to bake, then check its doneness with a wooden skewer. You will know your cake is done when the skewer comes out clean with no sticky batter on it.

wooden skewer check for eggless apple cake recipe

17. When your eggless apple cake is done, place the baking pan on a wired tray and allow to cool at room temperature.

top shot of finished vegan apple cake on cooling rack

18. After cooling, gently use a butter knife to remove the vegan apple cake from the pan.

finished apple cake outside of baking dish on wooden board

19. Finally, it is time to serve and enjoy your apple cake! Serve at room temperature with tea or coffee.

three slices of vegan apple cake on wooden board

Storage and Leftovers

Tightly wrap the cake in a cling film or keep the cake in an airtight container and refrigerate. Your leftover apple cake can be refrigerated for a week and frozen for a month.

Tips

Expert Tips

Ingredient Swaps

  • Make it healthy. To make this cake even a little more healthy, you can use wholemeal flour and less oil.
  • Sub your sugar. I used raw sugar in this vegan apple cake recipe, but you can also substitute white sugar, coconut sugar, palm sugar. Alternatively, you can use jaggery or maple syrup in place of sugar, as well.
  • Apple puree. If you have ready to use homemade apple puree, add ¾ cup of it. You could also replace apple puree with ¾ cup of apple sauce. Depending on whether your apple sauce is sweetened or not, you can alter the proportions of sugar as desired.
  • Flour. If you are not a fan of whole wheat flour, then sub it with all-purpose flour or pastry flour. Add about ¼ to ⅓ cup of water if using these flours.

Baking Notes

  • Keep an eye on the cake. If the top is becoming too brown and the cake is not baked, then cover with a parchment paper and continue to bake.
  • Watch the sweetness. Because you aren’t using sour or tangy apples, there’s a lot of natural sweetness in this cake. You can always balance out that sweetness level by reducing your added sugar to ½ cup.
  • Check the batter. Before baking, the apple cake batter should have a medium flowing-consistency — not thick, but not liquid. The batter should feel light and have volume. 
  • Time for baking. Each oven works differently. This vegan apple cake takes more time to bake than your usual cakes. So consider a time period of 45 minutes to 1 hour or more if needed while baking. When you see the top has become golden, check with a wooden skewer. If you see sticky batter on the skewer, then continue to bake further.

FAQs

What whole wheat flour should I use?

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. The recipe works well with any kind of whole meal flour. So you could use the whole wheat flour that is available in the US, Europe or the one you get in your country.

What can you substitute for raw sugar in this recipe?

I have added raw sugar in the eggless apple cake, but it can be made with coconut sugar, palm sugar or palm jaggery or maple syrup. The cake would also taste good with brown sugar or powdered sugar.

What type of apples should I use?

It’s important to use sweet apples for this recipe, NOT sour or tangy apples. As a general rule of thumb, the redder the apple, the sweeter it is. Personally, I’m a fan of fuji, gala, and honeycrips apples.

What is a sieve and do I need one?

A sieve is like a tiny strainer that helps to prevent clumps from getting into your dry ingredient mixture. When you sieve, you also sift, and sifting actually helps bring air into the flour, which makes your batter easier to mix and your vegan apple cake super fluffy.

More Cake Recipes to Try!

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top view of apple cake slices on a brown wooden board

Apple Cake Recipe

Apple cake is a light, soft, spongy cake recipe perfect for both vegans and vegetarians. Made with whole wheat flour, this eggless apple cake is baked to sweet, soft perfection in one pan and under an hour.
4.81 from 26 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Cuisine World
Course Desserts
Diet Vegan, Vegetarian
Difficulty Level Easy
Servings 12 apple cake slices
Units

Ingredients

Dry Ingredients

  • 1.5 cups whole wheat flour – 180 grams
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 pinch salt
  • ½ teaspoon cinnamon powder (ground cinnamon)
  • ½ teaspoon ground allspice
  • ¼ teaspoon ginger powder (ground ginger)
  • ¼ teaspoon grated nutmeg or ground nutmeg

For Apple Puree


  • 2 cups chopped apples – 300 grams or 2 medium -sized
  • ¾ cup raw sugar – 150 grams

Other Ingredients

  • ½ cup water or any nut milk – at room temperature
  • ¼ cup oil – use oil which has a neutral taste and flavor
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar or lemon juice or white vinegar

Instructions
 

Sifting dry ingredients

  • First, combine the flour, salt, ground spices, baking soda and baking powder in a sieve.
  • Sift the dry ingredients twice and set aside.
  • Brush or grease a round 7.5 to 8-inch pan with a neutral flavored oil. You can also line the pan with parchment. Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit) for 20 minutes.

Making apple puree

  • Take the chopped apples (rinsed, cored and peeled) and raw sugar in a blender jar or container.
  • Blend to a smooth purée without any chunks.
  • Use a spatula to pour the apple puree into a mixing bowl.

Making liquid mixture

  • Add oil, water, vanilla extract and apple cider vinegar or lemon juice.
  • With a wired whisk, stir this mixture briskly for 2 to 3 minutes so that the oil is incorporated evenly in it.
  • Add the sifted dry ingredients to this wet ingredients liquid mixture.

Mixing dry ingredients

  • Gently mix the dry ingredients in the wet ingredients with light pressure from your hands. Don't over work the batter. It should feel light and have volume.
  • The batter has a medium flowing consistency.
  • Break large lumps of flour if any by tapping on them with wired whisk. Tiny lumps are fine in the batter.
  • Pour the batter in the prepared pan.

Baking apple cake

  • Bake at 190 degrees Celsius (375 degrees Fahrenheit) in a preheated oven for about 50 minutes to 1 hour.
  • Remember that oven temperatures vary, so check if the cake is done or not with a toothpick when the top looks golden.
  • Check the doneness with a wooden skewer. The skewer should come out clean with no sticky batter on it.
  • Place the baking pan on a wired tray and cool the apple cake at room temperature.
  • After cooling, gently use a butter knife to remove the cake from the pan.
  • Slice and enjoy the apple cake. Serve the cake slices at room temperature with tea or coffee.

Storage and Leftovers

  • Tightly wrap the cake in a cling film or keep the cake in an airtight container and refrigerate. Your leftover apple cake can be refrigerated for a week and frozen for a month.

Notes

  • Baking: If the top crust becomes too brown and the cake is under baked, then cover with a parchment paper and continue to bake. 
  • Time for baking: Each oven works differently. This cake takes more time to bake than your usual cakes. So consider a time period of 45 minutes to 1 hour or more if needed while baking. When you see the top has become golden, check with a wooden skewer. If you see sticky batter on the skewer, then continue to bake further.
  • Healthy variations: To make this cake even a little more healthy, you can experiment with multigrain flours, nut flours and less oil.
  • Sugar substitute: I have used raw sugar, but you can substitute white sugar, coconut sugar, palm sugar. Alternatively, use jaggery or maple syrup in place of sugar, as well.
  • Other flours: If you are not a fan of whole wheat flour, then replace it with all-purpose flour or pastry flour. Add about ¼ to ⅓ cup of water if using these flours.
  • Whole wheat flour: I have used atta or the whole wheat flour made with durum hard wheat which we use to make roti or paratha. The recipe works well with any kind of whole wheat flour. So you could use the whole wheat flour that is available in the US, Europe or the one you get in your country.
  • Apple puree: If using homemade apple puree, you can add ¾ cup of it or replace with ¾ cup of apple sauce. Depending on whether your apple sauce is sweetened or not, you can alter the proportions of sugar as desired. 
  • Sweetness: Because you aren’t using sour or tangy apples, there’s a lot of natural sweetness in this cake. You can always balance out that sweetness level by reducing your added sugar to ½ cup.
  • Batter consistency: Before baking, the apple cake batter should have a medium flowing-consistency — not thick, but not liquid. The batter should feel light and have volume.

Nutrition Info (Approximate values)

Nutrition Facts
Apple Cake Recipe
Amount Per Serving (1 apple cake slice)
Calories 154 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 51mg2%
Potassium 117mg3%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 15g17%
Protein 2g4%
Vitamin A 13IU0%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 1mg1%
Vitamin E 2mg13%
Vitamin K 1µg1%
Calcium 24mg2%
Vitamin B9 (Folate) 7µg2%
Iron 1mg6%
Magnesium 22mg6%
Phosphorus 79mg8%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This apple cake recipe from the blog archives (July 2013) has been republished and updated on 2 February 2021 with a better recipe and newer photos.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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175 Comments

  1. Hello!

    I have just put this cake in the oven but the consistency of the batter was thick. It was not pourable. Can you please help me understand what the consistency should look like? Looking forward to your reply πŸ™‚

    1. The consistency is medium thick consistency. Sometimes due to the quality of flour, the amount of water required will be less or more. So in this case for any cake recipe made with whole wheat flour, you can always add more of the liquids like water or milk. I hope this helps.

  2. I just made this cake today. I replaced the oil with 1/4 cup unsweetened applesauce and 1tsp oil. Replaced sugar with 1/2 cup baking stevia.
    It came out great. I would def make this recipe again.

    1. Thanks for letting me know about the variations you made and good to know the recipe turned great.

  3. Hello…

    Wonderful blog. Have tried and referred recipes from here.. Thanks!

    Got a general question, being new to baking started trying wheat jaggery cakes.

    it comes out soft. But inside of cake is slightly oily and wet. Not dry and perfect like yours. What could be wrong?

    1. Thanks for the feedback on the recipes you have tried. Try baking for some more time and that should help. The wetness is due to underbaking. Oven temperatures vary and no two ovens are the same. So in some oven the baking time is more and in some it is less. So you can bake for some more minutes and that should help.

  4. 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,
    Tvisha5 stars

    1. 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.

  5. @ 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.5 stars

    1. 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.

  6. 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

    1. 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.

      1. 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 !

        1. thanks pooja and welcome. do let me know if you face any problem later.

  7. 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

  8. 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. πŸ™‚5 stars

    1. 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.

  9. 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

    1. hema, you can use vinegar instead of lemon juice. thanks for the feedback on the cake recipes you have tried.

  10. 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?

    1. 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.

  11. 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.

    1. 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.

  12. 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??

    1. 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.

    1. 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.

  13. 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.5 stars

    1. 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.

  14. 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.

    1. 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.

  15. 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!5 stars

    1. pleased to know this meg thankyou for your kind and positive words πŸ™‚ and you are welcome.

  16. 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!

    1. 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.

  17. 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

    1. 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.

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

    1. sonz thankyou multigrain flour would give a different texture and flavor to the cake. you could try adding wheat flour instead. hope was able to help you.

  19. I tried banana cake….it has come out very well……yummy…..thanks for d recepie5 stars

  20. Madam i don’t have oven at my home. Can i bake any sort of cookies and cake in cooker ?

  21. Tried it with 2 cups all purpose flour instead of wheat flour and came out well5 stars

  22. 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.

    1. 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.

  23. Ur recipes are awesome. The banana bread came out too good. I am trying the apple cake today.
    Thank you so much.5 stars

  24. 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 πŸ™‚ 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.

    1. I also used 1 cup whole wheat pastry flour, and one cup kamut flour, and brown sugar. πŸ™‚

    2. i just approved your previous comment. thanks and good to know. orange juice will work due to its acidity.

  25. I am now baking this cake for a second time in 2 days πŸ™‚ 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?

  26. 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..

    1. thanks smita. avoid using honey in baked goods. honey when heated becomes toxic. so better to use is cane sugar, raw sugar or jaggery.

  27. 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?

    1. 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.

  28. 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?

    1. 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.

  29. 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

    1. you can add 2 cups of whole wheat flour. but just add some more oil and water. a few tbsps more. as whole wheat absorbs a lot of moisture.

  30. 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

    1. welcome evelin. you will have to try. some liquid proportion might need to be changed.

    1. jyothsna, pureed apple will give a different texture to the cake. but you can use.

  31. 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

    1. instead of store brought lemon juice i would suggest to add 1 tsp vinegar.

  32. 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!!!

    1. welcome sakshi. thanks for your sweet feedback. yes you can add nuts. glad to know this.

  33. 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!

    1. 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.

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

    1. welcome srilakshmi. yes you can make it but the texture will be different. i have never tried.

  35. 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???

    1. thanks rishika. i suggest to use water. as i don’t know how milk will react with lemon juice.

  36. 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

  37. 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.5 stars

    1. did you add the 1 cup water? as you see the batter is not thick. even with sugar the recipe works. if its not tool late, then just add some water.

      1. 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 you5 stars

        1. 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.

        2. For 1cup of extra water, am
          I suppose to change other ingredient proportion also?

        3. ridhima, no need to change the other ingredients proportion. you might not even need to add 1 cup of water. first try 1/2 cup water and see.

  38. 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

    1. the flavor is due to the bottled lemon juice. usually anything bottles has additives or preservatives. hence i always use fresh ingredients. next time you can use vinegar instead of lemon juice.

      1. What would be the quantity of vinegar to be used. Can any fruit pulp be used instead of vinegar

        1. same as lemon juice, about 1 tsp. you can use even 1 tbsp of any fruit pulp.

  39. 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!!

    1. welcome manish. yes do try baking. it looks difficult but it is not. provided you get the basics right.

  40. 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?

    1. 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.

  41. 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.

    1. thanks shipra. let me know which oven you use & how long you preheat the oven?

  42. 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?

    1. thanks abhishek. yes you can use multi grain flour. there will be a slight change in the texture and taste. but it will be healthy.

  43. 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 ?

    1. no variations. just follow the same recipe. i don’t know any portal which has good recipes for cakes made with eggs.

  44. 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.

    1. yes you can add apple juice. thats an excellent substitution for water.

  45. 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.5 stars

    1. thanks artee. i have never tried ragi cake. when i try the recipe and if it comes out good, i shall post the recipe too.

  46. 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!5 stars

    1. thanks sarah. you have made it so healthy. apples and peanut butter are a yum combo. agree πŸ™‚

  47. 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??

    1. 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.

  48. 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 πŸ™‚ I really like your website and going to try some more.. Do you have any spicy muffin recipes ?3 stars

    1. i guess its because of that. the wheat flavor would depend on the quality of wheat flour. next time you can add a tbsp of cocoa powder which will help in reducing the wheat flavor. not yet any spicy muffin recipes. but will try to add. thanks deepa.

      1. Thanks Dassana!! I am new to baking. One question
        Can I substitute ENO salt to baking soda ?

        1. welcome deepa. i don’t know as i have never tried eno salt in cakes.

  49. 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.5 stars

    1. thanks t. an extra baking would have helped. an hour or a few minutes over an hour will help.

  50. 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.

    1. 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.

  51. 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! πŸ™

    1. just bake the cake for some more minutes. a tooth pick inserted should come out clean.

  52. 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.5 stars

    1. thanks nuti. glad to know with all the variations too the apple cake turned out good.

  53. I tried the apple cake recipe today. Really yum,,! And sooo… easy to follow instructions! Thank u!4 stars

  54. 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.

    1. 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.

      1. 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.

    2. 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.

  55. 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

    1. 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.

  56. 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.

  57. 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!

    1. 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.

  58. 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.

    1. its the same temperature that is mentioned in the recipe unless otherwise specifically stated. 1 cup of atta or whole wheat flour is different than 1 cup of maida or all purpose flour in grams. 1 cup whole wheat flour is 120 gms and 1 cup maida is 125 gms. yes, in the same measuring cup the liquids are measured. you can use this handy link – http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html

      thanks for the feedback. the more you try baking, the more you will learn and become confident in baking.

  59. So glad to have stumbled upon your blog! Great recipe and what a nice way to use coconut sugar. Thanks for sharing πŸ™‚

  60. 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.

    1. 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.

  61. This looks like a simple recipe. But can I make it in a round tin instead of a loaf pan?

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

    1. 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.