eggless apple upside down cake recipe – the cake is light, soft and taste good. 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.
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. if you are thinking of making apple based recipes then there are few more options for you:
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, then make the same cake with pears or pineapple and it would still be delicious. you can also use tinned pineapple slices. i have also posted recipe of eggless pineapple upside down cake.
if you are looking for more eggless cakes then do check egg free chocolate cake, vanilla cake, banana cake, eggless chocolate cake and black forest cake recipe.
eggless apple upside down cake recipe below:
eggless apple upside down cake recipe
ingredients (1 cup = 250 ml)
apple layer
- 2 medium sized apples - rinsed, peeled, cored and sliced
- 2 to 3 tablespoon organic demerara sugar OR brown sugar OR powdered sugar
- ¼ teaspoon cinnamon powder (dalchini powder)
- ¼ teaspoon nutmeg powder (jaiphal 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 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup organic powdered jaggery OR organic unrefined cane sugar OR powdered sugar - adjust as per your sweet requirements
- 1 pinch salt
- ¼ teaspoon cinnamon powder (dalchini powder)
cake batter - wet ingredients
- 1 teaspoon lemon juice
- 1 cup water
- ¼ cup sunflower oil or any neutral tasting vegetable oil
- ½ teaspoon ground vanilla powder OR ½ teaspoon vanilla extract
how to make recipe
preparation
grease or line a 7 to 7.5 inches round cake pan or tin. you can even line the pan with butter paper or parchment paper.
preheat your oven now at 180 degrees celsius or 356 degrees fahrenheit for 15 minutes.
rinse, peel, core and slice 2 medium sized apples.
lining cake pan with apples
- layer the apple slices neatly on the base of the pan in single or double layer.
sprinkle cinnamon powder, nutmeg powder on the apple layer. also sprinkle a few drops of lemon juice, so that the apples do not discolor. sprinkling lemon juice is an optional step.
keep this pan aside.
making cake batter
- 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.
add the water and oil and stir mix so that no lumps are formed. do not over do the mixing.
- now add the lemon juice and stir well again.
- pour the batter in the cake pan layered with the apple slices.
making apple upside down cake
bake at 180 degrees celsius or 356 degrees fahrenheit for 45 to 55 mins in a preheated oven.
- when warm or cooled, serve the eggless apple upside down cake with tea or coffee or as an after meal dessert.
recipe notes
organic powdered jaggery does not have any impurities and is good when making cakes or muffins or even indian sweets.
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how to make apple upside down cake
1: grease a 7 to 7.5 inches round cake pan or tin. you can even line the pan with butter paper or parchment paper. rinse, peel, core and slice 2 medium sized. do not make thin slices. layer the apple slices. you can have a single layer or double layer. double is better. also preheat your oven at 180 degrees celsius or 356 degrees fahrenheit for 15 minutes.
2: i 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 and cinnamon 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 mix well to form a batter without lumps. do not over do the mixing.
5: add lemon juice and mix 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 45 to 55 minutes at 180 degrees celsius or 356 degrees fahrenheit 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.
Hi! How can we make the recipe in a non vegan way? Cause I want to use milk instead of oil.
Thanks.
for a non vegan recipe, i will have to test it. but instead of water you can use milk. oil will be needed in the recipe.
I’ve tried and loved many recipes from your site. This was the first one that was disappointing. I’m a pretty seasoned baker but I generally don’t make that many eggless recipes, so I was excited to try this out. Unfortunately, the taste of the atta is overwhelming and the whole thing tastes a little too much like a jaggery pancake rather than a typical cake.
ramya, when making eggless cakes and that too with atta, a few things have to be paid attention too. firstly do not over do the mixing or folding part. secondly the quality of atta makes some difference. some atta flours absorb more liquids and some do not. it also depends on whether they are chakki ground or machine ground and how finely or coarsely the wheat grains are ground. if there is more fibre ratio in the atta, it will absorb more liquids. if the batter has been mixed too much, then the batter will start resembling and becoming like chapati dough, which results in the formation of gluten strands in the dough. thus when baking the cake does not rise and becomes like a lumpy doughy mass of cooked atta.
also some whole wheat flour have a strong nutty flavor and that also comes through while baking. but if you add flavorings and spices, it does mask the aroma of atta. so when making cakes with whole wheat flour, do remember these suggestions and i hope they are helpful to you.
Hii..!!Are silicon moulds r helpful in removing the cake smoothly ???
i guess so. cannot say hundred percent as i have never used them for baking. but for homemade chocolates, they are easy to unmould.