Eggless Apple Cake

This Eggless Apple Cake is soft, moist and delicious that anyone will love! It is made with flour, fresh pureed apples, sugar, butter, leavening agents and cinnamon. This recipe does not require a hand or a stand mixer and you will make the batter with just a whisk or a spatula. There is no beating of sugar and butter or whisking of eggs, and is easy enough for beginners.

This cake does not need any frosting because it is great on its own to serve with milk or tea. But you may dust with little powdered sugar or go with a cream cheese frosting for occasions. This recipe makes a 6 inch cake and serves 6 to 8 people.

We begin with blending peeled apples to a smooth puree and mix it with milk, butter, vinegar and sugar. Into this wet mixture, we fold in the dry ingredients – flour, leavening agents and cinnamon. The batter is then poured to a cake pan and baked.

This cake keeps good in the refrigerator for 4 to 5 days. Cool down completely, slice and store in a air tight jar before refrigerating. You may reheat it in the oven or air fryer. Here are the ingredients and substitutes

Ingredients & Substitutes

• Flour: I recommend using organic all-purpose flour (plain flour/ maida) for a lighter cake. Using 100% wheat flour makes the cake dense and imparts a nutty aroma from the bran. I also bake this with 50/50 all-purpose flour and wheat flour. The cake is better but still slightly dense and is best served with milk or tea.
• Leavening agents: You need baking powder and baking soda. Note that they are not interchangeable and they cannot be substituted one for the other. To prevent your cake from turning bitter and an aftertaste, avoid using baking powder with aluminum.
• Apples: Use sweet apples for a sweet fruity flavor in your cake. Avoid very sour/ tangy apples.
• Vinegar: Use vinegar with at least 5% acidity. You won’t smell the vinegar once the cake is baked and it helps to leaven the baking soda. If you omit vinegar your cake won’t rise and can taste bitter or have an aftertaste from the soda. I use apple cider vinegar and haven’t tested this with white vinegar.
• Ground Cinnamon: I love using cinnamon in my apple cake. You can also use other spice blends like the one I used in my Fruit cake.

If you do not have a oven, you can bake this following this post on Cooker cake recipe. If you are a beginner do watch the video.

More Cake Recipes,
Eggless chocolate cake
Chocolate banana cake
Eggless vanilla cake
Eggless fruit cake

Photo Guide

How to make Eggless Apple Cake (Stepwise Photos)

1. Wash the apples. I used 2 medium sized apples. Do not use very sour apples as it makes the cake sour.

2. Peel and cube them. Add them to a blender.

3. Make a smooth puree.

4. Pour milk to a mixing bowl. Do not use chilled milk. Add sugar.

5. Measure and use only half cup of the apple puree. I was left with just another 2 to 3 tbsp of the puree which I stirred in my black tea and strained.

6. Melt butter and use only 1/3 cup.

7. Pour ¾ tbsp vinegar or lemon juice to activate the soda. I used apple cider vinegar. I also added 1 tsp vanilla extract which you can omit, as the cinnamon powder we are using is good enough to flavor the cake.

8. Give all these a good mix. It is just fine even if the sugar doesn’t dissolve.

9. Place a sieve over the mixing bowl. Add flour, cinnamon, baking powder, baking soda and a pinch of salt if desired. Please be sure that you measure baking powder & soda correctly without interchanging one for the other.

10. Give a good stir.

11. Sieve and begin to incorporate the dry ingredients with the wet. Use a whisk if you are a beginner.

12. Do not over mix. Just mix until both are well combined.

13. Pour to the cake pan. Tap the pan to the counter 2 to 3 times.

14. Bake at 340 F – 170 C for 26 to 30 mins. A cake tester inserted comes out clean or with slight crumbs. Leave the cake pan on the wired rack for 5 to 7 mins.

15. Then invert it and cool completely.

Slice eggless apple cake only after it has cooled completely. I sprinkled some powdered sugar.

Related Recipes

Recipe Card