eggless apple cake

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.

Apple Cake Recipe

whole wheat flour (- 180 grams)

baking soda

baking powder

salt

cinnamon powder ((ground cinnamon))

allspice

ginger powder ((ground ginger))

nutmeg (or ground nutmeg)

apples

sugar

water (or any nut milk -

oil (- use oil which has

vanilla extract

apple cider vinegar

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.

Sifting dry ingredients

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 apple puree

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.

Making liquid mixture

Gently mix the dry ingredients in the wet ingredients with light pressure from your hands. Don&#039;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.

Mixing dry ingredients

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.

Baking apple cake

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.

Storage and Leftovers

Moist, spiced, and egg-free, this caramel apple cake with cream cheese frosting is cozy, easy to make, and disappears in minutes. Vegan option too!

Caramel Apple Cake

240 ml Milk* (see notes for options)

120 g Light Brown Sugar

Sugar

160 ml Vegetable Oil (or any neutral oil)

tsp Vanilla Extract

300 g All Purpose Flour

+ 1/2 tsp Baking Powder

+ 1/2 tsp Baking Soda

tsp Cinnamon Powder

Salt

110 g Butter*, (cut in cubes, room temperature)

90 g Powdered sugar*, (sifted)

220 g Cream Cheese*, (room temperature)

5-6 tbsp Caramel Sauce (click the link for recipe)

Preheat your oven to 350°F (175°C). Grease a 9x13-inch rectangle pan with oil and line it with an overhang of baking paper for easy removal and the cake doesn’t stick. Alternatively you can also bake this in two 8x8-inch square pans.

Grate the red apples using a box grater. You’ll need about 3-4 medium apples. Once grated, squeeze out the extra juice so the cake doesn’t turn soggy and stodgy.

In a large mixing bowl, whisk together milk, oil, vanilla extract, light brown sugar, and cane sugar. Keep whisking until the sugars are fully dissolved and the mixture looks smooth.

In another bowl, combine the dry ingredients - flour, baking powder, baking soda, cinnamon, and salt.

Slowly add the dry ingredients to the wet mixture and mix with a whisk until just combined. Make sure there are no dry flour pockets, but don’t over mix.

Gently fold in the grated apples with a spatula. This will give the cake natural sweetness, moisture, and that classic apple flavor.

Pour the batter into your prepared pan and bake for about 25–30 minutes. The cake is ready when the top feels firm to the touch and a toothpick inserted comes out clean.

Let the cake cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. Peel off the baking paper and allow it to cool further before adding frosting.

How to Make Caramel Apple Cake

Beat the butter using an electric whisk until it turns light and fluffy. Scrape down the sides. Gradually add the sifted powdered sugar and vanilla extract, mixing until smooth and creamy.

Finally, add the cream cheese and whip until the frosting is fluffy and spreadable.

For Cream Cheese Frosting

Once the cake has cooled completely, transfer it to a serving plate or board. Spread the cream cheese frosting evenly over the top with an offset spatula, then use the back of a spoon to create decorative swirls.

Drizzle caramel sauce generously on top and let it cascade over the frosting for an indulgent finish.

Cut into slices and serve. This eggless caramel apple cake can be stored in the refrigerator for 2–3 days and tastes even better the next day as the flavors deepen.

Cake Assembly

I loved the cake and the combination and the taste .

This cake was so moist and delicious!! It was definitely a hit and I will be making this again! Thanks your sharing!!

Top 2 eggless apple cake recipes from across the web

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Apple Cake Recipe

Caramel Apple Cake

Top 2 eggless apple cake recipes from across the web

The most viewed eggless apple cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple Cake Recipe

Caramel Apple Cake

The most viewed eggless apple cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine