Eggless apple cake recipe – Soft, moist & delicious apple cake made without eggs. This apple cake is super simple to make & can be baked in a oven, cooker or even in a pot. It has a delicate aroma of apple & cinnamon with a light texture.
I have used organic all purpose flour but it can be baked with half wheat flour and half all purpose flour. If you like the intense nutty flavor of whole wheat in cakes then you can make it using only whole wheat flour. Whole wheat flour usually makes the eggless cakes dense so I have not used it here.
If you do not have a oven, then you can bake this following this post on Cooker cake recipe. If you are a beginner do watch the video.
I have made this eggless apple cake with butter as it enhances the flavor of cake. However the recipe works with oil as well.
More Cake Recipes,
Eggless chocolate cake
Eggless chocolate banana cake
Eggless vanilla cake
Eggless fruit cake
Easy eggless cake recipe
Eggless apple cake recipe | How to make apple cake without eggs
Ingredients (1 cup = 240ml )
- 1 cup all-purpose flour or organic maida
- 2 medium apples – ½ cup apple puree
- ½ cup sugar organic
- ¼ tsp baking soda
- 1 tsp baking powder
- 1/8 tsp cinnamon powder or dalchini powder
- 1/3 cup butter melted
- ½ cup milk or water (do not use cold milk)
- ¾ tbsp vinegar
How to make the recipe
Preparation for eggless apple cake
- Grease a 6 by 2 inch pan and line with a parchment paper. Preheat the oven at 170 C for at least 15 mins.
- Bring all ingredients to room temperature. Wash and peel the apples. Chop and puree them in a mixer. For this apple cake we need only ½ cup puree.
- Mix together milk, vinegar, melted butter, sugar and ½ cup apple puree in a large mixing bowl. Rest for 5 mins and whisk well until it turns uniform. It’s just fine if the sugar does not dissolve completely.
- Place a sieve over the mixing bowl and add flour, baking soda, baking powder, & cinnamon. Gently mix them with a fork and sieve to the bowl.
- Mix the wet & dry ingredients using a spatula just until combined. Do not over mix.
Baking eggless apple cake
- Pour the batter to the cake pan. Tap it on the counter a few times.
- Bake it for 25 to 30 mins. Mine takes about 26 to 29 mins. This may vary depending on the oven.
- A tester inserted comes out clean it with slight crumbs. Cool the pan on a wire rack for 5 mins.
- Gently invert it on a wire rack. The cake is delicate so handle with care.
- Allow apple cake to cool completely and slice. You can dust some powdered sugar or drizzle some melted chocolate.
Video
NUTRITION
Notes
Preparation for eggless apple cake
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 am not sure if you can skip this. I also added 1 tsp vanilla extract which you can skip 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.
How to make eggless apple cake
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.
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 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.
Tamara says
3/4 tbsp of vinegar is what it says in the ingredients and that’s how much I used. And after I put the cake in the oven I decided to look through the picture step by step instructions. There it says 1 tsp 🙁 hope the cake turns out ok…
swasthi says
Hi Tamara,
1 tsp vinegar is enough to activate 1/4 tsp baking soda. 3/4 tbsp is about 1.5 tsps vinegar. It will not affect the cake in any way. I will update the post. Hope you enjoy the cake!
Igebnlode Wordsmith says
Yes, it was a deep six-inch tin with a removable base. I think the quantities were fairly accurate, although with grated apple it’s hard to be certain.
I tried again last night after first cooking the apples into a puree in a saucepan, but I had to add water to keep them from sticking to the bottom and I think that introduced quite a bit of extra moisture — the batter seemed much runnier than before and I added an extra tablespoon of flour before cooking. This time I baked the cake for 45 minutes, tested it cautiously and it was still pretty liquid. After 55 minutes it was done. One thing I did notice was that this version domed up a lot in the middle during cooking, which I think means that it cooked around the outside long before the middle was set.
The recipe probably does really require a blender to make the puree, I think 🙁
swasthi says
Hi,
Yes this recipe works best with pureed raw apples. I have another recipe of carrot cake which uses grated carrots. I am just thinking that recipe may work well with grated raw apples. You can check the link here – Eggless carrot cake. Thank you!
Igenlode Wordsmith says
I cooked the cake for half an hour in a pre-heated oven and tested it with a skewer that came out absolutely clean, but when it had cooled I discovered the centre was still semi-liquid 🙁
I see someone else had the same problem, so there may be an issue with undercooked mixture simply not sticking to the tester – I know the batter peeled away from the sides of the mixing bowl in a surprising manner when I was tipping it in. Or possibly it was because I used grated apple instead of puree… the recipe says “needs no blender or mixer”, but then it tells you to use a food mixer to create a puree out of the chopped apple. I didn’t have one, so I grated it!
On the other hand, I ate the undercooked cake as pudding and it was absolutely delicious; I shall definitely have to try the recipe again, leaving it in the oven for longer this time.
swasthi says
Hi!
Sorry to hear that! Please reply to these queries as it will help me to understand what would have gone wrong.
1.Did you use a 6 inch pan? The timing may vary if the pan is smaller.
2. Did you use exactly half cup grated apple or more. If you have used more then that’s the reason.
Not sure if the recipe works with grated apples. Pureed apple adds more moisture to the batter.
Regarding the “needs no blender or mixer” I corrected it. It is supposed to be no mixer needed.
Madhavi says
Swasthi,
Your recipes are really awesome. Keep posting..
Regards,
Madhavi
swasthi says
Thanks Madhavi
Sure will keep posting.
🙂
Vishakha Poddar says
I just tumbled over your site. And I am happy in doing so. But I am a bit truffles in using white sugar in these recipes.so can you suggest a substitute
swasthi says
Hi Vishakha,
Thank you. I haven’t used white sugar in this recipe. I have used turbinado sugar. I have not tried it with jaggery. It may work
Amy says
Very light cake, my husband and I both enjoyed it. Easy to make!
swasthi says
Hi Amy,
Glad your apple cake turned out good. Thank you.
Dami says
I tried this today,but for some reason my cake ended up undercooked and soggy on the inside. What did I do wrong?
swasthi says
I guess your cake is still under baked. The recipe says to bake until the tester comes out clean. Just put the cake back in the oven and bake it a little longer.