Eggless Apple Cake
By Swasthi on August 10, 2022, Comments, Jump to Recipe
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
Chocolate banana cake
Eggless vanilla cake
Eggless fruit cake
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.
Related Recipes
Recipe Card
Eggless Apple Cake
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1 cup all-purpose flour (or wheat flour)
- 2 medium apples – ½ cup apple puree
- ½ cup sugar organic
- ¼ tsp baking soda
- 1 tsp baking powder
- ⅛ tsp cinnamon powder
- ⅓ cup butter melted
- ½ cup milk or water (do not use cold milk, 1 to 2 tbsps more for wheat flour)
- ¾ tbsp vinegar
Instructions
Preparation
- 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.
Notes
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Video
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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Comments
Can use same mentioned amount of oil instead of melted butter?
It came out really tasty, I used self raising flour though and did not add baking soda and baking powder. Rest of the process and ingredients same. Thank you ?
Amazing recipe. The cake was so fluffy like sponge. I baked it on tava with medium flame for 40 minutes. Just increase the sweetness a little., maybe add 1 -2 tbsp extra. But the flavour…… hats off
Thank you so much! So happy to know
Hello,
If I use Self raising flour, how much of baking soda, baking powder and vinegar I should use?
Came out well ?
Thanks Gauri
This was delicious! but it didn’t rise more than 2”. Any tips? I appreciated that it wasn’t too sweet and the flavor was subtle. I added lemon zest on top and thinking of adding cardamom next time. Thank you!
Hi,
Yes the cake won’t rise much but it does a little. Just take a look at the stepwise pictures or video you will know. If you haven’t got the same results, it may be the vinegar. Use vinegar with a minimum acidity level of 5%. Love your idea of using lemon zest.
🙂
Thank you! I used acv.
But all ACV don’t have 5% acidity, unless mentioned. Look on the jar. I have found a huge difference in the outcome.
Does it work with almond flour? Or coconut flour?
I haven’t tried
My son is allergic to eggs and LOVES THIS APPLE CAKE!!! I added 1/2 cup of blueberries when pureeing the apples and it tastes delicious. Thank you for the recipe.
Glad to know Jamie
Thank you
What is the substitute of baking powder?
Can I use Normal sugar ? Is the same quantity?
Thank you
Yes you can use
Hello Swasthi, the cake turned out very soft, moist and delicious. I substituted oil for butter. Thank you for such an easy and tasty recipe.
Hello Dhanya
Glad to know! Thanks for leaving a comment
Hi Swasti
I really love your recipes and have successfully tried many. You have several recipes for eggless cakes which use vinegar/lime/curds. I don’t keep any of these ingredients in my house as they don’t agree with me. Could you pls suggest if I could use eggs instead & how many and if any other proportions would change.
Once again thank u for ur lovely delicious recipes which never fail.
Hi Sue,
You are welcome! Thank you so much!
For this recipe, you can substitute milk with 2 eggs. Reduce vinegar to half tablespoon. If you don’t have it you can skip. But it makes the cake light. Follow the same steps. Adjust the baking time slightly. Hope this helps.
You mention if you have excess mixture to make 2 cup cakes. Do these cook for the same time as I was thinking of just making cup cakes.
Hi Jo,
they should take around 23 mins. But not sure as I have not noted down though I baked them a few times
Made this yesterday for my family it’s absolutely delicious. The cake is moist and fluffy. Would recommend to try this recipe
Hi Vishnu
Glad to know. Thank you
Hi Swasthi… thaaaank youuuu
The recipe worked beautifully for me. I took a little extra apple puree…this extra I kept a little chunky…and it settled as a layer at the bottom.
My oven baked it well at 150 degrees for 45 mins….otherwise my Morphy Richards otg burns cakes on the top and leaves them raw inside.
My cake experience can be viewed on my insta @shubhra_misra
I have tagged you .
Simple easy successful recipe…thanks again.
Welcome Shubhra
Thank you!
Hi Swasthi
I am regular visitor of your receipes and have been doing amazing with cooking…Thx to your well described blogs.
I need to double the size of cake, can you confirm, if I can double the ingredients ?
Hi SD
Glad to know! Yes you can double. Use two 6 inch pans or one 9X2 or 10X2 inch pan. Baking time does not change.
Thanks for your prompt response
Made this recipe for my family and it was absolutely delicious! It was very soft and fluffy, would definitely recommend this.
Also, I added chopped apples to the cake batter for an added apple flavour. 🙂
Thanks for this!
Hi,
Just tried your apple cake recipe. Added brown sugar instead of white sugar and used eggs, very amazing sponge like texture cake, flawless recipe. Was a instant hit with kids. Appreciate all your efforts.
Glad to know Priya
Thank you!
🙂
Hi Swasthi
Another awesome cake recipe. Have tried your chocolate, banana and this cake recipes. Your step by step instructions make it super easy for me to make the cake. Just one question. Can we make pineapple cake using this recipe? I mean by adding pineapple puree instead of apple?
Or maybe I can follow the banana cake recipe for pineapple cake?
Glad to know Seema
I haven’t tried this one with pineapple puree. Not sure how it will turn out.
Hi Swasthi, I just made this cake and it tasted delicious. For health reasons I used half atta half maida, replaced half of the oil with yogurt, reduced sugar significantly to only 30ml. However it took 45mins to cook ,,using 6″x2″ tin. Thanks for yr wonderful recipe
Hi Karen
You are welcome! Glad to know it came out good. I guess due to yogurt it took longer to bake. Thank you!
I tried this today since my baby has been asking for Apple Cake. And it turned out fabulous! Thank you Swasthi for such a lovely recipe thats super easy to make and so yummy.
Hi Mridhu
You are welcome! Glad to know it turned out good. Thank you